We are delighted to announce that LloydsPharmacy are collaborating with nutritional therapist Pamela Ryan, to launch ‘The Healthonist’ this summer – a brand dedicated to healthy eating and specialising in nutritional therapy! Pamela will be providing us with DELICIOUS but healthy weekly recipes over the next few Saturdays.
“My approach is inspired by Hippocrates who famously said “ Let thy food be thy medicine” and I believe passionately in the medicinal benefits of whole unprocessed food for multiple health problems from reducing inflammation, supporting hormone health, improving fertility and dealing with blood sugar and metabolic disorders. Most importantly I love food and believe it should be celebrated, shared and enjoyed”.
You can also pop into your local LloydsPharmacy for a free printed version of this recipe and more… enjoy!
Rhubarb reminds me of my grandmother. As a child I spent most weekends on the farm with my grandad, collecting eggs and playing with jet black kittens in the old barn. After a delicious lunch there was always a homemade rhubarb, apple or blackberry tart depending on what was in season. My mother would despair (more sugary treats) but we were in our granny’s!
This recipe is a low sugar alternative to typical rhubarb dishes, is high in fibre, healthy omega 3 fats, vitamins A, D, E and K, vitamin C and several B-complex vitamins. Its also a great source of essential minerals calcium, magnesium and potassium.
This is a great filling breakfast (or dessert, without the chia seeds). Rich in dietary fibre and healthy fats this dish will support digestive health and improve bowel function, promote heart health and lower inflammation.
You will need:
- 8 rhubarb stalks
- Juice & zest of 1 large orange
- 1 thumb-size piece fresh ginger, peeled & grated
- 2 tablespoons of nua naturals coconut palm sugar*
- 1/2 teaspoon of nua naturals vanilla powder*
- 4 tablespoons nua naturals chia seeds*
- Coconut yogurt
- Fresh mint or basil leaves
1.Preheat oven to 180oC. Trim the ends of the rhubarb, chop into 2 inch chunks and spread onto a baking tray.
2.Mix the ginger, orange zest, orange juice, vanilla powder and coconut sugar. Pour over the rhubarb and mix well so the rhubarb is nicely coated and add a splash of water to the tray as well.
3.Cover the rhubarb with foil and roast for 15 to 20 minutes (you want the rhubarb to hold its structure).
4.Remove from the oven and allow to cool (you can store the mixture in the fridge for up to 5 days).
5.Soak the chia seeds in water for 15 minutes (or overnight) so that they form a gel (you can store the chia gel in the fridge for up to a week).
6.To serve, spoon some chia gel into a bowl, top with a few tablespoons of the rhubarb mixture and a large dollop of coconut yogurt.
*You can find Nua Naturals products in your local LloydsPharmacy
PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA