Saturday, June 11, 2011

A Momentous Occassion. With rhubarb.

This week I finally hit the 50# mark, which has been my first big loss goal. Woot! It's funny, because I've always thought, "well, when I lose (blank) lbs, I'll let myself have (blank)." But when I get there, I don't want to mess it up. Now that I'm firmly devoted to the whole foods lifestyle, I don't even want to mess with it. I can really imagine a life without white sugar now. Yay! And while I promised myself that if I lost 20 on top of the main goal of 50 (that's 70#s if you're counting) I'd send myself to Hawaii (solo!), I don't think I'll actually do that (kinda pricey). Instead, I think I'll go to Red Robin and have some fries. With ranch. We'll see.

In the mean time, my search for happy foods continues. I've recently checked out a few really cool new books, and I'll be posting recipes when appropriate. Here is my new favorite springtime drink, Rhubarb Spritzer, from the cookbook "Lucid Food" by Louisa Shafia.

Rhubarb Spritzer

10 stalks fresh rhubarb
2 cinnamon sticks
Honey to taste (I used agave)
Sparkling water, seltzer or champagne, for serving (I love it with lemon/lime Zevia)
4 strawberries, thinly sliced (for garnish)
1 sprig mint (for garnish)

Slice off the leaves and brown parts from the rhubarb and discard. Rinse the rhubarb stalks and slice into 2 in. pieces. Put the rhubarb slices and cinnamon sticks in a pot and cover with water. Bring to a boil and simmer until the rhubarb is soft, 3-4 min.
Strain out the liquid through a fine-mesh strainer or cheesecloth, pressing as much liquid out of the rhubarb pulp as possible. Whisk in the honey (agave) tasting to adjust sweetness. Discard the cinnamon and cooked rhubarb and let the liquid cool.
To serve, pour into glasses over ice and top off with seltzer, sparkling water, champagne or lemon/lime soda. Garnish with strawberries and mint, if desired.


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