Brekkie favourites

Rhubarb season is here and this gorgeous pink stemmed, large leafed perennial plant is mainly used in jams, compotes and desserts as a fruit, although I have made a delicious beetroot and rhubarb soup in the past.
 
This gorgeous plant gives a strikingly sharp taste to whatever you add it to, it will make you pucker your lips and squint in a delicious way.
 
I make a compote and add it to porridge, coconut yoghurt, salads, on toast and in my granola bar recipe so I don’t need to used sugar to keep them rhobust.
 
But did you know that Rhubarb is a super plant and used in many ancient medicines for it’s many medicinal qualities, it has been shown to:

• Lower cholesterol
• Antiseptic
• Gallbladder stimulator
• Antispasmodic
• Digestive tonic
• Laxative
• Diuretic
• Demulcent

 
So today I thought I’d share my rhubarb compote recipe
 Rhubarb Compote
Ingredients
6 stalks of rhubarb
6 strawberries
½ cup blueberries
1 orange juiced
1 Tbsp maple syrup
 
Method
Chop all the fruit
Place the fruit in a saucepan
Add the maple syrup and orange juice
Bring to the boil and simmer till dissolved
Allow to cool
Transfer to jars


Coconut Yoghurt
There are no fancy tricks or expensive equipment involved here. Just 2 simple ingredients required!

All you need is 
• coconut milk 
• probiotic capsules, which (if you’re like me) you probably have in your cupboard right now. Score!

This is a 3-step process:
1) Empty coconut milk into a clean glass jar or bowl.
2) Top with probiotic and stir.
3) Cover with cheesecloth and wait.
That’s it! Seriously – it doesn’t get any easier than this. And the result is phenomenal!

I use:
• Biokult
• Udo’s super 8
• Optibac

 
Bircher Muesli
Ingredients
(Serves 1)

• 25g oats
• 1 tbsp chopped dried apricots or other dried fruit of your choice
• 6 tbsp apple juice
• 1 dessert apple, coarsely grated
• Splash of non dairy milk, to loosen
• Handful of almonds, roughly chopped
• Spoonful of coconut yoghurt, to top
• Honey/maple syrup, to top (optional)

 
 
Diretctions

1. Soak the oats and dried fruit in the apple juice overnight.
2. Put the apple in a bowl, along with a pinch of salt.
3. Add enough milk to bring to a loose porridgey consistency. Sprinkle with the nuts and add a dollop of yoghurt, plus a drizzle of honey if you have a sweet tooth. Serve immediately.

Bircher muesli: rabbit food or a superlative piece of Swiss precision engineering? What do you add to yours? And which other great breakfasts can you prepare the night before?

 
 
 
 
To find out more, you can contact Carina at
T -(087) 0978880,
E -  [email protected]
W - www.itsanaturalchoice.com,
A - Lisnolan, Manulla, Castlebar, Co Mayo, F23 C922