Roasted Rhubarb with Cinnamon and Dates

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Dates yield an incredible layered sweetness to any dish. Here they complement the tartness of the fresh rhubarb and the nuttiness of the cinnamon, resulting in a sticky, sweet dish that is perfect to enjoy for breakfast or as an after dinner treat.

This recipe yields 4 servings

INGREDIENTS

  • ½ cup (5-6) Medjool dates, chopped
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
  • 3 medium rhubarb stalks, chopped into cubes
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup water
  • 136 grams (5-6) Medjool dates, chopped
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
  • 3 medium rhubarb stalks, chopped into cubes
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 236 ml water

Directions

1. Preheat the oven to 350 degrees.

2. Add dates, vanilla, honey, and water to a pot and bring to a boil. Immediately turn down to a simmer and cook for 5-10 minutes to allow the liquid to reduce and thicken into a chunky paste.

3. Place rhubarb in a bowl and toss with date paste and cinnamon. 

4. Spread out on a baking sheet and roast for 25-30 minutes.

Tips

** Serve on top of coconut yogurt.

 

Roasted Broccoli

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Broccoli’s reputation as a superfood is well-merited; its satisfying crunch packs a healthy punch with a wealth of antioxidants, fiber, and vitamin C. It also makes for a flavorful side dish. Roasting broccoli enhances its crisp texture as opposed to steaming it. If you add a mixture of extra virgin oil and duck fat, it will caramelize and become sweet. 

This recipe yields 6 servings.

INGREDIENTS

  • 4 broccoli stalks
  • 1 tablespoon olive oil
  • 1 tablespoon duck fat
  • 1 teaspoon sea salt
  • 4 broccoli stalks
  • 1 tablespoon olive oil
  • 1 tablespoon duck fat
  • 1 teaspoon sea salt

Directions

  1. Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.

  2. Cut off broccoli stems to create small florets.

  3. Put florets in a bowl and pour olive oil on top.

  4. Evenly sprinkle salt over broccoli.

  5. Heat duck fat in a mini sauce pan or melt the duck fat down by rubbing it together in your hands.

  6. With duck fat still on hands, toss the broccoli, olive oil and sea salt until coated evenly.

  7. Place florets on a baking tray, leaving space between each floret so they roast rather than steam.

  8. Roast for 30 minutes. To ensure a more even roasting, flip broccoli halfway through. Remove from the oven and serve.

Tips

*I use duck fat to stabilize the olive oil because of olive oil’s low smoke point.
**Broccoli stems are high FODMAP, which is why I only use the florets, but the stems are nutritious and can be delicious, as well. 

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