Green Kitchen Stories » Rhubarb & Strawberry Quinoa Crumble. The three of us have just arrived home after a week with my family in Tel Aviv, Israel.
It was inspiring in so many ways but we’ll talk more about that in a later post (and share some recipes from the trip). The most wonderful thing was however to focus on and spend time with our daughter without being occupied by book editing or any other work.
This spring has been quite intense so now we try to savour every moment with Elsa before her little brother arrives. As some of you might have seen on Instagram, the Israeli food scene was right down our lane. We hardly missed anything from home. Apart from the one thing that Luise has started craving lately – Rhubarb. Apparently they aren’t very easy to come by in the Middle East.
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Luise has done this quinoa crumble for us a few times since the first organic rhubarbs popped up this year and it was the first thing she baked after we had landed. It is as lip smacking as it is simple (and vegan and gluten free).
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Quinoa flakes are a bit sturdier than oats and add a nice crunch to the otherwise very sweet crumble. Raw rhubarb has a very distinct tart flavour, but when baked together with apple and strawberries it all comes together into a well balanced and naturally sweetened delicious mess.
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Hardly anything needs to be added, but if you wanna balance some ice cream on top, we’re not gonna stop you. Let’s get ready to crumble! We also wanted to thank you for your wonderful respons on our new You. Tube channel! It was a pretty scary thing to launch, especially since we speak in the films.
We have just posted another video with one of our favorite breakfast recipes from the blog; Raw Buckwheat Porridge. And we have one of Elsa’s favorite dinners coming up in just a few days.
It’s something I believe all you parents will appreciate! If you haven’t already subscribed on the channel, you can do so here. Rhubarb, Strawberry, Apple & Quinoa Crumbleserves 4. Fruit filling 8 thin red rhubarbs (around 5. Crumble topping 1 cup (1. Preheat the oven to 1.
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Arti Patel is an editor at the Huffington Post Canada covering lifestyle and viral content. A 2011 Ryerson University journalism grad, she generally covers health.
Grease a 2. 2 cm / 9 inch baking dish or pie tin with coconut oil. Rinse all fruit. Slice the rhubarbs, halve the strawberries if necessary and dice the apples (discard the seeds). Place in a baking dish and toss with vanilla, orange juice and honey. Prepare the crumble in a separate bowl. Start by thoroughly mixing quinoa flakes, buckwheat flakes and salt.
Chop the dates and add to the mixed flakes together with the coconut oil. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the fruit. Bake in the oven for 3. Keeps for about a 5 days in the fridge. Freezes and reheats well.
The protein should (or could) stay roughly the same. As in all Low Carb diets the key is to eat low carbs to try to get the blood sugar levels on a stable and low level. With low blood sugar less insulin is “produced” and less fat is stored in your body. The body uses the fat as fule instead of carbs and if you are overweight you starts loosing body fat. I will not go deeper into the scientific parts of this diet.
I am a practical guy and I will focus on what to eat and how to prepare it. Andreas Eenfeldt (the Diet Doctor) has a blog with a lot of detailed information about the theories behind the low carb diets and especially LCHF.
Please visit his site for more information. You can find the link to the right side amongst the other good links to pages in English I try to visit as often as I can. Benefits from Low Carb diets.
If you are starting on a heavy overweight you will most probably loose a lot of weight if you follow a “strict” LCHF diet. Aside from weight loss a lot of people experience several other health benefits. Diabetes (some ends up with no medication at all!), allergies gets better, a lot of digestive problems gets better, mood swings gets better (no blood sugar issues) etc. I have not really experienced any other health benefits than weight loss and one reason is that I actually had no health issues before I started with LCHF? Well it is really individual what level you need to go to to get the weight loss and other health benefits. I would say that the goal should be below 2. This is for weight loss.
For the health benefits you can probably be a little more “liberal” with the carbs but I would not recommend anyone to go above 5. My LCHFWhen I am coaching people I always want them to start as low as possible. If you have the level set at 5g you can “afford” to get a little higher sometimes.
If you set your level at 2. I also thinks that it is easier to control your shopping and eating when aiming really low. There are never any discussion on what to eat or if this and that are allowed. It’s kind of “cleaner” to go really low. What to eat and what not to eat.
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I will try to make a really short list of “do eats” and “don’t eats”. The best way to get the idea is to follow my blog and see what I eat and not focus so much on what I do not eat. It’ really not that hard.