Written by Chef Alan Zox, firstname.lastname@example.org Thursday, 18 July 2013 00:00
One of my favorite food blogs these days is “Clean,” written by Alejandro Junger, MD. He is an internist, cardiologist and functional physician who is having a profound impact on healthy eating that focuses attention on relieving inflammation in the gut. His first book called Clean has been a big hit, and his second published earlier this spring is called Clean Gut: The Breakthrough Plan for Eliminating the Root Cause of Disease and Revolutionizing Your Health. Used copies are less expensive on Amazon.
Dr. Junger has also helped support a delightful newsletter on healthy eating that I have enjoyed for over a year. (See Junger’s colleague Dhru Purohit to register for their free newsletter at www.cleanprogram.com or merely visit my blog at www.zoxkitchen.com for other food articles and recipes.)
Today I have chosen to share a delicious recipe from the Clean newsletter that I have tried on several occasions with excellent results called spicy rhubarb compote. It’s ideal as a sweet and savory accompaniment on scones, ice cream, chicken and lamb. Don’t be afraid to experiment in the kitchen and use what’s available during different seasons of the year. Try your own combination because if it seems good to you chances are others will think so too.
2 cups of rhubarb
1/4 cup coconut nectar or granules
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
Dash of sea salt
1/2 cup balsamic vinegar
1 teaspoon of ginger— peeled and diced
1 teaspoon vanilla
Method To Follow
Preheat oven to 400˚F. Slice the ends off the rhubarb and then slice into 1-2 long pieces. Place rhubarb pieces into a shallow baking dish. Cover the rhubarb with all dry ingredients, then add the vanilla and begin drizzling the balsamic vinegar over everything. (Excellent replacement for cane sugar with a savory, tart flavor.)
Mix everything together until the rhubarb is well covered. If it seems too dry, add more balsamic and even a ¼ cup of water or less. Bake in the oven until rhubarb is tender, about 15 minutes. Keep stirring occasionally and check to make sure it’s not turning too dark, or burning.
Remove from the oven and serve warm over anything you like including freshly sliced chilled peaches, blueberries, raspberries or vanilla ice cream. It also goes well with pancakes, waffles and French toast.
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