His wife had packed him a big ham sandwich and an extra
slice of the strawberry rhubarb pie they'd had last night.
Not exact matches
1 1/2 cups sugar 1/4 cup gluten - free flour blend
of choice 1 teaspoon cinnamon 6 cups chopped fresh
rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh
strawberries, stemmed, cored and
sliced in half 1 teaspoon lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
1 pound
rhubarb,
sliced (3 - 4 cups) 2 pints
strawberries, hulled and quartered 3/4 cup coconut sugar, divided 1 cup oats 1/2 cup almond meal 1/2 cup white whole wheat flour or whole wheat pastry flour 1/2 cup chopped pecans 1/2 teaspoon cinnamon Good pinch
of salt 1/3 cup extra virgin olive oil 1 tablespoon cold water
Serve in a large pitcher with lots
of ice, fresh
rhubarbs,
strawberries and
slices of lime.
Take a couple
of the
rhubarb slices and a couple
strawberries and add to a blender together with the orange juice.
1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced
rhubarb 3 ounces (90 g)
sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
But did you know: A
slice of strawberry -
rhubarb pie is packed with loads
of added sugars, coming to roughly 350 calories.
1 cup gluten - free all - purpose flour 1 cup oats rolled or quick oats (not instant) 1/2 cup raw cane sugar (or 1/4 raw cane sugar + 1/4 coconut sugar) 3/4 cup organic vegan margarine 2 cups
sliced organic
strawberries 2 cups
sliced rhubarb + 3 tablespoons
of water
A robust pork loin dinner with roasted pork loin cooked lying on a bed
of rhubarb,
strawberries and thyme served with wilted kale with
sliced baby new potatoes and shallots with roasted asparagus drizzled with basil flavored olive oil.