This delicious low carb summer recipe is another favorite of members of our weight loss center. It’s light yet tastes rich and is packed with flavor and nutrients. Serve it as a starter or as a main dish—it’s perfect for everything from a summer fete to lunch at home.
The tart fruit is renowned for its fiber content—and fiber is key for weight loss management as it fills you up, curbs cravings and promotes healthy digestion. Rhubarb is an excellent source of calcium, which is essential for the health and strength of our bones and teeth—in fact, one cup of cooked rhubarb boasts more than a cup of milk. Rhubarb is also a great source of lutein, a compound with antioxidant properties that helps fight free radical damage, promotes eye health and helps prevent age-related macular degeneration. In addition, rhubarb provides 45% of the daily value in vitamin K, which also supports healthy bones growth and helps form blood clots when you are injured. In addition, rhubarb contains vitamin C, which boosts immunity and overall health.
We always recommend that members of our weight loss center incorporate green leafy vegetables into their diet—hence the baby spinach greens in this recipe. Spinach is considered a superfood because of the significant nutrient punch it packs—it’s one of the best sources of dietary potassium and magnesium, which is critical for energy metabolism. Spinach is also loaded with iron, beta-carotene and iron, among other essential nutrients.
2 cups fresh rhubarb
8 cups baby spinach greens
2 tbsp aged balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 cup crumbled goat cheese
1/4 cup chopped walnuts
1/4 cup golden raisins
2 tbsp sugar
1/4 tsp Himalayan sea salt
1/4 tsp freshly ground black pepper
Preheat oven to 450°F. Cut the rhubarb into 1/2-inch pieces and then toss it with the sugar until coated. Let it stand for 10 to 15 minutes. Arrange the rhubarb pieces on a baking sheet and roast for 5 to 7 minutes.
Let the rhubarb pieces cool for 10 to 15 minutes while you make the dressing by whisking together the extra virgin olive oil, aged balsamic vinegar, oil, Himalayan sea salt and pepper. Add the baby spinach greens and toss until coated. Then add the rhubarb pieces and toss again. Separate into servings and garnish with the goat cheese, raisins and walnuts. Makes 4 servings.
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