Spring Tonic Now Available Near You
Rhubarb – Old Fashioned Spring Tonic
One of the things I really look forward after a long winter in Chicago is rhubarb. It grows fast and strong and is one of the first things that can be harvested out of a garden. And this year, will be the first year where I will harvest rhubarb from my own garden. As a kid, we always had rhubarb in the spring – usually with strawberries and it was known as the “spring tonic” around our house.
It turns out that spring tonic is a pretty accurate description. Every serving of rhubarb provides almost half of your daily need for vitamin K – the vitamin that helps with blood clotting and cardiovascular health. Rhubarb contains a high amount of vitamin C along with vitamin A, is high in fiber, and is chock full of B-vitamins, calcium and minerals.
Easy Spring Tonic
Rhubarb not your thing? There is an easier way to get all the vitamins and minerals you need into your diet consistently. And that is with USANA Essential Vitamins. They are so pure, they are listed in the Physicians Desk Reference – meaning they are pharmaceutical grade. They are so pure, that USANA offers professional athletes a $1,000,000 guarantee that they will not test for banned substances. You may recall that last fall many GNC products were pulled off the shelves because an ‘amphetamine-like’ substance was found in many of their nutritionals. Over 80 athletes tested positive for banned substances due to the supplements and sports nutrition they were taking.
For the most reliable, high quality nutrition and “spring tonic” any time of year, I recommend USANA Essentials. To order the vitamins and get a 10% discount, click here and follow the instructions. Your body will thank you!
Try This Recipe
Now back to the homemade spring tonic, rhubarb is much more than a great dessert ingredient. I made this awesome tangy salad with rhubarb, arugula, fennel, and goat cheese – it was DELICIOUS and by the way really healthy and easy to make. I had not one, not two, but THREE helpings. I loved it and wanted to share this great recipe.
- 3/4 pound rhubarb, cut into 3/4-inch pieces
- 1/4 cup honey
- 1/2 cup walnut halves
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (preferably white)
- Coarse salt and ground pepper
- 4 bunches arugula (about 1 pound total), tough ends removed
- 1 fennel bulb, cored and thinly sliced crosswise
- 1/2 cup fresh goat cheese, crumbled
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.
- In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.
Do you cook with rhubarb? What are your favorite ways to prepare it? Leave a comment below and let me know if you liked this recipe as much as I did.