FLOWER POT KITCHEN: RHUBARB WATER JUICE

2 Jul 2019

RHUBARB WATER JUICE

Powerful Antioxidant and Anti Inflamation

My Geeky Science bit...

The amazing long term health benefits of rhubarb juice and great flavour make this gorgeous pink water a must in your diet. High in minerals potassium, phosphorus, sodium, copper and zinc, high in antioxidants which fight free radicals in the body which cause premature aging, also contains a good amount of complex vitamin B’s which help keep the nervous system healthy, support the body to help break down foods to be released as fuel for energy, helps the body make red blood cells, healthy skin, hair and nails, a mood stabiliser and immunity support, promotes blood circulation which reduces inflammation.

Anti Tumor properties Aloe-emodin and Rhein are used in medicine to kill Tumor cells, vitamin K supports brain health against Alzheimer’s along with bone development supporting against osteoporosis, rich in Calcium which also supports brown growth, vitamin C which helps prevent sagging skin and wrinkles and for immune support, anthraquinone a compound which is laxative in nature, also helps the digestive process run smoothly because rhubarb contains astringent properties which makes for an effective tonic for your digestive system preventing intestinal health issues due to its promotion of peristaltic movements which also helps ease constipation.

Helps reduce high cholesterol, rhubarb also contains stilbenoid which helps in reducing blood sugar levels, gallbladder support as rhubarb contains cholagogue which promotes good digestive health, a good source of Vitamin C which plays a vital role in strengthening the body’s immune system, rhubarb root when juiced can help with liver health and can reduce hepatitis B, Vitamin A supports eye health and can improve vision.

Ingredients

(makes approx 1.5 ltr)

1 weeks worth for 2 people

12 sticks of rhubarb

(never eat the leaves as they are poisonous)

12 cups of water

Simply wash the rhubarb, cut into 2” pieces, place in a saucepan with the water and gently simmer for 15 minutes, take of the heat and leave to cool. Strain the rhubarb through a sieve reserving the juice, then I like to run the rhubarb water through a cheese cloth this clarifies the rhubarb water, pour in to set jars and keep in the fridge for up to one week.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.