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LOW FODMAPS ROASTED STRAWBERRY AND RHUBARB WITH CRISPY CINNAMON PARSNIPS

3/14/2017

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If you are looking for something sweet and low FODMAPs isn’t cutting it, give this a try for dessert or breakfast treat.
 
Ingredients
  • 1 cup chopped fresh or frozen rhubarb
  • 1/2 cup fresh or frozen strawberries, halved
  • 1 tsp melted unpasteurized raw honey or a few drops of stevia to taste
  • 1 tsp vanilla extract (alcohol-free)
  • zest from one orange
  • 1/4 cup parsnips, very finely diced, about 5mm cubes (can also use rutabagas)
  • 1 Tbsp coconut oil
  • liberal sprinkling of cinnamon
  • dash of sea salt
 
Instructions
  • Preheat oven to 400 degrees.
  • Mix together rhubarb, strawberries, stevia, vanilla extract, and orange zest and place in baking dish.
  • Bake for about 15 minutes, until fruit is soft.
  • In the meantime, heat coconut oil on medium heat in small frying pan.
  • When oil is hot add parsnips and fry, stirring often, until starting to brown. Be careful not to burn them!
  • Sprinkle parsnips with a liberal amount of cinnamon and season with a dash of salt.
  • Place fruit in serving dish and top with parsnips.
  • Enjoy!

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    Frances Wang, ND

    A naturopathic doctor who believes eating healthy can be fun too!

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  • Home
  • Medical Services
    • IV/ Injection Therapies
      • B12 / Energy Injections
      • Myers Cocktails
      • High Dose Vitamin C
      • Wellness IVs
    • Individualized Weight Loss
    • SIBO/ IBS Treatment
      • SIBO Preparation Phase
      • SIBO Eradication Phase
      • SIBO Maintenance Phase
    • Naturopathic Medicine
    • Heavy Metal Testing and Chelation Treatments
    • Craniosacral Therapy
    • Laboratory Testing
    • Prolotherapy
  • Patient Information
    • Intake forms
  • Meet the doctor
  • Blog
  • Recipes
  • Contact Us