Fresh cream. Fresh, raw cream from grass-fed cows.
Heaven.
Contrary to popular belief, cream from pastured organic cows is incredibly nutritious. It’s amazing source of fat-soluble vitamins A (for eye, skin, and adrenal health), D (essential for the absorption of calcium), E (an antioxidant, great for the skin) and K (essential for blood clotting and bone health). Cream fat also contains lots of short- and medium-chain fatty acids (good for energy and fat-burning) as well as conjugated linoleic acid (a potent antioxidant, muscle builder and immunity booster). Remember, the fat component of dairy is where the nutrition is… don’t shy away from it!
Heaven.
Contrary to popular belief, cream from pastured organic cows is incredibly nutritious. It’s amazing source of fat-soluble vitamins A (for eye, skin, and adrenal health), D (essential for the absorption of calcium), E (an antioxidant, great for the skin) and K (essential for blood clotting and bone health). Cream fat also contains lots of short- and medium-chain fatty acids (good for energy and fat-burning) as well as conjugated linoleic acid (a potent antioxidant, muscle builder and immunity booster). Remember, the fat component of dairy is where the nutrition is… don’t shy away from it!
Spiced ginger rhubarb with cream
The tangyness of rhubarb is softened and complemented by the richness of fresh cream. This was particularly lovely straight from the oven for dessert, and equally delicious served cold the next day for breakfast.
Serves 2
1 bunch rhubarb
2 tbs butter, melted
1 tsp vanilla bean paste, or the scraped seeds from one vanilla pod
1 tsp grated fresh ginger
½ tsp cinnamon
1 orange, juice and zest
2 tbs walnuts
Fresh cream (organic, unadulterated, raw if you can get it), to serve
Preheat oven to 180 deg C (160 fan-forced). Wash and slice rhubarb into 10cm lengths, then toss in a large mixing bowl with melted butter, vanilla, spices, orange zest and juice. Spread rhubarb pieces evenly on a lined, greased baking tray. Bake for 20-25 mins in preheated oven, until rhubarb is soft but still holds its shape.
Meanwhile, toast walnuts in a dry pan or oven until slightly crisp, being careful not to burn them (this will take around 2-3 mins). Remove from heat and set aside.
Dish out rhubarb into serving bowls, top with a generous dollop of fresh cream and a sprinkling of toasted walnuts.
Serves 2
1 bunch rhubarb
2 tbs butter, melted
1 tsp vanilla bean paste, or the scraped seeds from one vanilla pod
1 tsp grated fresh ginger
½ tsp cinnamon
1 orange, juice and zest
2 tbs walnuts
Fresh cream (organic, unadulterated, raw if you can get it), to serve
Preheat oven to 180 deg C (160 fan-forced). Wash and slice rhubarb into 10cm lengths, then toss in a large mixing bowl with melted butter, vanilla, spices, orange zest and juice. Spread rhubarb pieces evenly on a lined, greased baking tray. Bake for 20-25 mins in preheated oven, until rhubarb is soft but still holds its shape.
Meanwhile, toast walnuts in a dry pan or oven until slightly crisp, being careful not to burn them (this will take around 2-3 mins). Remove from heat and set aside.
Dish out rhubarb into serving bowls, top with a generous dollop of fresh cream and a sprinkling of toasted walnuts.
Side note: good news for the dairy-intolerant! Many people find that they may experience upsets with cheese and yoghurts, but are able to digest butter and cream without issue due to the high fat content and very low proportion of the protein casein in these products.
