I imparted some useful information

I know. Amazing, huh?

Trust me, it doesn’t happen often.

But yesterday, I bought some rhubarb. So pretty. I used to think that it was pink celery when I was younger, but liking how it looked didn’t bring me anywhere near to liking how it tasted. Yech.

Things are different now. I still have the same sweet tooth that I had as a child but it’s under pretty strict control. Sugars are out, including most fruits, although I do break ranks for berries. But since rhubarb is actually a vegetable, it’s low-carb and low in sugar. Which is why, I guess, you usually need to add so much sugar to it to make it more palatable!

But guess what: if you soak it in cold water for about 20 minutes with a tablespoon of baking powder, it neutralises some of the acidity, meaning that you can use far less sweetening agent when you cook it. The water turns greyish: just drain, rinse and add fresh water to stew. I use Nature’s Garden Stevia from Holland & Barrett since sugar is the very devil itself, but I reckon that a vanilla pod and a touch of cinnamon would work well too.

Anyway, I Instagrammed my rhubarb soaking pinkly and prettily in its pot, noting the baking powder tip, and was oddly thrilled when Facebook friends commented on its usefulness. Like I say, it’s not often that I say anything informative or handy, although I’m a little ripper at trivial nonsense.

Truthfully, though, I can’t take credit for the tip, having read it on theKitchn. I also can’t take credit for the photo of the finished-product, stewed rhubarb, which is from the lovely Thousand Threads blog. Mine came out much looking far less rosy; does the baking soda leach out some of the colour, perhaps? If I made this for guests, I might be tempted to add some berry or beetroot juice, just to amp up the hue. As it was, though, I was pretty happy just eating it, pale though it was, with yoghurt and a huge mug of Higher Living’s cinnamon tea. A couple of friends thinking that I’d said something vaguely clever and my sweet tooth satisfied: good feeling.

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there’s an abundance of berries

Oh, how I love berries. Raspberries and strawberries are my absolute faves, but I’ll never turn my nose up at a blueberry or a blackberry either. They were the one food I craved in all of my pregnancies and the one dessert that I’d struggle to give up.

Luckily, I don’t have to, since they’re one of the more acceptable fruits in paleo terms and, as one of the lowest-of-the-low when it comes to sugar content, they’re also fine for the carb conscious among us. I did give them up for a bit when I was doing the Balanced Bites sugar detox but they’re back on the menu now, albeit not with the honey and Greek yoghurt with which I used to smother them in pregnancy.

Anyway, the weather is still a bit iffy considering that it’s supposed to be Springtime but there are at least loads of berries around, and that always gladdens my heart. Today I’ve eaten them for breakfast, baked them into a cake (you can find the recipe here on this mouthwatering blog, The Italian Dish) ready for when we have guests tomorrow and given them to the children as an afternoon snack. I love the way they look in my new favourite blue bowls, which we bought for 50p each from Shiver Me Timbers in Penzance, a reclamation yard that we visit unfailingly on our annual Cornish holiday. I love the way they look, en masse, on a Central London fruit barrow. But best of all, I love the news that I got when I posted this photo on Facebook & Instagram.

Tiffany, one of my oldest and bestest friends from home (Australia), has a pathological fear and hatred of bananas. So her response to the photo was to express distaste for their presence on the barrow. But also to tell me that she is looking forward to some berry scoffage when she comes over to visit. In July!!!

Wooooooooo hoooooooo! So excited!!

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my local store stocks Inspiral products

Who’da thunk. My little, unassuming local store stocks a range of goodies from Camden-based Inspiral. We’re talking cacao nibs, raw crackits and kale chips (I usually buy the wasabi wheatgrass variety but am so trying the cacao & cinammon as soon as I’ve finished this¬†21 Day Sugar Detox.)¬†Which is another thing to be happy about – cutting sugar – in all forms, even fruit, for the moment – does amazing things for the tummage. Almost instant pancake. Okay, maybe we don’t talk about pancakes. But flat, flat, flat. And it was pretty painless by about Day 3. Bit of a fuggy head, bit of a 3pm slump, but nothing that that a black coffee with a liberal sprinkling of cinnamon couldn’t rectify. Result!

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