Chard Oat Bran & salad (duh)

I bought red chard last weekend at the farmers’ market for $1…

15 rhubarb

But I had no idea what to do with it.  It sat in my fridge all week until yesterday when I decided to try adding chard to my oat bran (instead of just spinach). I used half chard greens, half spinach.

14 green rhubarb oat bran

It had a few pretty red specks from the red chard!

Surprisingly good.  I could definitely taste the chard more than I can normally taste the spinach, but I liked it.  I don’t think this would be a good choice for someone new to green oats though – too intense.

Instead of my usual peanut/almond butter, I used ABU (3-4 tablespoons?).  I loved how the ABU blended so smoothly into the oat bran.  Sometimes with nut butters I get lumps, even after blending – I prefer no lumps of nut butter so this was great.

Since it’s summer, I’ve been having a lot of salads.  Okay, I always have a lot of salads.  But more so now, if that’s even possible.  A recent addition has been honey mustard salmon, which is just the cheapo salmon from Han Kook (the ugly cuts after they cut the sashimi – $1.50/pound) rubbed with honey, mustard, and lemon juice.  Then I bake it and put it on top of things like this:

06 salmon salad

Can’t forget those vegan bacon bits.  I’m actually all out and need to get more very soon.  I decided to make my own honey mustard dressing (since I love Annie’s lite honey mustard so much) but it’s still a work in progress.  I forget which dressing went on this salad.

I’m teaching the Math SAT all day and I’m on my lunch break… it’s very hot.  I want to go home and do some yoga.  This morning I did a 35 minute flow on my own to some yoga music.  Hope your Sunday is going well 🙂

22 Replies to “Chard Oat Bran & salad (duh)”

  1. I baked a rhubarb crisp the other day, and it was very good. Rhubarb is actually good in all desserts, if you want something to do with it. Love honey mustard salad on greens, mmmm. Hope the rest of your Sunday goes well and that you have fun doing yoga 🙂

  2. I’ve never had rhubarb, but I think I’ve tried the greens before…Do they get all velvety when cooked? Anyway, LOVE your green oat bowls of course! 😀

  3. I never would have known that either Maggie, so don’t feel bad! You’d think they would chop off the leaves of the rhubarb before selling it!!

  4. Aww it’s ok Maggie! I don’t think it’s nearly as poisonous as we think. I looked it up in my Food Lover’s Companion and the reason they’re considered poisoness is because they contain oxalic acid – which I then flipped to. It says: This acid occurs in many plants and is poisonous in excessive amounts. Some of the plants that contain a measurable amount of oxalic acid are sorrel, spinach and rhubarb. Because it forms insoluble compounds with calcium and iron, inhibiting their absorbtion by the human body, oxalic acid greatly diminishes the purported nutritional punch of spinach.

  5. Hello Maggie,
    I just recently discovered your blog:) I have never tried rhubarb. It looks like pink celery. What does it taste like? I wouldn’t have a clue how to use it and I certainly wouldn’t have known about the greens. I thought it was interesting what Christina said about the oxalic acid in spinach. Does this mean all the spinach I eat is worthless. I hope not and I don’t think so, but just wondering.

  6. Woah glad you are ok from the rhubarb greens!!

    I have been eating rhubarb sooo much lately, cant get enough this season! 😀

  7. Rhubarb leaves are poisonous? I never knew that! At what state are they poisonous? Meaning are they only poisonous raw or cooked a certain way? That is pretty amazing.

  8. Don’t give up on rhubarb though, it is SO good in desserts, such as rhubarb and strawberry pie! But thats so weird that they even sell the darn leaves if you arent supposed to eat them, lol.

  9. Rhubarb is fantastic in desserts like pies and crumbles or muffins when matched with strawberries. I bet you could do something a little healthier with that and maybe some oats or oat bran or something. And poisonous leaves – that is news to me. Yikes!

  10. I had no idea the leaves were poisionous! My mother in law always uses it to make a rhubarb crumble. I bet you could come up with a scrumptious, healthy dessert with it!

  11. eek! thanks for passing that tidbit on. ive never bought rhubarb, but i COULD def see myself eating the leaves if and when i did buy it!!!

  12. Wow! Had no idea that rhubarb leaves were poisonous. Thanks for the heads up. I wish so bad I could get fresh seafood here! The seafood here really sucks and I love it so so much :(. Have a happy Monday!

    ~Justine

  13. Hey, I think what you have there is red chard, not rhubarb. So I wouldn’t worry about poisoning — eat all the chard greens you want. The stems on red chard do kind of look like rhubarb, though!

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