It’s 4:30am; my rice cooker is quietly gurgling away on the counter and I’m sitting here enjoying my first cup of coffee. It was a relief to just go ahead and get up after a ruff, ruff 😉 night with the dog (Poopageddon Part Doo 🐶) but she thankfully seems to be turning the corner.
I’ll spare you the details and just write about food instead. (How’s that for a transition?)
So my latest cookbook, purchased at the behest of one of my kids, is HOW NOT TO DIE by Dr. Michael Greger. He’s a strange fellow, when you see him on You Tube, but he is extremely knowledgable about nutrition as is my daughter.
Going vegan (whole food, plant based) has changed her life and flat out cured many of the ailments that have harassed her for years. She didn’t do it because of the animals or anything socially complicated, she simply “went there” because she had tried everything else and her symptoms were making her life miserable.
If you ask, she will educate you on the benefits of going vegan and passionately share what this new lifestyle has done for her..not the least of which has been weight loss.
Yesterday I made the Date Syrup from this book. This stuff is going to revolutionize my cooking and baking. It’s called syrup, but mine was more like a jam and I’m fine with that consistency.
It is SOO easy to prepare.
Put one cup of pitted Medjool dates in one cup of hot water that you boiled in the microwave. Let it sit for an hour to soften the dates.
Pour entire mixture into blender or food processor and add a teaspoon of lemon. Dr. Greger advises using everything but the seeds..so I just cut off a wedge that looked like about a teaspoon’s worth and plopped it right in.
Blend and voila!
This stuff is so yummy and sweet, you could spread it (lightly) on toast. More importantly, you can add it to your recipes instead of sugar.
Until now, my lonely dates just sat at the back of my fridge like a little box of..well, right now everything reminds me of poop so.. never mind. But with this new, delicious recipe, I have no doubt that dates will become an integral part of my cooking.