Date Energy Bites

If you know me you  know I hate gluttony, its just one of my pet peeves, I’m all about moderation and eating a healthy diet that’s light on the planet; I want to leave behind a light footprint on the planet.  As light as I can in this day and age.  You’re probably wondering where I’m going with this, and why I’m talking about this on a date recipe?  Well, it all started with Tim Noakes.  Man, I don’t know the guy, but boy do I dislike him.  If you don’t know who he is he created the banting diet.  A diet I feel is not environmentally light and is just really damaging to the planet.  After receiving a cookbook of this guy as a gift and trying to see if there is actually anything I would make in the book, I just got more irritated.  I’ve made a few banting recipes for my parents in law who are on this diet, and I just hated it.  Its so heavy on dairy and meat, it even made Carl sick when he ate it.  I mean 3 cups of cheese, mixed with another cup of soft cheese all mixed in with an insane amount of eggs and just to top it all off lets just add a truck load of meat, I don’t know if its just me, but that does NOT sound healthy to me.  I mean, hello cholesterol?  As I was flipping through this cookbook, wondering whats wrong with this guy, I came across a date ball recipe.  I stopped because you know I didn’t think date balls required a lot of ingredients.

Boy, was I wrong!

As I went through the ingredients list, my anger for this man just reached a level I didn’t think  it could reach.  Eggs in date balls? Cream in Date balls? Why does everything have to contain eggs with this guy! I don’t think eating such a large animal product diet is good for the planet, we all share this planet and  I think his diet is so popular here, because people here don’t want to eat consciously and think about where their food came from.  The idea of skipping meat for one meal is impossible to some.  Yes, you will lose weight on a gluten free sugar free, high fat and meat diet, but what about your environmental impact.  Okay! Okay! rant over.  I’ve just been mulling about this for so long and felt like I Just needed to get it off my chest.  So lets get on to this recipe.

Medjool dates are just the best thing to ever come out of nature.  Its natures delicious candy, that I now believe really helped me with my short labour time ( 1 hour and 5 minutes).  These little energy bites actually got created thanks to my intense labour preparation.  I was expecting the standard 6 hours at least labour, so for weeks I was preparing little energy boosters to keep Carl and my midwives going.  During the last couple of weeks of waiting for my baby to arrive ( better late than never I suppose), I was starting to get a little tired of waiting and craved a whole lot of comfort food.  Lamingtons was one of those cravings.  I was out of gluten free flour and really didn’t feel like baking and decided medjool dates are yum, but could be yummier.  Anything dipped in chocolate pushes even the most boring recipes over the edge.

These are really easy to prepare, the hardest thing is making a double boiler to melt some chocolate or you can just use a microwave, will keep your energy up and give you the boost you need with a whole lot of delicious to go with.

DATE ENERGY BITES – 10 bites

 

Ingredients

  • 10 soft medjool dates, pitted
  • 1/2 cup dark chocolate, the darker the better. We like 85% – 90%
  • 1 tsp coconut oil
  • 1/2 cup coconut flakes
  • 10 roasted almonds

Directions

Place an almond in every medjool date.

Place the dates in the freezer for 5 minutes, it will make the chocolate stick easier.

Place the chocolate and coconut oil in a small bowl and microwave until soft.  Remove and stir until completely melted.

Dip the dates into the chocolate, get it completely coated and dip in coconut flakes, get it completely coated.

Place on plate and chill in the fridge until set.

I tried these with different toppings like chia seeds, with just the chocolate and goji berries, but the coconut flakes one is my favourite.  Feel free to experiment until you find a topping you just can’t get enough of.

Tempeh Banh Mi less Lettuce wraps

I don’t know if its the weather or the fact that I’m trying to eat all the cooling food I can possibly get my hands on before confinement starts, but I’ve been on a complete easy meal kick.  Especially on the weekends! The weekends around here are just so intense that we sometimes don’t even get time to eat  lunch, with all the driving around trying to find stuff and ending up on the complete opposite side of where we live, things are always just chaotic here. We even try to be out of the house before 8 so we can get to everything before all the shops closes at 1 or 2 on a Saturday.  So eating lunch is a luxury for us, on the special days we manage to get home at a decent lunch time we are so ravenous that a quick lunch is the only thing that will do and with all my pregnancy dietary needs I’ve got going on, grabbing the wrong thing to eat can end up in heartburn for the rest of the day or a sleepless night!  Not pleasant at all.

This recipe was created on one of those days where I just wanted a quick meal that would be yum, filling and that I could just eat with my hands.  So why the weird title? Well banh mi literally means baguette in Vietnamese and seeing as there is no gluten or bread in this recipe, but it has all the wonderful banh mi flavour it just seemed like the perfect title?

If you remember a while back I was talking about how I’ve cut out soy in my diet, but kept in fermented soy products for their endless health benefits.  So why tempeh?

Tempeh is processed less than all your other soy based products, its also a great source of protein making it a great plant based source of protein, because its fermented it makes it easier to digest.  The fermentation also increase the ability to absorb your nutrients as well as keeping your gut healthy.

TEMPEH BANH MI LESS LETTUCE WRAPS 10 wraps

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Ingredients

  • 8 oz tempeh slices into pieces
  • 3 tbsp lime juice
  • 3 tbsp apple cider vinegar
  • 2 small carrots, grated
  • 1 small diakon, grated or chopped into matchsticks (or radishes)
  • 1/2 a small cucumber chopped into matchsticks
  • 1/4 cup liquid sweetener
  • 1 tbsp coconut oil
  • 2 tbsp tamari
  • 1 tsp garlic powder
  • juice and zest of a 1/2 lime
  • 1/2 tsp minced ginger
  • lettuce butter lettuce or romaine lettuce
  • coriander
  • jalapeno slices (optional
  • 1/4 cup mayo
  • 2 tbsp sriracha

Directions

In a bowl combine the apple cider vinegar, lime juice, sweetener, diakon, carrots and cucumber.  Toss and refrigerate until ready to use.

In a pan over medium high heat add the oil and tempeh.  Lightly brown the tempeh on both sides.  Add the tamari, garlic powder, juice and zest of lime and ginger, making sure it gets covered.  Remove from heat.

In a small bowl combine the mayo and sriracha, taste and adjust.

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Add the refrigerated veggies to your lettuce wraps, tempeh and a drizzle of mayo.  Garnish with coriander and jalapeno.  Serve!

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