I was having a craving for a snack so decided to make this yummy treat. I got the recipe from my good friend Stephanie’s blog which you can visit via her website at www.stefanya.ca. It takes about 15 minutes to prepare and you can eat them right away.
Quick and Easy Recipe:
20 pitted medjool dates
1/2 cup shredded organic coconut
1/2 cup almonds
- Place all ingredients in a food processor* and blend until it looks like a fine meal
- Form into 1″ balls
- You don’t have to refrigerate these but they will last longer if you do (they will last several weeks)**
*I used a blender because I don’t have a food processor and it worked quite well.
**They’re so yummy they might not last too long anyway 😉
The bonus is that they are gluten-free. I’ve been doing a lot of research on gluten because I’d like to slowly introduce gluten-free products into my diet. Even though I don’t have a gluten allergy I believe that a gluten-free diet will be healthier for me and maybe improve how I feel physically, how fast I heal after an injury or even how quick I recover from a cold.
Gluten (from Latin gluten, “glue”) is defined as “a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten may also be found in some cosmetics, hair products, and other dermatological preparations”.
This just doesn’t sound like something that should be in our body. This “glue” will clog and cause inflammation to your intestines, lymphatic system, sinuses and joints. Inflammation can lead to a variety of debilitating health issues such as Alzheimer’s, heart disease, cancer, arthritis, fibromyalgia, asthma, irritable bowel syndrome, migraines and obesity, just to name a few.
In today’s world it’s so hard to get away from gluten. It’s hidden in everything- marinades, coffees, packaged spices, multivitamins, fried foods, bacon bits, beer, brown rice syrup, dairy substitutes, deli meats, imitation seafood, commercial salad dressings and soy sauces. It’s even hidden in some processed vegan foods which gives them their rubbery, fake texture.
So, how do we get away from it all? I recommend balance, avoid processed foods, eat plenty of fresh fruits and veggies and try to include nutrient-dense, gluten-free grains in your diet such as brown, wild or black rice, quinoa, millet, corn, buckwheat and amaranth.
If you want some excellent tips on gluten free diets and healthy eating be sure to have a look at Stephanie’s website!