As I mentioned earlier this week, there is some evidence that eating dates just before childbirth can make things go more easily. This comes from studies that followed women who were either encouraged to eat a certain amount of dates in the last four weeks of pregnancy, versus those who were asked not to eat any dates. This post is a good overview of the research, but the upshot is that eating 60-80g of dates per day could be helpful.
I’ve decided to try to eat around 75g of dates per day. But, unlike my husband, I’ve never actually eaten plain dates. I find them a bit sweet, plus they look a little bit like a cockroach and an olive had a baby. So I’m consuming my date in recipes. Of course, a Larabar will give me about 20-25g of dates, but I can only eat so many Larabars before I get utterly sick of them and start to worry about the cost. I did get a few cases of them from Vitacost, though, during their recent promo, to keep on hand for snacks.
But I thought I’d share some recipes I’ve been enjoying that use dates. The first is an easy breakfast that is an absolutely delicious way to enjoy some autumn flavors, especially since fresh cranberries are readily available in the grocery store right now! I haven’t tried it with any other kind of cranberries, but it might also work with frozen.
1/3 cup fresh cranberries
25g pitted dates, chopped fine
1 cups water
1/2 cup rolled oats
pinch of salt, cardamom, and ginger
1 Tbsp. pumpkin seeds
- Combine the water, cranberries, dates, salt, and spices in a small saucepan and bring to a boil. Simmer for five minutes, until the cranberries start to burst.
- Add the oats to the simmering water and stir. Cook, stirring constantly, until the porridge is thickened.
- Serve topped with pumpkin seeds.
Makes one serving
Note: Can also be made in the microwave by combining everything except the pumpkin seeds in a microwave-safe dish, microwaving until cooked, and topping with pumpkin seeds.