This week’s post began with a decision I made a couple of months ago: to buy the cheapest dates at the grocery store for the kale-date salad I love. Unfortunately, or fortunately depending on your perspective, that ended up being a LOT of dates. Well over 100 dates. I didn’t realize quite how many there’d be until I opened the package up 🙂 They also have pits in them, so they’re a bit more work than the ones I’d bought before, though not so bad.
Anyway, because of this excessive (or just right!) quantity of dates, I’ve been on the lookout for other ways to use them. I made a lovely watermelon-date salad for my book club meeting over the weekend, I’ve made the kale-date salad several times, and in a cookbook I love, I also found this terrific yogurt snack that I share below. The only problem with it: it called for a topping of crisp brown rice cereal (aka healthier Rice Krispies) which was meant to give it crunch. I didn’t have any of that, and on top of that, I don’t like Rice Krispies. They feel insubstantial, and get soggy very very quickly. Since I wanted to make several servings of this to take to work over the course of a few days, I didn’t want anything that wouldn’t hold up to sitting around. So, I decided to substitute chopped and toasted hazelnuts. Voila: crunch, nuttiness, and they make the whole thing much more filling than the cereal would have. PLUS I didn’t have to spend money on any extra ingredients, since I already had hazelnuts, yogurt, sesame seeds and, of course, the dates. Winner!
Local blueberries were on deep discount at the grocery store, so I bought 3 pints for $4, saving $11 total off their original price! Also, I’d intended to buy more stuff at Whole Foods — I wouldn’t have made a stop just for two items — but they didn’t have some of what I needed and I ended up making yet another stop at the natural foods co-op.
Bottled lemon juice, $.88
2 lbs lemons, $3.49
2 avocados, $2.50
Used two coupons — saved $1.55
Total with tax: $21.66
Total with tax: $9.08
Spelt flour, rye flour, and coffee (all bulk bins): $8.69
Cherry tomatoes, $2.50
Watermelon, $3.50 [not pictured]
Grand total: $66.78
Yogurt with Dates and Sesame
adapted from The Sprouted Kitchen, by Sara Forte
I didn’t think there were nearly enough dates in the first round I made of this, so I increased the quantity. Like I said above, I swapped out Forte’s suggestion of brown rice cereal for hazelnuts, although I think other nuts would also work well. A mix of pistachios and walnuts would be divine, and reminiscent of baklava.
16 dates, pitted and soaked in warm water for about 10 minutes to soften
2 tbsp sesame seeds, toasted
2 cups plain yogurt
chopped and toasted hazelnuts
Put the dates, sesame seeds, and a small pinch of sea salt in a bowl and mash with a fork into a chunky paste. Divide the mixture into four half-pint jars or other small containers. Add half a cup of yogurt to each jar and top with the nuts; I sprinkled in a bit of cinnamon on top, too, although I didn’t like the original recipe’s suggestion to mix 1/2 tsp of cinnamon with the 2 cups of yogurt before dividing it. Cardamom could also be interesting, though I haven’t tried that yet.