Now I am going to keep this short and sweet because I am currently taking my COMPS exams- aka it is a week long test determining if I get my masters or not… ok well that and my thesis that I defend in less than a month. But yes. 7 days, 6 essays… and then I’ll be one step closer to graduation… as long as it all goes to plan!
So far, so good… except for the fact that I feel awful. I have a cold… I don’t get sick. I am TERRIBLE at slowing down and relaxing, and right now I cannot breathe. So I’ve been Neti-potting it up and downing all the homeopathic voodoo my Mom sent me. Okay, only now as an anthropologist do I realize I should probably stop calling it that, since it is a belief system… but I do believe in it so…. I digress.
Being home last week was so fun, and I really enjoyed seeing my family. SPEAKING OF WHICH, happy 21st birthday to my brother Ernie! Check out his Instagram Earnestly Primal for his food journey through the UK! His birthday was yesterday, and he will be in Denver in two days to celebrate some more… I REALLY NEED TO ATTACK THESE ESSAYS.
Back to business. This weeks recipe is SO EASY, requires a few simple ingredients plus some patience. It is good for you too- gelatin is something that is fantastic for your gut and bones/skin/hair. My Mom was obsessed with it and requested that I made more before I left! She described it almost like a bread pudding… but you know, just so so so far from bread. Haha.
It’s also time for St. Patrick’s Day!!! Maybe this could be your own “pot of gold“? Too far? Too bad, I’m running with it.
DATE PUDDING (DF, GF, No Added Sugar)
10 pitted dates
1&1/4 cup water
4 tbsp coconut cream
1/2 tsp vaniila
1/2 tsp cinnamon
Big pinch of sea salt
1 tbsp unflavored gelatin (I used Vital Protein’s)
Soak Dates in water for 1-2 hours.
Blend the 1&1/4 cup water with the soaked dates in a blender on high for 30 seconds to a minute.
Melt the coconut cream on a skillet on medium-low. Add the ‘date juice’ mixture.
Add the sea salt, cinnamon, and vanilla. Stir continuously until well combined.
Bring the mixture to a simmer… now pay attention here, this is quick.
Slowly add the gelatin, mixing continuously while doing so to help it dissolve into the mixture. Once all added, continue mixing on low heat. If needed, transfer to a bowl and whisk mixture until fully combined.
Pour mixture into a container (or containers) of your choice. Place in the freezer to set. If you pour it into a deep container like a mason jar, this may need to set for several hours or over night.
Impatient? Pour it into a shallow container and wait an hour. Then scoop it up!
Have a great Tuesday!!
Ps. FUN FACT! Did you know Beer began in the Neolithic? After they were made available from their cultivation, grains were fermented to create beer (Meussdoerffer, 2009, 3). The conditions for sufficient beer creation were not met until 5000 BC (Meussdoerffer, 2009, 3). Once the conditions were met for a larger scale of production, beer became quickly popular. Archaeologists have found beer making kits aged 5,000 years old in the Central Plain of China (Sofia, 2016).
Shout out to my brother’s 21st for the fun fact inspo.
Meussdoerffer, Franz G. “A comprehensive history of beer brewing.” Handbook of brewing: Processes, technology, markets (2009): 1-42.
Sofia, Madeline K. “5,000-Year-Old Chinese Beer Recipe Revealed.” NPR. May 23, 2016. Accessed December 3, 2017. https://www.npr.org/sections/thesalt/2016/05/23/479186257/5-000-year-old-chinese-beer-recipe-revealed