Medjool Date and Chocolate Oat Bars

 

This is a sponsored post, but as always, all opinions are my own.

I don’t know how it has come to be the last week of August, but here we are. The mornings, at least here in Saskatoon, have a notable chill to them, and some of the leaves have started to turn yellow. It has been a very dry, very hot summer and I’m not sure if this change is due to summer ending or the parched landscape the trees find themselves in. Nevertheless, change is coming and I’m here for it. Over the next few months I’ll be celebrating the launch of my second book baby Vegetables: A Love Story, and I can’t wait to share all of the exciting details with you. Stay tuned! In the meantime, I’m here to share with you an absolutely delicious recipe for Medjool date and chocolate oat bars, which I just so happen to be nibbling on as I type this. I just can’t get enough! 

Five Whole Years (!!) and a Few Favourite Things

When I first started writing this blog, I had no idea what I was a) doing, and b) getting myself into.  I never in a million years expected it to be anything more than a little chat about what I was making in my little green kitchen.  But then I fell in love with my little corner of the internet universe, and like anything else when it comes to love, you work at it.  Often.  I'd come to this space whenever I had a second or two free from my full-time chef gig, with hopes (and dreams!) of one day writing more at home and working in kitchens less.  Five years later, that is my current reality, which still blows my mind a little.  Okay, a lot.  I've come a long way since that very first post about pears and waffles.  Don't laugh at those photos!  I had no idea what I was doing!  Besides being a creative outlet, the blog has opened up all kinds of opportunities for me.  I've been lucky and traveled to Washington State, Toronto, Montreal, and Southern Saskatchewan, twice.  I've met other bloggers who've turned out to be sweet, sweet friends.  I've gotten freelance writing gigs for newspapers and food magazines.  And of course, I'm near the end of writing my very first cookbook.  All because of this blog, and hard, hard work.  In short, Sweetsugarbean changed my life.  This was not what I had in mind when I sat at my computer in January of 2011 and pressed "publish" for the first time.  But holy smokes, I'm so happy the way things have turned out.  Thanks to all of you who have been with me from the beginning, and to those who have just joined in.  I'm so happy to have you here!  Giant hugs and kisses all around!

Chocolate Pistachio Energy Bites

Energy balls, bites, bars, whatever you call them, are everywhere.  And rightly so.  They are full of protein, fibre and other healthy nutrients that make the body run just that much smoother.  If you have a food processor, you can make your own in no time flat, well, maybe just 5 minutes.  Save a few bucks and customize them as you like.  For my latest article in Culinaire Magazine, I created these little chocolate pistachio gems.  Dates, figs, nuts, and yes chocolate are major players here, so you know already they are going to be delicious.  These are great for a post-workout fix, a snack while you catch up on GIRLS or breakfast as you're running out the door.   Head on over here for the recipe.

Sautéed Dates with Olive Oil & Sea Salt

 

When I grow up I want to write just like Molly Wizenberg.  I'm sure you know her blog Orangette.  And if you don't, please do yourself the biggest favour ever and head over there.  Now.  Her writing is honest, funny, so true to life and so goddamn good.  I was fortunate to have received a preview copy of her latest book Delancey way back before Christmas.  I saved it to savour for the flight to Phoenix.  I'm not good on planes.  I fidget and squirm, breathe deeply when there's turbulence, and grip on to the seat ahead of me when things get really dicey.  Seriously.  If you ever have the misfortune of sitting next to me, ask to move.  But with Delancey in my hands, I didn't even notice I was in a metal contraption millions of miles above the ground.  I was into it.  Molly's honest account of opening a pizza restaurant with her husband Brandon in Seattle is both charming and poignant. It's about finding your way as a couple and building the life you want to have together.  I think what I like best about the book is the vulnerability.  She doesn't gloss over the mucky bits, she lays them out flat for all to see.  It's a book about faith and love, perseverance and imperfection.  Oh, and food, too.  Each chapter concludes with a recipe; simple and straightforward.  What you would eat if you were building a restaurant and a life together simultaneously.  

Sticky Toffee Lentil Cookies with Dark Chocolate Chunks

Secrets.  I've got them, you've got them.  Some are big, some are little, and some are much harder to keep than others.  Some secrets you tell people you wish you wouldn't have, and others you wish you could tell, but can't bring yourself to go there.  Holding on, letting go.  It's what we do.

A Winter's Salad of Dates, Pomegranate & Fresh Mozzarella

Oh me, oh my.  You guys.  I've just returned from one of the best weeks of my life.  For real.  No joke.  I'm serious.  Phoenix was all kinds of over-the-top fun.  So many moments seized; so many times I had to pinch myself it was real.  I'll tell you all about it...in good time.  I'm a total meanie, I know!  There are photos that need to be tinkered with and a million thoughts running through my brain, but hopefully by the weekend you'll hear all about it.  In the meantime I have a lovely, lovely salad to share with you.  See, I'm not a total meanie, after all.  

Good For Ya: Peanut Butter Date Cookies with Cacao Nibs

I had second thoughts on telling you about these cookies, mainly because I didn't think they were super photogenic.  Silly me.  While they don't necessarily rack up the food porn points, they score a ten out of ten for their delicious healthy goodness.  I first spied these cookies over on Sprouted Kitchen (naturally) and knew right away I must make them.  I'm a fan of the date, especially the fat and juicy Medjool variety, and any time I can sneak dates into baked goods, I'm there.  Plus all you need for these cookies is a food processor, your hands and a fork.  Gotta love a low maintenance cookie.  Save the oven for another baking experience because these babies are raw, as in unbaked.  Did I mention they're vegan and gluten free too?  Well now you know. You know what else?  There is no butter in the recipe, and I don't even miss it.  That's a fact.  These cookies are good for ya!  So let's jump to it!  

Chocolate & Orange Date Squares with Walnut Crumb

First off, let me just say that these are not your Grandma's date squares.  Yes, hers may be perfectly lovely, but traditional date squares have a bad rap for being just a little bit boring.  And these, my friends are far from boring.  Funny little thing about date squares:  out on the Canadian prairies, they are/were called matrimonial cake/squares.  And I totally know why.  Back in the day, date squares were packaged up, tied with ribbon in the couple's "colour" and given out as wedding favours.  I can still remember my Aunty's wedding in 1982.   My cousin and I were decked out in matching peach and white seersucker dresses (remember when we wore peach?) and my mom had also given me a Toni home perm and I thought I was coolest 9 year old around.  Cousin Sheryl and I sat at the guest book signing table (huge responsibility!), which also came equipped with a basket of date squares, wrapped up in their glory; a gesture of gratitude from the happy couple. Well, that and an open bar.  I don't know of any couples keeping up this tradition, but one taste of these bars and maybe matrimonial cake could make an appearance at a wedding near you soon.  If someone else remembers eating matrimonial cake, I'd love to hear about it!  If anyone else let their mom perm their hair, I'd love to hear about that, too.