Sugar-Free Sunday
April 29, 2012 
Sugar is one of the most harmful things we can put in our bodies. That being said, I take a very balanced approach to eating, and I’m not usually the type to pass up dessert at a restaurant. However, in my own kitchen, whenever a craving for something sweet arises, I can usually be found whipping up something deliciously and naturally sweet. I don’t buy refined white or brown sugar, and I probably never will: What you’ll find in my cupboard are dried fruits, raw honey, spices, and maple syrup. And for cookies, some coconut palm sugar or evaporated cane juice is a nice treat.
So I suppose the title of this post should be Refined Sugar-Free Sunday. Nonetheless, it’s a new feature I want to begin. Sugar consumption is something we all struggle with, and I believe our overindulgence is the main cause of degenerative diseases like depression, alzheimer’s, and arthritis, to name a few (I am not an expert – this is solely my opinion). Sugar is inflammatory, and sugar is damaging to our body and mind. Therefore, on Sundays going forward I’m going to be highlighting some sweet and healthy indulgences to keep us sane and happily disease-free.
If you’d like more information from credited sources on the detriments of sugar, please read Sarah Wilson, Sally Fallon, and Weston A. Price. You can also email me with more specific questions, and I’ll do my best to point you in the right direction for further research and where to find accredited people.
Onward. The first recipe I’m going to share with you is one that I just now threw together in five minutes flat. It’s a homemade Larabar of sorts, with healthy saturated fat to aid the absorption of critical nutrients and curb hunger cravings. The measurements are approximate – add or subtract whatever suits your fancy until you get the right consistency. This is fun, not rocket science.
Pistachio + Spice Energy Bars
1 cup pitted medjool dates
1/4 cup unsalted, shelled pistachios
4 Tbsp. grass-fed butter
1/2 cup unsweetened, shredded coconut
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
perhaps a tiny pinch of sea salt, if using unsalted butter
In a food processor, pulse dates and pistachios until crumbly. Add butter and pulse to combine. Add coconut, cinnamon, and nutmeg, and pulse again until everything is well blended. Unplug the food processor, reach in and grab a handful of the mixture: if it sticks together and can easily be molded, the consistency is right. If not, add some more butter until you like what you see/feel. Spread a large piece of plastic wrap on the counter, pile the mixture into the middle, and wrap it up. Mold and shape into a square or rectangle, then place in the freezer for 10 minutes. Cut into squares and enjoy.
Store leftovers in the refrigerator.
Reader Comments (2)
These look amazing! Can't wait to try some of my own.
These look like just the perfect snack. I'm going to need to give these a try.