Gluten Free Vegan Blueberry Pancakes

1 1/2 c. gluten-free all purpose flour
2 t. baking powder
1/2 t. salt
2 T ground flaxseeds
1/4 c. water
2 c. plain light almond milk
1 t. pure vanilla extract
1 T agave nectar (or may substitute 2 T sugar added to dry ingredients)
1 c. fresh blueberries

First, mix the flax meal and water together. Let it sit for about a minute or so. Meanwhile, mix the dry ingredients together. Add the wet ingredients (including the flax mixture) to the dry and mix. Add the blueberries and cook on a griddle. I added toasted pecans to the top, which gave them even more flavor... I hope you enjoy them!

Patty's vegan granola

In a bowl mix
9 cups dry oats
1 cup chopped nuts
1 cup coconut
1/2 cup sunflower or pumpkin seeds

In a blender mix
2 bananas
1/2 cup pitted dates,(I like a tad more than this)
1/2 cup water
2 tsp. vanilla
1 1/2 tsp. salt

blend, then pour over the dry ingredients
mix well.
Put in 2 large pans and put in the oven at 170 degrees overnight. No stirring at all. Done by morning. yum, healthy, really healthy, and tastes good. This makes almost a gallon of granola. Keeps a long time

I like to eat it with a sliced banana and soy milk

Also like to use it sometimes over thickened canned peaches and baked in the oven...yum again.

Peanut Butter Peck Cookies (grain-free, vegan, refined sugar free)

Peanut Butter Peck Cookies (grain-free, vegan, refined sugar free)

1/4 cup (56 g) coconut oil, melted
1/2 cup natural peanut butter (this doesn’t have to be fresh ground – I only did this one with store bought)
1/3 cup palm sugar
3 T. flax seed mixed with 3 T. hot water
1 t. vanilla
1/4 cup sifted coconut flour
1/2 cup almond flour
1/2 t. xanthan gum
1/2 t. baking soda
1/4 t. salt
1/4 cup palm sugar
Homemade chocolate discs (see recipe below)

Preheat oven to 375°. In a large bowl, blend the coconut oil, peanut butter, palm sugar, flax egg, and vanilla. In a small bowl combine the dry ingredients, whisking well. Beat the dry ingredients into the wet ingredients. Shape the dough into 1.5 inch balls. Roll the balls in palm sugar. Bake for about 10 minutes. Do not over-bake! Remove from the oven and immediately top each one with a homemade chocolate disc, pressing down gently.

Homemade Chocolate Discs

6 ounces unsweetened chocolate
1/4 cup palm sugar
Pinch of powdered stevia

In the top of a double-boiler, melt the palm sugar and unsweetened chocolate. When fully melted, stir in the powdered stevia. Taste and add more stevia until it is as sweet as you like. (I left mine barely sweetened.) On a piece of parchment, spoon small circles of chocolate to make chocolate discs, or use commercial candy molds. (I made discs, molded Christmas trees, and molded rounds.) This batch makes enough for about 2 batches of peck cookies.

SOURCE: http://themommybowl.com/2010/12/04/peanut-butter-peck-cookies-for-12-days-of-christmas/

Sugar Snap Pea Maple Nut Salad

Photo copyright Paulissa Kipp


Sugar Snap Pea Maple Nut Salad
vegan
prep: 5 minutes cooking/assembly: 10 minutes

Ingredients:
1 bag of sugar snap peas (1 lb, 16 ounces)
2 cups organic arugula (I used baby spinach)
7 grape tomatoes
1 organic grapefruit (2 Tbsp juiced, the rest peeled and diced)
2 Tbsp apple cider vinegar
1 Tbsp extra virgin olive oil
1/2 cup brazil nuts, roughly chopped
1/2 cup whole raw pecans
1/2 cup cashews, roughly chopped
4-6 marinated artichoke hearts
1 tsp fresh black pepper
1/2 tsp sea salt
1 Tbsp maple syrup, grade A
top garnish: 1 tsp maple syrup, black pepper, nut bits

Directions:

1. Prep your ice bath. In a large mixing bowl, add 60% cold water and 40% ice. Set near the sink where you will be draining your cooked peas.

2. Boil a pot of water on the stove, with 1 tsp salt added to the water. When water is boiling, add your sugar snap peas. Cook for 3-5 minutes. Do not over cook! When the peas start to darken a bit - they are done!

3. Drain the hot water from the pot as you transfer the boiled peas to a strainer. Shake a bit to remove excess water. Steamy pea facial for you! Now, you can either dump the peas directly into the ice bath bowl, or you can submerge them in the bowl while they are still in the strainer, this will be easier for pea removal from the ice bath. Let the peas sit in the bath for about 30 seconds or until they are cool to touch. Remove the peas and transfer to a large mixing bowl. The peas should have 'shocked' into a nice bright green color.

4. Use a paper towel to 'dry' the cooled peas. You want to remove as much water from the bowl as you can so that you don't get watered down flavors. If you have a salad spinner you could spin them dry too. But I find a good paper towel pat-down works just fine.

5. Pour 1 Tbsp of extra virgin olive oil, 1 Tbsp of maple syrup and 2 Tbsp of apple cider vinegar over the peas. Sprinkle a bit of black pepper and a pinch of salt as well. Toss well. Make sure the peas are evenly coated. They will get a nice shiny surface to them from the oil.

6. Prep your nuts by roughly chopping them. Toss most of them in the peas mixing bowl and toss well. Set the rest aside as a topping garnish.

7. Slice your grape tomatoes in half, toss in with the peas and nuts. Do another light toss.

8. Prep your grapefruit by peeling it and slicing off one end to juice 2 Tbsp from it. Pour the 2 Tbsp of grapefruit juice over the peas and toss lightly. De-seed and dice the rest of the grapefruit flesh for the salad.

9. Grab your serving bowl. Arrange your arugula in the bottom of the bowl. Form it into a nest shape, so that it will create a nice frame for the bowl and there will be a deep area where the peas can sink into. You don't simply want to pour the peas on top of the arugula, because this would make the light arugula greens soggy. Instead, the arugula will act as a bed for the grapefruit slices.

10. Pour your pea/nut mixture into your serving bowl, in the center of the 'arugula nest'. Be sure that the arugula stays high in the bowl around the edges.

11. Arrange your grapefruit slices on top of the arugula around the edge of the bowl.

!2. Set you artichoke hearts around the edge of the bowl as well. (You can also toss your artichokes with the peas, but since some people find the artichoke heart taste too strong, I prefer to leave them as a side bowl garnish.

13. Lastly, drizzle 1 tsp of maple syrup over top the grapefruit segments, grind some black pepper over top the salad and add a sprinkling of nut bits.

Serve at cold-room temperature or let chill in the fridge until serving.

SOURCE: http://kblog.lunchboxbunch.com/2009/10/sugar-snap-pea-maple-nut-salad-in-snap.html

Gluten Free Maple Roasted Acorn Squash Stuffed w/ Cornbread Dressing

Maple Roasted Acorn Squash Recipe

Pick deep green same-sized acorn squash. Figure on half a medium squash per person.

Crank the oven to 400 degrees F.

Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.

Pour some water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Drizzle the squash with fruity olive oil and some pure maple syrup until it collects in the hollow. Season with sea salt.

Place the pan into the preheated oven.

Roast the squash until it is fork tender. Easy, right? And delicious.

Serve as is- or...

Pour off the maple syrup into a measuring cup; stuff the squash with my cornbread dressing; pour the maple syrup on top and re-bake it till heated through (my Cornbread Stuffing with Curried Apple & Cranberries follows). Voila! A vegan holiday entree.

Cornbread Stuffing Recipe with Curried Apples and Cranberries

If you're not a fan of cornbread or need to be corn-free, don't fret. This recipe works with any gluten-free bread, cubed and lightly toasted. I've made this recipe vegan- without eggs or dairy- but if you prefer a more traditional recipe, see omnivore-friendly notes below.

Start by making a pan of your favorite gluten-free vegan cornbread. Here's one of my recipes for a delicious cornbread http://glutenfreegoddess.blogspot.com/2007/12/skillet-cornbread-with-green-chiles.html

Plan on making an 8-inch square or 9-inch round cornbread two to three days ahead; cut it up into 5 or 6 squares and freeze.

Before making your stuffing, allow the cornbread to thaw a little bit. Cut the squares into cubes before it's totally defrosted. This makes for easier slicing and it will crumble much less.

To start the dressing:

Preheat the oven to 325 degrees F.

Toast the cornbread cubes on a baking sheet for about 20 minutes or so. Keep an eye on them so they don't get too browned. When they're nicely toasted remove the baking sheet from the oven, set aside and allow the cubes to cool.

4-5 tablespoons extra virgin olive oil, to taste- or use melted vegan butter, if you prefer

1 cup diced celery

1 cup diced sweet or purple onion

2 large Granny Smith or other tart apples, peeled, cored and diced

1 teaspoon thyme, dried

1-2 teaspoons mild gluten-free curry powder, to taste

1/2 teaspoon ground cinnamon

1 cup fresh chopped cranberries

1 cup light vegetable broth- more, as needed

2 tablespoons pure maple syrup

Sea salt and fresh ground pepper, to taste

Heat about 2 tablespoons of the olive oil in a large deep skillet, stir in the thyme, curry and cinnamon; add the celery, onion and apples; cook until softened. Remove the skillet from the burner and set aside to cool a bit.

Add in the chopped cranberries.

Stir in the toasted cornbread. Mix well. Add a little more olive oil, and the broth, pouring in a little at a time and gently stirring to combine. Add the maple syrup. Stir. Season with sea salt and pepper to taste.

Some folks like a very soft dressing- if you are one of these, feel free to add more broth.

Options:

• Use for stuffing roasted acorn squash (see above for roasting squash).

• Dear Reader, if you happen to be a turkey loving omnivore- grab your spoon and stuff away.

• Or bake the stuffing as a side dish in a casserole.

For the casserole- spoon the stuffing into a baking dish, cover and bake at 350 degrees F till heated through- about 20 to 25 minutes (note: it will take a bit longer to heat through if you made the stuffing ahead of time and chilled it).

Serve as a side dish for vegetarian fare.

How many will it feed? Depending upon the size of your squash- and appetites- 6 to 8. Recipe can be doubled.

Read more: http://glutenfreegoddess.blogspot.com/2008/11/maple-roasted-acorn-squash-and.html#ixzz14jE5iSdQ

Acorn Alfredo Pasta

Acorn Alfredo Pasta
vegan

Acorn Alfredo Sauce
4 Cups roasted Acorn Squash (about 1 medium squash)
1 cup parsley (or fresh basil)
3/4 cup plain plant milk (almond/hemp/soy)
1/3 cup Nutritional Yeast Flakes
2-3 Tbsp extra virgin olive oil
2-3 Tbsp Dijon Mustard
2-3 Tbsp apple cider vinegar
2 Tbsp roasted garlic
2 Tbsp dried Italian herbs (basil, oregano, thyme)
1 Tbsp maple syrup
1 tsp red pepper flakes or dash of cayenne
salt and pepper

1 bag pasta (any variety you choose)
*I used Kamut Penne
2-3 cups mushrooms
optional add-in's:
1 package tempeh, cut into cubes
1 Field Roast Chipotle Vegan Sausage tube
Sprinkle of Daiya Cheese on top

Directions:

1. Turn on oven to 350 degrees.

2. Fill a casserole dish with an inch of water. Slice Acorn Squash in half (horizontal slice as shown) and lay flat in dish. Place in oven to roast at 350 degrees for 60-75 minutes.







3. When your squash is roasted the skin should peel away quite easily. Remove all skin and place squash flesh in a food processor. Add all other ingredients.

4. Blend on high for at least 2 minutes. You want all the parsley to chop into fine bits. Set sauce aside.



5. Boil a pot of salted water. Cook your pasta. 2-3 minutes before the pasta is ready to drain, add mushrooms and optional protein add-in's. Drain as usual. Toss dry pasta in a splash of EVOO (opt'l).

QuickStep Note: I cook my mushrooms/tempeh and sausage simply by throwing them into my pasta pot 2-3 minutes before draining my pasta. This allows me to boil my protein/veggies quickly without adding in another step. I drain pasta/veggies/protein together.

6. Toss warm pasta in your Acorn Alfredo Sauce. Mix well so each pasta bit is coated.

7. You can either store in fridge and re-heat later - or eat right away - or transfer pasta into an oven safe dish and let heat at 300 degrees for 20 minutes. This will marinate the pasta a bit and soften the sauce. You can even add a sprinkle of Daiya cheese on top if you'd like.

Enjoy! This one is yummy for leftovers..!

Cheese and Beef-like Lasagna

Cheese and Beef-like Lasagna

9 cooked lasagne noodles(I don't cook mine ahead of time, just cook it all together in the oven)

2 c. any vegetarian meat, ground)I use Morningstar Farms beef crumbles)
1 jar vegan spaghetti sauce
1 recipe of tofu cheese filling
1 recipe of Healthy Nacho cheese

Tofu cheese filling:
1 pkg tofu, firm
1 TB. lemon juice
2 tsp. turbinado sugar
1 tsp. sea salt
2 tsp. basil
1/2 tsp. garlic powder
1 tsp. onion powder
2 TB. nutritional yeast

Healthy Nacho Cheese
1/4 cup raw cashews
1 red pepper
1 TB. lemon juice
3 TB. nutritional yeast
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 cup cornstarch
1 1/4 tsp. sea salt
2 1/2 cup water

Prepare the Tofu cheese filling:
mash the tofu with a potato masher, then add remaining ingredients

Prepare the Healthy Nacho Cheese:
Put 1 1/2 cup water in a saucepan on high to bring to a boil
Put rest of ingredients for the healthy Nacho cheese
into a blender. Blend till smooth. Add to the water on the stove, and stir until thickened. (This will be like a thick white sauce.)

Lasagna

Make the layers in a 9x13 pan.
spray the pan
start with a thin layer of spaghetti sauce
then add 3 lasagna noodles
top with half the tofu cheese filling
then more sauce, and the beef crumbles
cheese sauce
then another layer of noodles,
tofu cheese filling
sauce
cheese sauce
another layer of noodles,
top with rest of spaghetti sauce
top with rest of cheese sauce

bake at 350 degrees for 1 hour. Let set 10 min before serving.

How to Meet Your Protein Needs without Meat

A Guide to Vegetarian Protein Sources

-- By Sarah Haan, Registered Dietitian and Nicole Nichols, Health Educator

Eating a vegetarian diet can be very healthful and rewarding. However, most vegetarians—including soon-to-be vegetarians and their meat-eating loved ones—are concerned about getting adequate protein. Most people are accustomed to getting protein from meat, but what else contains protein? Aren't plant-based proteins "incomplete" or lower quality?

Fortunately, with a bit of extra attention, you won't have any trouble meeting your protein needs just because you give up meat. There are so many protein-packed vegetarian options! Did you know that most foods, including vegetables, have some of the essential muscle-building nutrient? Without looking closely, it is easy to miss some great sources. (Who knew a cup of broccoli had 3 grams!)

Nuts, seeds, soy products, cereal, eggs and dairy are all good meatless protein choices. These groups of food each contain different amino acids (the building blocks of proteins) and different levels of protein quality. There is no need to consume certain foods in special combinations as nutritionists once thought! When your diet includes a variety of each of these types of foods, you can rest assured that you're consuming all the amino acids you need for muscle growth and cell repair.

Nuts
Nuts provide a good dose of protein along with some heart-healthy fatty acids and antioxidants (vitamins A and E). They are also packed full of fiber. Take your pick! Many nuts have a significant source of protein ready to work for your body. Peanuts, almonds, pistachios, cashews, and pine nuts are among the highest in protein, while chestnuts and hazelnuts, although they do still have some protein, are the lowest. Think out of the box when you’re adding nuts to your diet. They can be grated, toasted, ground or eaten raw and are great when combined with salads, wraps, soups and stews and baked goods. But pay special attention to portion size! Nuts are a great source of many nutrients, but do come with a hefty dose of calories, thanks to the healthy fats they contain. A single serving is just 1 oz! Many nuts are best when stored in a refrigerator, which helps keep their fats from going rancid (for up to 6 months).

Nuts, 1/4 cup	Protein	Calories	Fat
Peanuts, raw	9 g	207	18 g
Almonds, dry roasted	8 g	206	18 g
Pistachios	6 g	171	14 g
Hazelnuts	5 g	212	21 g
Pine nuts	5 g	229	23 g
Cashews, raw	5 g	197	16 g
Walnuts	4 g	164	16 g

Seeds
Seeds are another great way to grab a few grams of protein and many other nutrients. Healthful unsaturated fats, as well as phytochemicals, make seeds a powerhouse for heart disease and cancer prevention. Just a quarter cup of pumpkin seeds (also called pepitas) has 8.5 grams of protein. Add this amount to a salad or eat them plain for a quick snack. Sunflower seeds are easy to add to pasta or salads, or sandwich wraps, while sesame seeds are easily ground and sprinkled onto steamed veggies for a protein dusting.

Seeds (1/4 cup)	Protein	Calories	Fat
Hemp seeds	15 g	232	18 g
Pumpkin seeds, roasted	9 g	187	16 g
Flaxseed	8 g	191	13 g
Sunflower seeds, roasted	8 g	205	18 g
Sesame seeds, roasted	6 g	206	18 g

Legumes
Dried peas, beans and lentils belong to a group of food known as "pulses" or "legumes." Aside from soybeans, these plants have a very similar nutrient content, which includes a good dose of protein. On average, they have about 15 grams of protein per cup, and tagging along with the essentials protein are fiber and iron. Adding beans, lentils and dried peas to your meals is a great way to replace meat (a beef burrito can easily become a black bean burrito, for example) while still getting your much needed protein. Add pulses to soups, salads, omelets, burritos, casseroles, pasta dishes, and more! Make bean dips (such as hummus, which is made from garbanzo beans, or black bean dip) to spread on sandwiches and use as protein-packed dips for veggies or snack foods.

Legumes, 1 cup cooked	Protein	Calories	Fiber
Soybeans	29 g	298	10 g
Lentils	18 g	230	16 g
Split peas	16 g	231	16 g
Navy beans	16 g	258	12 g
Garbanzo beans (chickpeas)	15 g	269	12 g
Black beans	15 g	227	15 g
Kidney beans	15 g	225	11 g
Lima beans	15 g	216	13 g
Pinto beans	14 g	234	15 g

Soy
Soybeans are a complete protein that is comparable in quality with animal proteins. Eating soybeans (and foods made from soybeans) has been growing trend in America for only five decades, but this protein-rich bean has been a staple in Asia for nearly 4,000 years! This plant powerhouse is used to create a variety of soy-based foods that are rich in protein: tofu, tempeh, textured vegetable protein (TVP, a convincing replacement for ground meat in recipes), soymilk and "meat analogs," such as vegetarian "chicken" or faux "ribs" are all becoming more popular as more Americans practice vegetarianism. To learn more about using tofu, read Tofu 101. To learn how soy may impact your health, click here.

Soy Foods	Protein	Calories	Fat
Soybeans, 1 cup cooked	29 g	298	10 g
Tempeh, 4 oz cooked	21 g	223	13 g
Edamame, 1 cup shelled	20 g	240	10 g
TVP, 1/4 cup dry	12 g	80	0 g
Soy nuts, 1/4 cup roasted	11 g	200	1 g
Tofu, 4 oz raw	9 g	86	5 g
Soy nut butter, 2 tablespoons	7 g	170	11 g
Soymilk, 1 cup sweetened	7 g	100	0.5 g
Soymilk, 1 cup unsweetened	7 g	80	0.5 g

Grains
In a culture that focuses largely on wheat, it's easy to overlook the many types of other grains available to us. Some of these grains are very high in protein and can be included in your diet for both whole-grain carbohydrates and muscle-building protein. Quinoa is unusually close to animal products in protein quality, making it an excellent grain to replace white rice or couscous. It can also be cooked and mixed with honey, berries and almonds in the morning for a protein-packed breakfast. Other grains high in protein include spelt, amaranth, oats and buckwheat. Choose whole-grain varieties of cereals, pastas, breads and rice for a more nutritious meal.

Grains	Protein	Calories	Fiber
Amaranth, 1 cup cooked	9 g	238	9 g
Quinoa, 1 cup cooked	9 g	254	4 g
Whole wheat pasta, 1 cup cooked	8 g	174	6 g
Barley, 1 cup cooked	7 g	270	14 g
Spelt, 4 oz cooked	6 g	144	4 g
Oats, 1 cup cooked	6 g	147	4 g
Bulgur, 1 cup cooked	6 g	151	8 g
Buckwheat, 1 cup cooked	6 g	155	5 g
Brown rice, 1 cup cooked	5 g	216	4 g
Whole wheat bread, 1 slice	4 g	128	3 g
Sprouted grain bread, 1 slice	4 g	80	3 g

Dairy
If you consume milk products, dairy is a great way to add some extra grams of protein to your day. Low-fat milk, cheese and yogurt are easily accessible, quick to pack and fun to incorporate into many meals and snacks. Whether you’re drinking a cup of skim milk with your dinner or grabbing some string cheese before you run errands, you can pack about 8 grams of protein into most servings of dairy. You’re also getting some bone-building calcium while you’re at it! Keep in mind that low-fat varieties of milk products are lower in calories and fat, but equal in calcium to the full-fat versions; low-fat varieties may also be higher in protein.

Dairy	Protein	Calories	Fat
Fat-free cottage cheese, 1 cup	31 g	160	1 g
2% cottage cheese, 1 cup	30 g	203	4 g
1% cottage cheese, 1 cup	28 g	163	2 g
Fat-free plain yogurt, 1 cup	14 g	137	0 g
Low-fat plain yogurt, 1 cup	13 g	155	4 g
Parmesan cheese, 1 oz grated	12 g	129	9 g
Whole milk yogurt, 1 cup	9 g	150	8 g
Goat's milk, 1 cup	9 g	168	10 g
1% milk, 1 cup	8 g	102	2 g
Swiss cheese, 1 oz	8 g	106	8 g
2% milk, 1 cup	8 g	121	7 g
3.25% (whole) milk, 1 cup	8 g	146	8 g
Low-fat cheddar/Colby cheese, 1 oz	7 g	49	2 g
Part-skim mozzarella cheese, 1 oz	7 g	72	5 g
Provolone cheese, 1 oz	7 g	100	8 g
Cheddar cheese, 1 oz	7 g	114	9 g
Blue cheese, 1 oz	6 g	100	8 g
American cheese, 1 oz	6 g	106	9 g
Goat cheese, 1 oz	5 g	76	6 g
Feta cheese, 1 oz	4 g	75	6 g
Part-skim ricotta cheese, 1 oz	3 g	39	2 g

Eggs
Eggs contain the highest biologic value protein available. What this means is that an egg has a near perfect combination of amino acids within its shell; when assessing protein quality of all other foods (including meat), nutrition experts compare them to the egg. This doesn’t mean that all other sources of protein are less healthful or less important but does mean that an egg is an awesome way to get a few grams of protein. At 6 grams for one large egg, there are endless ways to add it to your diet. Salads, sandwiches, breakfasts or snack—an egg can fit in anytime!

Eggs	Protein	Calories	Fat
Egg, 1 boiled	6 g	68	5 g
Egg white, 1 cooked	5 g	17	0 g
Liquid egg substitute, 1.5 fl oz	5 g	23	0 g

As you can see, protein is EVERYWHERE in our diet, and even without meat you can get enough every day; you just have to look in the right places! For more ideas for using these various plant-based proteins, check out our dailySpark series, Meat-Free Fridays for recipe and cooking ideas!

Selected Sources
Information Sheet: Protein from The Vegetarian Society (VegSoc.org)

Various nutrient profiles from The World's Healthiest Foods (WHFoods.com)

ALL NATURAL ALMOND MILK RECIPE

ALL NATURAL ALMOND MILK RECIPE

INGREDIENTS:
1-1.5 cups raw almonds
4 Cups filtered or spring water
3-4 dates (optional)
METHOD
1.) Soak almonds in some water to cover them for at least 6 hours or overnight.
2.) soak dates for 1 hour minimum.
3.) Drain soaked almonds, place in blender with 4 cups of filtered or spring water (fresh, not the soaking water).Blend until you get a milk-like consistency.Put the soaked and drained dates into blender and blend well (this is only if you want a little sweetness in your milk, you can leave them out)
4.) strain the liquid through a fine mesh strainer or some muslin cloth to remove the almond sediment.

That is all there is to it, easy peasy and delicious.It is free from added oils,concentrated sugars and synthetic nutrients. It will keep in the fridge for about 4-5 days (in an air-tight container if possible).

If you want a bit of sweetness rather than dates you can add some honey or agave nectar or Sweet Freedom syrup.