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Need to know

Making Deals With Cheat Meals

BGWA Emoji or Logo

“It’s only a little bit.”, “It’s my birthday.”, “It’s a family gathering.”, “I am traveling.”. This list of excuses are endless.

I am whole food, plant based, sugar, oil and salt free 100% every day. My goal is to avoid all forms of cancer, dementia and other undesirable health related outcomes. Just because symptoms of diseases are not felt, does not mean they are not in our bodies. Smoking just one cigarette once in a while will probably not get me to be a habitual smoker. Drinking alcohol once in a while may not turn me into an alcoholic. At my optimal weight, eating non compliant food like chocolate Conquer Cravings: Chocolate, sweets The Cravings Beasty – Sweets, salt Conquer Cravings: Salty Things, cheese Conquer Cravings: Cheese , ice cream Conquer Cravings: Ice Cream once in a while will not make me overweight.

Adopting this lifestyle does not guarantee that I will not get cancer, dementia, etc. I choose not to play Russian Roulette with my body. I have committed myself  to educating people about how to achieve optimal health. I feel that I am so fortunate to have stumbled upon this lifestyle.

My body had many years of exposure to the standard American diet. I may never reverse all of the damage from what I thought was a healthy diet of previous years. An unwanted medical diagnosis would never be guilt free for me if I chose to cheat once in a while. Cheat meals cheat you. Having occasional cheat meals will never feel as good as healthy does. “The body will not forget what the brain wants to neglect.”

How do you avoid falling into the “It’s just this once” trap? Read some of my tips Fell Off The Wagon? Ouch….

It is helpful to be around like minded people. Consider joining a group in your area who hosts Whole Food, Plant Based, pot luck dinners. Meet Like Minded People: The Free, Pod Program.

Please remember to follow me by clicking on the FOLLOW link.

Also Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

Need someone to get you through this? Contact Amy. 

I have helped many people maintain this lifestyle. If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

 

Dips and Hummus, Dressings and Sauces, Instant Pot / Pressure Cooker, Tomatoes, Vegan Twists on Old Favorites

Romesco Sauce and Soup

Romesco Red Sauce

This delicious recipe is delicious and versatile. Watch our Green Star member JoAnne demo this on BeGreenWithAmyYouTube.

RED LENTIL ROMESCO SOUP

INGREDIENTS:

SOUP:

½ cup broth for sautéing
1 small onion, finely chopped or grated
2 large carrots, grated
2 garlic cloves, finely minced
8 cups vegetable broth
1 ½ cups dried red lentils
ROMESCO
1 dried ancho pepper
1 dried chipotle
½ tsp ground chipotle spice (optional)
1 12oz jar roasted red peppers, drained
1 14.5 oz can fire roasted tomatoes, drained
½ cup almond butter (raw or roasted, unsalted)
1 Tbsp lemon juice
1 Tbsp sherry vinegar or red wine vinegar
¼ cup chopped parsley
1-2 cloves raw garlic
4-6 cloves roasted garlic (optional, but better depth)
2 tsp smoked paprika
1 tsp paprika or cayenne pepper, or red pepper flakes, or Aleppo pepper flakes or combo (adjust to your heat level, can be omitted)
Salt substitute and pepper to taste
INSTRUCTIONS
LENTILS:

Add onions, carrots, and garlic to a large pot over medium heat. Add a small amount of broth and water sauté the vegetables until soft.

Add the broth and lentils to the pot and bring to a boil.
Reduce the heat to a simmer and coo for 20 minutes, or until lentils are soft. Set aside.

ROMESCO SAUCE:

Put the dried peppers in a bowl and cover with hot water. Put a cover over them and
let reconstitute.

Meanwhile, add all the ingredients to a food processor or high sided bowl and use a
handheld stick blender.
Remove the peppers from the bowl and remove the stems and seeds. Add to the food processor or bowl.

Blitz until smooth. (If you are making the sauce for something other than the sauce be certain to drain the tomatoes and pepper really well, press. You can make to the consistency that you like)

TO SERVE:

Whisk the romesco sauce into the lentil soup. Season with salt substitute (optional), pepper, and paprika. Serve warm with vegan Greek yogurt (optional).

NOTES
If just making for a sauce or dip, drain the tomatoes and roasted peppers well and pat dry.

Add a ½ -1tbsp tomato paste to the ingredients.
The sauce is great on veggies, as a spread with or without vegan mayo on sandwiches, on pasta, over tofu scramble. Can be used as a dip as is or less processed so it’s chunky,

Instant Pot Directions:

Sauté on medium
Add 6 cups water/broth (add the rest when finished cooking)
Manual for 12 minutes
Slow, quick release (intermittence)
Add the rest of water/broth
Add the sauce.
Season

Thanks to our Green Star member JoAnne for another excellent recipe. It is whole food, plant based, sugar, oil and salt free and a treat for the palette. 

JoAnne has contributed other recipes like: Make Kefir – Non Dairy, No Sugar, Oil or Salt

Please subscribe so I know you would like me to share more helpful hints, recipes and more which I have learned from awesome people like JoAnn.

Be Strong, Be Well and Be Green!

Fizzy, Hey, I Can Make That!, Recipes, Vegan Twists on Old Favorites

Make Kefir – Non Dairy, No Sugar, Oil or Salt

amy-and-joanne-kefir.jpgHow to Make Homemade Nondairy Milk Kefir as seen on BeGreenWithAmyYouTube

Time: 60 minutes or more
Prep Time: 5-10 minutes
Fermenting time: 1 day or less do to temperature of room
Total Time: approx. 24 hrs
Servings: 4 cups
Author: JoAnn 
Ingredients
1-2 Tbsp kefir grains
4 cups Silk Protein Nut milk or nondairy milk of choice (won’t be thick as with protein nut milk)
***If using homemade nut milk or nondairy milk other than Silk Protein Nut milk
1 tsp date paste 
Supplies
½ gallon mason jar  with plastic cover 
Non-metal slotted spoon
Funnel
Fine mesh non-metal colander
Jar for storing finished kefir
Instructions:
1. Clean: Clean everything well with regular soap (avoid antimicrobial
soaps). I’m talking the hands, glass jugs, spoons, everything!
2. Assemble: Add 1 Tbsp (ish) of the kefir grains and 4 cups of nondairy
milk to a large glass jug. Cover the jar with either a cover fitted loosely or a paper coffee filter. Secure with a rubber band/ or mason jar band to prevent any bugs or dust from getting in.
3. Ferment: Set in a warm, out of sunlight spot (65 to 85 degrees F) for about 24 hours or less if it is ready. You’ll know your kefir is done when it has slightly thickened and smells fermented. If your kefir has separated into yellowish watery-looking whey and curds, that’s fine! It’s just a sign that you can either reduce the length of fermentation next time or use more nondairy milk next time.
4. Strain: Place a fine-mesh non-metal strainer into the funnel and place in the clean jar
Pour your finished kefir into the strainer, stirring with a plastic or wooden spoon to gently force kefir liquid through. The grains will be left.
5. Start new batch: add the grains back into the large jar that you fermented the grains it. Add 4 cups of fresh nondairy milk (plus date paste) to start the process again for a new
batch.
6. Store fresh kefir: Tighten the cover on your kefir and store in the fridge. It will keep    4-6 weeks but the flavor will continue to ripen and the kefir may get slightly fizzy. 

Special thanks to Green Star Meetup member JoAnn for this recipe and demo as seen on BeGreenWithAmyYouTube. JoAnn is a fabulous vegan cook who expertly transforms vegan and non-vegan recipes into whole food, plant based, sugar, oil and salt free gems. We are so fortunate to have JoAnn as a member of our Meetup group. If you don’t have a whole food, plant-based Meetup group near you, find out how to find one here: Meet Others: Socialize with like minded people so you don’t lose your mind.

JoAnn recommends this FaceBook kefir/ferment sharing group:  https://www.facebook.com/groups/181445115312844/­
JoAnn says that “Everything is free but you do reimburse for postage. They also have lots of answers to all those questions. Just ask!!!!”.

Please subscribe so I know you would like me to share more helpful hints, recipes and more which I have learned from awesome people like JoAnn.

Be Strong, Be Well and Be Green!

BBQ Grill, Breakfasts, Hey, I Can Make That!, Meat Substitutes, Snacks, Uncategorized

Waffles With Barbecue Sauce SOS Free

tofu waffle

Tofu? Tofu Waffle? BBQ? Sooooo delicious and easy to make.

As a Meetup leader, I have the privilege of being surrounded by nice people who follow a whole food, plant-based diet. Meet Others: Socialize with like minded people so you don’t lose your mind.

We are fortunate to have some wonderful cooks in our group, who are willing to do recipe demos. They are talented and able to convert SAD recipes to compliant, whole food, plant-based, sugar, oil and salt free recipes. These members earn a Green Star each time they do a demo for our group. 

Here is a YouTube BBQ Waffles demo from our Green Star members Beverly & John:

Recipe:

Barbecue Tofu Waffles Sauce

14.5 oz. can Organic Fire roasted tomatoes
6 oz. can organic tomato paste
1⁄2 c. organic dates
3 cloves organic garlic
1⁄4 c. apple cider vinegar
2 tsps. organic chili powder
1 tsp. organic smoked paprika
1⁄4 tsp. vegan Worcestershire sauce ( Beverly likes Wizard brand)
1⁄2 tsp. liquid smoke
Blend in high speed blender or food processor then heat in saucepan for about 30 minutes.
Let cool and store in refrigerator.

Barbecue Tofu Waffles

Drain one carton of firm or extra firm tofu. Cut in slices that will fit your waffle maker. Place it on paper towels or a clean tea towel, cover it with the same, and press gently with your hands to remove some of the water.
Place BBQ sauce on a shallow plate and drag each piece of tofu through the sauce until it is coated on all sides.
Preheat your waffle iron on its highest setting. Once it is hot, place the tofu on the waffle iron. Save the extra sauce for applying afterward when serving. Gently close the waffle iron and set a timer for 4-5 minutes.
Keep the waffle iron closed for at least 4 minutes (unless you smell something burning). Waffle irons vary so check it after 4 minutes and then at 1-2 minute intervals. It should be uniformly browned not wet.

If some pieces cook more quickly than others remove them as they get done.
Brush with extra barbecue sauce.

Serve alone or on sandwiches.

Beverly has many other recipes on her Pintrest Board

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Recipes, Smoothie

I Drink This Smoothie For Breakfast

Green Smoothie

Lots of people ask me what I eat for breakfast.This breakfast smoothie incorporates lots  of high nutrient density foods which I want to consume every day. By starting my day with this high nutrient dense smoothie, even on days when I will be traveling, I am guaranteed that I will take in the nutrients which are so important to my lifestyle.

Rick’s Green Smoothie on YouTube

Water

2 Raw Carrots cut into chunks.

Fresh Ginger 2″

Fresh Turmeric 1″

1/2 Beet cut into chunks

Chopped Leafy Greens (kale, spinach, collard greens, beet tops, etc.)

1/4 teaspoon Ground Pepper

1/2 cup Pom Juice

1/2 cup Naked Green Machine Juice

1/2 cup Naked Mango Juice

Hibiscus Tea (pour until reaches max fill line)

2 Tablespoons Ground Flax Seed

2 Tablespoons Ground Chia Seed

1 cup Frozen Fruit (Rick uses Strawberries, bananas Blueberries and cherries)

In High Speed Blender

Put in turmeric, ginger, carrots and beets.

Pack in leafy greens into blender.

Add Naked Green Machine, Mango Juice, Pomegranate Juice and Hibiscus Tea.

Add Chia, Flax seeds and ground pepper.

Blend

Pour off about 12 ounces into a separate 32oz cup or large container and reserve.

Add frozen fruit and 1 cup water or until it reaches top of blender.

Blend

Pour into the reserved cup and other cups or containers.

Drink and Enjoy!

Do you like chocolate smoothies? Don’t care for bananas? Check out: Irwin’s Chocolate Smoothie YouTube

If you would like help in learning other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please subscribe so I know you would like me to share more helpful hints.

Here are some links for the items we used in the Rick’s Green Smoothie on YouTube:

Vitamix High Powered Blender

Stainless Steel Smoothie Straws – Extra Wide

Pepper Mill

Stainless Steel 30 oz Insulated Cups

Pink Handle for 30oz Cup

Blue Handle for 30oz Cup

Hibiscus Tea

Tea Infuzer

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

 

 

Chocolate, Smoothie

Irwin’s Chocolate Smoothie – No Bananas

Amy and Rick Smoothie

Irwin’s Chocolate Smoothie YouTube

We have someone close to us who wanted a smoothie that was nutritious, delicious but did not look green in color or have bananas. He also wanted to gain weight.

This recipe can be made in any high speed blender. Rick made it in our Nutribullet because Irwin is a single guy.

Ingredients:

Water

1 large handful of chopped Kale or any leafy green

1/2 small beet

1 small or 1/2 large Carrot

1/2 cup blueberries (can be frozen)

1/3 cup Naked Juice Green Machine

1/3 cup Naked Juice Mango

1/2 cup Pomegranate Juice

1 heaping tablespoon of freshly ground, no salt added peanut butter (peanuts only ingredient)

1 – 2 tablespoons Cacao Powder

Stainless Steel Smoothie Straws

1 -2 tablespoons Oats

1 heaping tablespoon ground Organic Flax Seeds 

Place all ingredients in Nutribullet. Add water to maximum fill line.

Screw on blending wheel lid.

Blend (shake gently while blending) until smooth (about 10-15 seconds).

Optional ingredients: Avocado

Hope you enjoy this smoothie.

Please let me know how yours turned out and if you used any other ingredients.

I have helped many people recover from going off the wagon. If you would like help to prevent yourself from going off the wagon and learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!
 
If you want to see more recipes, hacks and tips please follow me on this blog.
Please subscribe to the BeGreenWithAmy YouTube Channel 
for ​awesome, WFPB, SOS recipes, tips and ideas!

 

 

 

BBQ Grill, Meat Substitutes

JoAnn’s Fantastic World’s Best Vegan Gourmet BBQ Sausage

bbq-vegan-sausage1-e1531859473704.jpg

Thanks to JoAnn for this awesome YouTube BBQ Sausage recipe demo .

Ingredients

1 tbs unsalted veggie broth/ water
1 Red Onion, chopped fine
3 Cloves Garlic, minced
1 Red Pepper, deseeded & cut small
1 Portobello Mushroom, chopped fine
3 tbs Paprika (can use part smoked paprika)
Zest 1 Lemon
2 tbs Thyme leaves
2 Sprigs Rosemary
1 can unsalted Red Kidney Beans, drained, rinsed & pat dry ( I used a salad spinner and laid out on a towel)
1 can unsalted Cannellini Beans, , drained, rinsed & pat dry
5 Tbs Buckwheat Flour, gluten free flour or all purpose
3 tbs Crushed Walnuts or GF Breadcrumbs for nut free or combo
1/2 tsp Salt Substitute 
2 tsp Cracked Black Pepper

Salsa Verde 

Handful Fresh Parsley
Handful Fresh Chives
Handful Fresh Basil
3 Cloves Garlic, minced
3 tbs Capers
3 Cocktail Gherkins
1 tbs Unsalted Mustard
3 tbs Red Wine Vinegar
Seasoning

Serve with 

Charred Chicory
Rocket
Tomatoes
Lemon Zest

Method

Sweat the onion, pepper, mushroom, garlic, herbs & spices over a medium heat.

Add the beans to a mixing bowl with the flour & walnuts.

Once the onion mix has softened add it to the mixing bowl. Using a masher, mash the mix until it just starts to come together. Don’t over mash the mix, you want some texture.

Lightly flour your hands, then make the mix into sausage shapes, JoAnn usually gets 8-9 sausages out of the mixture.

Wrap the sausages individually first in greaseproof paper, then in a sheet of foil, tightly.

Once you’ve wrapped all of the sausages, place them into a saucepan of simmering water. Allow them to cook for 20 minutes. I used the pressure cooker.

Remove the sausages from the water once cooked. When cool enough to handle, remove the wrapping. Recycle the foil.

For the salsa verde, finally chop the herbs with the garlic, gherkins & capers. Once fine add the mix to a bowl & stir in the no salt added mustard & vinegar. Season to taste.

BBQ or grill the sausages for 4-5 minutes & serve with the salsa.

JoAnn lightly grills some chicory to serve with the sausages.

Portable Induction Cooktop Countertop

 

Be Strong, Be Well and Be Green!
 
If you want to see more recipes, hacks and tips please follow me on this blog.
Please subscribe to the BeGreenWithAmy YouTube Channel 
for ​awesome, WFPB, SOS recipes, tips and ideas!

Need to know

Proud to have earned the e-Cornell Plant-Based Nutrition Certificate!

Screen Shot 2018-07-16 at 8.36.12 PM

I am excited and proud to announce that I just earned the Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell.

Taking this course has been on my bucket list as I have continued to be on a plant-based quest for knowledge since 2012.

It is my hope that the material I learned from this course will enable me to be even more helpful to people who are interested in or living a plant-based lifestyle.

I would like to thank my family for encouraging me to submit my application for scholarship. Also deserving thanks is Plant Pure Communities for making access to this scholarship possible.

Please consider following my blog so that I can continue to help people navigate this lifestyle.

Also, check out my BeGreenWithAmyYouTube channel for awesome recipes, tips and hacks.

I would love to provide you with help in navigating this lifestyle. Please contact me for a coaching session.

Be Strong, Be Well and Be Green!

Amy

Pets

Should My Dog Be Whole Food, Plant-Based? Dog Food Recipe.

Pickles Cute

Our dog Pickles, a Bichon Frise, turned 15 in May.  She was overweight, although we only fed her prescription commercial dog food (to avoid any more urinary tract infections). This dog food was high in sodium, and Pickles drank a lot more water. I suppose the purpose of added salt was to increase water intake to help flush out the kidneys. The vet told us that formation of crystals in the urine can lead to bladder stones. We were told that “Nutrition plays an important role in the overall health and well being of your dog.”.

Pickles never ate more than her prescribed dose of dog food. She would often leave some in her bowl. We also fed her a daily Greenie, which we called “crack”. Every day, at 6pm (the scheduled Greenie time), Pickles would whimper and whine until she was given her “crack”. She was definitely addicted to this.

Other than some vegetable scraps, we did not give any treats to Pickles.

Pickles was overweight at 20.2 pounds. Her adult weight began at 13.4  pounds. Especially over the last year, Pickles would make a honking noise each time she played or became excited. “How old is she?”, people would ask when we walked her. After hearing Pickles was 15 years old, they would sadly tell us that their Bichon Frise was as old as 14, 15, 16 when he/she died. Each time our apprehensive groomer would say, “She won’t last much longer. It is her heart.” This may be the last (grooming) time.

Our vet thought the honking noise was due to her trachea breaking down, common in smaller dogs. We switched from a collar to a harness to avoid further damage. The honking continued.

Pickles also had lymphomas, fatty growths under her skin which became larger and more numerous over the years. She also had red bumps/moles that were growing larger and becoming more visible through her, curly, fluffy white fur.

We had heard of some dogs who seamed to thrive on a whole food, plant based diet. We decided that at age 15, Pickles deserved a chance at a better quality of life.

Pickles Cute

 

Within a month pickles lost 5 pounds. It has been two months and Pickles is 1.5 pounds over her ideal weight. The honking has stopped. The lymphomas are shrinking. The red bumps/moles on her skin are turning black and falling off.

 

She has more energy and can play for longer periods of time. People are remarking that our “puppy” is cute. She no longer begs for a Greenie. We had to adjust her collar to the last hole!

I am not a vet or expert in dog nutrition. Some websites suggest adding taurine and other supplements. This recipe is low in oxalates as Pickles has a history of urinary tract infections.

Pickles had no problem digesting or liking, ok she loooooves this food.

We feed 1 heaping cup daily, per Vet’s recommendation.

2 Cups Brown Rice
2 Cup Black Beans
2 Cup Chickpeas
1 Bag Frozen Cauliflower
1 Bag Frozen Carrots
2 Cups Peas
4 Cups Water (reserve 1 to 1 1/2 cups)
2 Tbsp Nutritional Yeast
1 Tbsp Salt Substitute
1 Tbsp Parsley
1 Tsp Ground Turmeric                                                                                                                      . 1 Tsp Ground Ginger
1/2 Cup Ground Flax and / or Chia Seed
1 Cup Oats
In large saucepan, without oil, on medium Heat, add 2-3 cups water, and saute’ frozen ingredients till soft. Stir in remaining ingredients  until combined.

Remove from heat and allow to cool.

Blend to a paste with immersion blender. Add additional reserved water as needed to make a paste consistency.

Refrigerate. Freezes well.

Pickles still enjoys treats of raw vegetables like cauliflower stumps, green beans and as you can see in this video, Pickles loves kale.

I hope you found this helpful. Please seek advice from a vet for your dog’s diet.

Please click on follow so that I know you will enjoy more helpful hints, recipes and hacks.

Also, follow me on BeGreenWithAmy YouTube.

Until next time, Be Strong, Be Well and Be Green.

Uncategorized

Dr. John McDougall Retirement Announcement

Dr. John McDougall has announced his retirement on his website. Here is his announcement. Although I do not follow all of his recommendations, I admire Dr. McDougall for dedicating over 50 years of his life to spreading the word about the benefits of adopting a whole food, plant based lifestyle.

Dr. John McDougall

Announcement of Retirement

 

I am announcing that I no longer will be seeing patients in a professional medical manner. After half a century of my life being dedicated to the medical care of people as their general physician, I am retiring.

I have moved on to working with more legislation, healthcare systems, and education projects.

My past and present work will be available (mostly without charge) through my website, www.drmcdougall.com.

As many of you know, Heather McDougall became CEO of the McDougall Program over 5 years ago. She leads a loyal and talented staff of professionals: Anthony Lim, MD, JD, Jeff Novick, MS, RD, LDN, Doug Lisle, PhD and Tiffany Hobson, Operations Manager.

The same principles of diet and food preparation are being used as in the past. The medical staff remains dedicated to helping you eliminate all unnecessary medications and avoid harmful procedures.

Mary and I will continue to oversee the entire business with Heather. Her dedication to the McDougall Program, as ours, will never waver. I will still make appearances in Santa Rosa at 3-day and 10-day Programs. As always, I will be checking daily on the work of my lifetime: The McDougall Program — Where people continue to regain their lost health and personal appearances.

Thank you for your continued support over the years.

John McDougall, MD

Please remember to follow me by clicking on the FOLLOW link.

Also Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more!

Be Strong, Be Well and Be Green!

Coupons and Offers

Save 20% on Organic Date Lady Products

Date-Lady-Organic-Dates_7f4ba6df-7622-4a19-a292-f3e0980dc1b3_1024x1024

I do not use maple syrup, stevia or sugar to sweeten my dishes. I do use dates because they have intact fiber and a lower glycemic load than other sweeteners.

The Date Lady sent me this 20% offer to share with you guys.

I do not use all of her products (like date sugar). I only use the ones which comply with my Whole Food, Plant Based lifestyle.

All Date Lady products are USDA Organic, Non-GMO, Gluten-Free and Kosher, and made without any fillers, preservatives or artificial ingredients. They’re delicious, nutritious, and perfect for baking, snacking and a variety of lifestyle and dietary needs.

Their Date Lady Pure Date Syrup has only one ingredient – organic dates, and provides amino acids, vitamins, minerals and antioxidants in every serving. Also called date honey or silan, date syrup can be used in addition to or instead of honey or maple syrup, and as a substitute for refined sugar in baked goods.

So, if you would like to order the Date Syrup or the Dates, click on the link below and…

Save 20% off all products from Date Lady

Check out my recipes and you will find desserts which include dates. I also like to use the date syrup in some of my savory recipes when they need a hint of sweet to balance the flavors.

Let me know your favorite ways to include dates in the comments below.

Please remember to follow me by clicking on the FOLLOW link.

Also Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more!

Be Strong, Be Well and Be Green!