Several days ago I was reading one of my favorite blogs, Chow Vegan, and was taken with the almond-date bars described there. These confections appear with regular frequency on blogs, and it wasn't the recipe per se that sent me running to the kitchen — it was the photo. I wanted to eat it. Of course, that was impractical, so I was forced to actually make the treats. Chow Vegan's (inspired by a recipe on dreaminitvegan) alluring version was made with chopped almonds, dates, coconut and vanilla, shaped into almond-topped bars, and drizzled seductively with melted chocolate. They were quite fetching.
I often used to make stuff like this back in the olden days when I was first learning about whole foods and vegetarianism. I remember having a favorite recipe called bliss balls, which if I'm not mistaken, probably contained non-instant dry milk, the nutritional darling of the moment. I was under the impression that adding milk powder to just about anything boosted its nutritional value. My opinion about milk has changed since then, but combining ground nuts, dried fruit and coconut into chewy sweetmeats is just as delicious as ever, and I love seeing the latest versions on blogs.
I followed Chow Vegan's recipe, except I used walnuts instead of almonds because the only almonds I could find in the pantry were salted, and that was unappealing. I had some raw walnuts (1/2 cup) that I combined in the food processor with soft pitted dates (1/2 cup), unsweetened shredded coconut (1/4 cup) and vanilla (1 teaspoon). Since I wanted to offer these treats to my 2-year-old granddaughter, and her mom prefers that she not eat chocolate, I rolled my treats in coconut. They looked and tasted yummy — to me. Miss E would have none of it. She acted as if I were offering her slimy toads to eat, and refused to try even a morsel. Ah well.
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Kalonji - black onion seeds - nigella sativa
I was the lucky recipient of a bag of black onion seeds sent to me by River, The Crafty Kook, after I read her blog post about Indian food. They are tiny black seeds about the size of sesame seeds that grow on an annual flowering plant (nigella sativa) native to southwest Asia, and are used as a spice. The seeds are used as part of the spice mixture panch puran, and by themselves in many Bengali recipes, especially in Naan Bread. According to Wikipedia, "Nigella sativa has been used for medicinal purposes for centuries, both as a herb and pressed into oil, in Asia, Middle East, and Africa. It has been traditionally used for a variety of conditions and treatments related to respiratory health, stomach and intestinal health, kidney and liver function, circulatory and immune system support, as analgesic, anti-inflammatory, anti-allergic, antioxidants, anticancer, antiviral and for general well-being."
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I recently received the following email:
Hi Andrea,
I just published an article on my site, “100 Blogs Leading the Food Revolution.” First, I am happy to let you know that your site has been included in the article and if you have any questions about that article, how your site is described, etc. I wanted to let you know that you should feel free to email me. In addition, I thought I would bring it to your attention in case you think your readers might find it interesting and consequently would consider giving the article a mention on your site.
In any case, thanks for your time!
Best,
Jeanne Peterson
Take a look at the article — you may discover a new blog or two to follow. I'm honored to be included.
