Three super easy ways you can snack on Medjools!
On your feet at work? Running and jumping to spike the volleyball? Wondering what you can contribute to the neighborhood potluck? No matter what you’re doing this August, these simple date recipes are perfect to satisfy your snacking cravings and fuel your next adventure. Try these next few recipes and experiment with the Medjool dates in your pantry!
Super-Seed Dates with Almonds and Banana Chips
Yields 16 servings
For this protein-rich, low-glycemic snack, you’ll need the following ingredients:
- 8 Nature’s Anthem Medjool dates
- 2 TB of super-seed mixture made up of chia, hemp, flax and sunflower
- 6 toasted almonds
- 2 TB of banana chips
- Himalayan salt
First, roughly chop the almonds and banana chips. Place them in a shallow bowl along with the super-seed mixture.
Then, pit and halve the Medjool dates. Press the date halves into the mixture pit-side down, so the mixture sticks to it generously.
Finally, place the prepared dates on a plate and grind a small amount of Himalayan salt over them to finish.
Date and Celery Toasts
Yields 2 servings
Who said fruits and veggies don’t go together? Not us! Here’s how you can get the best of both worlds in one delicious snack:
- 2 slices of baguette or seeded bread
- 2 celery stalks
- 1-2 Nature’s Anthem Medjool dates
- Sea salt and olive oil
- Almond butter (Optional!)
To prepare your ingredients, toast the baguette or seeded bread. Wash and thinly slice the celery stalks on a diagonal. Pit, halve, and slice the Medjool dates.
Then, top the toasted bread with a mixture of the sliced celery and dates.
Optional: Spread almond butter on the bread before topping the bread with the celery-and-date mixture.
Finally, drizzle with olive oil and sprinkle flaky sea salt on top.
Zucchini-Wrapped Dates with Goat Cheese and Basil
Yields 16 servings; for 4-6 people
For the sweet-and-savory lovers, this one’s for you! To make this snack, you’ll need:
- 8 Nature’s Anthem Medjool dates
- 3-4 TB of goat cheese
- 16 small basil leaves
- 1 medium yellow or green zucchini
- 1-2 TB of olive oil
- Salt and pepper
First, halve and pit the Medjool dates. Set them aside.
Second, trim the zucchini and cut it into thin vertical slices.
Then, pour the olive oil in a warmed skillet. Once the oil starts to move in the pan, add the sliced zucchini and cook for two minutes per side until golden. Gently flip and cook the other side for one more minute. Remove the zucchini from the pan and let it cool on a paper-towel lined plate. Continue until all zucchini slices are cooked.
Note: Make sure to not over-cook the zucchini! It should have a golden color but still maintain its sliced shape.
After, cut each cooked zucchini in half through the middle.
Note: Be careful! Don’t cut the zucchini lengthwise.
Once you’re done preparing the zucchini, line all the Medjool dates on your work surface, halve-side up. Fill each date with goat cheese, and mound slightly. Press a basil leaf on top of each mound, then wrap the filled dates with the cooked zucchini. Secure each prepared date with a toothpick.
Finally, preheat the oven to 350 degrees Fahrenheit. Place the wrapped and filled dates on a lined baking sheet and heat in the oven for approximately 8 minutes, or until the cheese has melted.
At the end, place the warmed dates on a platter. Season with a pinch of salt and fresh cracked black pepper. Drizzle with olive oil and serve.