I love dates because I love brown sugar, and dates taste like brown sugar candy or Japanese kuro sato. Hence they are a delicious and healthy way to curb a sweet tooth. I often enjoy them as is, or mixed with nuts, but more often these days I use them as a sweetener, instead of agave, stevia, raw honey, or raisins.

Like raisins, the sticky, gooey constituency of dates makes for a great food binder in addition to sweetener. Hence you will find them listed as the first ingredient in the famous Lara Bars raw food treats sold in whole food stores (and at Alishan in Saitama, Japan). Try making your own bars by mixing date mush (made via your food processor) with finely chopped nuts, other dried fruits, and or goodies like cacao powder. The possibilities are endless. If your dates are hard, try soaking them in water first to soften them up.

Did you know that dates actually boast a wide range of minerals, including calcium (32 mg per serving), magnesium, phosphorous, potassium, iron, zinc, copper, and manganese? They also possess lots of fiber and are good for balancing our pH because they are alkaline and low-glycemic. They’re sodium-free, cholesterol-free, and virtually fat-free. Their low calorie count (one date has a mere 23 calories) and the vast amount of healthy substances such as vitamins in addition to minerals, make dates a super source of nutrition for pretty much any diet. Dates are an excellent source of carbohydrates (great for pre- or post-workout).

The medjool, hailing from Southern California, is probably the most common of dates, and also one of the finest dates available for eating as is. They are sold in major supermarkets, although harder to come by in Japan. Deglet dates are great for snacks and as a sweetener. They are best stored in a covered container or reusable bag in the refrigerator, where they will stay fresh for months.

I usually get a kilo of my much-needed dates from Costco, but they are pitted, calavo dates, not medjools or deglets. The calavo dates from a company called Mariani (American and Tunisian blend) are a bit harder, but sweet and rich, and do the trick of adding sweetness to my raw concoctions just fine. For a description of a whopping 33 different types of dates, check out http://www.all-creatures.org/recipes/i-fruit.html.

Whatever type of date you can get a hold of, there are many uses for them in your raw-food kitchen. Or just enjoy them as is! Feed that sugar craving with the best nature has to offer.

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