I am calling this smoothie porridge bowl "Sweet Dates with Nuts". Hope you enjoy!
A FEW WORDS ABOUT DATES
In the Bible, dates are referred to many times, often in reference to their sweetness. Dates continue to be grown and eaten in-- and exported from-- the Middle East. Our North American grocery stores now also sell soft delicious Medjool dates grown in the USA. Such a nice change from the hard cake of dates I knew as "dates" when I was a girl in rural Saskatchewan.
Dates also turn out to have the highest nutritional profile as a sweetener. They contain vitamin K, magnesium, selenium, antioxidants and of course, fibre. Early risers during the time of Ramadan (fasting all day) eat dates for breakfast as a chief way to get through the day.
Many Middle Eastern cooks make a date syrup-- dates and water-- as a delightful sweetener and for baking. There are different methods, some more traditional methods with a 100% hands-on approach: soaking the dates, squeezing all the "juices" through cheese gauze, and then cooking the date juice down with constant stirring until a honey-like texture is obtained.
I made a syrup by pouring boiling water over 2 cups of Medjool dates and letting them overnight. Next morning I sieved out as much liquid as I could and boiled it down. I mashed the leftover bits and they are a mass I can call "date butter"-- basically, jam. Very yummy.
The syrup I used in the smoothie porridge bowl, along with thin almond butter to represent "the nuts."
So, here are the suggested ingredients:
*simple strawberry-water smoothie
*almond butter, thinned with a bit of H2O
*date syrup (see above)