Dates are thought to have originated in lands around Iraq but also grown in warm climates such as California. Dates are grown on palm trees much like coconuts. They are difficult to harvest and are separated and pollinated by hand.
- Dates are an excellent source of fiber and potassium and are known to have a laxative effect if eaten in excess.
- You can use chopped dates in salads, trail mix, or quick breads or eat them by themselves for a sweet snack.
- Dates add a delicious, natural sweetness to oatmeal. One date sliced up is often just enough to add a sweet flavor to your bowl and it is only 20 calories.
- Cut them in half and use them to make an attractive fruit salad, combining with other fruits. They can also be cut in half and filled with nut butter.
- Store your dates in the refrigerator in a sealed container to maintain moisture and flavor over the long term.
- Take care because one cup of dates is over 400 calories.
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Judy Doherty, MPS, PCII
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
