One of the old standby pieces of advice when starting a wellness journey is to not wait until Monday or the beginning of the month or January 1st to start changing your life. Start right this second. Because if you don’t, you just keep putting it off and putting it off until the next Monday. Part of me thinks this is good advice. I get it. There is no reason to wait for the change. But the other part of me (the part that likes things in neat little boxes) loves the idea of a freshly minted week to start major change. It’s like every seven days, the slate gets wiped clean and I can go forward with whatever new journey I want to complete without reliving the wrongs of last week.
It’s hard to deny its appeal.
So that’s why, whenever I want to start something new, I do a hybrid. I give myself a start date—usually a Monday—but I use the days leading up to it to mentally, emotionally and physically prepare for the change. For example, starting today, Babyface and I are embarking on another detox. He requested we do another one after a few months removed from the first, he realized how great he felt (specifically during the vegan portions) and how bad he’s felt recently. And I’m game because of my challenge to eat a more plant-centric diet this year.
But instead of starting immediately, we set today as our start date and for the past weeks we’ve been planning menus, grocery shopping, determining strategies, researching and discussing the detox. We’ve been preparing for the change. Sometimes I think that preparation time is just as important as the actual actions of the change. Getting yourself in the right mental and emotional state is key to being successful.
Anywho, that was an incredible long lead up to saying how I discovered this recipe. A lot of my preparation time is spent Googling, and in one of my expeditions into the expanse of the internet, I discovered this recipe in Whole Living magazine (one of my favorites!). Last time, we struggled a lot with two things: snacks and sweet treats. This recipe satisfies both. To me, Medjool dates are so decadent and sweet that they could pass for candy, and when they are stuffed with salty, earthy pistachios and sweet, tropical coconut, you get a sweet treat snack that is completely cleanse-friendly.
I was so impressed with many of the recipes in Whole Living that you’ll see them as my inspiration for a lot of the next few weeks.
Pistachio-Coconut Stuffed Dates
Prep Time: 5 minutes
Cook Time: None
Adapted from: Whole Living
Makes: 16 dates
- 1/2 cup shelled, salted pistachios
- 1/4 cup unsweetened, flake coconut
- 2 tablespoons water
- Pinch of cinnamon
- 16 Medjool dates, pitted
- In the bowl of a food processor, add pistachios, coconut, water and cinnamon. Pulse until it forms a thick paste (about 2-3 minutes), scraping down the sides when necessary.
- Divide the mixture and stuff into the dates, using about 1 teaspoon per date.
- Serve immediately or store in airtight container in fridge for about a week.