Date Simple Syrup + Go Sugar Free Update

Before I get into a summary of my experience going sugar free, let's chat about this date simple syrup.

Going sugar free is tricky when you blog about cocktails each and every week. Simple syrup, one of the staple ingredients when it comes to cocktails, is difficult to avoid entirely. Fortunately, I found a way to add sweetness without even the smallest pinch of refined sugar. This simple syrup is simply (no pun intended) dates that have been simmered in water until it has been infused with sweetness. The consistency is not as thick as a traditional simple syrup, but the sweetness is there. And that's the most important part, right? It does have a slightly nutty flavor, similar to that of brown sugar, but it is subtle enough that it can be used in most cocktail recipes.

Dates have been one of the most versatile and delicious additions to my list of staple ingredients to have in the kitchen. They make a perfect, sweet snack paired with a little bit of blue cheese and act as a healthy sweetener for anything from this syrup to this peanut butter bulgur wheat (pictured below).

OK, now that we have a naturally sweet, no sugar added simple syrup, let's talk about where I got the inspiration to  create a recipe like this...

As a food blogger, I like to feel like I have control over everything I put in my body, but the reality is that sometimes...I don't. A lot of my time outside of food blogging and recipe development is spent focusing on feeding my 2 year old something that involves more than crackers, popcorn, toast and milk. That takes a surprising amount of energy now that he's learned to reject anything he doesn't recognize.  When all is said and done, I don't always have much motivation to focus on what gets put on my own plate.

When I started the Go Sugar Free course I was scared. It was scary because I didn't want to give anything up. Well, I did want to but the thought of it really seriously scared me. What would happen if I went to a birthday party and had to say no to the chocolate cake with rich butter cream frosting? What would I do without my sweet cocktails and occasional bite of ice cream? I was happy to learn that, even though my sugar habit was not extreme, I was able to go without it and still survive.

Sometimes I have assignments to develop recipes. Developing recipes requires tasting. Sometimes that meant eating sugar even during the course, which is not a typical situation for most students. I think it is a testament to Jacqueline and her course that I was able to get through those moments without completely falling off the wagon.

If you are reading this and thinking to yourself, "I don't eat that much sugar." Here's the thing...sugar is not the only thing you learn about through Go Sugar Free. Jacqueline has done all of the grunt work to collect information about the best grains and how they can impact reliance on sugar. There are other foods with connections to sugar that I never considered before GSF. And most importantly, I began to realize how important routines are when it comes to health. Waking up in the morning and knowing what I need to do to start my day out the right way has been the most significant and liberating change I've taken with me since completing GSF.

To explain what I mean, here is an example of my morning routine:

• 7:00am wake up
• 7:05am put coffee on
• 7:05am do yoga stretches while coffee brews
• 7:20am drink an 8 oz. glass of Kefir
• 7:25am drink coffee & read
• 7:30-7:45am toddler wakes up and the day barrels on

Having those morning routines helps me find my center and prepare my mind for making healthy choices all day long. That, along with losing 2 inches from my waist, made the GSF course more than worth it.

The most common question I get from the people I talk to about this course is if they have to give up sugar permanently forever and ever. My answer, for myself, is no. I feel that I have control over how much sugar is in my diet and I can, thanks to Jacqueline's course, recognize the signs (complexion, exhaustion, etc) my body is using to tell me I need to tone it down. But each person is different. You make decisions that work best for you and Jacqueline gives 100% of her support no matter what.

If you're curious or have questions about the course, head over to the FAQ's on Jacqueline's website by clicking here.

I am blessed to call Jacqueline a friend and I know how much she puts into this course and that her past experiences and struggles make her an expert in every sense of the word. In addition to being an expert, her passion to help individuals understand the impact sugar has on our overall health and well-being is incredible.

If you feel like this is the right time for you to get control of your diet, feel more energized, and make healthier choices, you can register for GSF as an early bird which includes:

• A copy of Jacqueline's ebook 5 Easy Ways to Look Radiant Tomorrow Morning.
• The 10 full-length free online workouts Jacqueline uses to keep in shape when she doesn’t have time to leave the house to exercise.

Click here to register for the next course, which runs May 7-July 12, 2014.

*This post contains affiliate links. The opinions stated are 100% my own.

Date Simple Syrup

Ingredients

• 5 oz pitted Medjool dates, halved
• 1 1/2 cups water

Instructions

1. Combine the dates and water in a saucepan over medium heat.
2. Bring to a simmer and cook for 10 minutes or until the liquid has reduced by about 1/3.
3. Pour through a fine mesh strainer and into a heatproof jar.
4. Cool completely and store in the refrigerator for up to 2 weeks.

Cocktail Friday: Spiced Apple + Cranberry Martini

Fall officially arrived yesterday. Apparently winter will be here this weekend, at least briefly, so Riley and I enjoyed the afternoon by playing in the sandbox. It was lovely feeling the slight chill in the air and watching my almost 2 year old examine bugs, worms and the difference between wet and dry sand. Sometimes I have to remind myself how great precious these moments are and before I know it he'll be less interested in spending time with me and tossing sand out of the sandbox.

Spiced Apple & Cranberry Cocktail :: Set the Table

This weekend, I'm hoping we can enjoy at least a few minutes outside, perhaps hanging out at an apple orchard or enjoying lunch at the park. If we're really lucky, Brad and I will get a movie night where we can sit down with one of these tasty spiced apple and cranberry martinis, a big bowl of popcorn, and a warm blanket. Sounds perfect to me.

Spiced Apple & Cranberry Martini :: Set the Table

I love the color of this cocktail alongside the delicate green apple garnish. It's festive and fun for the upcoming holidays but simple enough to make any time you want to enjoy the flavors of fall. A simple spiced apple simple syrup made with rich apple cider and mulling spices makes this so much more sophisticated than an appletini.

What are your plans for enjoying this October weekend? I'm always looking for new ideas to help us enjoy the season even more!

Spiced Apple + Cranberry Martini 

Ingredients

• 2 oz unsweetened cranberry juice
• 1 1/2 oz vodka
• 1/2 oz cointreau
• 1/2 oz spiced apple syrup (recipe follows)
• fresh lime juice

Instructions

1. Place all the ingredients (except the lime juice) in a shaker filled with ice. Shake until thoroughly chilled, 20-30 seconds. Pour into a cocktail glass and serve with a squeeze of lime juice and a slice of green apple on the rim.

Spiced apple syrup

Ingredients

• 1 cup apple cider
• 1/2 cup sugar
• 1 tablespoon mulling spices

Instructions

1. Combine the cider and sugar in a small saucepan over medium heat.
2. Put the mulling spices in a sachet (use cheese cloth and tie with cooking twine). You can also put the spices in the cider mixture loose and then strain them out when it is done cooking.
3. Bring the cider mixture to a low simmer and cook about 5 minutes until the sugar dissolves and the liquid begins to thicken just slightly.
4. Remove from the heat and let steep with the spices for another 5-10 minutes.
5. Transfer to a jar. Cool completely before using.

Cocktail Friday: Honey + Allspice Jalapeño Martini

I'm getting to the point that most people reach near the end of winter. The point where you can't imagine getting through one more day of uncomfortable weather. For me, it's always frustrating waiting for fall to officially arrive. Cooler temperatures (both outside and in my kitchen), crisp, cleaner feeling air, and sweaters. That's what I long for. While I may desire a cooler climate, I still try to preserve the flavors of summer. This year that has been especially true. We have been enjoying a wonderful harvest of tomatoes (find out Monday how I made tomato paste with home grown tomatoes!), armfuls of basil that has been pestoed (totally a word), and peppers that are either drying or tucked neatly in jars surrounded by pickling liquids and spices.

I cracked open a jar of jalapeños that I had pickled with honey, allspice, and apple cider vinegar because I just couldn't stand waiting. Perhaps I'm fed up with waiting for fall, so I just don't have the patience to wait for other things...? Anyway, I opened them and was immediately taken with the delicious aroma: sweet honey, warm allspice, pungent garlic, and a little heat from the peppers themselves. I felt quite proud of myself, to be honest. I successfully preserved something that I am certain we will enjoy on homemade nachos, tacos, enchiladas...and in cocktails. True story. They are amazing in martinis.

I treated this martini a lot like a traditional dirty martini. Vodka (you could also use gin), vermouth, and a pickled jalapeño for garnish and for snacking. And of course, I made it dirty by adding some of the pickling liquid. Toss in a little extra honey and some lime juice and you've got a pretty impressive cocktail.

So this Friday evening, I'll be enjoying one of these with some salty potato chips.

Cheers to Friday!

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