Full disclosure: I love all things sugar. If I were to estimate the ratio of sugar to just about everything else I’ve been consuming lately, I could easily say that it’s about 2:1.
Ice cream, gelato, chocolate, pie, cake, candy bars, crisp. Ice cream, pie, crisp.
Oh; was there a repeat there?
My cravings tend to swing like a pendulum toward the extreme; with sugary indulgences leaving me sleepy, hypoglycemic, and most importantly, craving more. I know enough about sugar and metabolism that when I eat sweets, and I don’t balance them out with a hefty dose of other savories, it leaves me wanting. I am intimately aware of my tendencies toward emotional eating, stress; eating; nervous eating.
Having attuned myself to interplay between body and mind, I am able to sense when something is off. That being said, the resultant feeling of being uncomfortable doesn’t necessarily result in changed behavior. Rather, it usually takes a knockdown before I am motivated to do something different.
So, this week, in keeping with a healthy body-mind, I have set an intention to nourish myself with a bit of temporary restraint, so as to regain the balance which I know is inherently there.
Am I planning to toss my gorgeous pie plates, cake moulds, bundt pans and French rolling pin?
Rather, I choose to bring balance to the forefront, give presence to my meals, savor and cultivate community around the shared dining experience.
I’ll leave that with a post of a recipe I made last week for an energy bar that’s loaded with good things: protein, calcium, magnesium, zinc and manganese. They also just happen to taste amazing; sweet, chewy and filling; they are the perfect pack along for a busy day and a great option to reach for when the urge to nosh strikes. These bars require a bit of oven time, which many not be of interest in the midst of a summer heat wave.
For a no-cook bar that’s equally satisfying, check out my recipe for Cherry Chocolate Energy Bars (AKA: The Mega).
Enjoy, and much love,
With unfailing kindness, Life presents what you need to learn.
[Charlotte Joko Beck]
Cherry Tahini Bars
1 c oats
1 c shredded coconut
1 c dried cherries
1 c pumpkin seeds
1/2 c sesame seeds
1/2 tsp ground cardamom
1/2 c tahini
1/2 c honey
1 tsp vanilla extract
1/2 tsp salt
Preheat oven to 375 degrees fahrenheit
Line an 8×8 glass baking dish with parchment, or grease with coconut oil or butter; set aside.
Combine salt with tahini and honey and warm over low-medium heat until just bubbly. Remove from heat and add vanilla.
Combine dry ingredients in a medium sized mixing bowl; add tahini-honey mixture; stir until incorporated.
Using oiled hands, press evenly into pan.
Bake for ~20-25 minutes until golden brown and fragrant.
Remove from oven and allow to cool slightly.
Cut into bars.
Bars will keep for ~5-7 days at room temperature when stored in an airtight container. Freeze for longer storage.