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 Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.
Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.
Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.
