Goat Chèvre Filled Prosciutto Wrapped Dates



I began a new journey on July first. To continue my move toward a whole, balanced body I am cleaning up my food even more.  As many of you know I ate gluten-free, mostly dairy and egg-free, soy-free, peanut-free and avoided a few other random intolerances like parsley. If you eat the standard american diet this may sound crazy already... haha but if you've started looking into your health, taking the time to read about the food sold in stores these days and learned what most animals are fed before being sold to us, you understand.  On July first, after much thought and research, I decided to remove grains and processed sugar completely from my diet for a period of 6 months.  I would like to see how my body responds. If I see the results I am thinking I will, then I will most likely continue eating this way after December.  My decision s not based on the Paleo diet or other trendy food diets. If I had to box  myself in I would have to say I am learning about and leaning toward Traditional food and preparation.  If you ever have questions about why I choose to eat the way I do or want to get started on your own journey towards health, email me on my contact page.  I love chatting about food and the body. I am by no means a doctor or nutritionist, but I have some life and literature experience that I have no reason to keep all to myself. 

Sooo it's July 19th today and I am feeling good about my decision.  My weekly food intake now incorporates more good fats, organic, grass-fed meat, raw dairy, organic fermented and fresh veggies and of course peices of organic, fresh summer fruit.  I know I am providing a vital service to my body and any future generations I may be blessed to contribute towards.  Just those thoughts give me the energy and motivation to make time to shop, create and eat well. I see this as an exciting investment for the future and a solid time of growth for me. Now let me share a delicious appetizer that will hopefully spark the motivation in you. Bring this easy and quick treat to any warm, summer evening get-together and you will have more compliments than you can handle. Enjoy!


{Goat Chèvre Filled ProsciuttoWrapped Dates}

16 oz of Madjool Dates, organic + fresh
8 oz Goat Chèvre, preferably honey
8 oz Prosciutto, organic, preferably hormone/antibiotic 
Balsamic Vinegar, organic

Preheat oven to 350 degrees.  Gently slice dates longways just enough to removed pitt.  Fill each date with a spoonful of chèvre. tear your prosciutto into strips and wrap the dates.  Evenly space the dates on an oiled baking sheet, then carefully drizzle your balsamic vinegar over the dates. I would recommend a splash for each date and no more. Bake for 15 minutes or until the prosciutto looks golden and crispy.  Remove form the oven and let it cool for 5 minutes before serving.  Pair with a small side dish of flavored balsam vinegar for dipping, such as honey or vanilla. Enjoy!



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