Happy & Healthy

THIS HOMEMADE JAR OF DELICACIES MUST THEREFORE BE IN YOUR FRIDGE FROM NOW ON

Last week I neatly parked my sports outfits, bags of oatmeal, and cartons of almond milk in the cupboard and exchanged them for plates of Serrano ham and pieces of cheesecake.

Wow, how much I enjoyed letting go of everything for a week and doing, eating, and drinking what I felt good about. That cheesecake from Wednesday is still fresh in my memory. SALTED CARAMEL CHEESECAKE. Hell yeah, add another fifty extra laps.

To hold on to that vacation feeling just a little longer, I’m making a jar of my absolute favorite and semi-healthy salted caramel tonight. Yes, you heard it right: your bikini can stay in the cupboard.

Ingredients:

10 medjool dates

150 ml plant-based milk

the pulp of 1 vanilla pod

the juice of a quarter lemon

a generous pinch of coarse salt

a generous pinch of cinnamon

Soak the dates in the milk overnight. Put the dates, milk, vanilla, lemon juice, and cinnamon in the blender and puree until you get a smooth mass. Store the caramel in the fridge.

Be careful not to scoop out your blender all at once. The caramel is heavenly on a piece of banana bread, spoon it through your yogurt or let your sliced apple bathe in it.

You're welcome.