“Birth”-Date Recipes

I recently stumbled upon this research article showing how dates are a magical superfood for labor preparation. A study at Jordan University of Science and Technology showed women who ate 6 dates per day in the last 4 weeks of pregnancy had:

-higher cervical dilation upon admission to birth location (3.5cm vs 2 cm).
-less premature rupture of membranes (83% vs 60%).
-higher rate of spontaneous labor (96% vs 79%).
-less use of pitocin (28% vs 47%)

Last but not least, a shorter 1st stage of labor time!! 8.5 hours compared to 15.1 hours to go from 0-10cm!!

The  moral of the story is that consuming dates towards the end of pregnancy can be a major game changer in labor. And c’mon, we all want that “dream” labor, am I right?

Due to the fact that everyone may not be in love fresh dates, I created two date based recipes with the help of the talented Lisa Soldo-Johnson owner and creator at Culinary Butterfly. We hope you enjoy. Happy birthing and bon appetit!
CHOCOLATE PEANUT BUTTER BIRTH-DATE BALLS
12 Medjool dates pitted
1 cup rolled oats

4 tablespoons peanut butter or almond butter

1 tablespoon honey
1 tablespoon chia seeds
1/4 cup mini chocolate chips
1. Place dates in a food processor and pulse until they form a ball.
2. Add oats, peanut butter, honey, and chia seeds and pulse until lightly combined.
3. Pinch off chunks of batter and using the palms of your hand, roll into 12 balls.
4. You can either roll the balls over toppings like shredded coconut, chopped nuts, mini chocolate chip, or keep plain.
5. Transfer to refrigerator and let sit for 15 minutes before serving.  Keeps fresh refrigerated for up to a week.
 

 

GOAT CHEESE AND WALNUT STUFFED BIRTH-DATES

6 fresh Medjool dates
3 teaspoons precooked soft goat cheese

6 whole walnuts

1. Using a sharp paring knife, slice halfway through the side of the date. Remove and discard pit.
2. Gently stuff the date with 1/2 teaspoon soft goat cheese.
3. Push walnut down into the top of the goat cheese just deep enough for it to stay secure.

4. Cover and refrigerate until ready to serve.  Let soften and warm to room temperature before serving.

*You may substitute cream cheese in place of goat cheese.