(photo credit: Tooth by Luke Siemens on flickr.com. https://creativecommons.org/licenses/by-sa/2.0/legalcode.)
I have a sweet tooth. I have a lot of sweet teeth. If a survey team were to visit my mouth and do interviews, I believe they would find that all of my teeth are sweet ones.
My teeth believe that sugar will save their lives, which of course, is false. Still, just because my mind knows that sugar is bad for my teeth (and the rest of my body for that matter), my teeth (and tastebuds) have great difficulty making peace with this reality.
I’ve cut sugar out of my diet in the past, once for nine months, usually for a few weeks at a time, but when it comes down to it, I rebel against anything that is all or nothing. I also find it difficult to only have a little of something, aka sugar, and not slink back, within a matter of days, into Sugarland forever.
What I’ve decided is to try out ways to substitute processed sugar with sugar that comes naturally in foods. Eat more sweet potatoes, less ice cream. Eat more pomegranate arils, less candy. You get the picture.
I know there are people out there who will say that any sugar is bad for you, including the sugars in fruit and nuts and vegetables, will advise me to only eat dark green leafy vegetables and the occasional berry, but I’m trying to be realistic here. Maybe over time, I will move away from natural sweets, but I haven’t been successful (or satisfied) going cold turkey, and I need to start somewhere.
Recently, I purchased Kris Carr’s new book, Crazy Sexy Juice, which is all about adding homemade juices and smoothies and nut milks into your diet. I bought it for the recipes, since I’m in a rut regarding my juice and smoothie making.
This morning, I flipped through the book looking for a smoothie recipe for breakfast. Usually, I try to put some dark leafy greens into my breakfast smoothie, but I came across a recipe without greens that I knew I had to try, and I just so happened to have all the ingredients in my house. I had to try it because it combined sweet and salty, which I enjoy even more than I enjoy straight sweet.
The recipe, Salted Almond Shake, is sweetened with banana (1 frozen) and dates (1-2 pitted Medjool) and the natural sweetness of unsweetened almond butter (2 Tbsp) and unsweetened almond milk (1.5 cups.) The salt is 1/8 tsp of sea salt.
I will never make this shake again for breakfast.
But I will make it for dessert.
It was better than an ice cream shake and didn’t do a number on my stomach (as ice cream often does.) It was sweet and salty and creamy and filling. Actually, it was too sweet. Next time I will only use one date and maybe 1/2 of a frozen banana. But, O.M.G. it was good.
I’m feeling a bit guilty about not getting any greens with my breakfast. I guess I’ll have to focus on more greens at lunchtime.
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