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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Date Pecan Bon-Bons

Easy-to-make snack or dessert. Impress your friends. We make this in our classes at Bastyr frequently and the students love them because they're easy to carry in your backpack. Also makes a perfect post-game snack for kids playing sports - From Feeding the Young Athlete (by Cynthia Lair; Readers to Eaters, 2012)

� cup pecans
� cup pitted dates, chopped
1 teaspoon orange zest
Pinch of sea salt
� teaspoon cinnamon
1 teaspoon white miso
1 tablespoon maple syrup
� cup shredded coconut

Preheat oven to 300 degrees F. Place pecans on a cookie sheet and bake/toast for about 10 minutes, until they begin to give off aroma. Remove and let cool.

Put toasted nuts and all other ingredients except coconut in food processor. Pulse until you have an even mealy texture. With moist hands, roll the mixture into1-inch balls. Take the blade out before you do this part (Jane likes danger). Spread the coconut on a plate and roll each ball in the coconut, covering each one evenly.

Preparation time: 20 minutes
Makes 8-10 bon bons

CLICK HERE

21 Comments:

Dan Corrigan
LOL! That was highly entertaining. I've got all the ingredients to make them, except the miso. Is it ok to omit the miso?
April 9, 2009, 6:33 pm

Cynthia Lair
Dan, just substitute a pinch of salt for the miso. Sue, understood. Check the warning in the recipe.
April 9, 2009, 7:11 pm

Lynne Lillie
That was just a roarin' good time! But then, the best time of my week is always when Cookus lands in my in-box (I know, I know, get a life Lynne). Really though, great vignette, great moments, and good-lookin bon bons to boot. Thanks Jane. Thanks Cookus! (I want that apron)
April 10, 2009, 6:58 pm

Dolores Fitch
what is white miso? Is it really OK to use salt instead?
April 13, 2009, 7:16 pm

Cynthia Lair
Hi Dolores, White miso is a light colored mild tasting miso. Miso is fermented soy bean paste. There are also red misos and other darker colors. The darker colors have stronger, saltier flavors. The white miso adds beneficial bacteria, a little added dimension in flavor and the salt seasoning to this recipe.If you don't have miso, you can still make them - just add a pinch of salt. Salt in sweet things actually strengthens the sweet flavor.
April 13, 2009, 10:19 pm

Si Sam
These are delicious! How long will they keep in the fridge? Thanks! :)
June 18, 2009, 1:56 pm

Cynthia Lair
They will keep at least 7-10 days in the refrigerator.
June 18, 2009, 2:07 pm

Shelly N
I am always looking for desserts that are made with alternative sweetners and really loved this one! I used lemon zest because it's what I had (tasted yummy!), but think I will try orange next time. Very funny video!
September 11, 2009, 5:47 pm

Helen Whitlock
How many times can I double the recipe and still have them come out okay? Will I overload my food processor? Made them today and they were a HUGE hit.
September 26, 2009, 8:03 pm

Cynthia Lair
Only fill your food processor half full for best results.
September 27, 2009, 9:52 am

Polly Jiacovelli
Hi Cynthia, I love your recipes. I was wondering about a substitute for the pecan, my daughter is allergic to pecan,peanuts and walnuts. She can have almonds, and cashews.Could you use one of these? Many thanks, Polly
January 7, 2010, 3:31 pm

Cynthia Lair
Hi Polly, Thanks for writing. Almonds should work fine!
January 7, 2010, 8:54 pm

Pamela Blakemore
Great Video! My kids love watching your videos too but don't always understand why I laugh. :) I used to make something similar to these but stopped when I found out my son is allergic to nuts. Do you think I coulds substitute a seed (sunflower or pumpkin) into this recipe for the nuts?
May 27, 2010, 2:37 pm

Espi Carrera
Love-love-love these! Just finished making them and they are already my favorite snack to make - it cant be any easier than this; and don't even get me started on how yummy they are!
July 3, 2010, 12:17 pm

Norma Waddell
I love how Jane stressed how quickly these are prepared-I've made them many times and have had rave reviews each time! Great to have a healthy snack made so available with no cooking required.
September 12, 2010, 9:25 am

Melissa Schubert
These are a favorite snack in our house. For an extra special holiday treat we dipped them in chocolate. Very easy, very tasty and very impressive on a goody tray!
December 20, 2010, 4:14 pm

Hillary Mizia
We just made these rolled in raw cocoa powder (our coconut was moldy) and wow. So good. Thanks for another wonderful recipe.
April 22, 2011, 1:52 pm

stacey hopner
we ade these twice and brought them to dinner parties and OMG...they were such a hit! i quadruple the recipe and it makes a substantial amount to bring to a party. love love love them. thank you hillary for sharing this fantastic website!!
May 31, 2011, 4:17 pm

Kelli Abrahamian
You are the best!! LOVE all of your recipes and the videos are too funny. Keep up the good work.
November 8, 2011, 9:13 am

Natalie Bennon
LOVE these. But I was wondering, can you make another bon bon recipe that is a little more budget friendly? Organic pecans are at least $10/lb right now, and that's when I buy a humongous bag and split with friends. Perhaps an almond bon bon? Or maybe walnut? cashews? I've tried this recipe with almonds and walnuts, and it just didn't compare to the pecans, so I thought perhaps you have a recipe that uses a cheaper nut and is almost as delicious as this one.... =)
December 12, 2011, 5:52 pm

Cynthia Lair
Natalie, I'm stumped. Anyone else? What nut tastes like a pecan and isn't one? ( : I go for toasted walnuts. Almonds and cashews won't have enough fat to cream the mixture together.
December 13, 2011, 5:32 pm