Ingredients: 1 tbs Alya olive oil 1cup uncooked quinoa 2 cups water 1/2tsp of fresh thyme 1/2 tsp salt 8 Alya dates pitted and chopped  Dressing ingredients: 2 tps fresh lemon juice 1/4 tps freshly ground black pepper 1 garlic clove, minced 2 tps chopped fresh mint 2 tbs Alya olive oil

Preparation: Rinse the quinoa thouroughly and drain. Put the water, salt, thyme,olive oil and quinoa in a saucepan, bring to a boil. Turn to low and cook 15mns until the liquid is absorbed. Let cool. Make the dressing: mix the ingredients and add to the quinoa with the dates. Then put in individual ramequins and serve upside down along with a green salad



Ingredients: 1 cup nonfat yogurt 1 cup nonfat milk 1 cup Alya pitted dates (about 9 ounces) 1/2 tsp vanilla extract 2 cups ice cubes.

Preparation: Purée yogurt, milk, dates, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve..



Ingredients: 2 cups Alya chopped pitted dates 2 cups boiling water 2 teaspoons baking soda Cooking spray 4 tsps all-purpose flour 1 cup sugar 1 tbs butter, melted 1 tsp vanilla extract 1 large egg, lightly beaten 2 1/4 cups all-purpose flour 1/2 tsp salt.

Preparation: Combine the first 3 ingredients in a large bowl; cover date mixture and let stand 24 hours. Preheat oven to 325°. Coat 2 (8 x 4-inch) loaf pans with cooking spray, and dust each pan with 2 teaspoons flour. Add the sugar, butter, vanilla, and egg to date mixture. Add flour and salt to date mixture, stirring just until blended. Divide the batter evenly between prepared pans. Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the loaves 10 minutes in pans on a wire rack. Remove loaves from pans, and cool completely on wire rack.