Figs are sweet and unique in flavor. They are a perfect fruit to accompany cheese, and look lovely on an appetizer tray, lending it class!
They are featured much more often in the menus of Mediterranean countries, joining lamb dishes, rice dishes and desserts. Fig jam with a hint of anise is simply out of this world. This is a quick and elegant treat to serve your family or guests.
Remember not to touch your eyes after peeling or handling the peel of figs. For some people the skin residue can be an eye irritant.
- 12 medium-sized ripe fresh figs (I prefer the purple ones)
- 1 c. low-fat ricotta cheese
- 5 Tbs. honey
- 1 tsp. grated lemon peel
- 1 tsp. grated orange peel
- 3/4 tsp. vanilla
- 2 Tbs. chopped pistachio nuts or other nuts
- Cinnamon (opt.)
Remove stem ends from figs and cut each in half lengthwise.
Combine ricotta, honey, lemon peel, orange peel and vanilla in small bowl until well blended.
Measure 1-1/2 Tbs. of ricotta mixture for each serving. Drop ricotta mounds on each fig half and place on a serving platter or individual appetizer plates. Garnish with chopped nuts and one drop of honey in the center.
You may add a light sprinkle of cinnamon to finish off.
This is an elegant looking and yet very simple dish to prepare. Salmon is high in omega-3 fatty acids, and high in vitamin D, a crucial vitamin for the prevention of cancer in women.
Omega-3 fatty acids come in more than one form. The types found in fish, called DHA and EPA, appear to have the strongest health benefits.
This recipe takes advantage of this deliciously nutritious fish to create a dish even your children will enjoy.
- 8 oz. smoked pacific (wild caught) Salmon
- 8 oz. light cream cheese
- 4 Tbs. sour cream
- 2 Tbs. fresh dill, chopped
- 1/4 tsp. black pepper
- 1/2 tsp. Tabasco
- 1 organic cucumber, sliced thin
- Whole grain round crackers (Mary’s gone crackers are great with this)
- Fresh Dill
- 1/2 lemon, thinly sliced into rounds, each cut into 8 pieces
Blend cheese, sour cream, dill and seasonings.
Lay a 5 -x 6″ piece of plastic wrap on a cutting board.
Carefully separate 3 – 4 salmon slices (or as much as needed to achieve dimensions) and lay them out on the wrap to form a rough 4 x 5″ rectangle, making sure to overlap all the edges so there are no gaps in the center.
Spread a 1/3″ thick layer of the cheese mixture across the salmon to reach the bottom, left and right edges, but just shy of the top edge.
Using the plastic wrap, roll the long bottom edge up towards the top. Fold the plastic wrap around the roll.
Repeat 3 times. Freeze the rolls for 30 minutes.
Remove rolls from freezer and slice into 1/2″ rounds.
Place a slice of cucumber on each cracker round and top with Salmon pinwheel.
Garnish with a tiny sprig of dill and a lemon wedge. Makes about 30 appetizers.
In just a half-cup serving of shelled edamame you get a snack that is low in calories and high in fiber, with a trace of healthy fats.
One serving packs 11 g of complete protein, containing all of the essential amino acids. It also provides 9 g of fiber. There has been conflicting advice about the safety of eating ‘too much’ soy. In moderation you should not have to worry about any negative side effects.
Women with estrogen positive cancers do need to limit their intake of soy products.
4 c. fresh or frozen Edamame 1 Tbs. virgin olive oil
½ tsp. chili powder ½ tsp. ground cumin
½ tsp. ground red pepper ½ tsp. salt
Bring a large pot of water to a boil over high heat. Add edamame and cook for about 5 minutes or until bright green.
Heat oil in a large nonstick skillet over medium heat. Add the chili powder, cumin and red pepper and sauté for 30 seconds or until fragrant.
Add the edamame and cook, tossing, for about 1 minute or until hot and well coated. Add salt and remove from heat.
Transfer to a bowl. Serve warm or at room temp.
Posted in Recipes
Tagged appetizer, chili powder, edamame, healthy, high fiber, nutrition, protein, recipe, snack, soy beans, spicy