Pistachio and Cinnamon Stuffed Dates
Enjoy a decidedly different appetizer (or snack) enhanced with blood sugar-balancing cinnamon. Pistachios add a pop of green to please the eyes and palate.
8 Medjool dates (look for large, juicy ones)
1/2 cup (125 mL) shelled, unsalted pistachios
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) sea salt
1 tsp (5 mL) white sesame seeds
Score dates down the centre (without cutting completely through) to remove pits. Transfer to serving platter.
In food processor, blend pistachios with cinnamon and salt until a sticky paste forms (do not overprocess). Spoon paste into dates and sprinkle with sesame seeds to garnish. Keep leftovers covered in refrigerator for up to 1 week.
Serves 4.
Each serving contains: 225 calories; 4 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 41 g total carbohydrates (33 g sugars, 5 g fibre); 149 mg sodium
source: "Trace the Spice Route", alive #391, May 2015
Pistachio and Cinnamon Stuffed Dates
Directions
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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