Coconut Date Banana Macaroons

Well, it’s been a dog’s age since I’ve been posting my healthy recipes and I must apologize.

I found this wonderful recipe you could classify under healthy snacks coming from Middle Eastern cuisine.  They are the perfect for the Muslim Ramadan during which the day is spent fasting and is traditionally broken by eating a date at sunset.

This recipe for Coconut Banana Macaroons makes 12 – 15 pieces.  They are delicious.

Ingredients:

1 banana

125 ml. (1/2 cup of baking dates or moist dried dates with the pits taken out)

1 package (about 200 grams or 7 oz. ) of sweetened coconut flakes (or if you wish to use less sugar, try the semi sweet coconut flakes)

5 ml or 1 tsp almond extract

12 to 15 whole American or Marcona almonds.

To make:

Preheat your oven to 190 C (375 F).  Coat a baking sheet with cooking spray or line it with parchment paper.

In a medium sized bowl, use a fork to mash together the banana and the dates.  Add the coconut flasts and almond extract.  Mix these well.  Divide this “dough” into 12 – 15 pieces and roll into balls.

Arrange the balls on the cooking sheet.  Bake for 10 to 15 minutes or until golden brown on the bottom but still soft.  Cool them before serving.

Chick Pea Salad

Chick peas are one of the healthiest things you can eat, especially if you are having a problem with hormone imbalance, osteoporosis, constipation or high cholesterol.  They are also a high source of protein.  Theycontain isoflavones, which possess mild estrogenic effects and help balance hormones and fight against xenoestrogens which come from the environment and cause cancer.  They contain folate (160mcg), vitamin B6 (1.13mg), Vitamin c (9mg), and zinc (2.54mg).  Also known as garbanzos, they originated in the Middle East and are used often in Middle Eastern dishes.

Try this delicious Chick Pea Salad to receive all of the above benefits and add chick peas to your diet.

1 Tblsp. toasted cumin seeds
1/4 cup extra virgin olive oil
1 small red onion, chopped finely
1 crushed clove garlic
1/2 tsp. salt
1/2 inch ginger, grated
1/2 tsp. pepper
1/8 tsp. cayenne pepper
2 Tblsp. fresh lime juice
1 large tomato diced
2 cups canned chick peas, rised & drained.  You can also use black beans, kidney beans or white beans which are all good for you too.
1/2 cup fresh cilantro, chopped up finely

Place oil in a fry pan and add cumin seeds.  Cook til they become fragant.  Add the onion and garlic and cook til the onion is tender.  Add the ginger, salt, pepper, cayenne, lime juice, tomato and chick peas.

Simmer for five minutes or til hot.

Serve hot, garnished with chopped cilantro.