Mother Earth Living

Natural Healing Making a Fresh Start: Dried Figs with Fennel Seeds

Ann Louise Gittleman, Ph.D., C.N.S.
January/February 2003


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Makes 4 servings

Figs contain more antioxidants and polyphenols than cherries, grapes, or strawberries and more fiber and minerals than most other fruits and vegetables. A 1/4 cup serving (5 or 6 small dried figs) packs 244 mg of potassium, 50 mg of calcium, 1.2 mg of iron, 5 g of fiber, and only 108 calories. There exist at least a dozen varieties of figs. Dipping the figs in fennel seeds sweetens the breath and is thought to aid digestion. Nuts add texture and richness.

• 1 cup dried figs, halved (preferably Black Mission figs)
• 2 tablespoons whole fennel seeds
• 1/4 cup lightly toasted almonds or cashews

Slice each fig in half across the length. Scatter the fennel seeds on a small plate. Dip each fig half into the seeds and arrange them on a second plate. If desired, press 1 or 2 toasted almonds or cashews into each fig half or add one as you eat the fruits. Cover and refrigerate leftovers in hot weather.

One serving: 169 calories, 3 g protein, 29 g carbs, 5 g fat, 6 g fiber, 92 mg calcium, 0 mg sodium

For more recipes from, "Natural Healing Making a Fresh Start," go here.








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