Spiced Dates with Pomegranate and Ricotta

I usually don't pay a lot of attention to food composition, but dates are a very impressive source of minerals, natural sugars and vitamins. Dates are a perfect tonic for all doshas and for children. This particular recipe is sexy, exotic and delicious.

My favorite part is that it can be served as part of a meal or as a dessert. The secret of this recipe is to select big, juicy dates.

Ingredients:

1 tsp ghee

1 tsp orange peel powder

¼ to ½ tsp chili 

1 tsp cardamon 

3 tsp sesame seeds 

15         plump dates

1-3 tbsp         water

Fresh ricotta

Pomegranate seeds

3         large slices of fresh mozzarella cheese (for the variation)

Directions:

Sauté the spices and seeds with the ghee. Add the dates and water and cook on low heat. Mix and cook for another 5 minutes. Remove the pits and fill the dates with ricotta cheese mixed with pomegranate seeds. 

Variation: 

Omit the ricotta and pomegranate seeds. Once the dates are cooked, add three slices of mozzarella cheese to the top of the date mixture and cover the pan. Continue cooking until the cheese is melted.

Nutrients per 100 gms of dates:

Potassium 650 mg 

Calcium 64 mg 

Magnesium 54 gm 

Phosphorus 63 mg 

Niacin 1.6 mg 

Carbohydrates 66.77 

Sodium 2.5 gm 

Vitamin A 50 international units 

Vitamin C .1 mg