I knew that if I didn’t post this recipe today there would be a hoard of people hunting me down for it. When trying these my sister said “I didn’t know what a fig looked like outside the newton” and honestly I didn’t either. This was my first go at eating and preparing figs. Needless to say this appetizer was a huge hit over the holidays.
Figs are high in dietary fiber, potassium, and manganese.
- Fiber helps us stay fuller longer and will contribute to our satiety, leading to less binge, boredom, or emotional eating. A high fiber diet is a large stepping stone on the path of weight loss.
- Potassium has been attributed to lower and control blood pressure. Sodium and potassium play a balancing game – if one is high the other is low and vice versa. So, if you have a high sodium diet (which many of us do), you’re probably low on potassium. Simply, high sodium can lead to high blood pressure.
- Manganese can help control blood sugar, is a key nutrient in bone strength (along with boron, silicon, calcium, magnesium, copper, vitamin C, phosphorus), and contributes to the healthy functioning of our thyroid (control center for our hormones, calcium management, and a portion of our hormone production)
Figs are a great addition to any dish. Cut lengthwise and add to stir-fries, warm in the oven with chickpeas and spread on a salad with a balsamic vinaigrette, or stuff with fresh goat cheese and almonds for a nutrient dense snack.
- Preheat oven to 400F
- Cut a slit in each fig and open the two sides up like a book. Place nut inside the slit and add a dash of salt (I used Himalayan rock salt to add to the mineral content of the dish)
- Cook strips of bacon on medium until fully cooked
- Place basil leaf, spinach, and fig on bacon and roll until the seam of the bacon is at the bottom of the roll
- Place seam side down in a casserole dish
- Bake for 10 minutes
View Nutritional Information (once on page scroll down)