I made this recipe today with two of the ladies who attended the Ladies Lunch Group at Princess Alice Hospice. These are ladies with metastatic breast cancer, who attend our monthly social-get-together-and-have-lunch event that the social work team at the hospice organise. One of them told us that she never cooks, the other one is a highly accomplished cook who wanted to learn how to take the seeds of a pomegranate. They stood side by side and prepared with me this very easy recipe, giggling with excitement and enjoying every bit of it. This was for me another proof how cooking recipes and a cooking demonstration from a doctor can not only educate, connect and give nice food-is-your-medicine to patients, but can also help to lift the spirits and bring a smile to peoples’ face.
And it tastes delicious!!
Jewelled Date & Walnut Truffles
Use 2 tsps of the paste for each truffle. Add half a walnut in the mixture and shape into a ball.
Roll balls in coconut to coat.
Decorate with pomegranate seeds.
Keep in the fridge until you serve