Coconut Dukkah - Recipes for Health Ana Sortun adds coconut to her dukkah, which introduces a sweetness to the nutty/spicy mix. She serves hers with crudités and bread, and sprinkled over a carrot purée that she spreads on flatbread. 1/2 cup toasted unsalted almonds or pistachios 2 tablespoons cumin seeds 1/4 cup unsweetened shredded coconut 1 tablespoon nigella seeds 1/2 teaspoon kosher salt or sea salt 1/2 teaspoon freshly ground black pepper Finely chop the toasted almonds and place in a small bowl. Add the sesame seeds. Lightly toast the coconut over medium heat in the skillet until golden, about 2 minutes. Transfer to the spice mill and allow to cool completely. Pulse a few times to coarsely grind and add to the spices and nuts. Stir in the nigella seeds, salt and pepper. Yield: 1 1/4 cups Nutritional information per teaspoon: 15 calories; 1 gram fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 1 gram carbohydrates; 0 grams dietary fiber; 17 milligrams sodium; 0 grams protein. Bruschetta With Chard or Spinach, Poached Egg and Dukkah 1/2 cup wilted spinach or Swiss chard, coarsely chopped 2 teaspoons extra virgin olive oil 1 small garlic clove, minced, plus 1 clove cut in half Salt and freshly ground pepper 1 thick slice country bread 1 egg 1/2 teaspoon dukkah (more to taste) Heat 1 teaspoon of the olive oil over medium heat in a large, heavy nonstick skillet. Add the minced garlic and cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the greens. Stir until nicely seasoned with garlic and oil, about a minute. Add salt and pepper to taste, and remove from the heat. Lightly toast the bread, and rub with the cut garlic clove. Brush with the remaining olive oil. Top with the greens, and make a depression in the greens using the back of your spoon. Poach the egg for 4 minutes, until set (or fry it sunny side up in a nonstick skillet). Remove from the heat and drain on paper towels. Place the egg on top of the greens, sprinkle with dukkah and serve. Yield: 1 serving Advance preparation: The blanched greens will keep in the refrigerator for about 3 days. Nutritional information per serving: 289 calories; 16 grams fat; 3 grams saturated fat; 2 polyunsaturated fat; 9 grams monounsaturated fat; 186 milligrams cholesterol; 25 grams carbohydrates; 2 grams dietary fiber; 361 milligrams sodium; 10 grams protein.