I’m so excited to tell you that the figs have just ripened in my garden and this year I have an abundance of them, probably because the boys, now taller than last year, can get to the ones really high up!
This week I have been busy in my kitchen making a delicious low sugar spiced fig jam, great with cheese and nuts or used as a filling for rustic gluten free galettes. This morning I again awoke with figs on my mind and my immediate thought was its time to make something different. Seeming as it was breakfast time and the boys needed something nutritional and super quick, smoothies immediately came to mind. Cinnamon, vanilla and fig, creaminess, sweetness, deliciousness and so easy to make, you will not believe that this is actually good for you! See my recipe below.
All About Figs
Figs are the fruit of the ficus tree. There are different varieties, four main colors of white, green, red and black. Here in my Umbrian garden I have trees that produce the green variety. Figs have a unique, sweet taste, soft and chewy texture with slightly crunchy, edible seeds. Unfortunately fig season is short and they need to be used almost as soon as they ripen. They can be stored in the fridge unwashed for a couple of days but brought back to room temperature and wiped with a soft damp cloth before use. You can bake with them to bring out their sweetness, or use them in a salad with goat’s cheese and nuts, or even put them on top of a homemade pizza.
One of my fig trees
The good news is that figs have many nutritional benefits. They are high in natural sugars, minerals and soluble fibre. Being rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K that contribute to health and wellness. A 100g of fig gives 80kcal.
RECIPE - Cinnamon, Vanilla & Fig Smoothie
1 cup of almond milk
4 frozen fresh figs
4 ice cubes
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
A few drops of maple syrup to sweeten
Place all ingredients in a blender and blend on high until smooth.