an easy way to use your abundance of figs in this delicious raw dairy free smoothie
It’s fig season and I’ll grant you that not everyone is blessed to have a fig tree in their garden like myself and my friend Gail, but you may be able to get your hands on a few at a good price. If you can, then you will not want to deny yourself of the pleasure of this smoothie.
Smoothies, as in all recipes, should really equal more than the sum of their parts – and in this recipe, all the ingredients sing together to create a mouth-wateringly decadent shake.
Figs freeze really well, so if you do come across some, it’s a good idea to stash them away (cut into chunks) for this smoothie, or you can defrost them later for a pear and fig crumble.
When you freeze the bananas, remember to peel them first and chop them into chunks. Then store them in a freezer bag until you need them. Once frozen, they should keep for about 6 weeks in the freezer. It’s a great way of storing bananas that are about to move over to the dark side.
If you don’t peel the bananas first, you will be left staring at an inedible frozen skin whilst the soft middle slowly defrosts into a mulched brown pulp. In which case, bake a banana bread and don’t spoil your smoothie with it.
Not everyone takes honey in their food. If honey and bee pollen are not for you, try adding a little agave to sweeten instead of the honey and omit the bee pollen – but you may not find you need any additional sweetener if your fruit is very ripe.
If you like you can ditch the almond milk and use coconut instead, which is generally sweeter than almond milk.
Serves one lucky person – or makes two sensible portions.
- ¾ cup almond or coconut milk
- 1 frozen banana chunks
- ½ cup frozen grapes, deseeded
- ¾ cup frozen chopped figs
- ½ tablespoon raw honey
- 1 teaspoon vanilla extract
- 1 teaspoon bee pollen (optional)
- Pinch sea salt
- In a blender, whizz all the ingredients until smooth.
- Take care not to over-blend or you won’t achieve the desired texture of the smoothie which should be like thick slightly molten ice cream.
Have you registered yet? The doors to SWEET online are now open. Enter SWEET16 at the checkout to snaffle your 20% discount.
Have you joined the kitchen hangout yet? It’s free and if you have any questions about this recipe – about the method or ingredients we can answer it.