Wow, I can not believe it has been two months since my last post. I have had a very busy start to junior year, but things have settled down and I hope to never go this long without posting again. Although it is technically fall, here in Texas it is still very hot. Since fig season is almost over, the best way to eat this delicious fruit (besides alone) is to make a yummy smoothie!
Fresh Fig, Pistachio & Strawberry Smoothie
Makes one large serving or two small servings
3-4 fresh black figs
1/2 cup fresh or frozen strawberries, halved and roasted at 400 degrees for 10 minutes, cooled
1 medium banana, sliced and frozen
1 cup coconut milk, or milk of choice
1 tbsp chopped pistachios
1 tsp hemp seeds
1 tbsp granola (I prefer homemade or Grandy Oats wheat-free)
1 tsp sliced almonds
Sliced fresh figs
- anything else your heart desires
First and foremost, that pistachio rim. To make it, dip the rim of your empty glass in honey and place in the freezer upside down on a piece of parchment paper for about 10 minutes. Remove from the parchment and dip the rim into a bowl of crushed pistachios. Place in the freezer until ready to serve.
To make the smoothie: after roasting and cooling the strawberries (tip: make a big batch ahead of time to have on hand for smoothies and desserts), combine strawberries, fresh figs, frozen banana pieces and coconut milk in a high speed blender or food processor until smooth.
Pour into the pistachio-lined glass and top with fresh figs and more crushed pistachios. Garnish with banana spears, sliced almonds, hemp seeds and granola (look for one with less than 5 grams of sugar per serving). Serve immediately, or pop it into the freezer for 20 minutes and enjoy it as a much healthier version of “ice cream”.
I hope you enjoy this recipe as much as I do. Be on the look out for new fall inspired recipes and DIY posts coming soon.