Fig Cardamom Smoothie
The sumptuous, sweet, luscious sensuous fig is at the height of it’s glory at this moment. But blink and the season will be gone. This smoothie is sweet but not too sweet, creamy, and packed with plant protein from Mikuna, made from the the low-lectin, regenerative crop Choco and is only one ingredient. It is truly one of my favorite protein powders. It is high in vitamins and minerals and has a clean taste. Figs are a great source of copper, magnesium, potassium, riboflavin, thiamine, vitamin B6 and vitamin 6. They are said to promote digestion, help manage blood sugar levels, and decrease risk of heart disease. They are beautiful to look at and and come in a dark purple, light green and spotted varieties. They have been depicted in paintings for centuries. I use tahini to make the smoothie creamy and cardamom powder for a surprising and unexpected taste. I made sesame milk for this smoothie, you can find the recipe beneath the smoothie recipe below or in my highlights on IG but you can also make it with my Hemp Milk, Walnut milk or Almond milk or any boxed version you prefer. This smoothie is a great way to start the day or for a mid afternoon snack.
Serves 2/ Preparation time 5 minutes
Gather
2 cups / 473.176 ml sesame or nut milk
Ice
3-4 large figs
1/3 cup / 40 grams plant based protein
2-3 tablespoons tahini
Pinch salt
1/2- 1 teaspoon cardamon powder
Make
Place sesame milk, handful ice, figs, protein powder, pinch salt and cardamon powder in the container of a high speed blender and blend till smooth. Pour into glasses and top with hemp seeds.
Sesame Milk
Makes about 3 cups/ soaking time 4 hours/ prep time 10 minutes/ total time 4 hours 10 min
Gather
4 cups / 946.353 ml water
1 cup / 142 grams soaked sesame seeds
2 pitted dates
1-2 teaspoons vanilla extract
Pinch salt
Make
Place sesame seeds in a glass container and fill with tepid water to about 1 inch above the seeds and soak for 4 hours.
Strain out the soaking water and rinse.
Transfer the seeds to the container of a high speed blender.
Add the dates, vanilla extract, pinch salt and the water.
Cover the container with the lid and blend on high for 1-2 minutes.
Strain the liquid through a nut milk bag and transfer the sesame milk into a glass jar and cover. Store in the fridge up to 5 days. Use this recipe in any smoothie recipe.
Recipes Developed by Anna Getty
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