Figs are definitely in season here in Houston, TX, and I love their sweet juiciness. My local farmers market had 4 or 5 varieties of ripe figs last weekend. And today’s feature in the food section of the Houston Chronicle is all about local figs.
You all already know I love my morning smoothies, and, although I have my favorites, I like to try other flavors and other fruits. Since there is an abundance of fresh figs right now, I thought I would try a fig variation of my morning smoothie. Well, it was a delicious success! Figs and smoothies do go very well together.
The figs I bought at last weekend’s farmers market are all gone now, but, if I’m lucky there will be some more this coming weekend. I’m hoping!
If you can find some fresh ripe figs, I recommend using some of them in a smoothie. Figs are also super good just rinsed and popped in the mouth–my favorite way to eat fresh figs.
Fresh Fig Smoothie
1/2 to 2/3 cup raw cow milk kefir (I make my own kefir with Healthyway Dairy milk)
4 to 6 fresh figs, depending on size (local farmers market)
1 tablespoon coconut oil (I use Tropical Traditions)
2 egg yolks from pastured chickens (local)
stevia to taste (I use SweetLeaf)
Combine all ingredients in a blender. Blend until well combined. Enjoy. [I originally said to add egg yolks at the end and blend briefly. I was probably overly concerned about oxidation of the cholesterol in the yolks. Based on further research--see comments--I now add the yolks at the same time as all other smoothie ingredients.]
Makes one serving.
This is a good healthy, nutritious start for the day–all raw, all nutrient-dense, and all delicious!
If you like this smoothie, you might also want to try these smoothie recipes: