Figs are high in fiber, calcium, and potassium and they are easily obtained in dried form (my favorite dried fig is the Calmyra variety). When they are in season, though, I really love them fresh.
I keep very ripe, peeled bananas in bags in the freezer at all times because they lend an unparalleled creaminess to smoothies… I suggest you do the same.
I chose coconut milk here and loved it, but you can substitute yogurt, kefir, or raw or organic milk, if you wish. You could also just use water or a non-dairy nut milk…your choice.
Remember that organic whole coconut milk (not “lite” coconut milk) is a healthy source of essential fats.
I was inspired to embellish this smoothie with a bit of rosewater and just a pinch of cardamom at the last minute. These additions are totally optional, but highly recommended.
If you want the smoothie to contain more protein, you could add 1-2 raw egg yolks (make sure you use only very fresh, local, free-range eggs if you are going to eat them raw as this cuts the risk of salmonella). Soaked nuts/seeds could also be added.
*3 fresh figs (or 3 dried figs, soaked overnight in water to rehydrate)
*1 banana, previously peeled and frozen
*1/2 cup organic coconut milk
*1 cup water
*1 teaspoon rose water (optional)
*dash of ground cardamom (optional)
Blend all ingredients well, adding ice or additional water to produce desired consistency. Serves 1.