As a child of the summer, September, the month that takes us from the sandy beaches, the warmth and the carelessness of the summer to the lower autumn temperatures and the daily routine, was not always easy. Fortunately, however now, inspired by the wisdom life gives to each and every one of us, I think I am able to recognize and appreciate all the beauty that exists in nature and around us and to welcome changes. Besides, every day is unique and unrepeatable and as such we owe ourselves to live it. And actually September is not at all ugly! I meet my friends again, the children in school, I enjoy our happy routine and the quiet joy of our house, I attend festivals and concerts, I make big, daily walks with Petra in the woods.
There, in the forest, we discovered a great secret fig tree – a shelter for the turtles that have escaped from the fires of the last years – loaded with figs and whenever we go there I like to pick some. The other day I created a vegan recipe for a very easy and delicious vegan fig cake. Last weekend I picked some more figs which I decided to put in the freezer and today I used them to make a cool, raw, vegan smoothie for my breakfast, full of vitamins and calcium!
In order to achieve a good dose of calcium, I used ingredients rich in it, such as Chinese cabbage, chia seeds, carob powder – which also adds an extra flavor – and of course fresh figs. In addition, instead of water, I enriched the smoothie with kefir water, ensuring a good dose of friendly bacteria.
With all these selected ingredients, the flavor is lovingly sweet thanks to the figs and the carob, the texture is thick enough to be eaten with a spoon, its sense is cool and I think that as long as there are still figs I will enjoy it often as a morning or afternoon snack!
- 1 cup of fresh figs frozen for at least 4-5 hours (5-6 large figs)
- 1 cup. water kefir or vegan milk or homemade soy yoghurt, frozen
- 1/2 cup finely chopped Chinese cabbage or kale
- 2 tbsp raw carob powder
- 1 tbsp chia seeds
1 tbsp fig or carob syrup or other liquid sweetener for garnishing
Put all the ingredients together in the blender and blend for 1-2 minutes at medium speed until homogeneous. Serve in a glass, garnish with a drizzle of syrup and enjoy with a straw or spoon!
Note: Soy yogurt makes the smoothie thicker and more filling!
- Raw vegan fig and carob truffles
- Chocolate breakfast smoothie bowl (raw, vegan and gluten free)
- Fresh pumpkin seed milk – quick and easy recipe
- Beet and strawberry smoothie
- Carobella – creamy tahini and carob spread
- Green salad with fresh strawberries & roasted pumpkin seeds
- Delicious breakfast bowl with fresh nut milk, rolled oats and persimmon