Twenty-one delicious and seasonal fig recipes. 

Been scouting fig trees lately? Seen pints of figs at the market? It might be a short one, but right now figs are in season! Revered since Greek and Roman times, it’s no surprise that the fig is a popular fruit; they boast both antioxidants and fiber.

Here’s a selection of favorite fig recipes you’ll want to bookmark right away!

1. The simplest thing you can do with fresh figs? Drizzle honey on top and roast them in the oven, at 400°F for about 10 to 15 minutes.

2. Sip on the final days of summer with a Fresh Fig Mojito.

3. Instead of buying energy bars, make a batch of Fig and Almond Energy Bites.

4. Top off gluten free walnut crackers with a fig tapenade

5. For a beautiful round of bread, make Fig, Olive Oil and Sea Salt Challah

6. Roasted Feta Cheese with Fig-Thyme Compote is an appetizer that’s sure to please a crowd.

7. Switch up your breakfast with a bowl of Fresh Fig Greek Yogurt.

8. Grilling this weekend? Try a burger with figs, caramelized onions and goat cheese.

9. Have a sweet craving? This Fig and Ginger Olive Oil Quinoa Cake will satisfy you without making you feel guilty.

10. Fig chutney is perfect for serving as an appetizer, with grilled vegetables or roasted meat.

11. Vegan and 100% raw, this Raw Fig Cheesecake is beautiful, delicious and good for you.

12. Simple and easy to make Raw Fig Bars with Almonds are an excellent afternoon snack.

13. Celebrate happy hour with a Fig Old-Fashioned.

14. Use whole wheat or brown rice pasta for this Fig and Walnut Spaghetti dish that’s sure to become a new favorite.

15. Combine port wine and figs to make one dynamic popsicle.

16. It’s hard to turn down a batch of fig and dark chocolate scones for a Sunday brunch. Especially when they’re gluten free.

17. Two of my favorite ingredients in one dish: Kale, Fig and Halloumi Salad.

18. You can’t go wrong with a basic Fig-Balsamic Vinaigrette.

19. There is something about the nostalgia of Fig Newtons. But why not add pomegranate seeds and port to the filling? Make this grown-up (and gluten-free) version when you’re having a craving.

20. Figs and goat cheese were meant together. Put them together in the oven in this Roasted Fig and Goat Cheese Pizza recipe.

21. Forget basil, make some Fig-Walnut Pesto.

Do you know of other fig recipes we should add to this list? Share them in a comment!

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Images: Clemens v. Vogelsang, atl10trader, Anthony Easton

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Start the day with a heart-healthy and digestion-friendly snack!

As the fig season is coming to a near end, I’m trying to get the most of my favorite fruit while it lasts. Lately, mornings have involved a makeshift Greek yogurt concoction, with figs, walnuts, and honey. It’s a light, fiber and protein-packed way to start the day.

Figs are a mainstay in the Mediterranean diet and are exceptionally beneficial. They are an excellent source of heart-healthy minerals potassium, magnesium, and calcium, effectively reduce blood pressure, and help to improve your digestive system and regularity. Dried figs concentrate more nutrition in a single serving, but fresh figs are lighter and water-rich.

Fresh Fig Greek Yogurt

Serves 1

Ingredients:

• 1 large fig
• 1/2 cup Greek yogurt
• 1 tablespoon chopped walnuts
• 1 teaspoon honey

Directions:

Cut off the pointed top of the fig. Place it upright on a plate with the sliced tip at the top. Slice the fig in half, without cutting through the bottom. Leave a little space intact so that the fig will hold together as one piece. Slice across the fig again, perpendicular to the previous cut.

Slightly pull open the edges of the fig so that it resembles a cup-like shape.

Fill the center with yogurt.

Sprinkle with chopped walnuts.

And drizzle with honey.

Serve and enjoy!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

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Protein-packed and ahead of the grain gang.

I am a creature of habit when it comes to breakfast, but I often force myself to break the cycle for the sake of an exciting ingredient. Amaranth is a new find on my part, and it completely defied my expectations with its uber-light, yet creamy texture. This recipe turned out delicious and is definitely going to be repeated for a high-protein and high-fiber start to my day!

Amaranth is one-of-a-kind. Although it acts very much like a grain, it is actually the fruit of a plant. It boasts a nutritional profile that tallies off both the protein and fiber boxes – it is packed with 5 grams of fiber and 9 grams of protein per cup. It contains up to 30% more protein than wheat flour, rice, and oats do. Amaranth is also free of gluten, which is inherent in many other grains, and it is a great source of the essential amino acid lysine, which is rather limited in other grains or plant sources. Cooked amaranth is 90% digestible, is high in vitamins and minerals and prevents disease, supports the immune system, prevents grey hair, and lowers blood pressure.

It is an unusually healthy food that you should experiment with, and why not for breakfast?

Amaranth Cereal Breakfast

Serves 2

Ingredients:

Serve with fruit. I chose fresh figs and bananas. I also added a teaspoon of no-sugar-added strawberry preserves for some extra sweetness and a sprig of mint for an aromatic touch.

Perfect way to start the day!

Bon Appetit!

The post Recipe: (Protein Packed) Amaranth Fruit Cereal appeared first on EcoSalon.

Putting summer’s bounty to good use. 

On a cool Sunday morning I was in the middle of rows upon rows of raspberries. Summer means u-pick season, and there’s something about standing in a field of berries that inevitably leads to overdose. Pick one, eat one, repeat. An hour and a half later I was on a sugar high and had my arms full of two cardboard flats with 13 pounds of raspberries.

13 pounds.

What does one do with 13 pounds of raspberries? Get to know your freezer, that’s what. But freezing berries doesn’t lead to instant gratification. A pile of raspberries on your kitchen table begs to be consumed right then and there. Taking my personal favorite Quinoa Cake recipe, I turned it into a muffin version, complete with summer’s other bounty, rhubarb. A few fresh figs laying around made their way into a quick and easy jam. Result? A raspberry treat that’s perfect for afternoon coffee.

Raspberry Rhubarb Quinoa Muffins

Ingredients:

• 1 cup uncooked quinoa
• 1 cup buckwheat flour
• 3 large stalks of rhubarb, chopped
• 1 cup raspberries
• 3 organic eggs
• 1/2 cup organic butter, melted (you can also switch this out for 1/2 cup coconut oil)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup raw sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon real vanilla extract

Directions:

Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients.

Whisk butter and eggs together and add to dry mixture.

Combine all ingredients, including quinoa, and stir in rhubarb and raspberries. Note that these muffins have a dense, cake-like consistency.

Pour into lined muffin tin. Bake for 30-40 minutes at 350F.

Raspberry Fig Jam

Ingredients:

• 8 fresh figs
• 2 cups raspberries
• 3 tablespoons water
• 2.5 cups sugar
• 1 vanilla bean pod

Directions

Cut the figs into small pieces, and place with raspberries and water in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add both seeds and pod to saucepan.

Bring to a boil and let simmer for about 5 minutes. Keep stirring so it doesn’t burn.

Stir in sugar and simmer for an additional 3-5 minutes or until jam thickens.

Take out the vanilla pod, pour jam into clean glass jars and let cool. If you’re feeling up to it, you can can the jam too which will allow it to keep longer. But I assure you you’ll eat this up quick enough.

Store jam in refrigerator.

The post Sunday Recipe: Raspberry Rhubarb Quinoa Muffins with Raspberry Fig Jam appeared first on EcoSalon.

Forget the oven, just mix and roll.

These Fig and Almond Energy Bites are quick, easy, and don’t involve any baking. They go just as well with an afternoon bike ride or post-run recovery snack as they do with a Sunday evening movie. This is cookie dough without the need for an excuse.

This recipe is adapted from an original recipe by Gimme Some Oven. If you’re up for experimenting, this is your recipe. Since you don’t have to bake them, you can switch out a number of ingredients depending on what you’re in the mood for. Peanut butter instead of almond butter? Sure. Dried cranberries instead of figs? Why not. Make a couple of different batches for the sake of “culinary research.”

Fig and Almond Energy Bites

Ingredients

• 1 cup oats (if you’re gluten-free, make sure they are gluten free certified)
• 1/2 cup unsweetened shredded coconut
• 3/4 cup dried figs, cut into small pieces
• 1/2 cup chocolate chips
• 1/2 cup ground flaxseed
• 1/2 cup almond butter
• 1/4 cup honey
• 1 tsp almond extract
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon sea salt

Directions

• Mix dry ingredients in a bowl, then add in almond butter and honey. Mix together and let sit in refrigerator for about 30 minutes.
• Roll into balls.
• Store in refrigerator.
• Eat.

Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For February it’s all about easy things to make for a day with friends. Enjoy!

Images: Anna Brones

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