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Author Notes: A fitting member of the power smoothie/protein shake phenomenon, the Figs and Almond milkshake is light, tasty and flexible to substitutions. Want to make it richer, add ice cream. Lactose intolerant, use almond or soy milk. Now only if we could brighten up its color! —Annada Rathi
cup milk (I used 2%)
teaspoons orange juice (freshly squeezed)
teaspoon almond slivers (optional)
- Soak dried figs in 1 cup water overnight or at least for 5 hours. By the end of 5 hours, the water would have turned antioxidant-rich, dark brownish-purple. Take each soaked fig and cut off the hard stem end. Don't throw away the water.
- Heat almonds in a small pan in 3/4 cup water till water comes to rolling boil, about 8-10 minutes. Set aside to cool.
- Hold each almond between index finger and thumb of your right hand as well as left hand and squeeze. The almond will effortlessly pop out of its skin. I tried doing it with one hand but that needs more force which results in almond flying off into the hidden corners of your kitchen.
- Put all the ingredients in a blender. Add 1/2 cup of the dark water in which you soaked the figs. Blend smooth.
- Serve with almond slivers. Feel free to add 1/2 cup vanilla ice cream to the blend if you want to kick up the richness.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
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