‘Tis the season for figs and so many are now available at the farmers market – Black Mission, Kadota, Brown Turkey, Adriatic and Strawberry (in photo) just to name a few. Figs are easy to eat on the go and provide a wonderful dose of fiber and manganese, which helps fight free-radicals. Figs are also good for the heart as an excellent source of phytosterols which can block cholesterol, and from potassium which helps control blood pressure.
Just as I extol the virtues of eating the greens from root veggies, fig leaves are nutritious, too. (Often times I find them wrapped around a fresh goat cheese.) The leaves have anti-diabetic properties which help regulate blood sugar. And because figs are so delicious on their own, I haven’t made any fancy recipes with them, but sometimes, simple is better.
Honey Braised Figs
This recipe is adapted from our local “Napa Bootcamp,” which offers up some healthy tips while packing a punch. You can add these to your morning oats, or top them with Greek yogurt and drizzle with aged balsamic vinegar. If you can’t eat the figs within three days of purchase, toss them in the freezer for use in your Green Smoothie.
1 TB butter or coconut oil
1 TB raw honey
12 figs, sliced in half
Melt butter in large saute pan or cast iron skillet.
Add the honey.
Place the figs, sliced side down in the pan. Cook for 3-5 minutes over medium heat. The figs will become slightly sticky and golden around the edges.
Remove from pan and place sliced side up on a plate. Drizzle with remaining juice from the pan.
Do you have any favorite fig recipes to share?