In case you missed it on our Instagram- we are talking FIGS!
Figs are part of the mulberry family and are typically consumed in their dried form in North America. Figs can be utilized in a variety of ways, both sweet and savory. They are often chopped up and added to oatmeal, chia puddings, baked goods, sliced on a salad or in savory dishes to add some texture and sweetness- much like a raisin.
Figs are high in fiber, particularly in soluble fiber. There is a difference in function between insoluble fiber and soluble fiber, so for now we will just discuss soluble fiber.
This fiber attracts water in the intestine, creating a gel, which works to slow the absorption of carbohydrates from our intestines into our blood stream. We want this process to be slow because a quick release of carbohydrate in our blood spikes insulin levels and will lead to a surefire energy dip sooner than later.
Along with some serious fiber, figs also contribute essential vitamins and minerals including manganese, calcium, and magnesium.
Fun fact- manganese is involved in the formation of sex hormones, bones, and aids in carbohydrate metabolism, good stuff!
PICKLED FIG SALAD WITH CURRIED CAULIFLOWER
- ½ cup white wine vinegar
- one package of figs (12-16 large)
- 2TBSP honey
- 1 tsp salt
- 1tsp red chili flakes
- ¼ water
- 1 large head cauliflower
- 2 TBSP Extra virgin olive oil
- ½ tsp salt
- 1 tsp chili flakes
- ½ tsp ground coriander
- 1 heaping TBSP curry powder
- ½ cup 0% plain Greek yogurt or kefir
- 2 TBSP Curry powder
- salt and pepper to taste
- ¼ slivered almonds
- 2 cups French green beans
- 1 medium red onion, sliced thinly
- Preheat oven to 350 degrees
- Slice dried figs into quarters- make sure to cut off the stems.
- Heat vinegar, honey, salt, chili flakes, and water in a saucepan on medium heat until the honey has dissolved.
- Add figs to pan and simmer until figs have softened (around 10 minutes)
- Remove the figs with a slotted spoon and set aside.
- Save the vinegar mix and once it has cooled, combined it with Greek yogurt, 2TBSP curry powder, and salt and pepper. This is your dressing, set aside for later.
- Cut cauliflower into bite sized pieces and coat with olive oil, salt, pepper, chili flakes, coriander, and curry powder. Roast in oven for 35 minutes.
- While cauliflower roasts, steam the green beans and set aside in a bowl filled with cold water to stop the cooking process.
- Toast slivered almonds on the stovetop in a saucepan on medium heat. Remove almonds from the pan when they start to become fragrant and are golden brown- be careful, these guys burn quick!
- Once cauliflower is done and has cooled, combine all ingredients, including red onion, and drizzle with creamy curried dressing.