August 17, 2011 § Leave a comment
I’m finally back in the States after spending most of my Summer in Taiwan. What I miss the most is having fresh tropical fruits on a daily basis. So now that I am back, I have been trying to incorporate more fruits in my diet. I bought two pounds of fresh brown turkey figs because they’re delicious, in season and I got them for $5!
California’s Fresh Figs Seasonal Chart
Chart and descriptions below from California Fresh Figs
- Fresh Brown Turkey Figs
They are a light purple to black skinned fig with pink flesh and a robust flavor.
- Fresh Black Mission Figs
They are a purple to black skinned fig with pink flesh and an intense earthy flavor.
- Fresh Kadota Figs
They have a creamy amber color when ripe with a light delicate flavor.
- Fresh Calimyrna Figs
They are large pale yellow skinned figs with a nutty, sweet flavor.
I enjoy figs in all recipes, but what I love the most is eating them fresh. I’ve been making this smoothie for a couple of days now and still have not gotten tired of it. I love figs!
Fig & Banana Smoothie Recipe
Cook Time: 5-10 min
- 3 Fresh Figs
- ½ Banana*
- ½ tbp Shredded Coconut
- 1 cup of Soymilk or Coconut milk
- ½ cup of Ice
- ½ cup of Water
- Agave or Honey to taste**
*I used frozen banana chunks. My bananas were softening so I cut them up and put them in the freezer.
**It was sweet enough for me without adding anything extra.
To Make: Add all ingredients in blender and blend
July 9, 2011 § Leave a comment
In Taiwan, I can find fresh soy milk almost at every corner. It’s an essential part of traditional Taiwanese breakfast along with the duo shao bing (literally means baked bread) and you tiao (literally oil stick), which is major carb overload. Shao bing you tiao= donut sandwich. It’s not as weird as it sounds. It’s actually delicious! Occasionally, it’s a necessary evil, but I keep my love affair at a distance. I opt out of the you tiao and go for the shao bing with egg along with a refreshing cup of ice cold soy milk.
shao bing you tiao taken from blogger my inner fatty
Buying fresh soy milk in Taiwan is easy, but once you make your own, store-bought will never be as good. Homemade soy milk is delicious, cheap and easy to make. There are two things that take time: (1) soaking the beans over night and (2) steaming the beans. Most recipes don’t steam the beans, but I found that steaming them before blending brings out more flavor.
|Regular Soymilk||Lite Soymilk (reduced fat)||Whole cow milk||Fat-free cow milk|
- 2 cup of dried yellow soy beans
- Water for soaking, steaming and blending
- Sugar (optional)
- Vitamix or Blender
- Steamer or pot
- Long spatula or spoon for stirring
- Metal strainer spoon for removing foam
Step 1: rinse soy beans
Step 2: soak overnight or 8 hours minimum make sure beans are submerged
Step 3: steam for 30min-1 hour
Step 4: remove shells
**Step 5: in VitaMix blend 1:3 measure of beans to water (~45 sec)
Step 6: dilute to desired consistency
Step 7: use strainer spoon to remove excess foam
Step 8: add sweetener if desired
**Note: I used a VitaMix, but if you use a regular blender the consistency will vary. If you want a smoother liquid, strain with cheesecloth after Step 5 and move directly to Step 8.