Do you love figs? I do! And, besides eating them in the wildly delicious gluten-free newtons from the Santa Monica Co-op, I had to figure out what else to do with the things so that my obsession didn’t get boring. Naturally, I went to fermentation. I’ve tried to ferment almost everything you can think of from green beans to chocolate to spice mixes and teas. It’s not always a success. But, this my dears…this figgy frenzy was a fermentation feat for my record book. In fact, I often serve this in my classes and bring it to parties.
Figs are full of sugar, so naturally they have what it takes to feed the healthy probiotics in the fermentation process. Leaving them to ferment for 24 hours doesn’t produce alcohol for me. So, it’s all good. The fermentation simply breaks down the sugar and makes the whole shabang easier to digest, and also offers you some healing pro-bugs for your beautious digestive tract.
Fermentation also makes the minerals and fiber more bioavailable to you. That means that your body will actually accept more nourishment from these delicious fruits in their fermented state.
Figs are very alkalizing and have the energy to help your stomach, spleen and pancreas do their jobs, and get food and fluids moving through and balanced. No wonder why I love them so. I found myself having spleen/stomach problems a while back. Sweet foods have a necessary role in health besides providing us with caloric energy and enjoyment. They can be very supportive and tonifying. Of course, the more figgy love you have, the closer to the bathroom I recommend you stay. The little guys can also be quite a laxative.
If you’re on a candida cleanse or doing Body Ecology, you may feel the need to stray from all sugars. We did that for a while and it worked for us. However, when I started adding in more fermented foods and fermenting salad dressings and stuff like that– our whole family came to be able to process sugar much better. In fact, we also became able to process fats, proteins, and carbs much better too. We no longer think sugar is evil. We like it. And our adventures into fermentation have taken away all of those wicked cravings for the sugar beast.
“Figgy Juice” Recipe
Ingredients and Equipment:
- 2 cups fresh figs (dried)
- Coconut kefir to cover figs
- Sterile Jar
- Pack figs in jar and cover with kefir.
- Ferment for 24 hours.
- Use “juice” in salad dressings.
- Figs can be used in desserts or dressings.
Fermented Fig Fantasy Dressing Recipe
- Handful fermented figs
- Splash fermented “figgy juice”
- Splash ume boshi vinegar
- Sea salt to taste
- Handful of chives, cilantro, basil, parsley, sunflower seeds
- Olive oil
- Begin to blend some figs and fig juice and keep adding ingredients until you have a “salad dressing” consistency that floats your boat.
Have a gorgeous day,
Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.
I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!