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This post is dedicated to the Fig. Figs are incredibly good for you, containing anti-oxidant vitamins such as vitamin A, E, and K. These phyto-chemical compounds help scavenge harmful oxygen derived free radicals from the body and thereby protect us from cancers, diabetes, degenerative diseases and infections.

  • Figs also contain good levels of B-complex group of vitamins such as niacin, pyridoxine, folates, and pantothenic acid. These vitamins function as co-factors for the metabolism of carbohydrates, proteins, and fats*.

And their taste… is complex, rich and highly seductive. A smoky purple green skin, soft with a slight downy fur, encasing the most beautiful of red/ pink flesh. Studded with seeds that are warming in a way reminiscent of fresh Ginger. Truly a food to be eaten with your hands. To gently tear apart the flesh and inhale the subtle sweetness, to sink your teeth into that yielding bite. Yes, Figs are the stuff food dreams are made of.

The marriage of Aubergine to Fig is one of true bliss- the sweetness of the Figs offset the bitterness of the Aubergine. Both have enough bite to take on the sticky glaze that adorns them. A glaze that caramelises under the grill adding another dimension to palette.

In terms of spiritual/ emotional healing, this dish words facilitate the Third Eye Chakra. Helping to stimulate intuition, imagination and the ability to think and make decisions. If you need to focus or are finding it hard to see the “big picture”. This is the dish for you.

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(Makes 6, Vegan, Gluten- free)

  • 5 fresh Figs, quartered
  • 1/2 a large Aubergine, sliced into 2 inch disks, then quartered
  • juice of 1 Lemon
  • 1/4 teaspoon of Sea Salt
  • 1 tablespoon of Black Sesame Seeds
  • 2 tablespoons of Agave Nectar
  1. Arrange the aubergines on a plate, pour over the lemon juice and salt
  2. Lay the figs on top and sprinkle the sesame seeds over both
  3. Drizzle the agave over all the vegetables and leave the plate to marinate for no less than one hour
  4. Get 6 wooden skewers and add the vegetables, starting with the aubergine, use 3 pieces of each vegetable for each skewer
  5. Turn the grill on and lay the kebobs onto a roasting tray
  6. Grill for about 5 minutes or until the kebobs are charred and sticky

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(*Source: http://www.nutrition-and-you.com/fig-fruit.html)

 

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