Isn't part of the fun of cooking getting to use new ingredients? I love trying new things and experimenting with new ingredients. Of course it's not always so easy to FIND the new ingredients.
I found this recipe for a Strawberry-Almond Smoothie under the well-being detox diet section of the December, 2008 issue of Food & Wine Magazine. By the name it seems quite simple, but I was intrigued by the ingredients... coconut water, agave nectar and figs? Those are not the usual ingredients I expect in a smoothie. And this one has NO DAIRY!
Luckily, I had some leftover figs from when I made Polenta Crostini with Fig and Kalamata Olive Tapenade at Christmas. I headed to Whole Foods in search the coconut water and nectar agave.
If you are feeling creative, I hope you give this a try. The cinnamon is perfect to balance the sweetness. It's good for breakfast or a snack.
2 Tbsp. raw almonds, soaked over night and drained
1 cup coconut water
Pinch of salt
1 cup frozen strawberries
2 dried white figs, coarsely chopped
1/2 tsp. agave nectar
Pinch of ground cinnamon
In a blender, puree the almonds with the coconut water and salt until smooth. Strain the almond milk through a fine sieve. Rinse out the blender. Add the strawberries to the blender with the figs, agave nectar, cinnamon and the almond milk and puree. Pour into a tall glass and serve.