Fig & Honey - Whole Food, Healthy Recipes, Baking & Coffee (2024)

Healthy Cookware Lab is proud to feature Fig & Honey as part of our website now.

Fig & Honey is a blog about healthy food, recipes, baking, coffee and travel created by Anjanee. She grew up in the US and moved to Germany with her husband. Traveling the world was her hobby and the inspiration behind many of her recipes developed in her kitchen in Cologne.

Her taste has evolved towards healthy eating, whole foods and diary free cooking which is in a perfect synergy with our style and food philosophy at Healthy Cookware Lab. Many of her most popular recipes follow this direction and we decided to keep them online so earlier readers can recreate these dishes.

Cardamom & Coconut Semolina Porridge

- 2 tbsp coconut oil
- 1/2 cup coarse semolina
- 1/2 tsp ginger powder
- 1/4 tsp ground cardamom (about 6 pods)
- 2 tbsp ground almonds
- 2 – 3 tbsp coconut palm sugar
- 1/4 cup unsweetened shredded coconut
- 2 1/2 cups almond milk
- 1/2 cup water
- sliced almonds to garnish

In a large saute pan, heat the coconut oil over medium high heat. Once the oil is hot, add the dry semolina and stir frequently until the semolina is golden brown and fragrant. Add in the ginger powder, cardamom, ground almonds, coconut palm sugar and coconut and stir to combine. Turn the heat to medium and slowly add half of the almond milk.

Stir until all of the milk has been absorbed and continue to add the milk and water alternating until all of the liquid is absorbed, cooking for about 5-7 minutes total. The semolina should be completely soft and fluffy. At this point, you can thin the mixture to your liking with milk or with water. I like my porridge quite runny and rich, so I added about another 3/4 – 1 cup more. Top with sliced almonds and eat while hot!

Beet Green & Mushroom Frittata

- 1/2 tbsp olive oil
- 1/4 small onion, thinly sliced
- 2 cloves garlic, minced
- 3-4 cremini mushrooms, quartered
- 2 cups beet greens, roughly chopped
- 4 eggs
- 2 tbsp milk
- 1/4 cup cheddar cheese
- salt and pepper

Preheat the oven to the grill mode.

Heat a small oven safe frying pan (stainless steel or cast iron) on medium heat until hot. Add the olive oil and sliced onions and then saute until translucent. Add in the garlic and cook for 30 seconds or so until fragrant. Next add in the mushrooms and beet greens.

Meanwhile, crack the eggs into a medium bowl. Add the milk and cheddar cheese and season lightly with salt and pepper. Whisk together until combined.

Once the beet greens are wilted, add in the egg mixture and give everything a quick stir.

Cook for about 3-5 minutes until the eggs have set on the bottom and only the top layer remains undercooked. At this point, carefully transfer the pan to a high shelf in the oven. Watching closely, let the eggs get puffy and brown on top. After about 2-3 minutes, once the top is evenly browned, remove the pan from the oven.

Garnish with some chopped beet greens and eat whilst hot!

Mushroom, Thyme & Lentil Pies

- 1/2 tbsp of olive oil
- 1 small yellow onion, finely chopped
- 2 small carrots, medium dice
- 2 large cloves of garlic, finely minced
- 500g cremini mushrooms, quartered
- 1 1/2 cups puy or beluga lentils, cooked
- 2 cups vegetable stock
- 1 Tbsp tomato paste
- 1 Tbsp soy sauce or tamari
- 2 Tbsp dry red wine
- 1 Tbsp dried Thyme
- 2 Tbsp corn starch
- Salt and Pepper to taste
- Puff Pastry Sheet
- 1 egg

In a large sauté pan, heat the olive oil and add in the diced onion and carrots. Cook on medium heat until the onion is translucent and softened and carrots are getting soft. Meanwhile, lightly wash and quarter all of the mushrooms.

Once the onions and carrots are softened, add in the garlic and mushrooms and let them cook for 4-5 minutes on medium high heat. The mushrooms will shrink quite a bit in size. At this point add in the lentils, vegetable stock, tomato paste, soy sauce, red wine and thyme. In a small bowl, mix together the corn starch with a small bit of tap water and then mix with the rest. Let cook for a few minutes more until the mixture comes to a boil and the sauce is thickened. Take off the heat and cover to let the flavors meld together a bit while you get the pastry ready.

Preheat the oven to 400F or according to the instructions on the puff pastry package. After leaving the pastry out for 5-10 minutes to warm up, roll it out flat onto a cutting board. Using the top edge of your ramekins as guides, cut out 4 circles to top your pies. Cut a small x into the middle of each circle so the pie can vent as it cooks in the oven.

Carefully spoon the mushroom and lentil mixture into ramekins and top with your cut pastry circles. Beat the egg in a small bowl and brush lightly onto the pastry. Place all the ramekins onto a baking sheet and put into the oven for 15-20 minutes until the pastry is brown and puffy and the inside is all oozy. Garnish with fresh thyme and serve immediately.

Roasted Fig & Honey Millet Porridge

- 2-4 small figs

- 1 tsp coconut oil

- 1/2 tsp ground ginger

- 1 cup almond milk

- 1 cup water

- pinch of salt

- 1/2 cup roughly ground millet

- 2 tbsp honey

- handful of chopped pistachios

- 1 tsp chia seeds (optional)

- 1 tsp hemp seeds (optional)

Preheat oven to 350°F. Slice the figs in quarters, leaving the bottoms intact and place the figs in baking dish. Bake for 15 minutes until they are nice and syrupy.

Meanwhile, in a small saucepan, heat the coconut oil over medium heat. Once hot, add the ginger powder and let cook for 15-30 seconds until fragrant. Add in the almond milk and water and bring to a light boil. Add in the ground millet and a pinch of salt and mix well. Cook for about 10 minutes until most of the liquid has been absorbed, stirring often. Add more almond milk to get your desired consistency (I added about a 1/2 cup more as I like my porridge more runny than not).

Transfer to 2 bowls and top each with 1 tbsp of honey, some pistachios, chia seeds and hemp seeds if desired. Place the figs on top and serve while hot. Serves 2.

Zimtsterne – German Christmas Cookie

Makes about 40 -50 stars

- 3 egg whites
- 250 g powdered sugar
- 360 g ground almonds
- 2 1/2 tsp cinnamon
- zest of 2 small lemons
- pinch of salt

In a small bowl, remove 50 g of the meringue. Cover and refrigerate.

Next, fold in the ground almonds, cinnamon, zest and salt into the remaining meringue mixture. Fold until evenly distributed, but be careful not to over mix. Tip the contents out onto a large sheet of parchment paper sprinkled with powdered sugar. Sprinkle the top of the mixture with some more powdered sugar and top with another sheet of parchment paper. Roll out the dough till about 1cm thick. Place the whole thing in the refrigerator to cool for a 1/2 hour to an 1 hour. This step is not completely necessary, but things can get very sticky so it makes life a bit easier!

Once the dough is cooled, you can begin cutting. Remove the top sheet of parchment and sprinkle again with a bit of powdered sugar. Dipping your star cookie cutter into powdered sugar each time, cut out the stars and place onto a baking sheet covered in parchment paper. Continue to collect the dough into a bowl and roll out until all is used up.

Preheat the oven to 150°C.Using a offset spatula or a knife, spread the remaining meringue mixture evenly across all stars making sure it doesn’t drip down the sides. Place into the oven and bake fore 10-12 minutes. Keep an eye on them towards the end of 1o minutes so the meringue doesn’t begin to brown.

Let cool on the baking tray for 5 minutes and then transfer to a cooling rack. Enjoy when fully cooled and store in an airtight container for up to a few weeks.

Chestnut Chocolate Truffles

Makes 20

- 85g dark chocolate
- 50g butter
- 50g caster sugar
- 2 teaspoon vanilla extract
- 230g chestnuts (pre cooked or vacuum packed)

Melt the dark chocolate over a bain marie. While you’re waiting for the chocolate to melt, get started with the rest. In a medium sized bowl, cream together the butter, caster sugar, and vanilla until fluffy. Then add in the chestnuts and mix all together until well mixed and smooth. Add in the melted chocolate and mix to combine.

Roll into balls and cover with coconut or with cocoa powder. Enjoy!

Luxurious Lemon Sugar Body Scrub

I used organic sugar and organic lemons for this. The lest pesticides and chemicals the better especially since your skin is so absorbent. I also used a mixture of oils. I absolutely love sweet almond oil and coconut oil. Both are very hydrating and softening but do take a while to absorb with the coconut oil being slightly heavier of the two. I also like a touch of jojoba oil which is very light and very absorbent. Rose Hip oil is also great for helping the healing process for scars and cuts and for aging skin, but a little goes a long way. You can mix and match based on your preferences and what you have in the house or just use one.

You will want about 1 part oil to 2 parts sugar. This also depends on your preferences – I dont like mine too oily!

Choose your oils (organic almond, organic coconut, jojoba, organic olive, rose hip oils are all great choices) and mix together in a small bowl.

Add in the sugar adding a bit more oil if things feel too dry. The last thing you want is for it all to crumble apart!

Add your scent or flavouring. I used lemon zest and a few drops of lemon essential oil. Lavender or Rose are also good options!

Apply in the shower! I like to apply with the shower turned off so it doesn’t all disappear right away. Be careful, the oils do make the floor super slippery!

Gently pat dry with a towel so you don’t rub off all the nourishing oils.

Favorite Kitchen Tools

Since I care about healthy cooking, I often use ceramic cookware and I also own several cookware sets for glass top stoves. I believe that starting with fresh, high-quality ingredients - organic if possible - is just as important as the pots and pans you use for cooking.

As for cookware brands, I have two favorite manufacturers. GreenPan is my choice for healthy ceramic pots, frying pans and saucepans. Gotham Steel is another favorite of mine, their attractive nonstick cookware sets add style o my kitchen.

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Tammy is a mother of two energetic kids and she tries to keep it that way by feeding them healthy food. As an avid home chef, she tinkers with new tools and recipes on a daily basis. You can find more about her here.

Fig & Honey - Whole Food, Healthy Recipes, Baking & Coffee (2)

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Fig & Honey - Whole Food, Healthy Recipes, Baking & Coffee (2024)

FAQs

Do fig and coffee go together? ›

The Cinnamon Fig Latte is a cozy, warming drink for your cold, foggy mornings. The perfect balance of subtle and strong, this syrup will level up whatever coffee you're drinking right now. The natural honey-like sweetness of a fig paired with its own nuttiness is only elevated by the warmth of good cinnamon.

Do you peel figs before baking? ›

Fresh figs are great on cheeseboards, or in yogurt with homemade granola, but using them in baking is fantastic too! Fresh figs are delicate and rot quickly so I do store mine in the refrigerator to keep them longer. There's no need to peel fresh figs or cook them first, they'll bake beautifully in the oven.

How do you incorporate figs into your diet? ›

Add diced figs and chopped nuts to cereal or spread fig jam on whole wheat toast; stir some chopped figs into tuna or chicken salad or make a Mediterranean spread and keep in the refrigerator to liven up turkey sandwiches; stir figs into whole grain side dishes, add sliced figs to green and fruit salads.

How are fig bars made? ›

Directions
  1. Soak figs in water for 1 hour. ...
  2. Meanwhile, cream sugar and butter in a large bowl with an electric mixer. ...
  3. Preheat the oven to 350 degrees F (175 degrees C). ...
  4. Divide dough into two pieces; knead each piece five or six times. ...
  5. Bake in the preheated oven until golden brown, 25 to 30 minutes.
Aug 4, 2023

What fruit pairs best with coffee? ›

Fruit. Fresh fruits such as berries and stone fruit offer a lighter, healthier sweet coffee pairing option. Avoid high intensity sour tones such as lemon or lime as this is not an ideal pairing with many coffees. Berry crepes are a great option when paired with espresso or espresso-based drinks.

Why put baking soda on figs? ›

Sprinkle the baking soda over the figs; cover with the 12 cups of boiling water. Soak for 45 minutes to 1 hour. This helps remove any latex from the skin of any slightly under-ripe figs.

Why do you soak figs in water? ›

It is said to boost their fiber content. This makes them easy to digest and amplifies their health benefits on digestion. We just mentioned that figs are rich in dietary fiber. Soaking them in water overnight may boost their fiber content even more.

Do figs burn belly fat? ›

It may ultimately lead to decreased belly fat. Figs are also high in antioxidants, which can help reduce inflammation and improve digestion, contributing to belly fat loss.

Do figs loosen bowels? ›

Figs are well-thought-out to be an age-old remedy to cure constipation and thus help nourish the intestines. Figs act as a natural laxative due to their high soluble fibre content. Thus, eases out the strained bowel process. Try consuming 2 to 3 dry figs empty stomach to help relieve constipation.

How many fresh figs should I eat a day to lose weight? ›

When it comes to raw fruit, you can easily have 2-3 figs in a day. If you are having dried figs, stick to 3 figs and do not have them without soaking overnight. Our body can absorb the nutrients and digest some dried fruits and nuts in a better way when they are soaked well.

What dessert is made from figs? ›

1. Fig Tarte Tatin. Since this treat comes together in a single skillet, the most work you'll have to do is slice some figs. Then, after a short trip in the oven, you've got caramelized fruit cradled in a blanket of crisp puff pastry.

Are there wasp eggs in fig bars? ›

If the wasp climbs into a female fig, she pollinates it, but cannot lay her eggs and just dies alone. Luckily for us, the female fig produces an enzyme that digests this wasp completely. The crunchy bits are seeds, not wasp parts.

What is the crunchy stuff in a fig? ›

A fig is actually the stem of an inflorescence, very enlarged and fleshy, that surrounds the tiny flowers inside. The crunchy little things that you notice when eating a fig are the seeds, each corresponding to one flower. Such a unique flower requires a unique pollinator.

What does fig blend well with? ›

It blends well with a wide range of scents, including citrus, floral, and spicy notes. The sweet and fruity aroma of fig is often combined with green notes, such as bergamot, grass, and oakmoss, to create a fresh and uplifting scent.

What flavors compliment fig? ›

Flavors to partner with figs include nuts, vinegars including balsamic and sherry vinegars, honey, cured meats like prosciutto and ham, warm spices including cinnamon and cardamom, herbs like rosemary and thyme, and dairy, especially cheese. Because they are so high in sugar, fresh figs caramelize easily when roasted.

What do figs taste best with? ›

Incorporate figs into a symphony of tastes and textures with sticky honey-glazed halloumi, peppery rocket, salty prosciutto and toasted almonds. The sweet flavour of figs pairs well with creamy mozzarella and bitter salad leaves like chicory, so why not get inventive with your own assemblage?

What goes well with fig tree? ›

Companion Plants:
Good
ApplesMarjoram
ArtichokesMint
Beans (Pole)Nasturtiums
BlackberriesPeas
8 more rows

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