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Conscious Healthy Living
July 30, 2010
Inflate your zafu,
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Fig Butter
Written by Ann Wagoner   
Vata: decreases
Pitta: decreases
Kapha: neutral
Season: Fall

I Picked the figs off the trees in Portland and the lemon off the tree in San Jose. Fresh and yummy! Nothing could be better on toast in the morning. Mmmm. Use any fresh fruit you have: pears, apples, pumpkins. Yes, it's almost pumpkin butter season. Fig butter can also be added to Chinese stir fry or for moo shu vegetables as an alternate for plum paste. You'll need to add soy sauce and boil to thicken. You can also use this as a filling for homemade fig newtons. Just roll a white pastry dough in strips and slice to create old fashioned fig newtons. Mmmm.

Ingredients:

2 cups figs
1/4 cup sugar
1/4 t cinnamon
1/8 t nutmeg
1/8 t cloves
1/8 t cardamom
1/2 t vanilla
1 t grated lemon zest

Directions:

  1. Mash and boil figs with sugar.
  2. Boil 5 to 10 minutes depending on how hard the figs were.
  3. Add spices and set aside to cool.
  4. Puree in food processor and refrigerate.
  5. Lasts 7 - 10 days.
Preparation time: 20 minutes Serves: 10-15 servings

For Individual Doshas

Vatas: Add more cinnamon.
Pittas: Add less cinnamon.
Kaphas: Don't be afraid of the spices or nutmeg.
 

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