Fig Zucchini Pasta with Hemp Seed Crumble

Figs are now in season!!  I’ve found them at farmers markets and at Whole Foods (get organic if you can).  Fig season is early August through October, peaking around Labor Day.  They taste AMAZING and are so good for you (and your sex life).

Health benefits of figs:

  • Great source of fiber to help digestive function and prevent constipation
  • Contain pectin, a soluble fiber which can pass through the body and mop up LDL cholesterol
  • Contain omega 3 and omega 6 fatty acids as well as phenol which lubricates joints and prevents arthritis, provides hair and skin with needed oils, helps the body utilize protein more efficiently to build tissue and muscle, improves brain function and prevents heart disease
  • Very high in potassium and calcium
  • Contain amino acids and are considered to be an aphrodisiac

Figs are ripe when they are soft to the touch without any surface breaks.  Keep them dry in the refrigerator for up to 3 to 4 days, rinsing them just before eating.  Figs are yummy just on their own and taste fantastic as jam, poached in wine, on pizza, with chicken – the options are vast.  One of my favorite chicken dishes on the blog is Paleo Chicken with Fig Sauce.

Figs in hand, I went hunting on the internet for something light (its been like summer again the last few days in Chicago).  My search turned up this recipe which is so easy, yet unbelievably tasty – Fig Zucchini Pasta with Hemp Seed Crumble from a blog called NutritionStripped.  So much healthy goodness prepared in just minutes!  You can make your own noodles (the directions are in the recipe link above), but lately I’ve been using Zucchini Spirals by Veggie Noodle Co (I buy them at Whole Foods) because they are thin, already fairly dry and always ready to go.  The Hemp Seed Crumble can be used over salads or veggies, its a great substitute for parmesan cheese.  Best thing about this recipe besides the taste?  You can walk in the door and be eating within 10 minutes.

The recipe makes 2 servings.  This is best made fresh so just cut the recipe in half for a single serving.

Fig Zucchini Pasta

  • 2 large zucchini, spiralized (or one container of Zucchini Spirals)
  • 2 cups fresh figs, quartered
  • 1 avocado, diced
  • juice of 1 lemon
  • 1 to 2 tablespoons olive oil
  • pepper and sea salt to taste
  1. Place spiralized zucchini in a large bowl (I cut the spirals into thirds so the strands mix more easily)
  2. Add figs, avocado, lemon juice, olive oil, salt and pepper and stir
  3. Top with Hemp Seed Crumble
  4. Serve immediately

Hemp Seed Crumble 

  • 1/3 cup raw walnuts
  • 1/4 cup hemp seeds
  • 1/4 cup pine nuts (I didn’t have any and it was fine without)
  • 2 tablespoons nutritional yeast (I like Braggs)
  • pinch of sea salt
  • 1 clove of garlic, optional (I left it out)

Place all ingredients in a food processor and pulse until it resembles a crumble.  Refrigerate up to 3 weeks in an airtight container.

I am grateful each day for wellness, happiness and the opportunity to share with you.