This week we'll explore fresh figs and a decadent (but healthy!) cherry cacao smoothie recipe. We'll also delve into why fall is a great time to see rainbows and how to enjoy nutrient-dense sea vegetables.

Eat Colorfully

Seasonal Ingredient Spotlight: FRESH FIGS

One of the greatest treats of late summer and early fall is figs. Although many people are familiar with dried figs, fresh figs are less common and much more special. I wait all year for these jewel-toned, succulent gems.

If you want to try fresh figs, keep an eye out for them at your local farmers market (depending on where you live). Trader Joe's also has them this time of year, as do some artisan grocery stores. There are many different kinds, so don't be surprised if you see large light purple figs, smaller deep purple figs, or bright green figs. Note that figs do NOT ripen once they're picked, so choose ones that are soft to the touch (but not mushy).

Figs are a delightful treat on their own, but they're also fabulous in recipes. Here are a few of my favorite ways to use them:

• In a salad. Slice them thinly and add them on top of the salad after tossing, like in this Fig, Avocado, and Pomegranate Salad.
• As a garnish. Almost any dish can be improved with a few figs. You can see them on top of this Turmeric Hummus, decorating these Wild Rice Stuffed Delicata Squash, and even in this Holiday Guacamole.
• In a cocktail. Figs are a surprisingly great cocktail ingredient, either muddled or made into a simple syrup. Check out this Honey Fig Gin & Tonic if you want inspiration.

Special Recipe: CHERRY CACAO SMOOTHIE

Is there any better pairing than cherries and chocolate? This special smoothie recipe celebrates the iconic duo by combining refreshing, juicy cherries with deeply-flavored cacao. It's rich in fiber and plant-based protein and is low in sugar and carbs thanks to a surprising base of frozen cauliflower. It also contains great antioxidants thanks to both the cherries and the cacao.

Curious about using veggies in smoothies? Then I think you'll love my e-book, Blend the Rainbow. It contains eight colorful smoothies that are based in vegetables rather than fruit. You can explore the e-book here (it's $5).

Ingredients:

• 1 ½ c frozen cauliflower (or frozen cauliflower rice)
• 1 small banana, sliced and then frozen
• ½ c frozen cherries
• ½ - 1 c plant milk of choice (ideally a higher-protein option like soy)
• Scoop of vanilla or unflavored protein powder (my personal go-to is Sprout Living; use the code ROGUE to get 20% off)
• 1 tbsp raw cacao powder
• Toppings of choice (optional)

Directions:

1. Add the frozen cauliflower, banana, cherries, ½ c plant milk, protein powder, and cacao powder to a food processor or blender. Process until the texture is thick and rich, adding additional milk as needed.
2. Transfer the smoothie to a serving bowl or large glass.
3. If desired, top the smoothie however you like.

Live Colorfully

In the Natural World: FALL RAINBOWS

Think rainbows are only for spring and summer? Think again. Fall is actually a great time to see rainbows for a few reasons.

Most importantly, we can only see rainbows when the sun is at a low angle. During the summer, the sun is much higher in the sky; conversely, as we move into fall, the lower sun angle creates prime rainbow conditions. Second, at least depending on where you live, fall can be wet. Since you need airborne water droplets to refract the incoming sunlight and create the array of colors, having rainy conditions is a prerequisite for seeing rainbows.

If you want to try to track down some rainbows over the next couple months, wait for times with scattered showers (since you need both a source of rain and a source of directed light at the same time). When you have the right conditions, look for rainbows in places where there are dark clouds in the opposite direction of the sun.

Self-Care Pick: HOW TO ENJOY SEA VEGETABLES

If you're looking to add a powerful food into your diet, how about enjoying more sea vegetables? Seaweed can be an acquired taste, but it's deliciously savory and works great in a wide variety of dishes. It's also loaded with nutrients, including some hard-to-find ones like iodine, which is important for thyroid health. Although it varies species to species, many sea vegetables also contain omega-3s, minerals like calcium and magnesium, vitamins like A and B12, and antioxidants.

Ready to get started? Aside from the obvious sushi, here are some other ways you can enjoy sea vegetables:

• Sprinkle furikake seasoning onto salads, bowl meals, roasted veggies, and just about anything
• Cut nori (the type of seaweed used to wrap sushi) into thin strips and toss it into salads
• Use nori sheets instead of tortillas, wraps, or taco shells
• Nibble on seaweed snacks (keep your eyes out for fun flavors)
• Take a sea moss supplement

Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!