Milkshake with Cashews & Figs

Dried & Fresh Figs

This is a healthy and nutritious milkshake for growing kids and adults, too! It can also be a healthy breakfast item in winter.  

Figs are easily available in all ethnic stores. When they are fresh, they are soft in nature and not easily transportable, so the dried version may be more practical to use. 
Figs are one of the highest plant sources of calcium and fiber.  Dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. Figs have a laxative effect and contain many antioxidants. They are also a good source of flavonoids.  

The edible fig is one of the first plants cultivated by humans in history. I am most impressed by the fact that “Buddha achieved enlightenment under the bodhi tree, a large and old sacred fig tree (Ficus religiosa).” I believe strongly in Buddhism.

Preparation Time: 10 Minutes
Serves: 2


Few Figs, washed (soaked if dried)
1/2  Cup Cashews
2    Cups Milk or soy milk of your choice
2    TBsp Sugar or Sugar Substitute
4-5 Drops Rose Essence
1    Scoop Vanilla Ice Cream

                                     Crushed Ice as desired

How to Prepare:

  1. For fresh figs, wash them, cut the edges and blend them.
  2. For dried figs, chop them into pieces and soak them atleast 4-5 hours until they are soft to blend. Sometimes if they are not soft, you can boil them for a couple of minutes or microwave for a couple of minutes either with milk or water (your choice).
  3. In a blender, blend figs and cashews very thoroughly so it liquifies.
  4. To serve cold, add sugar and a little ice with milk.
  5. If desired, add one scoop of vanilla ice cream and serve.

To serve hot for dried figs only:

2    Cups Low Fat Milk
4-8 Dried Figs, chopped small
2    TBsp Molasses or Agave Nectar
Sugar to your taste
  1. Combine all ingredients in a bowl and microwave for 3-4 minutes until figs are tender.
  2. Mix well and serve hot.
  • If dried figs are used, wash with warm water and soak in milk for at least 3 hours before blending.
  • Cashews can be soaked in the same way in warm milk for easy blending and creamy texture.
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Nutrition Facts reflect Entire Recipe.