Place fixin's in a blender, press start. And presto! You have one of the most delicious smoothies ever tasted. Fig season is almost over, so be sure to try this combination soon else you'll have to wait till next summer.

Combine all ingredients in a food processor or high-speed blender and process until smooth. Serve immediately.

Variations: Add half a banana and/or a dash of cinnamon. Yum! Or, for a low-calorie nut-free version, try omitting the Brazil nuts and one of the dates and blend for a thinner-consistency Jicamilk.

1.Cover almonds with filtered water and soak for about an hour or overnight.

2.Drain water from almonds and place almonds in a high-powered blender with the 3 cups of filtered water.

3.Blend on high for about 2 minutes.

4.At this point, you can strain the milk through a sieve or nut-milk strainer, or use the milk with unstrained.

5.May be kept sealed in the refrigerator for up to 3 days.

1.In a blender, combine all ingredients and process until smooth.

2.Pour into a glass and garnish with fresh mint, sliced almonds and fresh blueberries.

3.Serve.

1. Place almonds and the cup of water in a glass jar and stash in the refrigerator overnight (about 8 to 12 hours). Drain water into a garden or potted plant.
2. Using a large knife or cleaver, cut the top off of a fresh young coconut, taking care to reserve the fresh coconut water into a measuring cup. (Most fresh coconuts average at least a cup of liquid per coconut. Add additional water to fill out a full cup, if necessary). Using a melon baller or sharp spoon, scoop out the white coconut flesh and set aside.
3. In a Vita-Mixer or high-powered blender, combine the almonds, fresh coconut water and flesh, vanilla and coconut extracts, chocolate powder, ground flax seed, and salt. Process on high until all ingredients are thoroughly pulverized and texture is smooth. While continuing to run the mixer, pour in remaining 1 ½ cups water and agave syrup (to your desired sweetness level) and process a few seconds more until thoroughly combined.
4. Pour into tall glasses and serve; or chill in the refrigerator for up to 2 days. If storing in the refrigerator, froth the mixture back up in a blender just prior to serving.

1. Blend the cashews and water until smooth.
2. Steam the butternut squash until soft.
3. Blend all until smooth and creamy.
4. Chill before serving.

Note - this can be made raw by substituting 2 cups of peeled
and chopped Fuyu persimmon for the squash and reducing the
agave to 3 TBS.

Blend all ingredients in blender. Save meat from 2nd coconut for salad or freeze to make coconut cream at a later date.

Blend until smooth.

Blend till smooth.

Knead the pomegranate in between your hand or on a hard surface. Be careful not to break the skin until you're ready to drink. With your fingernail or knife, cut a small hole in the side of the fruit. Put the hole to your mouth. Suck, squeeze and enjoy!