Raw Week: Judita’s Hazelnut Fig Shake and Sunny Peach Salad

I’m a diehard hazelnut lover; take my Pinterest Nutella board as a classic example. Although sometimes hazelnuts don’t have to be with chocolate to be fabulous, and this recipe is a perfect example. If you had enough of chocolate for your mind and stomach, then it is time for a change. And this one cools down your mind and fills your stomach with the goodness of nuts and fig. The lovely appearance just adds to its wonderful flavor in the summer or to get some respite from the addictive crypto trading. And don’t just get caught up in the shake (it’s easy to do, believe me…). Judita also shared her recipe for Sunny Peach Salad and it’s sure to knock your socks off.

Be sure to check out my interview with Raw Chef, Judita Wignall by clicking here.

Hazelnut Fig Shake
Excerpted from Raw & Simple by Judita Wignall

Raw Hazelnut Fig Shake

This fantastically delicious smoothie was inspired by one offered at my favorite LA raw eatery, Café Gratitude.

Makes 2 servings.
Plan ahead: Freeze 1 1/2 cups (225 g) banana chunks.
Prep time: 10 minutes

2 cups (235ml) water
½ cup (88g) hazelnuts
6 small dried figs
1½ cups (225g) frozen banana chunks
½ vanilla bean, scraped
Dash sea salt

Put water and hazelnuts in a blender until the nuts are broken down. Strain the liquid through a nut milk bag, and then return hazelnut milk to the blender and add the remaining ingredients. Blend until smooth and serve immediately.

Sunny Peach Salad with Chipotle-Maple Dressing
Excerpted from Raw & Simple by Judita Wignall

Spicy sweet vinaigrette over ripe summer peaches makes a great combo in this beautiful and effortless salad.

Makes 4-6 servings.
Prep time: 15 minutes

Dressing:
3 tablespoons (45 ml) olive oil
3 tablespoons (45 ml) balsamic vinegar
1 ½ tablespoons (25 ml) maple syrup
¼ teaspoon chipotle chile powder
¼ teaspoon sea salt

Whisk together ingredients in a small bowl.

Salad:
6 cups (360 g) spring or mesclun mix
4 peaches, pitted and sliced
½ cup (58 g) chopped pecans
¼ cup (40 g) thinly sliced shallot

Toss all ingredients in a large bowl and serve with dressing on the side. This salad will keep for a day or two in the refrigerator.

Making smart, delicious food choices in a short amount of time is now easier than ever. Raw and Simple provides easy (and incredibly tasty!) recipes that will feed your body and spirit without requiring hours of prep work.

Raw food chef and instructor Judita Wignall fully integrates her raw food platform with holistic health and wellness. It’s not just about food—it’s about feeding your whole body and fueling your life!