GRILLED PEACH SUMMER SMOOTHIE
I can't believe how quickly summer's gone by! It's nearly over and I'm just not ready, you feel me? I need more beach days, more cozy nights under the stars, more s'mores, more tan lines. I've been so busy with yoga teacher training and transferring the new site over (hope you dig it!) the last few weeks I just haven't enjoyed summer enough! I'd love to get to the beach this afternoon, but today the best it's getting is this sweet, simple summer sipper - and that's totally okay with me. If you haven't grilled peaches before friends, you are missing out. They're one of my summer must-haves! As soon as fresh, fuzzy peaches make their way into our farmers markets I buy as many as I can get my hands on, halve them up, and throw 'em on the grill! They're great just like that - don't get me wrong - but if you wanna really step up your summer game and enjoy grilled peaches for breakfast, too, then you've just gotta start making smoothies with them. And with So Delicious' new Peach Coconut Milk Yogurt you can make the peachiest, creamiest smoothies! I love this yogurt. It's not my everyday go-to because it is a little sweeter, but that's why it's perfect here. A little more decadent, rich in flavor, and with flecks of real peach inside - it takes this smoothie from good to delicious. You're going to love it! And seriously, grilling peaches couldn't be easier. It takes just a few minutes on each side and will make you question ever eating a raw peach again. The ingredients are simple but you'd better hurry - summer's almost over! Find out more about So Delicious Dairy-Free Products + grab a $1 OFF coupon for your yogurt here!
3 fresh peaches, halved with pits removed
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup So Delicious Peach Coconut Milk Yogurt
1/2 cup cashew milk (or non-dairy milk of your choice)
1 heaping cup ice (option to sub in a frozen banana or some frozen, steamed sweet potato here for creaminess)
1 tablespoon psyllium husk
fresh mint, for garnish
Sprinkle your fresh, halved peaches with the nutmeg and cinnamon and grill them over medium heat 3-4 minutes per side, or until fork tender with visible grill marks.
Place your grilled peaches, So Delicious Coconut Milk Yogurt, cashew milk, and ice or banana into the blender and blend it all up until it's nice and creamy. Pour it into 1 large or 1 smaller glasses and drink it up. Enjoy!
A full container of So Delicious Peach Coconut Milk Yogurt is jusssst over 1/2 cup. Use it all or take a bite and pour the rest in the blender!
You can use white or yellow peaches here - your choice!
Psyllium husk is great for digestion but also totally optional here.
Strawberry Chia Pudding Parfait
It feels like summer here in LA and we've got just about 80 days left on the wedding countdown, so we're keeping the snacks as light, healthy, and sugar-free as possible! This easy chia parfait has been my go-to snack lately. It's light enough to make a great breakfast or guilt-free dessert, but hearty enough to kill your sweet cravings and make a great post-workout meal. The chia seeds are packed with fiber, protein and Omega-3 fatty acids and are considered a superfood - so we could all use more of them in our diets! Plus, they make an excellent stand in for thick, creamy pudding. We are totally crushing on Forager's new unsweetened, cashew-based yogurt right now and used it to make our parfait. You can use whatever yogurt you like, but try to choose one without added sugar or preservatives. The real-er, the better. Especially when you're snacking! Strawberries are already in season here in California, but you can sub in whatever fruit makes you swoon. Toppings are customizable too, so you do you babes. The real point here is make a healthy, hearty, on-the-go snack that you can feel good about eating. And this one you for sure can!
Looking for other strawberry recipes this season? Try our Strawberry Lemon Crisp, Strawberry Cheesecake Smoothie, Strawberry Rhubarb and Rosemary Galette, and Peanut Butter and Berry Acai Bowl!
Vanilla Chia Pudding
1/3 cup chia seeds
1 1/2 cups unsweetened almond milk
1-3 drops of liquid stevia (or sweetener of your choice)
1/2 teaspoon vanilla
Chia Pudding Parfait
1/2 cup vanilla chia pudding
1/2 cup unsweetened non-dairy yogurt
1/4 cup fresh strawberries, sliced
coconut chips, garnish
In a large bowl whisk together the chia seeds, almond milk, stevia (or sweetener) and vanilla. Let sit about 30 minutes, stirring occasionally, until the mixture is thick - the texture of pudding. Set aside.
Chop your strawberries and prep your toppings. If you don't have (or like) coconut chips and pepitas, you can sub in nuts, granola, other fruits - whatever you've got on hand!
To make the parfait, layer alternating 1/4 cups of chia pudding and yogurt into a cup or dish, and top with your favorite toppings and sliced strawberries. Easy peasy!
Leftovers last in the fridge about 3 days in an airtight container.
This recipe serves 1, but can be easily doubled or quadrupled for sharing!
The first Lassi, a traditional Indian-style drink made with yogurt, fruit, and spices is said to have been whipped up as early as 1000 B.C. Lassi's are a cooling drink, so people would drink them to beat the scorching heat and help cool down their mouths after a spicy dish. Mango Lassi's tend to be the most common flavor, but they can be made many different ways. Since we're still suffering from a heat wave over here in Southern California while everyone else enjoys crisp fall mornings and changing leaves, I decided to whip up one last Summer-worthy, beat-the-heat treat. We veganized the traditional Lassi recipe and kept it sugar-free, since the mango really adds plenty of sweetness itself. It's a guilt-free drink that tastes great and actually does help cool you down in the heat! I was sippin' glasses full all day yesterday. Also, instead of using water to mix with our yogurt, which is traditionally how a Lassi is made, we used sugar-free homemade almond milk which added a bit more creaminess while still keeping the drink healthy and delicious. Even if you're not suffering a heat wave, this drink becomes the perfect way to use up all the end-of-season mangoes on sale at the market right now in a fun, new way. And the leftovers of your drink can be left in the fridge and enjoyed for up to three days after, though it may need a good stir. Drink up!
3 cups fresh mango
1/2 cup plain, unsweetened vegan yogurt (we used a cashew based yogurt, but soy, almond or coconut should work just fine here)
1/2 cup coconut milk
1/2 cup ice
1/4 teaspoon ground cardamom
In a high speed blender combine manage, yogurt, coconut milk, ice and ground cardamom. Split between two tall glasses, or half the recipe for a single serving. Leftovers can be refrigerated up to three days, but it is best served fresh and cool. Enjoy!