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.
Stone Fruit Crumble Squares
Summer is here and so are the stone fruits! We've been seeing gorgeous plums, peaches, nectarines and apricots (and all their sub-varieties) popping up at grocery stores and farmers markets and we couldn't resist making something sweet to showcase just how yummy they are. I love eating them raw or mixed into my oatmeal and smoothies, but baked into these low-sugar crumble bars is a great way to mix it up! Plus, they're shareable and perfect party food- easy to eat and packed with a little extra chia seed goodness. We served ours with a sprig of fresh mint, but a dollop of soy or coconut whip would be perfect here too. The colors of the mixed stone fruit oozing out the sides is gorgeous and drool-worthy. This is a great desert for impressing your friends - and since it whips up fast, it'll look like you work a lot harder on this one than you actually had to. And that is always a good thing. More time for summer cocktail sipping! Go grab a bag of the juiciest, plumpest summer stone fruits you can find and let's eat!
2 cups (GF certified) oats
2 cups gluten-free flour (whole wheat works here, too!)
3 tablespoons organic sugar
2 tablespoons chia seeds
1/2 teaspoon salt
pinch of xantham gum, optional (for use with GF flours)
2/3 cup coconut oil, softened
4 cups stone fruit, pitted + chopped (we used plums, peaches + nectarines)
2 tablespoons lemon juice
1 tablespoon corn starch
Preheat oven to 375 degrees. In a large mixing bowl combine oats, flour, sugar, chia seeds & salt. Add in softened coconut oil and stir until crumbs begin to form. Set aside.
In a separate mixing bowl, toss your cut stone fruit in the lemon juice and corn starch until evenly coated. Grease an 8x8 (or 9x13, for slightly thinner bars) glass baking dish, then pour a a little over 1/2 of the oat crumble mixture into the bottom of the dish. Press gently into the sides. Top with the stone fruit mixture, spreading evenly. Finally, pour the rest of the crumble mixture on top, distributing that evenly as well. Put crumble into the oven and bake for 35-45 minutes, until the crumble topping becomes golden and fruit mixture bubbles. Remove from oven and let cool completely before cutting into squares. To help squares stay firm, refrigerate until ready to cut. If you like it warm and fresh out of the oven, say to heck with the squares and have a pile of crumble goodness. We're not here to judge. Makes 9-12 squares depending on size, saves well in the fridge for up to a week. Enjoy!
Sparkling Peach Sangria with Fresh Mint
It's summertime and the livin's easy! Well, at least for a few more weeks. This weekend marks the last long weekend of summer for a lot of families before they head back to school- or just closer to colder weather. Either way, your Labor Day Veg-G-Q's will shine with this late-summer sipper. A well-rounded & flavorful sangria can be hard to find, but this light and summery concoction fits the bill: fresh peaches and mint sprigs mingle with sparkling wine, lent a hint of sweetness from the agave & a slight tartness from the lemon juice. Add a rim of sugar to class it up or serve it in coffee mugs- your guests are gonna love it either way. And while sparkling wine doesn't top the list of good-for-you drinks, the addition of fresh fruit and herbs adds to its health value.
Combine peaches anti-inflammatory properties with the alkalizing power of freshly squeezed lemon juice, and this cocktail just became the star of the show. Seriously! Did you know that drinking freshly squeezed juice allows you to absorb ALL the nutrients from said veg/ fruit? Instead of separating out the pulpy goodness- often the richest in vitamins, minerals, and good for you enzymes- it allows you down it all in one gulp. Plus, fresh juice offers proven benefits like weight loss, increased energy levels, strengthened immunity, strong bones, and a GLOWING complexion. So here's to adding fresh juice to EVERYTHING! Toss in extra whole fruit if you like, but consider adding some other fresh juices from things like ginger, pineapple, or fall apples. We suspect a few berries would be lovely, too.
Don't have a citrus squeezer? Check out this ahh-mazing citrus juicer from Williams-Sonoma. We want three, and I'm already dreaming up a much more citrusy version we could make with it- blood orange, anyone? You can check out all their juicers here.Now, let's DRINK!
1- 750 mL bottle sparkling white wine of your choice* (vegan wine options can be found at barnivore.com)
2-4 tablespoons agave nectar (more for a sweeter drink)
1 lemon, freshly squeezed
1 large peach, sliced OR cubed
5-7 sprigs of fresh mint
Turbinado sugar, for rim garnish (optional)
Pour your wine into a mixing bowl (or saucepan, or whatever container you like. If you're into making this IN the bottle...GO FOR IT!)
Mix in the agave nectar & freshly squeezed lemon juice, then toss in the peach slices and mint sprigs. Refrigerate for at least 3 hours, then serve with some of the boozy peach slices and a fresh mint sprig. Add ice if you like it.
To line the glass rims in sugar, squeeze a slice of lemon around the entire rim of the cup and dip the cup, upside down, into a small plate of sugar before serving. The lemon juice sticks to the sugar and looks pretty fancy when you have guests. Plus, if you like a sweet drink, this sugar rim will lighten up each sip.
*It should be noted that Sparkling White Wine is DIFFERENT than Champagne. Feel free to try it with Champagne, but no guarantees, 'cause we didn't try it.
Peach Preserve Pancakes
Most mornings it seems we wake up with just enough time to grab some toast or oatmeal and bail out the door. On the mornings we do have time to make and enjoy breakfast together, Alex almost always requests pancakes. And I never mind.
We wanted something a little different this time-something sweet and light, free of gluten and added sugars. We added some of the delicious, chunky, organic peach preserves we had picked up the day before to sweeten things up, and we enjoyed every last bite. This recipe we had to share.
If teff flour seems like a foreign ingredient, you're not alone. But it can be found at most health food stores and almost everywhere that sells 'Bob's Red Mill' products. Teff is an ancient grain grown in North Africa. The smallest grain in the world, it's a nutritional powerhouse packed with calcium, protein and fiber. It can be found in grain and flour form, and can be substituted almost anywhere a nutty flavor is desired.
We've grown to love the flavor and fine, delicate texture of teff. It is great in baked goods and an excellent gluten-free alternative.
And in case you forgot:
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1 1/2 cups teff flour
1/2 cup almond flour
1/2 tsp guar gum
1 1/2 tsp baking powder
1/2 tsp salt
1 chia seed egg
(1 tbl chia seeds + 1/3 cup warm water)
2 cups non-dairy milk
1 tbls coconut oil, melted
1 cup peach preserves
(your favorite kind of preserves will work here too! Blueberry, anyone?)
In a mixing bowl combine the flours, guar gum, baking powder and salt. Set aside.
Make one chia egg by combining 1 tablespoon chia seeds with 1/3 cup warm water in a small bowl. Let sit for about 5 minutes, until mixture has gelatinized. Add non-dairy milk and melted coconut oil. Stir to combine.
Add dry ingredients to wet, about a cup at a time, stirring in-between. Once completely combined, stir in 1 cup of peach preserves. (You can sub in any kind of preserves you like here. We just couldn't resist the fresh, organic Peach Preserves we had on hand!)
Stir until preserves are evenly distributed in the batter.
Using a small cup or ladle, pour about 1/4 cup of batter onto a greased griddle to form a pancake. Let cook to golden brown, then flip.
Serve with vegan butter and fresh maple syrup.
Makes about 8-10 medium sized pancakes.
Peach Ginger Smoothie
After my recent discovery of a giant bag of organic frozen peaches on sale at Sprouts, I went a little crazy. I've made three of these smoothies in three days...and yes, all for myself. There's no sharing when you find a drink that is this delicious. There just can't be! Trust me, one sip and you're sucked into the world of peachy spring goodness, with just a hint of ginger for snap. It is so, so good...
And healthy! All you need for this smoothie is pictured below. The peaches are filled with Vitamin C and potassium, and the ginger is great for digestion and is an anti-inflammatory, which is wonderful if you have sensitivities to food that lead to digestive flare-ups and tummy troubles.
We use our homemade hemp milk in this recipe and it adds such a great flavor to the smoothie!
1 cup hemp milk
1 large banana
1 cup frozen peaches
1 in. chunk (1 tablespoon) of fresh ginger, finely chopped or grated
1 tablespoon ground flax
1 cup ice
Add everything to a blender or food processor, giving a quick blend between the addition of each two ingredients to ensure perfect mixing. Mix entirety of ingredients for 1-2 minutes. Pour entire smoothie into a large glass and enjoy.
(It tastes like a light, sweet peach-ginger cloud!)
Best served with a side of sliced peach and a thick straw for slurpin'!