Now that it’s fall and recipes are leaning toward pumpkin and apples, I’m going to bring you a blast from the heat of August! So put on your sunglasses and flip flops and pretend it’s still hot outside.
Our friends brought back a huge basket of ripe South Carolina peaches for us twice this year. They were so juicy and amazing! This was one of the things I made with them. They were so ripe that you could just cut them in half (across the equator of the peach), twist them apart, and scoop them out with a spoon (the skin was very thick and didn’t do well in the blender.) I threw them in granola, smoothies, fruit salads, cobblers, crisps, and ice cream.
I thought I had posted this during the summer so you could make it with ripe peaches, but apparently I was wrong. However, if you froze some of the fruit of your summer bounty, you can thaw them now and go from there, remembering the sweet tastes of summer.
Ripe Peach Blueberry Smoothie
- 2-3 very ripe peaches, halved, pitted, and scooped out of the peel
- 2 large handfuls of baby spinach
- 2 kale leaves, stems removed OR 1/4 c. of loose flat parsley leaves (this gives a peppery taste)
- 1/2 c. (approximately) frozen blueberries
- 1/4 c. (approximately) frozen pineapple (optional)
- 3-4″ piece of celery, roughly cut into a few pieces to help the blender
- 2 T. ground chia seeds (or flaxseeds)
- stevia or other sweetener, to taste (I use a few sprinkles)
- non-dairy milk as needed (I prefer coconut) ~ I rarely needed any with the ripe peaches
Place the peaches in the bottom of the blender, because they will become the liquid for the rest of the smoothie. Throw in everything else and blend thoroughly.
This makes one very large smoothie, or 2 smaller ones.