Since I'm juicing this week, I decided to pull a fun flashback from my Real Food Tulsa blog. Last year I attended the Oklahoma's Porter Peach Festival (see the above video). The following recipes are what evolved from that juicy trip into Peachy Americana:
Peachy Keen Green Smoothie
2 large, ripe peaches, pitted
1 banana, peeled
1 large handful spinach
1 small handful fresh garden herbs (basil, mint &/or rosemary work well)
2 cups pure water
Put all ingredients in to a blender and combine until smooth. You can also add some crushed ice or use frozen fruit for a delicious summer refresher!
Penni's Peachy Salsa I recently made this salsa and updated this recipe just a touch from last year's above combo....I used my dad's homegrown tomatoes, substituted mint for the cilantro, red onion for the white onion and I left out the raw honey and it was soooooo good!
4 ripe fresh peaches, peeled & chopped 1 lime, juiced 2-3 heirloom tomatoes 1/2 small white or red onion 1 - 2 jalapenos, seeded & minced 2 tablespoon fresh cilantro or mint, chopped 1-2 teaspoons raw honey (use less if your peaches are really sweet & ripe) 1 teaspoon rice vinegar 1 clove garlic, minced pinch Celtic sea salt
Combine all ingredients and allow them to sit in an airtight container in the frig for an hour or two. Should keep well in the refrigerator for a few days.
Peach Crumble 1/2 cup almonds 1/2 cup pecans 1/2 cup macadamia nuts (next time I'll used sprouted oats) 1/3 cup shredded coconut
1 - 2 tablespoons coconut butter (coconut oil is fine & you would likely need a little less) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg or pumpkin pie spice 1/4 teaspoon sea salt 6-8 ripe peaches, peeled and sliced 1 tablespoon lemon juice 1/3 cup maple syrup
Put the nuts into a food processor and pulse until well crumbled. Add in 1 - 2 Tbsp coconut butter, pulse. Put ingredients into a large bowl and add coconut, cinnamon, nutmeg and salt, folding the ingredients in well.
In another bowl place your prepared peaches and add maple syrup, blending well.
in a square glass baking dish, pour in the peach mixture first. Completely cover the top with your crumble mixture. Place in a warm dehydrator for a couple of hours before serving, if desired. YUM.
Easy Peach Sorbet 6 cups perfectly ripe peaches, peeled 1/3 cup raw agave nectar
Liquefy the peaches in a high speed blender. use a strainer or a nut milk bag to remove any impurities. Return to a clean blender pitcher and adding the agave nectar and some crushed ice. Blend to combine and chill.
Pour the chilled liquid into an ice cream freezer and run for about 20 -25 minutes. This might be the best thing I've ever tasted.
1 pie crust (recipe for crust follows) 6 peaches 1 cup whole raw cashews (raw cashew pieces can be used) 1/4 cup raw honey 1/4 cup lemon juice 1 tablespoon non-alcohol vanilla extract 2 teaspoons cinnamon 2 teaspoons nutmeg Pinch of sun-dried sea salt
Prepare the pie crust (recipe below). To make the filling: Cut the peaches in half and remove the pits. Peel the peaches and slice into thin slices. Soak the cashews in 2 cups fresh water for 30 minutes. Drain and rinse. In a blender or food processor, blend cashews, honey, lemon juice, vanilla, cinnamon, nutmeg and sea salt until smooth. Fold the cashew sauce into the sliced peaches. Spread the peach and cashew mixture into the pie crust. Allow to chill for an hour or two in the refrigerator before serving.
Pecan Graham Cracker Crust 2 cups pecans 4-6 soft dates, pitted 1 tablespoon maple syrup or raw honey 2 tablespoons raw carob powder 1 tablespoon cinnamon 2 teaspoons ideally ground fresh nutmeg 1 tablespoon non-alcohol vanilla extract (optional) Pinch sun-dried sea salt
Soak 1 cup of the pecans in 2 cups fresh water for 2-4 hours. Drain and rinse.
In a food processor, chop 1 cup of dry pecans into a fine meal. Set aside. Chop soaked pecans into a fine meal. Cut or break the dates into pieces. If the dates are dry of very firm, soak them in 1/2 cup of fresh water for 5 minutes to soften. Add date pieces, maple syrup or honey, carob cinnamon, nutmeg, vanilla (if desired), and sea salt to the ground soaked pecans and chop until well mixed. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency. Add the ground dry pecans and chop until well mixed. The dough should be crumbly but sticky enough to hold a shape when pressed. Press the dough evenly into a pie plate or torte pan. It is best to press the dough to the sides of the plate or pan first and then press into the bottom for even depth.
To scallop the edge of the crust: Use the thumb and forefinger of your dominant hand to pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger or your other hand to press against the pinches to keep them neat and orderly. Fill, frost, and serve with love.