I look forward to summer fruits every year and peaches are one of my absolute favorites! After my mad, grain-free baking binge in the spring, where Ryan and I were demolishing a layer cake once a week, I’ve dialed it back bit and am focusing on keeping things lighter in the kitchen – plus it’s too hot in our 120-year-old kitchen to have the oven at the moment.
In the heat of summer, a smoothie can be a light, refreshing treat or easy way to get your day off on the right foot and is my breakfast go-to during the dog days of summer. This time of year, I like to switch up my smoothies to lighter ingredients all the way around – choosing romaine lettuce over darker greens, celebrating seasonal fruits like cherries and peaches, and opting for lighter nut milks, such as almond. On mornings when humidity is streaming off the windows and the heavy stillness of a past or imminent thunderstorm hangs heavy in the air, even at dawn, I will sometimes throw half of a frozen banana into the mix too which gives the mixture a chill, creamy texture and makes it a joy to sip during my morning porch time. A handful of fresh of frozen mango, a fruit rich in digestion-enhancing amylase enzymes, lends a bit of tropical sweetness to the mix and gets me dreaming of beachy vacations both past and future. Below is one of my favorite smoothie recipes for summer, I hope you enjoy it too.
Get your glow on girl,
- Half a head of romaine lettuce , washed
- 2 cups of almond milk
- 1/4 cup fresh or frozen mango
- 1/2 of a frozen banana optional
- 1 peach, pitted and sliced
- 2 Tbs hemp seeds (optional but adds protein)
- 1 Tbs soaked chia seeds (also optional but likewise adds protein)
- 1 Tbs almond butter
- Throw everything in a blender and blend until smooth and creamy, about three minutes