another silly summer weekend has come to a close…for me this included our mandatory world cup bbq’s, a sprinkle of toy story 3 (3d), a dash of celebratory engagement cocktails with my favorite girlfriends, a wonderful family brunch and the best, coziest hours with my guy and pup.
now i’m geared up to start this wild week and want a refreshing and healthy-ish breakfast to match.
i took some inspiration from the bundle of organic peaches lounging in our fridge. then i turned to miss martha for a creative recipe, added some healthier elements (almond milk!) and poof! the perfect summer smoothie.
We poached ripe peaches with a vanilla bean, then pureed them with almond milk and ice for a rich, tangy treat for breakfast or anytime.
Serves 4 to 6
* 2 cups sugar * 1 vanilla bean, halved with scraped seeds * 5 peaches, quartered, pitted * 1/2 cup almond milk * 1 1/2 cups small ice cubes
1. Put 4 cups water, sugar, and halved vanilla bean with scraped seeds into a large saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Add peaches. Reduce heat to medium-low, and simmer until peaches are tender, about 15 minutes. Using a slotted spoon, transfer peaches to a plate to cool completely; remove bean, and discard poaching liquid.
2. Puree cooled peaches in a blender. Add almond milk and small ice cubes; blend until smooth.
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