Peach and Zucchini Smoothie
Ingredients
Instructions
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1Slice the peaches and zucchini, and place them on a parchment paper-covered baking tray. Place in the freezer for about 2 hours or overnight, until frozen, then transfer to freezer bags to store.
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2Combine the frozen peaches and zucchini with the basil, vanilla and liquid in an upright blender and blend until smooth. Serve, garnished with fresh peach slices, bee pollen and desiccated coconut, if using.
I love those stands at the farmer’s market, where the fruit is a little too ripe and bruised, and therefore discounted. I can never pass one by and end up stocking up on the rejected fruit to freeze for smoothies. Since there’s an amazing abundance of peaches around right now, I’ve managed to collect quite a bit of them, sliced and bagged, in my freezer. They are great for making the most refreshing smoothies, but can also be easily defrosted for a crumble. In any case, it’s always a great idea to buy and freeze some overripe peaches :)
Like seemingly everyone else in the (smoothie) world, I’ve been changing up my smoothie routine by using various frozen vegetables in place of banana, for a lower sugar start to the day. So far, I’ve had success with a mix of steamed and frozen cauliflower and sweet potato, as well as raw, frozen zucchini. Zucchini is especially lovely in combination with peaches, and I’ve been really liking the very minimal smoothie that we’re sharing here today. It’s nothing more than frozen zucchini, peaches, basil and a splash of vanilla, whirled with your liquid of choice. It’s barely sweet and very refreshing, but if you prefer your smoothies on the sweeter side, you can add any sweetener you like, or even a banana.
Lots of great weekend links below. Enjoy your Sunday :)
Kitty – Chloe Sevigny’s directorial debut is magical
Bonsergent Studio – the most beautiful vintage online store based in Paris
Alison Scrapulla – in love with this photographer’s work (the double exposures!)
Shiso Delicious – a plant-based bento master, her Stories are also great
Recipes at The Fullest – so many good ones + beautiful photos
Clarisse Demory in Another Mag – we love her work, really excited to see this more in-depth profile about her approach
Hormone-Balancing Helva Bars – into these
A Simple Table – why don’t I have this cookbook yet?
Vegan Ice Cream Enters A Golden Age – always great to hear, and if you want to try making vegan ice cream at home, we have a bunch of recipes here
- 2 ripe, sweet peaches, plus more for garnish
- 1 medium zucchini
- handful of basil leaves
- splash of vanilla extract
- 1½-2 cups coconut water, water, almond milk or other liquid of choice
- bee pollen - for garnish (optional, not vegan)
- desiccated coconut - for garnish (optional)
- Slice the peaches and zucchini, and place them on a parchment paper-covered baking tray. Place in the freezer for about 2 hours or overnight, until frozen, then transfer to freezer bags to store.
- Combine the frozen peaches and zucchini with the basil, vanilla and liquid in an upright blender and blend until smooth. Serve, garnished with fresh peach slices, bee pollen and desiccated coconut, if using.
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