Peach-Raspberry Smoothie

P is really into smoothies. Often, he gets cravings and it's a mad dash to a Jamba Juice or Smoothie King. Today, he said he wanted a smoothie and I figured I'd just go make one really quickly, as I don't want him to fill up on smoothies before we have steak for dinner. I rummaged around the freezer to see what kind of frozen fruit was lurking in there, and found peaches. The people at Simply Orange decided to make full sized bottles of their amazing raspberry lemonade, so we picked up a couple bottles earlier today. Seemed like a good combination. It was beyond simple to make, and P now wears a perfectly contented look on his face. Hope you enjoy!

1/2 - 3/4 cup frozen peaches
1/2 - 3/4 cup ice cubes
approximately 1 cup raspberry lemonade

Put the ice and peaches in a blender. Adding a little bit of juice at a time, blend until it's the right consistency. Serves 1-2.

Comments

  1. Mary Bergfeld8:30 AM

    It sounds like a great combination and it looks gorgeous. I'll bet he enjoyed it.

    ReplyDelete
  2. Dimah6:38 PM

    Looks so refreshing!

    ReplyDelete
  3. Darius T. Williams11:26 AM

    LOVE THIS. A great combination!

    ReplyDelete
  4. Allie3:23 AM

    Mary,

    He did - he seemed really surprised that tasty smoothies could be prepared in so little time at home, w/ minimal mess.

    Dimah,

    Thanks so much! I had a taste and really enjoyed it.

    Darius,

    Thank you! I was surprised by how well the raspberry and peach blended their flavours together!

    ReplyDelete
  5. Astra Libris12:18 PM

    P is so fortunate to have you making such beautiful smoothies for him! :-) This sounds positively heavenly!

    P.S. Hooray for a fellow za'atar fan! :-)

    ReplyDelete
  6. Allie1:01 PM

    Thanks, Astra! He really loved it. He really is a smoothie addict!

    ReplyDelete

Post a Comment

Popular posts from this blog

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe...
Read more

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi...
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more