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Spicy Peach Smoothie

I know this blog has been quiet for quite awhile. I think of it often, but haven’t gotten my butt in gear to write. But then I made this, and I knew I had to share it with the rest of you:

Spicy Peach Smoothie

Spicy Peach Smoothie

I recently started a fruit share from Blades Orchard and it’s peach season. This week, we got white peaches and regular (if by regular, you mean huge) peaches. They’re great to slice up and eat, but a coworker suggested that I make a peach smoothie.


So I combed the interwebs for smoothie recipes. All called for either dairy or a non-dairy milk (meh). I then happened upon a couple of recipes that called for coconut milk (the real stuff, not that sweetened liquidy cereal-milk replacement).

And so I was inspired. Lately, I’ve been adding a lot of ginger and turmeric to stuff. The benefits of doing so are many (anti-inflammatory, tasty, etc.). This smoothie is no exception. The ginger really gives this smoothie some bite and the turmeric helps boost the yellow color.

I’m weird and don’t like to drink super cold stuff. You could make a cold smoothie by adding a few ice cubes to the following or freezing some of the fruit before blending it.

Spicy Peach Smoothie
Serves 2 (or 1, if you are me and not willing to share)

2 large peaches, pitted and sliced
1 banana
1/2 can coconut milk
1 inch of fresh ginger, peeled
1 scant teaspoon ground turmeric
1 scant teaspoon honey

Blend it all until smooth and enjoy!


Adventures in Smoothie Land

Well, I *tried* to make kale smoothie this morning. Actually, I did make a kale smoothie, it just wasn’t very good. I have a bumper crop of kale right now and had been wanting to try using some in a smoothie because that just seems so wholesome. I also had strawberries, vanilla yogurt, and of course, ice. Seemed like I was on the right track.

I also wanted to add in some ground flaxseed and possibly oatmeal too. I found an oatmeal smoothie recipe online and started to follow it, throwing in the kale too. I didn’t have the coconut water called for, so I poured in some cranberry juice instead. I didn’t have a banana. I also added some fresh basil, as that pairs well with strawberries.

The mixture had the right consistency, but was too tart and earthy. I tried adding some honey, which I’d forgotten to add in the first place. That helped a little, but not quite enough. The mixture also had a slightly unappetizing mud color, with specks of green and red from the strawberries and kale.

I then decided to look up kale smoothies online. I found a recipe that was very similar to what I had started with, except it also included a banana. I don’t typically buy bananas because they’re not local to here at all, but that flavor certainly would have balanced out the smoothie I made today. Hmmm…

I’ll probably try again, but without the basil, which was a little too strong — I might try adding mint though. Still not sure what I’ll use to try and provide more natural sweetness — any suggestions would be appreciated!

Chocolate Chip-Banana Bread

I remember my mom making this a few times and when I went through her recipes after college, I was sure to write it down. It’s a very dense bread. This latest loaf needed 65 minutes to bake instead of 50.

I didn’t have 12 oz. of regular chocolate chips, so I added enough mini chocolate chips to make up the difference.


Two sizes of chocolate chips went into my batter.

1 3/4 c. all-purpose flour
3/4 tsp. baking soda
1 1/4 tsp. cream of tartar
1/2 c. nuts (optional)
3/4 c. sugar
12 oz. chocolate chips
1/2 c. veg. oil
2 eggs
2 ripe bananas, sliced
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon

Preheat oven to 350 degrees.

Combine first five ingredients in large bowl; mix well and set aside. Combine remaining ingredients in container of electric mixer (I used a hand mixer) and process at medium speed for 20 seconds; stir into flour mixture. Pour into a greased 9x5x3″ loaf pan. Bake 50 minutes (or until toothpick inserted into the bread comes out clean).

Have a little banana bread with your chocolate chips.

Submitted to Sweet as Sugar Cookie‘s Link Party!

Monday Munchies





NPR on why those energy drinks are a bad idea for youngsters.

I already posted that you can now drink beer in space. Scientists hope you can grow, and eventually eat, cucumbers there soon too.

It’s a cape! It’s an apron! It’s a caperon, because you just never know when you might need one.

A disturbing story about Dole bananas, if true.