Summertime is so short, especially here in New England.
Most years we *barely* get a real spring (it’s usually an extended winter), so once summer makes an appearance, I felt the need to embrace it wholeheartedly before it escapes us.
Besides the return of sunshine and shedding of jackets, I am smitten over the food flavors of this season.
Watermelon, berries, cherries, plums, nectarines, and peaches are some of my favorite fruits.
They’re juicy, nourishing, cool and crisp. A perfect snack on a hot summer day.
One way I include more cooling, nutritious foods is making smoothies. I like to have one in the morning after drinking warm lemon water, but before a real breakfast.
What’s great about smoothies is that you can’t fail. If the taste or consistency isn’t what you like, add more of certain ingredients until you get there. Flavor combinations are endless!
Peaches and the other stone fruits have been shown to improve diabetes and cardiovascular disease. They are full of cancer-fighting antioxidants and vitamins and minerals that we need to fuel ourselves with everyday.
Fragrant basil is an effective anti-bacterial and anti-inflammatory. It blocks the same enzyme called cyclooxygenase (COX) that our go-to NSAIDS work to combat (aspirin, ibuprofen, acetaminophen).
With these two ingredients combined, you are destined to enjoy a delicious, creamy, and dairy free smoothie.
Peach Basil Smoothie (Dairy Free) – Girlinhealing.com
- 6 TBSP canned coconut milk
- 1.5 cups regular coconut milk
- 3 cups fresh or frozen peaches
- 5 basil leaves
- Extra basil leaves and sliced peach to garnish (optional)
- Combine all ingredients in a blender until smooth. Garnish if you’d like, and enjoy!
Makes 1 large smoothie or 2 small.
What are some summer smoothie combinations you like making?