After a fruit-filled tropical March break, the family is completely hooked on two things: peaches and coconut water! Getting back into the school routine wasn’t easy, but breakfast is proving to be less stressful (and more healthful) than it was prior to the vacay. With a chill still in the Canadian air, I had resigned myself to using expensive, imported fruit. But then I was given a revelation: canned peaches are amazing! Their nutritional value is not only on par with fresh peaches, but they actually have 1.5 times more antioxidants and their Vitamin C levels are 3.5 times higher than fresh. California Cling Peaches are canned within 24 hours of delivery to the cannery, which ensures that the peaches maintain superior taste and nutritional value. The way to find them is to look at the various peaches in the stores to make sure they say Made in the USA – those are the California Cling Peaches. With this new information, I found a recipe that has quickly become a stable in the house (and at the office!).
Tropical Peach Breeze Smoothie
1 can 14 oz / 398 mL California cling peaches (slices)
½ cup coconut water or plain or vanilla almond milk
½ cup Greek vanilla, honey or peach yogurt, preferably 0%
1 tsp vanilla
¼ tsp ginger
Honey or agave syrup (optional)
Prep: 5 min Total time: 5 min
Drain peaches reserving 2 tbsp (30 mL) juice. Place peaches, reserved peach juice, coconut water or almond milk, yogurt, vanilla, ginger and nutmeg in a blender. Blend until smooth. If you wish sweeten with honey or agave syrup.
Makes about 2 cups (500 mL) for 2 smoothies.