Peach Melba Smoothies



In an attempt to clean out our freezers before this summer's harvest, I've been making a lot of smoothies.

When I say a lot, I really mean that most of our meals can be consumed through a straw. Including that Mexican lasagna I made the other night, but that's a meal that I'm not ready to relive.

You'll thank me for it.

See, not every meal that is made in our home is a success. There are those meals that try as I might, end up in the chicken compost bucket. My most recent flop was a prime rib roast that failed to cook after 7 hours in the oven. (It will be making its reappearance in the crockpot with some barbecue sauce this Sunday.) When those little mishaps happen, I need a backup plan.

 Our usual smoothie consists of frozen plums, strawberries, blueberries and bananas. Because we have them so often, I am now officially out of everything but blueberries. (I actually think the little buggers have been multiplying!) What I seem to have an abundance of is frozen peaches and raspberries that are squished together and covered in ice crystals. By themselves~not so impressive.

But together, they're magic.

I may need to be more purposeful in my kitchen disasters.



~Peach Melba Smoothies~

~The Players~

1 cup whole milk yogurt (I use Nancy's Organic)

1 Tb. coconut oil

1 Tb. flaxseed oil

1 Tb. 100% frozen orange juice concentrate

1 Tb. raw honey

1 cup frozen peaches

1 cup frozen raspberries

1 t. pure vanilla extract

1 cup (more or less) milk (I use raw.)

Put ingredients into blender. Blend on high until smooth. Add more milk if needed. (If you need to smoosh everything down, use a wooden spoon...after the blender is turned off. Trust me.)

Pour smoothies into glasses. Add straws.

Enjoy!

This recipe makes 3 good-sized servings.