Recipe: Peach-Basil Smoothie with Cucumber and Lime

Listen up, New York. If I have to shave my legs in October I'm at the very least going to cheer myself up with a smoothie that has summer written ALL. OVER IT. 

And there are plenty of peaches and bunches of basil at the Union Square Greenmarket, so I've gotta believe I'm in good company. 

I've literally been thinking about this smoothie for months (MONTHS!) after hearing about it from one of the neighborhood Moms at home in NJ. You see, I super-love herbs in just about anything: rosemary shortbread cookies? Sure! Herb-flecked ice cream? Uh, yes. Infused cocktails? Even better. Give me the whole freaking thyme sprig while you're at it.

So I'm obviously 110% okay with tossing some basil into a smoothie. Basil and peaches are pretty much lovers, and the cucumber and lime are ridiculously refreshing. If it hadn't been 3 in the afternoon I might have glugged in a little liquor - but I'll leave the experimenting to you party animals.

  

Hi-fives all around for October peaches!

Recipe: Peach-Basil Smoothie with Cucumber and Lime

[original recipe via Diane Whitman & It's All Good]

Ingredients (serves ~2)

2 ripe peaches, unpeeled and pit removed 

1 small handful fresh basil leaves

1 cucumber, peeled 

Juice and zest of 1 lime

10-12 ice cubes (standard size)

Instructions

Blend all of the ingredients. Add more ice as needed.

Recipe: Pear, Almond + Kale Smoothie

Here I am, giving you a smoothie recipe when everyone else is welcoming fall with open arms and pumpkin-spice-everything. But fear not, this smoothie is decidedly fall-ish. Because pears, kale and nutty almond butter are rather cozy sounding, aren’t they? Also, I don’t make this with ice, so the consistency is much more creamy and thick than icy.

My lovely college roommate Vic first turned me onto this flavor combo when she recommended the Green Power smoothie at Terri. (Which also has gluten free cupcakes and sandwich/wrap options, though I haven’t tried them yet.) They typically make it with soy milk, but I’ve had some hellish allergic reactions to soy milk in the past. (Hoorah for new, freak allergies in your early 20s!) So I subbed almond milk.

Best. Decision. Ever. Now, I’m completely hooked on almond milk. Like, drink-it-out-of-the-container hooked. Sorry, cows. Don’t be sad though, I will continue to use your services/udders for cheese, butter, more cheese, etc.

So this smoothie. Make it! You will love it. And do pop over to Vic’s blog. She makes delicious things that I sometimes get to eat.

Recipe: Pear, Almond and Kale Smoothie

[Original recipe from Terri / A Tbsp of Therapy]

Note

-I’ve let the smoothie sit in the fridge for a few hours and it stays nice and thick. Not sure how it would fare overnight, but give it a try!

Ingredients

2/3 cup cold, vanilla almond milk (or plain almond milk + ¼ tsp vanilla extract)

1 tbsp almond butter

1 c packed kale, ribs removed

1 teaspoon ground flax seed (optional)

1 pear (i.e. Bartlett), peeled and roughly cubed

½ frozen banana

Instructions

Using a standing blender or immersion blender, puree almond milk, almond butter, kale and flax seed (if using) until smooth.

Add pear and banana. Blend once more until smooth. If smoothie is too thick, thin it out with water or additional almond milk. Alternatively, if it’s too thin you can add a few ice cubes. But mine’s usually just right.