Summer in a blender, that’s what I’m calling this recipe for a frozen nectarine-peach smoothie from the new book by Tess Masters (otherwise known as Blender Girl). Tess’s first bookâThe Blender Girl: 100 Gluten-Free, Vegan Recipesâwas a big hit because it was clever, full of healthful recipes, and just plain simple and fun. So when I received a copy of her light, bright, follow-up, I was thrilled. And lucky for you, the publisher of The Blender Girl: Smoothies is letting me share one of the recipes!
I’ve made this recipe with a combination of frozen and fresh peaches (now that we’re on the cusp of peach season in my neck of the woods), and for the sweetener I’ve done honey and agave, honey being my preference. I know the cauliflower may seem odd…but give it a try, you might be surprised by how well it works.
This divine refresher makes skin sing . Nectarines contain bioflavonoids, antioxidants, and vitamin C that stimulate collagen synthesis and shield against UV damage. For expectant mothers, folate and potassium foster healthy baby growth, prevent muscle cramps, and boost energy. Add ginger and cayenne, and salt the rim of your glass for mocktail magic.
1 cup (240ml) coconut water
2 ripe nectarines, pitted and chopped
1 1â2 tablespoons freshly squeezed lemon juice, plus more to taste
1 cup (160g) frozen peaches
1 cup (125g) ice cubes
Natural sweetener to taste (optional)
Tiny pinch of cayenne pepper
1 teaspoon minced ginger
1â4 cup (30g) frozen raw cauliflower florets
Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy.
nutritional facts (per serving)
Calories 237 kcal | Fat 2 g | Saturated fat 0 g | Sodium 257 mg | Carbs 56 g | Fiber 1 g | Sugars 43 g Protein 6 g | Calcium 89 mg | Iron 2 mg