When it comes to summer, there are a handful of things I love to make an appearance through the duration of the season. These include:
1. Thunderstorms (Check! Had to venture out of LA to get one, but check, check, check!)
2. Road trips (Multiple checks)
3. Outdoor concerts (Check. Ventured to Echo Park Rising with fellow JMU alumni Sunday. Definitely did my share of beer-drinking-rowdy-dancing-honky-tonk-ness.)
4. Camping (Soon-ish...)
5. Peaches (The point of this post.)
When I was a child, the parents would pack us kiddos into our SUVs and off we would go to the peach orchards for a Saturday morning of fruit picking. Mish would slather my brother and I in SPF 30, hand us paper shopping bags, and allow us to clamor through the trees in search of the perfect peach. Despite likely pesticides, we often took breathers, and camped out under the shade of the leaves in order to test a few bites. Chemicals be damned, they were good. Their fuzzy skin was silly and cute, and the way the juice dribbled down our chins made us feel like we were misbehaving. Forget the apple; a peach would have been far more tempting.
My favorite way to eat a peach is raw, but they work wonderfully in fruit crisps and cobblers. Cobblers and crisps are delicious desserts; the crisp oatmeal cookie-like crust atop a mound of warm fruit is enough to convince anyone to break a diet. Over the summer, I would occasionally make them to follow an outdoor meal, and then refrigerate the leftovers and eat full up a mug of cobbler for breakfast. The trend has continued, except this time I blended it all up into one delicious, and health (?!?!?!?!?!!!!!) peach cobbler smoothie.
So my little Georgia peaches and peach-o's, here is a recipe that I hope makes your morning (or evening) a little more comfortable. If you feel like traveling south, but are without a plane ticket and can't afford any more vacation days, this is the way to do it.
peach cobbler smoothie
1/4 cup instant dry oats
1/2 cup water
3 teaspoons brown sugar (or stevia, if you prefer)
Two ripe yellow peaches (sliced and frozen)
1/2 cup vanilla yogurt
3/4 cup vanilla almond milk
2 teaspoons vanilla
2 teaspoons cinnamon
1 cup ice
Whipped cream (optional)
Combine the oats, water, and sugar in a saucepot and cook over medium heat according to the directions on the back of the oat's container. Set aside and allow to cool completely before using.
Add the peaches, oatmeal, yogurt, milk, vanilla, cinnamon, dates, and ice into a blender and blend on medium/medium-high speed until well incorporated. Serve with whipped cream, if desired.
I'm also a very very big fan of other peach goodies, such as this salad from Mundane Morsel, that is positively begging to be paired with a glass of crisp white wine.
Enjoy your buckets of cold water, my friends. I'm so happy to see so many people soaking wet.
-stay cozy (and southern comfy)