Colorado peaches have been abundantly available in both the supermarkets and at farmers markets. I see lots of folks carrying cases of them to make preserves or to freeze at home.
But peaches have many uses beyond preserves, and in their raw form have higher nutrient content than cooked according to Dr. Josh Axe (draxe.com). Peaches are high in antioxidants that help rid the body of free radicals, high in polyphenols that fight cancer as well as its spread. Peaches are good for the gut, for vision and apparently destroy candida fungus.
Try some of these recipes for peaches today.
Peach and Kale Smoothie
1 cup chopped kale leaves (not stems)
1 cup ripe peaches
½ cup strawberries or blueberries
Juice of ½ lemon
1 teaspoon Runamok Maple’s vanilla and cinnamon infused maple syrup
Pinch of sea salt
1 cup coconut milk
Place all the ingredients in a blender and process until smooth.
Salad of Arugula, Peaches, Goat Cheese and Maple Vinaigrette
4 cups arugula or spinach, washed and dried, chopped or torn into bite-sized pieces
2-3 peaches, sliced (optional: grill the halves, then slice)
2-3 tablespoons thinly sliced red onion
½ cup thinly sliced red bell pepper
½ cup crumbled goat cheese
Toasted slivered almonds
Arrange the salad ingredients on small plates. Drizzle with the vinaigrette and top with cheese and almonds.
1 teaspoon Dijon mustard
¼ cup apple cider vinegar
Pinch of sea salt
¼ cup olive oil
1 tablespoon Runamok Maple’s vanilla and cinnamon infused maple syrup
Whisk together mustard, vinegar, and salt. Slowly add the oil in a thin stream, whisking furiously, to create the emulsion. Stir in the syrup. Taste and correct balance: acid, salt, sweet.
6 large peaches, sliced
¼ cup coconut sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla or almond extract
1 teaspoon arrowroot
½ teaspoon cinnamon, or to taste
For biscuit topping:
1 cup almond flour
½ cup coconut sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoon cold unsalted butter, cut into small pieces
¼ cup boiling water
Preheat the oven to 425 degrees. Toss the peach slices with the sugar, lemon juice, cinnamon, vanilla and arrowroot together in an 8×8 inch glass baking dish that you’ve very lightly buttered. Bake 10 minutes.
Meanwhile, stir together the almond flour, sugar, baking powder, salt and butter. With your fingertips, work the butter into the dry ingredients until it resembles coarse cornmeal. Stir in the water just until combined.
Remove the peaches from the oven and drop spoonfuls of the batter over the top. Bake until the topping is golden, about 20 minutes. The topping will spread as it bakes to cover the peaches.
Fort Collins chef Linda Hoffman teaches cooking classes emphasizing dinners in 30 minutes or less. Visit comebacktothetable.com.