Healthy Peach Crisp Smoothie

i confess, when peaches are in season i go a bit crazy: peach pie, crisp, cobbler, cookies, cake...you name it. i do eat a number out of hand...and add to salads, but dessert seems to be the main option.  (does it help that i try to make the recipes as healthy as possible?) :)  today i decided to keep the taste of my favorite peach desserts but stay 100% healthy. I made peach crisp smoothies!

the secret is to add oats used for oatmeal to a smoothie combination of fresh peaches, unsweetened coconut milk and spices.  you will be amazed at the transformation...it really tastes like you took a peach crisp, blended the ingredients and drank. happily, aside from a tiny bit of honey, the sweetness comes from the peaches. perfect for a guilt free dessert or a healthy breakfast or lunch.  tip: i freeze fresh peaches to make my smoothie very cold.  you can skip this step if you wish. enjoy!

Healthy Peach Crisp Smoothie
(makes one smoothie)
2 peaches, pitted, sliced and frozen
1 cup unsweetened coconut milk
1/2 cup oats
1 tsp honey
1 tsp pure vanilla extract (i prefer tahitian)
large pinch cinnamon
pinch nutmeg
small pinch sea salt

Combine all ingredients in blender.  Blend at high speed (i use the ice crush speed) until combined, thick and slushy.  Pour into serving glass and serve.

other peach recipes you may enjoy:

kale and rainbow chard salad with peaches, blackberries & pinenuts

fresh peach cake

fresh peach cookies

balsamic roasted peaches

it is "peach" week at food network's summerfest. check out the other delicious sounding recipes from my blogger friends.  have a favorite peach recipe of your own? please share in the comments section of this post:
Jeanette's Healthy Living: Peach Kiwi Salsa
Chez Us: Upside Down Peach Bourbon Cake
The Heritage Cook: Grilled Peaches with Mascarpone Filling Virtually Homemade: Peach Cobbler Muffins
Made By Michelle: Mint Peach Popsicles
Taste With The Eyes: The BLP Sandwich (Bacon, Lettuce and Peach)
Napa Farmhouse 1885: Healthy Peach Crisp Smoothie
Red or Green: Spiced Peach Daiquiri
Feed Me Phoebe: Peach Lassi
Domesticate Me: Grilled Halibut Tacos with Peach Salsa
Weelicious: Kenya's Peach Cake
Blue Apron Blog: Seared Trout with Peach and Arugula Salad
The Sensitive Epicure: Grilled Peaches with Greek Yogurt, Honey, Lime Zest and Vanilla
Daily*Dishin: Blackberry Cheesecake with Fresh Peach Topping
Devour: Chia Seed Pudding with Peaches
FN Dish: 5 Unsung Sides of the Summer Peach

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
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Spicy Cucumber, Carrot & Onion Refrigerator Pickles

Farmers' markets are brimming with summer vegetables.  This past Saturday I bought armloads of zucchini, yellow squash, fresh garlic, onions, carrots, peppers, tomatoes and cucumbers.  I made a huge batch of gazpacho, slow roasted 2 pans of tomatoes, marinated squash, created a vegetable soup and still had leftovers.  My solution?  Refrigerator pickles.

Refrigerator pickles are perfect when you don't feel like going through the process of water bath canning. The refrigerator version involves covering the vegetables in a hot vinegar-based brining solution and then refrigerating for a minimum of 24 hours.  The water bath solution, similar to jam making, involves packing the vegetables and brine in canning jars and then boiling the jars in hot water until they seal.  Both options are perfect for making pickles...and both have pro and cons...so I make both versions.

I usually make the refrigerator version early in summer when I don't feel like spending hours over a hot stove. This technique produces delicious pickles but the down side is they have a shorter shelf life and must be kept in the refrigerator.  The processed version can be stored in the pantry and eaten all winter when the produce is out of season. I tend to process pickles near the end of the season to ensure my pantry is stocked for winter.

I made spicy pickles today and used cucumbers, carrots, onions, garlic and jalapenos in an apple cider based brine.  Later in summer I will make a similar recipe but adapt to the processed version.  Enjoy!

Spicy Cucumber, Carrot & Onion Refrigerator Pickles
3 1/2 cups apple cider vinegar
2 tbsp raw organic agave nectar
1 tbsp whole peppercorns
1 tsp yellow mustard seeds
1/2 tsp whole dill seeds
1/2 tsp whole fennel seeds
1 tbsp coarse grey salt
1 bunch fresh dill, chopped
2 large cucumbers
10 very small carrots (must fit inside canning jars) or cut larger carrots to size
1/2 white onion, thinly sliced
5 cloves garlic, peeled and smashed
1 jalapeno, minced*

Add vinegar, agave, peppercorns, mustard seeds, dill seeds, fennel seeds, and grey salt to medium saucepan. Bring to a rapid boil. Turn off heat, add the fresh dill, and allow to steep for 15 minutes.

Meanwhile, slice the cucumbers in half width wise.  Cut each half into thirds lengthwise.  Cut each piece into thirds lengthwise. (got that?) You should end up with 18 slices per cucumber. You can now divide the cucumber, carrots, onion, garlic and jalapeno between 2-3 canning jars with lids or, even easier, place all vegetables into a large glass bowl with a lid. ( I have a rectangular sized glass storage container which is perfect for this recipe.)

If you are using jars, pour the liquid over the vegetables in the jars, ensuring the liquid completely covers all ingredients.  If you are using a bowl, just pour in all the liquid.  Place the lid(s) in the jars/bowl, place in refrigerator and allow to chill a minimum of 24 hours.  I prefers at least 48 hrs to allow the flavors to meld.  

These pickles will last 2-3 weeks in the fridge.  Remember, these are NOT processed.  You must keep them refrigerated, not stored in the pantry.

other cucumber recipes you may enjoy:
cucumber and avocado open face sandwiches
cucumber coolers with agave simple syrup
greek quinoa salad
cucumber & chiles salad

It is "cucumber" week at food network's summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Have a favorite cucumber recipe?  Share in the comments section and/or link to your blog if you have one:
Feed Me Phoebe: Fennel Tzatziki with Mint
The Lemon Bowl: Japanese Quick Pickled Cucumbers
Jeanette's Healthy Living: Burmese Cucumber Watermelon Composed Salad
Domesticate Me: California Salad with Roasted Chicken and Avocado Dressing
Taste With The Eyes: Stuffed Cucumber Kimchi with Shrimp and Minari
Devour: Cucumber and Mint Lemonade 
Haute Apple Pie: Sweet and Sour Cucumber Salad
Napa Farmhouse 1885: Spicy Cucumber, Carrot and Onion Refrigerator Pickles
Red or Green: Spicy Cucumber Gazpacho
Virtually Homemade: Cucumber Tomato Bruschetta
Food for 7 Stages of Life: Neer Mor — Zested South Indian Buttermilk with Cucumber
Weelicious: Cucumber Cream Cheese Sandwiches
Blue Apron Blog: Barley Salad with Heirloom Cucumbers & Golden Beets
The Sensitive Epicure: Pimm's Cups and Cucumber Tea Sandwiches
FN Dish: Pickles Past the Jar

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook



I have started sharing my Taos experiences on my newest blog"California Girl in Taos". Please visit and let me know what you think.

watermelon popsicles with mint, basil & lime

we went to a wonderful barbecue this weekend, (thank you bonnie & bo), and i was asked to bring dessert...for 16 people.  i made a caramel apple pie and a peach tea cake and ensured i had plenty of vanilla ice cream.  the desserts were made with fresh, organic fruit, white whole wheat flour, coconut sugar and the best quality organic butter and eggs.  even though i kept telling myself they were "good for me" and "healthy", i still couldn't quite get rid of that annoying little voice in the back of my mind saying "excess calories diane, excess calories".  i really loathe that voice!

the only way i can enjoy treats like the ones mentioned above (without feeling guilty) is to balance the occasional indulgence with light, healthy and low calorie desserts the rest of the time.  but i am not talking "diet" items.  naturally sweet, full of whole grain and healthy fat options are more my style.  the watermelon popsicles are a perfect example.  they are made with fresh watermelon, herbs and lime juice...nothing else.  you will be surprised at how naturally sweet they are.  and i love the combination of sweet mint and earthy basil.  this dessert...served on a hot summer day...will satisfy any sweet tooth.

i make them in popsicle molds or ice cube trays.  the cubes (or pops) are nice added to cold drinks or piled up in a bowl and eaten with your hands or a fork.  or you can let the tray freeze for 30 minutes and then stick in a popsicle stick for mini-pops.  these make terrific appetizers. (for an adult appetizer, try adding some vodka or tequila to the recipe...delicious)  enjoy!

watermelon popsicles with mint, basil & lime
(makes 8 popsicles or 1 ice cube tray)

3 cups cubed watermelon
2 tbsp mint leaves, coarsely chopped
2 tbsp basil leaves, coarsely chopped
juice from 1/2 a lime
pinch salt

combine all ingredients in blender.  blend at highest speed until liquefied.  pour into popsicle molds or ice cube tray and freeze for a minimum of 4 hours.  serve

other watermelon recipes you may enjoy:
mixed melon smoothie
sweet corn and watermelon salad

it is "watermelon" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite watermelon recipe?  share in the comments section and/or link to your blog if you have one:
Dishing: Watermelon Agua Fresca
The Sensitive Epicure: Watermelon with Feta, Mint, Olive Oil and Sea Salt
Napa Farmhouse 1885: Watermelon Popsicles with Mint, Basil and Lime
Red or Green: Spicy Watermelon Salad with Grilled Mahi Mahi
Weelicious: Watermelon Cinnamon Granita
Taste With The Eyes: Watermelon Carpaccio, Blistered Shishito, Mitsuba and Lime
Dishin & Dishes: Summer Mixed Melon Nachos with Mascarpone Cream 
Domesticate Me: Sparkling Watermelon Punch & Bowl 
Jeanette's Healthy Living: Sweet and Salty Greek Watermelon Feta Mint Salad
Big Girls, Small Kitchen: Watermelon Vodka Rickey
Devour: Savory Watermelon Recipes
FN Dish: Cool Watermelon Drinks
Made by Michelle: Watermelon Basil Lemonade

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

slow roasted tomatoes with bruschetta

i posted a recipe last week for fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust and wrote about an easy technique for slow roasting tomatoes. i received so many emails with questions regarding this process, and requests for suggestions for using, i thought i would do a follow up post. coincidentally, this happens to be fresh tomato week at  food network's summerfest, so the timing is perfect.

the secret is the long roasting time (3 hours for italian tomatoes) and low (275 degrees) heat. adjust roasting time if you use cherry tomatoes (2 hours) and up to 4 hours if you use larger varieties.  the texture you are looking for is still soft but with most of the moisture evaporated. the tomato flavor will be very concentrated and bursting with sweetness.  the tiny bit of honey really amps this up.  the garlic flavors the oil and the toasted garlic pieces get caramelized and crunchy...really delicious.

the tomatoes are wonderful on toasted or grilled bread, added to hot pasta, tucked into sandwiches or served as a side dish alongside roasted or grilled chicken.  try this recipe...you may find this is your go-to summer staple.

slow roasted tomatoes with bruschetta
24 italian tomatoes, cut in half lengthwise
1 tbsp wild honey
6 cloves garlic chopped
coarse grey salt
freshly ground black pepper
extra virgin olive oil
10 basil leaves, torn into small pieces
1 loaf freshly baked sourdough bread (whole wheat if possible) thickly sliced
shredded parmigiano reggiano (optional)

preheat oven to 275 degrees.  line a rimmed baking sheet with parchment paper.  place tomatoes, cut side up, on top of paper.  drizzle honey over tomatoes.  sprinkle garlic and a pinch each salt and pepper over honey.  drizzle olive oil over tomatoes (2 passes of bottle).

place in preheated oven and roast for 3 hours.  remove from oven, scrape tomatoes, garlic and all juices into small bowl.  drizzle additional olive oil over tomatoes.  cover with saran wrap.  store in refrigerator for up to 1 week.  bring to room temperature before using.

for bruschetta, set oven to broil.  place bread slices on rimmed baking sheet.  broil until golden brown. turn over and broil other side until golden brown.  remove from oven and drizzle extra virgin olive oil over hot bread and sprinkle grey salt over oil.  mound tomatoes on top of bread. sprinkle basil leaves and cheese (if desired) on top.  drizzle some of the toasted garlic and tomato infused olive oil over bruschetta.  serve 

other tomato recipes you may enjoy:
tomato cobbler
chicken provençal with heirloom tomatoes
best tomato sauce in the world
fresh tomato gazpacho
heirloom tomato and white bean salad

it is "fresh tomato" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite tomato recipe?  share in the comments section and/or link to your blog if you have one:
Jeanette's Healthy Living: Juicy Summer Heirloom Tomato Fruit Salad
Dishing: Homemade Tomato and Herbs Pasta Sauce 
Taste With The Eyes: Pomodorini e Mozzarella Ciliegine

The Sensitive Epicure: Tiny Insalata Caprese
Weelicious: Heirloom Tomato Pico de Gallo
Napa Farmhouse 1885: Slow-Roasted Tomatoes with Bruschetta
Red or Green?: Nachos with Fresh Tomatoes, Pinto Beans and Chiles
Domesticate Me: Spaghetti with Cherry Tomato Sauce, Mozzarella and Basil
Blue Apron Blog: Marjoram-Garlic Chicken with Jersey Tomato Panzanella
The Heritage Cook: Caprese Salad and Caprese Pizza
Daily*Dishin: Garden Vegetable Fresh Pasta Sauce
Pinch My Salt: 20 Tomato Recipes
Feed Me Phoebe: Bloody Marias
Dishin & Dishes: Pesto Rosso (Sun-Dried Tomato Pesto)
Devour: Five Fresh Tomato Salsa Recipes
FN Dish: Tomato Recipes Worthy of a Dinner Party

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust

i eat corn almost every day in season.  my favorite preparation is grilled on the barbecue and then drizzled with extra virgin olive oil and sprinkled with coarse grey sea salt. 
or have you had the roasted corn on the cob they serve at street fairs?  the ones with lime butter and cotija cheese? unbelievably good.  corn...freshly shucked from the cob...sprinkled in salads, pureed into soup, quickly sauteed with peppers and onions...there are a million ways to serve.  and, each summer, i plan to try all the recipes but seem to stick with the corn on the cob version.

but this is corn week at food network's summerfest and new recipes are required.  i decided to combine two of my favorite "corn" ingredients...corn and cornmeal...to create a pizza.  who doesn't love pizza?

i love this cornmeal crust...wonderful texture with just a hint of sweetness from the honey. the pizza is "sauce less" just extra virgin olive oil covered with fresh corn, roasted tomatoes, pickled garlic and fresh buffalo mozzarella   don't be intimidated by the thought of making homemade pizza dough...this recipe is simple and very forgiving.  i have included a recipe for roasted/marinated tomatoes but for an even easier time, pick some up at your local olive bar...same tip with the pickled garlic.  fast, easy fresh...with loads of fresh corn.  what could be better on a warm summer night.  pair with a green salad and dinner is served! enjoy....

fresh corn, roasted tomato & pickled garlic pizza with cornmeal crust
(makes 4 seven inch individual pizzas)

2 ears corn, freshly shucked
roasted tomatoes (recipe follows)
pickled garlic (from your favorite olive bar)
fresh buffalo mozzarella, cut into bite sized pieces
extra virgin olive oil
coarse grey salt
dried red pepper flakes
handful fresh basil, torn
cornmeal pizza crust recipe

roasted tomatoes
24 italian tomatoes, cut in half lengthwise
1 tbsp wild honey
6 cloves garlic chopped
coarse grey salt
freshly ground black pepper
extra virgin olive oil

preheat oven to 275 degrees.  line a rimmed baking sheet with parchment paper.  place tomatoes, cut side up, on top of paper.  drizzle honey over tomatoes.  sprinkle garlic and a pinch each salt and pepper over honey.  drizzle olive oil over tomatoes (2 passes of bottle).

place in preheated oven and roast for 3 hours.  remove from oven, scrape tomatoes and all juices into small bowl.  drizzle additional olive oil over tomatoes.  cover with saran wrap. store in refrigerator for up to 1 week.

cornmeal pizza crust
1 package active dry yeast
1 cup warm water
pinch sea salt
1/4 cup extra virgin olive oil
1 tbsp honey
1 cup cornmeal, fine grind
1 1/2 cups white whole wheat flour
extra virgin olive oil
coarse grind cornmeal for baking sheets


add water to bowl of upright mixer and sprinkle yeast over top. using the paddle attachment, mix until yeast has dissolved. add salt, olive oil and honey and mix to combine. add  flour and process just until incorporated. add the cornmeal and process until incorporated. process an additional minute until the dough has formed into a ball. do not over mix. remove dough from bowl, form into 4 smooth balls of equal size and place in an oiled bowl. turn balls a few times to ensure they are totally covered in oil, cover bowl with saran wrap and place in a warm area. allow to rise until doubled in size  45 minutes to 1 hour.

remove from bowl and place on a lightly floured counter. use a rolling pin to roll out dough into free form circles. each pizza crust should be about 1/2 inch thick. place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.) 

preheat oven to 500 degrees. drizzle pizza rounds with olive oil and lightly sprinkle with coarse grey salt.  sprinkle corn kernels, pickled garlic, marinated tomatoes and mozzarella over pizza....customize the amount of each topping to your liking. drizzle oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil. place in preheated oven. bake for 10-12 minutes or until crust is golden brown and cheese is bubbling.   remove from oven and sprinkle red pepper flakes and basil over top. slice and serve immediately

it is "fresh corn" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite corn recipe?  share in the comments section and/or link to your blog if you have one:
Jeanette's Healthy Living: Mexican Corn Salad "Esquites" Virtually Homemade: Grilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate Me: Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & Dishes: Elote (Mexican Grilled Corn) Three Ways
Feed Me Phoebe: Corn on the Cob with Sriracha Lime Butter
Taste With The Eyes: Hello Summer Salad
Napa Farmhouse 1885: Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?: Corn & Green Chile Corn Muffins
Made by Michelle: Roasted Corn and Black Bean Salsa
Blue Apron Blog: Summer Succotash with Cod and Pickled Grapes
Devour: Four Grilled Corn Favorites
The Heritage Cook: Fresh Corn and Tomato Salad
The Sensitive Epicure: Cilantro Rice with Corn, Black Beans and Avocados
Pinch My Salt: Grilled Corn Guacamole
Daily*Dishin: Manchego Lime Roasted Corn
Weelicious: Corn Salsa
FN Dish: Off the Cob Salads

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.