Fresh ginger brings out the natural sweetness of the ripe fruit used to create this protein-packed breakfast smoothie – perfect for back-to-school or any time of the year.
I love fall more than words can express. Beautiful foliage, freshly picked apples, crisp lake walks, and plenty of pumpkin recipes. We will be celebrating our 8th wedding anniversary, our son’s 2nd birthday, my 33rd birthday and the birth of our second son in the coming months. To say that I’m excited for fall would be a complete understatement.
Can I tell you the one thing I’m going to miss about summer? Wearing a bathing suit. Ok not really. I’m going to miss FRESH FRUIT!!!!! Strawberries, blueberries, cherries, plums, raspberries and more.
Our family has had so much fun visiting blueberry patches, peach orchards and other fruit farms from all over the region over the past few months. One of my favorite photos from the season is the one above which reminds me of the book Blueberries for Sal. Ironically, our son’s middle name is Salvatore named after his paternal grandfather.
Sadly, we enjoyed the very last of the 12 pounds of peaches we picked in the form of a sinfully delicious Fresh Peach Cobbler that I made for a big family dinner recently. The good news is that Cascadian Farms organic frozen berries are picked at their peak ensuring maximum nutrition for smoothies all year long.
Your straw is waiting.
Blueberry Ginger Peach Smoothie
- Pulse all ingredients except for the ice in a high speed blender until smooth.
- Add ice until you’ve reached desired consistency.
- Serve in two tall glasses.