» 5 cups chopped ripe peaches
» 1 cup fresh or frozen blueberries
» 1 cup sliced fresh or frozen strawberries
» 3 tbsp fresh lemon juice
» 1-2 tbsp fresh ginger, chopped fine
» 2 tbsp slightly melted coconut oil (don’t cook)
» 1 tbsp raw honey
Topping:
» 2 cups raw pecans, almonds and/or walnuts
» 10 pitted dates or 2 C sundried raisins
» ¼ cup flax seeds
» 2 tbsp raw agave or honey (optional)
» 1 tsp sea salt
» pinch cinnamon
» pinch nutmeg
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Place topping ingredients in a food processor and pulse until crumbly. Chill.
In a blender, puree 2 cups peaches with lemon juice, ginger, oil and honey. Place in a bowl or dish and mix in the rest of the peaches, the blueberries and the strawberries. Serve immediately with topping or chill for up to 6 hours. Great for breakfast too! Use whatever nuts for the topping you like (pistachios go great with peaches!) and seasonal fruits.
By S. Michal Bennett
Photography By Katie Carmichael