All About the Peach

Life is a bag of peaches.

Be the juicy one.

Food for thought quote comes from Life's Little Instruction Calendar by H. Jackson.

Summertime eating just gets better with the appearance of peaches in the stores. I did not realize peaches were first grown in China and then spread from their homeland to the western world via India and Persia. I must go on record saying once you have tasted a Georgia or Western Colorado peach you are in danger of becoming addicted. If only these peaches were available all year long since their star quality enhances a multitude of recipes.

Although Georgia is called the Peach State, California outranks peach production with 541 tons, followed by New Jersey, Pennsylvanian, Washington, South Carolina and Colorado 

Based on 2017 statistics. 

Make the "peach shine" today as your main attraction with a Peach Blueberry Yogurt Parfait served with a slice of Hippie Banana Bread and a lake view.

Cook's Notes: An easy way to start the day with a nutritious yogurt parfait made with fresh fruits and your favorite granola. Hippie Banana Bread recipe comes from August issue of BHG Magazine.
Peach Blueberry Yogurt Parfait
Ingredients:

• Non-Fat Greek Yogurt
• Sliced peaches
• Bluberries
• Your favorite granola (with cinnamon is a good choice)

Directions:

• Layer the ingredients twice ending with granola on top. 

Hippy Banana Bread 

Cook's Notes: Turn regular banana bread into an irresistible moist granola hippie bread packed with nuts, seeds and dried fruits.  Recipe makes one loaf and adapted from BHG Magazine August 2018.   
Cooking tip: Store almond flour in a tightly sealed bag in the freezer.
Ingredients:

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 tsp. baking soda
• 1/4 tsp. salt 
• 2 tsp. Saigon cinnamon
• 1/2 cup olive oil
• 1/2 cup brown sugar, packed
• 1/4 cup maple syrup
• 1- 1/2 tsp. pure vanilla extract
• 2 large eggs
• 3 ripe bananas, mashed (about 1 cup of banana chunks)
• 1/2 cup chopped walnuts
• 1/2 cup dried cherries
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pepitas

Directions:

• Preheat oven to 350 and spray PAM generously to a 8 x 4 inch loaf pan. 
• Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.
• In a large bowl, whisk together the olive oil and brown sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas. Add the flour mixture to the liquids, stirring until just combined. Stir in the walnuts, cherries, sunflower seeds and pepitas until fully incorporated. Pour batter into prepared pan.
• Bake bread until cake tester inserted in the middle of the loaf comes out clean, about 45-50  minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Invert to  cooling rack.