Sorry for the unintended delay in posting there… life and work and other things prevented me from blogging.
I’ve got a little different direction today, an adaptation of an Ani Phyo recipe. This “flurry” brings together two favorites for me: Ani Phyo (who has the loveliest simple raw recipes) and my memories of a peach rooibos tea that the Yogi brand used to make (it was called African Redbush Peach, and I haven’t seen it in years). Because I didn’t have any fresh or dried apricots on hand, and I couldn’t drink 4 servings as the recipe made, I adjusted a few things in Ani’s recipe for an Apricot Rooibos Flurry from her new book Raw Food Essentials. I also threw in some goji berries for good measure and the result was a delicious, ice-cold treat, although I chose to drink it as part of my breakfast on a chilly November morning (we still have snow on the ground from a strange and heavy storm over the weekend). Rooibos has a lovely flavor that goes so well with peaches, and this is a great way to use leftover tea from a tea party or some sun tea from the warmer months.
Peach Rooibos Goji Flurry
adapted from Ani Phyo’s Raw Food Essentials
makes one serving
1 1/4 cups brewed, room-temperature or chilled rooibos tea
1/3 cup frozen (or fresh if it’s that time of year) peach slices; for me this was 5 slices
1 heaping tablespoon raw cashew nut pieces
1 large date, pitted
1 tablespoon goji berries
1/3 cup ice
In a blender, combine the tea, peaches, cashews, date, and goji berries and blend until smooth. Add the ice and blend to desired consistency. Serve immediately.