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Creamy Peach Melba
Ingredients
Directions
For the Peach Layer
3 g
medium size peaches, stones removed
Jump
0.5
frozen banana
Jump
2 tbsp
tahini
Jump
125 ml
oat or almond milk
Jump
1 tbsp
lemon juice
Jump
0.5 tsp
vanilla extract
Jump
2
ice cubes
Jump
For the Raspberry Layer
120 g
frozen raspberries
Jump
For the Topping
0
Thin slices peach
Jump
0
Desiccated coconut
Jump
0
Hemp seeds, chia seeds, or bee pollen
Jump
Creamy Peach Melba

This is our liquid interpretation of the classic dessert peach Melba, combining peaches and raspberries in two beautiful layers. Although it’s not as sweet as the original dessert, it’s very fruity and also creamy, thanks to the addition of tahini. Even though it has two layers, you only need one quantity of smoothie ingredients to make it. Simply start by making the peach layer, divide half of it between two glass jars, then blend the rest with the raspberries to get the pink layer.

2 servings

  1. Roughly chop the peaches and add them to a blender along with the rest of the peach layer ingredients.
  2. Blend on a high speed until completely smooth.
  3. Divide half of the peach layer smoothie between two medium-sized glass jars (as in the photo), leaving the other half in the blender. Add the raspberries to the blender and blend until they are fully incorporated and the mixture turns pink.
  4. Slowly pour the raspberry layer on top of the peach layer, working your way from the outside to the inside of the glass jar (as the raspberry layer is heavier). To create a marbled effect, simply run the back of a teaspoon up and down along the inside of the glass jar. Be careful not to mix too much or the layers will blend into one. Finish with a few peach slices, as well as a sprinkling of coconut and seeds.

Recipe by David Frenkiel and Luise Vindahl. Excerpted from “Green Kitchen Smoothies: Healthy and Colorful Smoothies for Every Day” by David Frenkiel and Luise Vindahl, copyright © 2016 by David Frenkiel and Luise Vindahl, published by Hardie Grant Books. Photography copyright © 2016 by David Frenkiel.