It’s definitely the time of year when I have mixed emotions about another summer passing. The nights are getting cooler and the dark is coming sooner – the still night air is replaced by a stirring that I can feel all around – both inside and out. It’s almost here: the start of another school year, the marking of another summer gone, and always, for me – another birthday. I love September for that. In fact, it’s always been my favourite month. A clean slate. A new start.
But while I find myself looking forward, there is still delicious evidence that the sun is still ripe with warmth and sweetness. The summer fruits on the counter, in my fridge, and in my bowl, seem as though they are always here. Always this good. It’s hard to imagine in a few short weeks it’ll all be done for another year. This smoothie is dead simple – but at the sundown of summer – with the fruit at its peak, there’s not much more you could ever need. It’s a great way to use up older cherries that are soft, and of course, ripe bananas. The peaches and nectarines right now are incredible. Freeze some or all of the fruit beforehand – it’s entirely up to you. Better yet, freeze it all and save it for a dark day in December when you need a little brightening.
Either way, enjoy every drop and every moment! These days don’t last long 🙂 For all you Ryan fans, I found this little gem of a recording from ages ago and can’t stop listening. xox
Peach & Blueberry Cherry Bomb Smoothie:
2 ripe bananas
2 ripe peaches (or nectarines)
1 cup pitted cherries
1 cup frozen blueberries
1 cup plant-based milk of choice
Combine all of the ingredients in a high-powered blender and blend until smooth. Serve in a tall glass garnished with fresh or frozen berries and perhaps some fresh mint or basil. This recipe should serve 2 generously or 4 as a smaller offering. If you like a colder, thicker smoothie, you can freeze any or all of the fruit a minimum of 3-4 hours before (this is handy if you ‘save’ ripe bananas in the freezer).