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PEACH + RASPBERRY CRUMBLE

If you want a delicious, healthy dessert that’s quick to make and tastes totally amazing, then you just have to make my Peach + Raspberry Crumble. The season for stone fruit here in Australia is almost over and now is the best time to buy fragrant peaches from your local grocer. This dessert is just a matter of cutting them in half, removing the inside stone and arranging them onto a serving platter, then topping with smashed raspberries and a quick and healthy almond cinnamon crumble. 

WHAT’S GREAT ABOUT IT:

Peaches have a low GI of 42 and full of  beta-carotene, fibre and potassium which is a mineral that helps regulate fluid balance in the body, lower blood pressure and necessary for nerve and muscle contraction. Raspberries are nutrient dense and extremely high in antioxidants and fibre. The almonds in the crumble are packed full of protein + heart healthy  fats that are kind to your arteries.

+ ingredients & methods +

ingredients (Serves 4)

80 g dry roasted almonds
½ teaspoon ground cinnamon
4 fresh pitted medjool dates
3 large free-stone peaches – use 6 if they are small but allow for 1/2 per serve
200 g raspberries (if using frozen, defrost first)
2 teaspoons honey

method

  1. Combine almonds, cinnamon and dates into a food processor until  crumbly.
  2. Smash raspberries with honey until syrupy.
  3. Cut peaches in half and remove the stone.
  4. Arrange into a serving dish.
  5. Spoon over the smashed raspberries.
  6. Scatter over the almond crumble mix.
  7. Serve immediately and enjoy.
+ notes & inspiration +

 Serve alone or topped with thick natural yoghurt.  

I often enjoy any leftovers for breakfast or blend it up in my Vitamix into a potassium rich power smoothie with fresh whole oranges and plenty of ice.

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