It’s a grey July day here in London, and there’s a dull, intermittent drizzle. I’ve spent the morning sorting through holiday photos — you can tell that most of them were taken by my brother, an art history student, by the numbing number of photos of paving stones, brickwork, and statues — listening to the gentle pitter-patter of the rain and watching the the little rivulets of rainwater chase each other down the windowpane. I don’t mind it really, and I’m actually quite enjoying being back in a moderate climate. I love the sun — in case you hadn’t guessed from the name of the blog — but the Italian sun? Only in moderation. Just looking back at the photos almost makes me perspire.
We spent a week in Siena, Tuscany, and heat and mosquitos aside it is a beautiful place. We had a fairly intense sight-seeing agenda, visiting Florence, Luca, and umpteen other pretty Tuscan towns and villages, but we did also squeeze in time to relax, swim, revive a little of my GCSE Italian, and sample the region’s food and wine.
This simple smoothie, made of Italian peaches, captures a little Italian sunshine – perfect for a rainy day. It’s almost not really a recipe because it’s so easy, but there are lots of optional extras for bulking it up a little whilst retaining the creamy texture and fresh, peachy taste.
Makes 1 smoothie
- 2 large ripe peaches
- 3/4 cup unsweetened almond milk, or more/less depending on how thick you want the smoothie
- 1 tbsp almond butter
- 2 tbsps full fat Greek yogurt/plain natural yogurt/non-dairy yogurt
- 1/3 cup oats
- Blend together all the ingredients until totally smooth.