Peaches are in season here in Texas, and I’m on a bit of a cardamom binge, so this slightly exotic-tasting smoothie is the result of those two circumstances. Anytime I add cardamom to something, it tastes a little exotic to me, but that’s probably because I grew up in a home where cinnamon was about as flashy as it got when it came to spices. With a medjool date added to sweeten, this smoothie becomes even more extravagant; a tablespoon of roasted cashew butter brings it all back down to earth. If you love peaches so much that you’d move to the country to eat a lot of peaches, then this is the smoothie for you.
1 cup whole milk (see note below)
1 tablespoon roasted cashew butter
1 medjool date, pitt removed
1/2 teaspoon ground cardamom
1 small frozen banana, cut into 2-inch pieces
1-1/2 cup frozen peaches, cut into 2-inch pieces
(Note: I prefer using raw goat or cow’s milk, or a homemade non-dairy nut milk such as almond, cashew, or coconut, for their superior nutritive qualities and absence of questionable additives. If you have milk or nut sensitivities, a quality whey or vegetable protein powder are good substitutes).
Put all ingredients, in order listed, into a high-powered blender and blend on high until smooth. Serve immediately.
Makes about 2-1/2 cups