Founder of The Paleo Diet® Movement, Author of the NY Times Best Seller "The Paleo Diet"
Tag Archives: Peach
There’s nothing like fresh peaches to sweeten up the end of summer! At The Paleo Diet®, we count the days until this incredible treat begins showing up at our local farmer’s markets and grocery stores. The taste difference between peaches that have been sitting in cold storage waiting to be ripened and the just-picked ripe and ready fruits makes the waiting and anticipation well worth it. Once fresh peaches arrive, it’s important to eat them within a day or two. Our team loves to top off our dinner menu with this delectable treat. The best part is that it’s fast and easy to prepare, so no long hours sweating away in the kitchen.
For the Filling:
6 fresh and ripe peaches
2 tablespoon coconut oil, melted
1 teaspoon cinnamon
2 teaspoons unsweetened, organic apple juice concentrate
1 teaspoon arrowroot starch
1 teaspoon vanilla extract
For the Crust:
¾ cup pecans
2 tablespoons coconut oil, melted
1/3 cup almond flour
½ teaspoon cinnamon
1-2 tablespoons unsweetened, organic apple juice concentrate
¼ cup unsweetened, shredded coconut
2 tablespoons ground flax
Preheat oven to 350 degrees F.
Wash and slice peaches into ½ inch slices. Place in large bowl and add remaining filling ingredients. Gently combine all ingredients until peach slices are evenly coated. Pour filling mixture into 9-10 inch skillet or 8×8 baking dish.
Prepare crust by pulsing pecans in food processor for 10-20 seconds. Add remaining crust ingredients and pulse again until well blended. Pour crust over the top of the filling, distributing evenly.
Bake for 40 minutes until topping is golden brown and crispy. Enjoy!
Anyone lucky enough to live in Colorado, looks forward to the harvest of Western Slope peaches every summer. Perfect growing conditions harmonize to produce the unique sweetness and juiciness of this all-time favorite. At The Paleo Diet®, we’ve found the perfect pairing of grilled shrimp and peaches for a main course sure to please even the pickiest eater at your dinner table!
1/3 cup fresh lemon juice
1 cup avocado oil, plus 1/4 cup for grilling*
1 bunch Italian parsley, stems removed, rough chop
20 leaves fresh basil, stems removed, reserve half for garnish
1 bunch cilantro, stems removed, rough chop
1/2 bunch mint, stems removed, torn, reserve for garnish
1 large red onion, thinly sliced
4 cloves garlic, minced
3 tablespoons red pepper flakes
5 firm but ripe peaches, pits removed, quartered
1 lb shrimp, peeled and deveined
*Extra virgin olive oil may be used in place of avocado oil.
Note: You will need a grilling basket for cooking the shrimp.
Heat grill to medium high. In medium bowl combine lemon juice, 1 cup avocado oil (or olive oil,) parsley, basil, cilantro, mint, red onion, garlic and red pepper flakes. Place ½ of mixture in separate bowl and set aside.
Place shrimp in a third bowl and pour half of mixture over shrimp, let marinate for 30 minutes.
Brush peach quarters with remaining ¼ cup avocado oil. Place peaches on grill and cook until grill marks appear on both sides. Do not overcook. Remove shrimp from marinade and place in grilling basket. Place shrimp on the grill and cook until done, turning once.
Arrange shrimp and peaches on platter and top with reserved herb mixture.