Peach season has just begun and since I bought a case of fresh BC peaches yesterday. This week is all about peaches. Peaches are a native fruit of northwest China and related to other stone fruits like cherries, apricots, and plums. There are two varieties, freestone and clingstone, which indicate if how the fruit sticks, or doesn’t, to the pit.
- Prevent obesity. Stone fruits have compounds that are anti-inflammatory and anti-obesity that also reduce LDL cholesterol.
- Prevent cancer. Peaches are full of the antioxidant Vitamin C and fiber, both protective, anti-cancer nutrients.
- Prevent diabetes. High fiber diets are protective and help prevent type 2 diabetes. Each peach has 2 grams of fiber and about 50 calories. A healthy snacking choice.
- Heart health. A diet high in fiber, potassium, Vitamin C, all found in peaches, is heart healthy. Increasing potassium and reducing sodium content in your diet is one of the best changes that you can make to prevent cardiovascular disease.
- Eye health. Eating a plant-based diet, with at least 3 fruit servings per day, has been shown to reduce the risk and prevent progression of macular degeneration.
What can you do with peaches?
They make a great snack. Peaches are great sliced on cereal, hot or cold, perfect in sliced into salads and today I am going to try and make this new peach recipe from www.fatfreevegan.com I know that the man will be pretty happy to come from work today and find that some of the peaches have been transformed into cake.
Peach Upside-Down Cake
Ingredients:
Dry Ingredients
- 1 1/2 cups unbleached white flour
- 2 teaspoons baking powder
- 1/2 tsp ginger
- 1/2 cup natural sugar (I used demerara for all the sugar in this recipe)
- 1/8 teaspoon salt
Liquid Ingredients
- 1 cup vanilla soy milk mixed with 1 teaspoon lemon juice
- 1/2 tsp vanilla extract
- 1 teaspoon lemon zest (or 1/4 teaspoon lemon extract)
Peaches
- 4 cups peeled and sliced peaches
- 2 tablespoons natural, raw or brown sugar
- 1/4 cup natural, raw or brown sugar
- 2 tablespoons water
Directions:
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Preheat oven to 350.
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Combine the dry ingredients in a medium-sized mixing bowl. Combine the soy milk, vanilla, and lemon zest in a separate bowl. Set aside without mixing them together.
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Combine the peaches with the 2 tablespoons of sugar. Wipe or spray a 10-inch, well-seasoned cast iron skillet with oil. (This step is very important if you want to be able to get the cake out of the pan.) Begin heating it and add the 1/4 cup (or more) of sugar and the 2 tablespoons water. Heat and stir until the sugar is completely melted. Continue to cook and stir until the mixture is bubbly and slightly reduced (but be careful not to burn it). Place the peaches on top of the sugar and remove from heat:
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Add the liquid ingredients to the flour mixture, stirring briefly just to moisten. Pour and smooth the batter over the peaches, covering them entirely. Put the skillet into the oven (you may want to place a cookie sheet or foil on the shelf below it to catch drips) and bake until the sides of the cake pull away from the edges of the pan and a toothpick comes out clean (about 30-40 minutes):
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Allow the cake to cool in the pan for about 15-30 minutes. Then, run a knife around the edges of the cake to loosen it from the pan. Place a large plate or serving platter over the top and invert the skillet. Remove the skillet carefully from the cake:
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Be sure to scrape any caramelized juices from the pan and smooth them over the peaches. Voilà! Peach Upside-Down Cake!
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Serve warm or at room temperature, alone or with vanilla non-dairy ice cream. Makes about 8 servings.
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