7 Recipes Of Peaches: Sweet Summer Refreshments With Excellent Health Benefits For Bowel And Blood Regulation 2021


The peach is a member of the rose family. It was first cultivated in China and revered as a symbol of longevity. The image was placed on pottery and received as a gift with great esteem. Travelers along caravan routes carried the peach seed to Persia before it was cultivated in Europe. In the early 1600s Spanish explorers brought it to the New World and by the 1700s missionaries had established peaches in California.

Peaches are high in vitamin A. The peach has a high sugar and water content and is very laxative to the body. Peaches are wonderful in alkalinizing the blood stream, and they help stimulate the digestive juices. They can be used to regulate the bowel and build the blood.

Peaches are an excellent food for elderly people, because the body assimilates this, food very easily. Because they are easy to digest, very ripe peaches can be eaten in cases of ulcers of the stomach or inflammation of the bowel, and in cases of colitis. 

For those who are diet-conscious, peaches are wonderful in helping to eliminate toxins in the body, and they are good to eat on a weight-loss program. 

When selecting fresh peaches, look for ones that are soft to the touch, blemish free, and have a fragrant smell. Choose fruit that is yellow or cream and has a fresh looking appearance.

Source: www.fruitsandveggiesmatter.gov, health-care-clinic.org

Peach Salad

Ingredients:

4 large peaches

4 bananas

1 (20 ounce) can pineapple chunks  (in its own juice)

1 (3 1/2 ounce) box vanilla instant pudding mix

Prep Time: 10 mins

Total Time: 2 hrs 15 mins

Directions:

1. Cut up peaches into bite size chunks. You can leave skin on if you like.

2. Cut up bananas into bite size chunks.

3. Drain pineapple, set drained juice aside.

4. Gently toss fruit to mix.

5. In separate bowl, mix together reserved pineapple juice and pudding mix. Stirring well until smooth.

6. Pour mixture over fruit and chill until ready to serve.

7. Toss lightly to coat fruit and serve.

*Note – Any leftovers will become runny after first serving but it does not alter the taste.

Servings: 8

Peach Oatmeal

Ingredients:

1/4 cup old fashioned oats or 1/4 cup quick oats

1/3 cup water

1/4 cup sliced peaches in juice, canned  (this works out to about 5 slices of peach and about 1/8 cup of juice)

1/8 teaspoon cinnamon

1/8 teaspoon butterscotch extract or 1/8 teaspoon vanilla extract

1/2 teaspoon Splenda sugar substitute (optional) or 1/2 teaspoon sugar (optional) or 1/2 teaspoon honey  (optional)

Prep Time: 5 mins

Total Time: 10 mins

Directions:

1. Cut up peach slices into small pieces.

2. In a bowl add oats, water, and peaches with juice.

3. Microwave in 500watt microwave for 2 minutes, stir, microwave for another 2 minutes, stir, then microwave in 1 minute intervals until cooked. In a 1200watt microwave, microwave for 30 seconds, stir, microwave for another 30 seconds, stir, and then continue microwaving in 30 second intervals until cooked.

4. Once cooked, add cinnamon, butterscotch extract, and sweetener.

NOTE: This serving seems small since it is only 1/4 cup of oats, but with the addition of peaches, it is quite filling, especially when served with a glass of milk; Feel free however, to increase one serving size to double this amount for a very hearty breakfast.

Servings: 1

Peach Salsa

Ingredients:

6 cups chopped peaches  (about 3 pounds)

3 large fresh tomatoes

1 1/2 cups chopped red onions

4 medium jalapeno peppers, seeded and finely chopped

1 large sweet red pepper, seeded and finely chopped

1/2 cup finely chopped cilantro

1/2 cup white vinegar

2 tablespoons liquid honey

3 garlic cloves, finely chopped

1 1/2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

Prep Time: 30 mins

Total Time: 45 mins

Directions:

1. Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.

2. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.

3. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.

4. In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.

5. Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.

6. Adjust seasonings to taste.

7. Add more cayenne pepper if you desire a spicier taste.

8. Ladle salsa into hot jars to within 1/4 inch of top for headspace.

9. Remove air bubbles by sliding a rubber spatula between the glass and salsa.

10. Re-adjust the headspace to 1/4 inch.

11. Wipe jar rim to remove any stickiness.

12. Center lid on top of jar; apply screw band just until finger tight.

13. Place jars in a hot bath in a canner and process for 10 minutes.

14. Remove jars and place on a towel, then cover with another towel to cool slowly.

15. Jars are sealed when the lids pop and are curved down, (concave).

16. Label jars and store in a cool, dark place.

NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.

Peach Smoothie (Diabetic)

Ingredients:

2 cups soymilk  (no-fat 500ml)

2 medium bananas  (400g, chopped coarsely)

4 medium peaches  (600g, chopped coarsely)

1/2 teaspoon ground cinnamon

Prep Time: 10 mins

Total Time: 10 mins

Directions:

Blend or process ingredients, in batches, until smooth.

Servings: 4

Peach-Jalapeño Chutney

Ingredients:

5 peaches, ripe

2 jalapenos, stems removed, diced

1 tablespoon ginger, finely diced

1 tablespoon sugar

1 teaspoon ground cinnamon

2 teaspoons lemon juice

Prep Time: 10 mins

Total Time: 20 mins

Directions:

1. Peel and pit all peaches.

2. Medium dice 3 peaches and place in bowl and set aside.

3. Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.

4. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.

5. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

Servings: 6

Slow Cooked Apple Peach Sauce

Ingredients:

10 Macintosh apples, cored and chopped

4 fresh peaches, pitted and chopped

1 tablespoon ground cinnamon

Prep Time: 10 mins

Total Time: 5 hrs 10 mins

Directions:

Put fruit into a slow-cooker; sprinkle with cinnamon. Turn slow-cooker to high. Cover, and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving.

Servings: 12

Spicy Mango Salsa

Ingredients:

2 cups diced fresh mango

2 cups fresh peaches, pitted and chopped

2 cloves garlic, minced

2 tablespoons chopped fresh ginger root

1/4 cup chopped fresh basil

2 serrano chile peppers, diced

1/4 cup fresh lime juice

Prep Time: 10 mins

Total Time: 2 hrs 10 mins

Directions:

1. In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.

2. Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

Servings: 10

Recent Posts