2 large handfuls arugula
1 peach, quartered and cut into small chunks
1/4 cup pumpkin seeds
1 Tbsp olive oil
sea salt to taste
In a small saucepan roast pumpkin seeds until golden, taking care not to burn them – a couple of minutes. Dress salad leaves with oil and salt. Add peaches and pumpkin seeds. Enjoy!
*For a slightly more substantial dish, add garbanzo beans or canned mackarel or sardines.
1 Tbsp sugar
1/2 cup whipped cream*
* Non-dairy option: soak 1/2 cup raw cashews and 4 pitted dates in water for 2 hours. Drain water. Put nuts and dates in blender, and fill with water so they are just covered. Add vanilla extract, blend until creamy consistency.
Quarter and cut peaches into small chunks. Put into glass container and sprinkle with sugar. Cover and refrigerate for 3-4 hours, allowing the fruit to macerate. Serve chilled with a dollop of cream.
2-3 peaches, quartered
3/4 cup coconut sugar
1/2 tsp vanilla extract
3 1/2 cups ice
*A commercial strength blender such as Vita-Mix would work best. Combine all ingredients in the blender on high speed for 30 sec. Eat immediately.