September 2, 2014

What do you do with a plethora of peaches? When life gives you peaches, make peach soup!

by Tina Martini, The Medicine Chef

And be sure to freeze some for later use in vinaigrette, a sauce for roasted meat, or to throw into a smoothie. This is one of my personal favorites! Even when your peaches are not up to the desired standard, this is a great way to use them. Any excuse to have some “bubbly”, count me in! We’ll top this gorgeous creation with sparkling wine or champagne. Final suggestion: Make extra candied almonds and give them as gifts. You know the gift-giving season is right around the corner. Yikes!

Peach Soup Ingredients

• 8 Peaches, pit removed
• 1 1/2 -2 tsps Chinese Five Spice
• 2 tsps each Lemon, and Orange zest
• 1/4 c each Lemon, and Orange Juice
• 1/2 Vanilla Bean, caviar scraped from pod*
• 1/2 c Organic Cranberry Juice Cocktail, no high fructose corn syrup, please
• 1/2 c Honey
• 1/2 c Water
• Chilled Sparkling Wine of your choice
• 1/2 c Crème Fraîche
• 2 Tbls Brown Sugar

Directions

1. Whisk the crème fraîche and brown sugar together in a small bowl. Cover and chill until service.
2. Heat grill to medium-high heat, (peaches can also be roasted in the oven; 350 degrees, for 20- 25 minutes.)
3. Place peaches, cut side up, on a sheet pan.
4. Sprinkle with chinese five spice.
5. Place, cut side up, directly on the grill grate, or use a grilling basket.
6. Close lid and grill peaches 15-20 minutes, or until they start to get soft.
7. Mix honey and water in a small sauce pan and simmer until the honey is dissolved and the syrup slightly thickened. Do not boil. Set aside to cool.
8. Remove cooked peaches from grill, and allow to cool.
9. Put all ingredients into a blender, except simple syrup. You will sweeten to taste later.
10. Blend thoroughly and pass through a fine mesh strainer.
11. Chill until ready for service. For restaurant quality service, chill bowls and soup spoons as well.
12. Spoon soup base into chilled bowl and top with 1/4 cup sparkling wine.
13. Garnish with brown sugar/ crème fraîche, and candied nuts.

*Place the spent vanilla pod in your sugar canister or bag. You’ll save on vanilla extract and have baked goods that have that “certain something,” that no one can quite put their finger on.

Phyto Facts

I’ve written before about the serious skincare peaches bring to the table, but, here’s something I would bet most people don’t know about peaches. Peaches are Mother Nature’s antacid. To implement this remedy, wash and dry the peaches, chill, remove the skin and eat the flesh. Bye-bye, heartburn!  Peaches also contain chlorogenic acid. This phytonutrient control’s the body’s aging process and reduces inflammation. Peach tea is very effective in assisting the kidneys with their natural cleansing process. We could say that this is an anti aging soup, with the sparkling wine, citrus , honey and vanilla it contains. All of these ingredients contain phytonutrients that increase longevity. The main compound of interest to us are bioflavonoids. These super-antioxidants repress poor cell formation, combat atherosclerosis, and heart disease in general. They also have a ‘softening” effect on tissue, making them perfect to prevent and stop the progression of diseases like fibromyalgia, scleroderma and Alzheimer’s disease.

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On to the Candied Nuts

Candied and spiced nuts where some of my family’s favorite snacks when I was growing up, especially around the holidays. Buying prepared nuts can be very expensive. Let’s take the mystery out of this gourmet snack and  health staple. Nuts and seeds are one of natures most nutritious gifts. We can take them up a notch with some tasty sweeteners and spices. This is another “suggestion” recipe that is meant to inspire your own kitchen creativity.

Prep

1. Preheat the oven to 250 degrees.
2. Cover two sheet pans with unbleached parchment paper.
3. Spray paper with pan spray of your choice. Set aside.

Ingredients

• 4 cups raw nuts of your choice, whole Almonds, Pecans, Pumpkin Seeds, etc.
• 3 large Egg Whites
• 3 Tbls. raw sugar of your choice, i.e., coconut palm sugar, Rapadura, Vegan Raw Cane Sugar
• 1/2 tsp Vanilla
• Pinch of Sea salt

Directions

1. Mix sugar into egg whites without creating too much froth in the whites (I use my fingers.)
2. Add vanilla and salt, stir.
3. Place nuts into a large mixing bowl and pour a thin stream of egg white/sugar mixture over nuts, while tossing the nuts to lightly coat. You should NOT end up with a pool of egg at the bottom of the bowl. The amount of egg white needed will depend on the type of nut or seed you choose.
4. Spread finished nuts over prepared parchment paper in a single layer.
5. Bake until sugar is crystallized, about an hour, stirring every 15 minutes.
6. Cool and store in an airtight container for up to two weeks.

Tasty Tips

Add cocoa powder, chili powder, or cinnamon/nutmeg, for spiced nuts. Save your money! Chef’s don’t throw anything away! If you have egg/sugar/vanilla mixture leftover, make french toast. Nobody around to eat it? Cool it, wrap it, freeze it. Pop it in the toaster next time you need a quick, low fat breakfast.

Phyto Facts

After a stringent thirty year study, Harvard School of Medicine has determined that a nutrition plan rich in nuts and seeds, greatly reduced disease across the board, as well as showing a marked increase in longevity. Almonds are one of the best foods to combat age-related disease, as well as the facial signs of age. Walnuts are the go-to nut for omega-3 fatty acids. Brazil nuts give us age-slowing selenium. So variety truely is the spice of life! Change it up daily to ensure you are getting all of the important micronutrients; vitamins, minerals, phytonutrients and essential fatty acids. 

 

 

Tags: candied almonds, grilled, peach, soup, Tina Martini