Aromatic with spices, this tropical-tasting smoothie is pure indulgence in a glass. Make sure the peaches are in the peak of ripeness for the best flavour – I don’t bother removing the skin as many of the fruit’s nutrients lie just under the skin and life is too short!
2 tablespoons goji berries
3 large ripe peaches, halved, pitted and chopped
250 ml/1 cup coconut drinking milk
300 ml/1¼ cups plain bio yogurt
1 teaspoon orange flower water, or to taste
seeds from 3 cardamom pods, crushed
½ teaspoon freshly grated nutmeg
1 heaped tablespoon unsalted shelled pistachio nuts, plus extra to serve
1 teaspoon camu camu powder (see page 15)
1 teaspoon baobab powder (see page 14)
5 ice cubes
SERVES 2
Soak the goji berries in 2 tablespoons pure or filtered water for 15 minutes until softened. Put the goji and their soaking water in a blender with the peaches, coconut drinking milk, yogurt, orange flower water, cardamom seeds, nutmeg, pistachios, camu camu, baobab powder and ice, then blend until smooth. Serve sprinkled with chopped pistachios.