GINNA PARSONS: Berries, peaches sweeten breakfast

By Ginna Parsons/NEMS Daily Journal

I have been frequenting the Tupelo Farmers’ Market the past couple of Saturdays, picking up fresh vegetables for the supper table.
A couple of weeks ago, I got English peas, new potatoes the size of large marbles and a big head of cabbage. One day, I bought some beautiful green beans along with zucchini, squash and corn.
This past Saturday, I had my heart set on fruit.
A man selling some of the biggest blackberries I’ve ever seen talked me into a quart of that fruit. After my purchase, I tasted one and it was good and flavorful, but a bit tart.
My next stop was a peach stand. This time, I was not so gullible.
“Those peaches any good?” I said to the vendor.
He handed me a small one and told me to see for myself.
I took a bite and sweet peach juice dribbled down my chin. After devouring the whole thing, I licked my fingers and purchased a half-dozen peaches.
Once home, I started looking for recipes to use the fruit. I knew the blackberries would sweeten up considerably with just a little sugar or honey on top.
When I found this recipe for a fruit smoothie in an old Cooking Light magazine, I knew I had found a winner. I’m not a big tofu fan, but you really can’t taste it in this recipe.
This smoothie is rich in antioxidants, fiber, potassium, omega-3 fatty acids, vitamin C and soy. And at 237 calories and just under five grams of fat per serving, it’s the perfect breakfast treat.

Blackberry-Peach Smoothie
with Walnuts
2 cups frozen sliced peaches
1 cup blackberries
1 cup orange juice
34 cup chopped soft silken tofu (about 4 ounces)
14 cup honey
2 tablespoons fresh lemon juice
2 tablespoons chopped walnuts

Place peaches, blackberries, orange juice, tofu, honey and lemon juice in a blender; process until smooth. Top each 1-cup serving with 2 teaspoons of walnuts.
Makes 3 servings.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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