A while ago Dan and I had a cheeky child free brunch at one of our favourite cafes in Brighton - Silo. If you haven't been there and live in these parts of the woods you should definitely check it out. We went for our usual of sourdough toast with Silo baked beans (quite possibly the best breakfast ever!) but noticed a dish on the menu made with 'intercepted' tomatoes. Now after a bit of googling I have come to understand that intercepted food is food that would have otherwise been destined for landfill. Presumably this can be from supermarkets, restaurants or private residences but the concept is one which we should all be familiar with.
We make a lot of dishes at home with fruit and veg that are little past their best and Dan often jokes that I've intercepted the ingredients on the way to the bin! In my last post I talked a lot about the best way to plan and use your veg box with minimum waste. With all the best intentions you'll end up with some produce that's going over and stone fruits seem to be a culprit in this house.
This recipe is a delicious, quick way to combine left over fruits and is a perfect way to start a summers day.
nb - It is a great idea to keep some ready chopped fruit in the freezer to add to your smoothies. Frozen fruit blends really well and gives you a chilled drink without needing to use ice.
Ingredients - Serves 4
- 2 frozen bananas
- 3 ripe peaches (stones removed and roughly chopped)
- A handful of strawberries (or raspberries)
- 2 dates (stones removed) - medjpool are best
- 1.5 cups of almond milk
Place all the ingredients into a blender and blend until smooth.
Pour and enjoy!