Hey, happy Saturday! Over here in Canada, we’re celebrating Canada Day with a 3-day weekend. It’s supposed to be hot and humid, (which I actually love) and full of sunshine. We have a family get-together and we’re also having a casual BBQ with friends. Other than that, I’ll basically just be administering calming treats to our one dog that’s absolutely petrified of fireworks. We also build a little blanket cave for her to feel safe in. Our other dog couldn’t care less! So weird.

We’ll be cooling down with this mega refreshing iced peach green tea too. Save this recipe for your juiciest and most flavourful peaches! It really makes a difference. Here’s a couple links that I found enjoyable/useful this week. Have a good one!

On the totally vegan, very beef-like burger that’s endorsed by Dave Chang. “Meat eaters, not extant vegans or vegetarians, are the primary area of growth for plant-based food companies.” Have you tried the Impossible Burger?

How Almonds Went From Deadly To Delicious.

-It’s absolutely crucial to protect your skin from the strong midday summer rays. The Well Essentials has a great guide to reef-safe and biodegradable sunscreens. I personally love Thinksport. It smells ever so slightly of lemongrass. So nice!

-“Why it’s really hard to talk about men and grilling without a layer of irony.”

-It is estimated that 60% of the world’s meat will be lab-cultured or outright meat replacements (such as Impossible Burgers or Beyond Meat) by 2040.

-Also from The Guardian, Meera Sodha’s The New Vegan recipe series is endlessly inspiring.

-The New York bakery that provides all of the brownies for Ben & Jerry’s relevant ice cream flavours also forgoes background checks, job interviews, and drug tests–all part of a “zen approach” to hiring.

“All That and a Bag of Chips.”

-Domesticated dogs have possibly evolved to emphasize the eyebrow muscles that give way to “puppy dog eyes” and total human manipulation. This is news that isn’t exactly news to me haha.

-Not food, self-care, technology, health, mindfulness, or sustainability-focused, but for all of my fellow Deadheads: Am I Grateful Enough For The Dead?


Print the recipe here!
SERVES: Makes a little over 1 litre of iced tea
The tea will get super frothy after you blend it with the peaches, but don’t panic. I just skim off a bit of the top layer of foam and let the rest settle after straining.
-I’ve used plain green tea and a few flavoured green teas as well (mint, a tropical mix one) in this and all were great.
-I brew my green tea overnight to tame the bitterness and to keep the tea as clear as possible.

2 green tea bags
1 litre cold filtered water
2 very ripe peaches, peeled and chopped
2 tablespoons fresh lemon juice
1 tablespoon agave nectar

In a sealable jar, combine the tea bags and water. Close the lid of the jar and set in the fridge to brew overnight.

The next day, remove the tea bags from the iced green tea. Pour the iced green tea into an upright blender. Add the chopped peaches, lemon juice, and agave nectar. Blend this mixture on high until peaches are liquified, about 45 seconds.

Set a fine mesh strainer over a wide mouth pitcher or bowl. Pour half of the iced peach green tea through the strainer. Using a spoon, scrape any pulp away to keep the tea flowing through the strainer. Once done, repeat with the remaining half of the iced peach green tea.

Serve the iced peach green tea over lots of ice with an extra squeeze of lemon if you like. This tea keeps in a sealed jar in the fridge for up to 3 days. Shake before serving.

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