I think most people love peaches!  Eating a wonderfully sweet, ripe peach in the late Arizona summer is one of the most delicious taste experiences I know. Since I was a young girl I have been eating peaches and making peach pies every summer, so after reading this article by Dr. Axe https://draxe.com/nutrition/peach-nutrition/  I was pleasantly surprised to find out the amazing benefits of the Prunus persica (peach) 

According to the Dr. Axe article, eating peaches can be effective in the following areas:

1. Combats Free Radicals

2. Fights and Prevents Cancer

3. Prevents Dangerous Heart-Related Conditions

4. Reduces Inflammation

5. Treats Gut Disorders

6. Destroys Candida Fungus

7. Supports Healthy Eyes

Since I recently received a cancer diagnosis, the findings that the polyphenols in peaches can inhibit cancer growth was very encouraging. “A study at the Texas A&M University found that tumor growth and lung metastasis were inhibited in vivo by peach polyphenolics and may be considered as al chemopreventive tool to reduce the risk of metastasis  which can be supplied by consuming two to three peach fruit per day or alternatively using a dietary supplement peach polyphenol extract powder.” (https://www.ncbi.nlm.nih.gov/pubmed/24745759). Even more reason to eat this delicious fruit!

Of course the best way to eat peaches is organic, fresh and never having been frozen or cooked.  I typically eat my fruit only once a day, separate from other foods to aid in digestion and assimilation of nutrients.

Dr. Axe posted a recipe for a great salad https://draxe.com/recipes/balsamic-peaches-and-goat-cheese-salad-recipe/ . I tried it at home with what I had on hand! Here’s my adapted recipe below.

Dandelion Greens with Balsamic Peaches Salad

Becky’s recipe adapted from Dr. Axe

• 1 tablespoon raw honey
• 1 tablespoon fermented balsamic vinegar
• 2 organic peaches, cut into wedges
• 1-2 pounds dandelion greens and romaine lettuce rinsed
• 1 shallot, sliced thin
• 1 cup raw walnut (soaked if possible)
• 1 bunch basil, cut into thin strips
• 4 ounces organic feta cheese, crumbled (reserve for last)
• ⅓ cup kefir (preferably raw fermented)
• ½ teaspoon lemon juice
• 1 teaspoon organic dijon mustard
• 2 teaspoon raw honey
• 2 tablespoon plus 2 teaspoon fermented balsamic vinegar
• ⅓ cup organic olive oil
• 1 or 2 organic garlic cloves minced
• 1/2 teaspoon organic powdered garlic
• Himalayan sea salt and organic black pepper to taste

DIRECTIONS:

1. In a medium mixing bowl, combine 1 tbsp. honey and vinegar; add peaches and coat.
2. In large pan, sear peaches over medium heat for about 2 1/2 mins per side or until peaches are carmelized. remove and let cool.
3. In a large bowl, toss together peaches, dandelion greens, shallot, walnuts, basil
4. Whisk together last 8 ingredients or combine in a Mason Jar
5. Drizzle over salad and Serve with 1 oz Goat Cheese on top.

Later I will share my peach pie recipe for those times when you want to splurge a little bit on a sweet treat!  

Enjoy your salad and your peaches too!