Matcha Peach Lassi
Last week I poked fun at a fellow blogger for her extreme love of yogurt. I said something like "girl you and that yogurt who are you Jamie Lee Curtis?" She had a funny reply, I laughed.
But something has happened. Earlier this week when I was taking out the trash, I noticed four (4!!!) empty quarts of plain yogurt in the bin, and the trash had just been emptied like three days before. I didn't know what to make of it. How was I not aware of my own extreme yogurt consumption? It dawned on me that maybe I was projecting my own insecurities about my plain yogurt consumption onto my friend. Maybe I am Jamie Lee Curtis.
I've come to terms with it, and I kind of take pride in my fermented dairy-loving self. If you want to be Jamie Lee Curtis too, it's easy! Just eat a lot of yogurt, smile often, and be wise. Here are two yogurty things we've made this past week to get you started: Fig & Goat Cheese Naan Flatbread and this Spicy Mango Lassi. And of course, the recipe for these matcha peach lassis is below! Oh, and if you have no clue why I'm talking about Jamie Lee Curtis and haven't yet Googled "Jamie Lee Curtis + yogurt," I'm sure I sound crazy. I'll let you figure that one out for yourself though.
For those of you not familiar, lassis are a traditional Indian yogurt beverage, which can be served sweet or savory. In the U.S. I mostly find them blended with mango, which is awesome, but feel free to get creative with the fruit you add. They're believed to aid digestion after a meal, so that's chill. Unless you're lactose intolerant, in which case, run far far away.
Matcha Peach Lassi
- 1.5 c frozen peach slices
- 1.5 c plain full-fat yogurt
- 1/2 c water
- 1/3 c honey (add a little more if you're into sweet things like me)
- 1/2 t matcha (I used Aiya Cooking Grade Matcha)
- Blend all ingredients until smooth, about 30 - 40 seconds.
- Serve with a sprinkle of matcha and diced peaches.
- Drink, smile, and laugh to yourself. You are Jamie Lee Curtis.