In the Reboot Kitchen: Giant Green Peach

The unofficial end of summer is upon us with school starting, weather cooling off and sunshine filled days getting shorter.  But late summer also means peak season for some delicious and nutrient dense produce like peaches.  Our weekly organic CSA farm share box was full of beautiful goodies this week with peaches, kale (Tuscan cabbage), carrots, heirloom tomatoes, eggplant and peppers.  I love making fresh juice first thing in the morning so today I grabbed a few gems from the box plus a pinch of ginger from the fridge for a quick, energizing breakfast to start the day!

Peaches are one of the “dirty dozen” fruits that are best to choose as organic and especially local whenever possible.  Peaches are a good source of potassium and antioxidants, vitamins A & C, plus magnesium and B vitamins like niacin and even a bit of omega-3 fats.  Peaches also contain phytosterols, a plant compound showing promise in research for helping to reduce risk of heart disease and lower cholesterol levels.  Some studies show that diets low in trans-fats, saturated fats and rich in fruits and vegetables that include phytosterols can help lower total cholesterol by as much as 10% and LDL or “bad” cholesterol up to 14%.  


  • 1 peach
  • 4  kale leaves (Tuscan cabbage)
  • 2 carrots
  • 1-2 in (2.5 cm) piece of ginger root


  1. Wash produce well.
  2. Peel ginger.
  3. Cut flesh of peach from pit.
  4. Add all produce through juicer and enjoy!

Servings: 1

Serving Size: 16 - 18 oz (500 ml)


  • Peach – nectarine, orange
  • Kale – spinach, swiss chard (silverbeet)
  • Carrot – celery
  • Ginger – lemon, lime