Cucumber Peach Smoothie

Since moving into the new house, I feel I have been scrabbling at life and trying to fit everything in, whilst still trying to unpack, re-decorate and find our feet with this new life (albeit in the same town, but very different surroundings). I am more tired than I have been in a long while, and a little overwhelmed with it all. Trying to find a new routine whilst trying to do something different every day to keep my brain happy. I get a little frazzled when I’m busy. Some people thrive off it, but not me, I need to keep a few days or evenings free just to calm and re-sync myself.

Trying to make small routines every day keep me sorted. Little things like my 11 o’clock banana at my desk, 2pm mug of green tea or my regular 10pm bedtime. The newest routine which has started every day in our new home is smoothie making in the morning, together. We get up, grab breakfast and then decide on a smoothie to make and take with us into our offices. Do something different every day for sure, to keep life interesting, but daily smoothies? Keep them in your routine of repetition.

Especially this cucumber peach smoothie, it’s totally rocking my world right now.

Cucumber Peach Smoothie //

Cucumber Peach Smoothie //

This cucumber peach smoothie is a favourite of mine at the moment. It’s oh so easy and full of good vibes. I throw everything in my Froothie Optimum G2.1 , 30 seconds blending and there ya go. Great for busy mornings when you need something quick. Since moving and now having access to a constant electricity source, we have used the Optimum G2.1 every day. We’ve made dips, soups, smoothies and even sorbets!

This smoothie is:

  • hydrating
  • loaded with vitamins
  • flushes out toxins
  • contains calcium and zinc
  • a source of fibre
  • vegan and gluten free


Cucumber Peach Smoothie
Prep time
Cook time
Total time
A hydrating smoothie for a speedy snack or breakfast. If you wanted to add oats this will thicken the smoothie and keep you fuelled for longer. Be sure to use organic fruit here. This will keep in a jar in the fridge for 2-3 days. Vegan and gluten free.
Rough Measures:
Recipe type: Smoothie
Serves: 600ml
  • ½ cucumber (peeled)
  • 2 donut peaches (de-stoned)
  • 2 large strawberries
  • ½ cup / 125ml dairy free yoghurt
  • 1 cup / 250ml almond milk
  • ½ cup / 125ml coconut water (or filtered water)
  1. Add everything into your Optimum G2.1 (or regular blender)
  2. Blitz for 30 seconds - 1 minute
  3. Pour into glass and enjoy.

Cucumber Peach Smoothie //



Disclaimer: Expect to see lots more Froothie Optimum G2.1 posts as I am now an Ambassador for Froothie.  Any links to their site in this post or future posts are affiliate links. If you purchase through these links I will earn a small commission, it won’t cost you any extra though. I was not paid to write this post and all opinions are my own. Thank you for continuing to support Rough Measures! 

Balsamic Peach and Raspberry Galette

After the mud fest came the calm. We left Scotland on Tuesday and drove back down into England. We literally left the rain at the Scottish border. We headed to Lancaster for a few days to catch up with Charlie’s family, who we don’t get to see often enough. I have been to that area a handful of times now, and every time I go the sky is as dark as slate, fields getting soaked in the Northern downpours. I make a joke every time we drive North that way, because the sky grows darker and darker the nearer we get, that it really does always rain up North. Expectations were low on the weather front, but the closer we got to our destination, the sunnier it was getting. This, was pure luck. We enjoyed this luck exploring waterfalls and trails around the area. Catching up with his family and enjoying long, rested nights in a real bed.

Now, well rested after a lovely few days back on our beloved boat, we are getting ready for another festival filled couple of weeks. All caught up on sleep and rest. It’s funny how you don’t realise how tired you are until you stop. Your body keeps pushing on through the long ass days and keeps you going. Like the good machine that it is. I had a to-do list the size of my arm this weekend, but as soon as I plonked my butt on the sofa, I knew that it just wasn’t gonna happen. Orange is the New Black and Kardashians were all of a sudden top priority. Yup, my body was on time out mode.

I did muster up the energy to get a little baking in. Stopping off at my parents for a night I was treated to a garden overflowing with juicy goodies. Mainly raspberries, oh the raspberries. My parents were out-of-town so I figured I’d help them with the gardening and got a big tub load of those red babies to bring home with me. All in the name of recipe testing Mum! Paired with some delicious peaches from the market and this glorious galette was born.




Balsamic Peach and Raspberry Galette (V) (GF)


For the pastry:

200g buckwheat flour
3 tablespoons peanut flour – or any nut flour
1 tablespoon coconut sugar
Pinch sea salt
3 tablespoons unrefined coconut oil
6 tablespoons cold water

For the filling:

2 peaches – slightly firm is best
2 large handfuls raspberries
1 large handful blueberries
5 mint leaves – roughly chopped

For the balsamic glaze:

2 tablespoons date syrup
1 tablespoon balsamic vinegar
Pinch coconut sugar
1/2 teaspoon orange blossom water (optional)

1 tablespoon almond milk



Preheat your oven to Gas Mark 4 / 180 C

In a bowl, mix your dry pastry ingredients. Add the coconut oil and mix with a knife to create breadcrumb-like bits. Slowly add the water and use your hands to form a dough. If too dry, add extra water to the dough.

Once you have formed your dough, cover it and let it sit in the fridge for 30 mins.

While the dough chills, make your syrup. In a saucepan over a low heat, combined all syrup ingredients and stir well. Bring to a low bubble, stirring regularly. Once the mixture has thickened, leave to once side – it will thicken up more as it cools.

Line a baking tray with parchment paper. Grab your dough from the fridge and roll it out into a rough circle. I did mine about half a centimetre thick.

Using a spatula or spoon, spread out an even coating of your syrup all over the dough.

Cut your peaches into segments and arrange them on the dough, leaving about 2 inches border around the edge. Scatter raspberries and blueberries over the peaches. Drizzle more syrup over the fruit.

Gently fold in your dough border. Don’t worry it the pastry is a bit delicate, you can stick it back down with your fingers easily.

Rub almond milk onto the bare bits of pastry crust.

Place in oven and cook for 30-35 mins, until the pastry starts to brown.

Serve warm with a dollop of coconut cream