Healthy living: Healthy frozen summer treats
by Julia Blanton
Jun 21, 2013 | 3011 views | 0 0 comments | 204 204 recommendations | email to a friend | print
Two different ways to freeze popsicles.
Two different ways to freeze popsicles.
slideshow
Eating their mother Julia Blanton's all-natural popsicles are her daughters, 4-year-old Caitlin (Left with chocolate-banana flavor), 8-year-old MacKenzie (Right with Green Monster Popsicle) and friend Gabi Gillette (10) with Watermelon Mojito.
Eating their mother Julia Blanton's all-natural popsicles are her daughters, 4-year-old Caitlin (Left with chocolate-banana flavor), 8-year-old MacKenzie (Right with Green Monster Popsicle) and friend Gabi Gillette (10) with Watermelon Mojito.
slideshow

 

Summer heat inspires cravings for foods that are cool and refreshing, which too often means sugary popsicles, ice cream, and oversized smoothies. This summer, cool down and stay healthy with homemade, portion-perfect popsicles. Both kids and adults will love these!

You will need a blender and an ice cube tray or Dixie cups with wooden or plastic cocktail forks, or popsicle molds. If using Dixie cups, place them on a tray or piece of cardboard in the freezer so they don’t spill. Use organic ingredients whenever possible.

 

Chocolate Banana

Ingredients:

Chocolate almond milk

1 to 3 fresh bananas

 

This is the most simple popsicle recipe here — you don’t even need a blender! Pour chocolate almond milk into popsicle mold leaving room for liquid to rise when you add banana. Add about ¼ banana, sliced into disks, to each popsicle. Mixture will be watery, so place pops in freezer for 20 minutes before putting in cocktail forks.

 

Green Monster

Ingredients:

1 cup unsweetened almond milk

2/3 cup apple juice (100 percent juice, not from concentrate)

¼ cup raw cashews

1 banana (fresh or frozen)

1 1/2 cups raw Swiss Chard, rinsed, ribs removed, chopped

 

In a blender puree all ingredients until smooth. Pour into cups or molds. Mixture will be watery, so place pops in freezer for 20 minutes before putting in cocktail forks.

 

Mango Coconut

¼ cup coconut milk (whole)

1½ cups chopped mango (fresh or frozen)

¾ cup water

½ cup orange juice (100 percent juice, not from concentrate)

½ banana (fresh or frozen)

1 teaspoon agave

2 Tablespoons unsweetened shredded coconut

In a blender puree all ingredients, except shredded coconut, until smooth. Pour into cups or molds. Add shredded coconut and pulse gently to mix.

 

Watermelon Mojito

2 cups chopped fresh watermelon

1½ Tablespoons freshly squeezed limejuice (about ½ lime)

1 teaspoon agave

¾ teaspoon mint finely chopped

 

In a blender puree watermelon, limejuice and agave until smooth. Add mint and pulse gently to mix. Keep green flecks visible for presentation. Pour into molds or cups. Mixture will be watery, so place pops in freezer for 20 minutes before putting in cocktail forks.

There are no limits to what you can create. Let your imagination and taste buds guide you to invent your own delectable popsicle flavors.

 

Culinary kids

Making popsicles is a fantastic summer cooking project for kids! Instruct your budding chefs to write a list of their ingredients along with measurements and instructions. Next, give each creation a unique name. Encourage children to use fresh ingredients and minimal amounts of sweeteners. Once they’ve created a few different concoctions invite family, friends, and neighbors for a tasting party. Send guests home with a list of your secret recipes.

Julia Blanton is a nutrition, fitness and wellness coach. An avid runner, she keeps a health blog at www.juliablanton.com.

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