Lemonade Cucumber Spa Popsicles. I love anything travel. Most travel these days for me is work based. The itinerary usually has something to do with learning all kinds of neat stuff for my blog. No matter what kind of trip I am on I embrace the opportunity to blog about it. Wouldn’t we all love a vacation to a spa somewhere remote and beautiful? I would. I covet deep tissue massages, facials and sunrise yoga classes. Hold on, my fantasy continues…..how about spa cuisine made for me by a creative chef using all locally sourced organic produce.
The spa grounds would be dotted with grazing Jersey cows. OK, I just woke up from that dream. You know that yummy cucumber-lemon water that fancy health clubs and spas have? Here is that quenching water sweetened and frozen into pop form. This recipe also qualifies for Summer Fest. In my last post I shared a favorite zucchini salad. I had fun going savory with the zucchini and I need something sweet for dessert. These fruity, citrus pops are the great finale to any meal. Ingredients. Cool breakfast. | Look what I made! Even after the cake roll I had so many strawberries left that I had to create more food. Yes, I know. I’m the poorest. I feel your pity. Stuff that I need to use makes me the most creative. This time I might even call it genious. I’m so proud of what I came up with, I have the urge to open a window and shout out: “Look what I made!”.
And because you’re my lovely and dearest readers, I share the recipe with you. All you need is: - a ripe banana (the riper the sweeter) - 10 Tbsp strawberry puree - 5 Tbsp yoghurt - 3 Tbsp rolled oats Mix the banana, 5 tablespoons of the strawberry puree, yoghurt and rolled oats in a blender. I came up with this recipe myself because that’s what I had at home and would eat for breakfast as well. Now look what pretty, healthy and delicious breakfast smoothie popsicles I made: I will try now more recipes from the smoothie chart I found. Because I have only one mold, I took the popsicles out once they were completely frozen and wrapped them in cling film. Now. Coconut ice cream and blackberry | Compassionate Cuisine.
Não poderia ter agendado esta receita para uma melhor altura realmente. Com temperaturas acima dos 30 graus (coisa relativamente rara pela minha terra ventosa), as saudades de comer um gelado fresquinho começaram a aparecer. Mas nada demasiado guloso, teria de ser um gelado leve, mas saboroso. Rapidamente lembrei-me das amoras que a minha avó me tinha oferecido, quase esquecidas no congelador. Depois, arranjar uma base apropriada. O leite de coco tem gordura para tornar o gelado cremoso, mesmo sem qualquer tipo de gordura adicionada, ou derivados lácteos. Um pouco de adoçantes naturais para contrabalançar a amargura das amoras silvestres, e por fim, baunilha para dar mais sabor. Gelados de amora e coco (sem lactose, vegan) Faz 6 gelados de pau 1 chávena de amoras 1 lata de leite de coco (400ml) 2 a 4 colheres de sopa de mel ou açúcar, dependendo da doçura das amoras 1 colher de chá de extrato de baunilha Misture numa taça o leite de coco com o mel ou açúcar e a baunilha.
Granola. Lemonade Cucumber Spa Popsicles | FamilyFreshCooking.com © MarlaMeridith. Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Rocky Road Fudge Pops. In the summertime I like to keep my freezer stocked with Otter Pops for all of the kids that play around our house. When I spotted this recipe for Rocky Road Fudge Pops, I realized that this could be an alternative frozen treat that the kids could also help to make.
We made a batch two weeks ago and they were such a big hit that we made another batch a few days ago. Rocky Road Fudge Popsoriginal from Taste of Home 1 package (3.4 oz) cook-and-serve chocolate pudding mix2 1/2 cups milk1/2 cup marshmallow creme12 popsicle sticks12 disposable plastic cups (3 oz each)optional mix-ins: chopped walnuts, chopped peanuts, mini marshmallows, mini m&ms, miniature semisweet chocolate chips In a large microwave-safe bowl, combine pudding mix and milk.
Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Stir marshmallow creme into pudding and set aside. Have the kids write their initials on their own cups to avoid arguments later. Jello Popsicles. Milk & Honey Lavender Sorbet | The Gilded Fork. This is a crowd favorite! It’s featured with updated, luscious photos in our Gilded Fork Cookbook! Sometimes the most pleasurable things in life are also the simplest. Sorbet may seem like a daunting dessert for the home cook, but after tasting this alluring sorbet, we guarantee you will be making many more homemade ice creams and sorbets in the comfort of your own kitchen. Lavender and honey add a delectable, earthy sweetness to this smooth and aromatic sorbet. A perfect transition from Spring to Summer, this is a light and refreshing indulgence for those of us who crave a creamy alternative to fat-laden ice creams. 4-5 servings Ingredients 2 cups whole milk 2 cups water 1 cup honey ¼ vanilla bean, split lengthwise, seeds scraped 1 tablespoon dried lavender buds, slightly crushed A pinch of salt Optional Garnish: Candied lavender (available at your local baking supply store) Fresh mint leaves Equipment Fine mesh sieve or a chinois Ice cream machine Preparation Service.
Lavender Sorbet | Culinary Disasters. Mike over at Mike’s Table had to go ahead and throw down the gauntlet again and this time his poison was frozen deserts. For those who don’t follow Mike’s Blog he is pretty much the ice cream guru in my book and is always doing something cool and exciting with his trusty KitchenAid.
So when he announced this frozen dessert post off (I like to remember the scene from Zoolander where David Bowie stands on the catwalk and announces the walk off when saying post off) I started thinking and wanted to do something with an not heavily used ingredient and something more light for warmer weather. I debated a basil ice cream and yeah that sounded cool. Maybe serve it in a tomato or something like a tomato gelee. Hmmm…possibility but wait could I use my poor lavender plant that never seems to get any love but what in the hell could I do with it.
Hmmm…well if I screw this up what am I out absolutely nothing except for many 10 cents of sugar so screw it sorbet attempt here I come. Dandy Dandelion Smoothie. Homemade Popsicle Recipes – Organic Popsicles – 50 Popsicle Recipes. With sunny days on the way it’s easy to get ice pop fever. In the last two posts we looked at the benefits of homemade popsicles and saw some great non-toxic popsicle molds.
Now it’s time to look at some cool popsicle recipes Subscribe to Growing a Green Family to see new ice pop posts and more green family tips. My favorite ice pop flavors are root beer , tangerine juice, watermelon and lemon ice tea – not all together! Tips for making the best popsicles: I’ve been making homemade ice pops for myself and son Cedar for years. Go organic. I’ve collected (or experimented with) a ton of ice pop flavors. 50 Amazing Homemade Popsicle Recipes (and other ideas about good stuff to freeze) 1) Apricot – Mix 2 cups organic apricot juice with 1/2 cup organic soy milk (or organic skim milk) and freeze. 2) Pomegranate Apple Pops (shown above) – via the Pops!
3) Homemade chai tea pops. 4) Creamy root beer popsicles. , let it sit in the fridge for a day til flat. 7) Pineapple and carrot juice . 38) Mango Kulfi. Cooking my way through summer. Red Berry Fruit Popsicles “Summer is fleeting,” my friend Heidi tells me as she is getting ready to leave. We’ve spent the morning in the house shooting portraits. Courageously, I should add, in view of the extremely hot temperature of the day that make us sweat the minute we move.
She and I feel the same way. We know that summer will be gone before we notice. Pouf! “Do you remember your summers as a teenager? And I mean it. Summer Fruit Petits pots de crème au chocolat–Berry Muffins Naturally, I know it will never be the way it was. But I still remember the carefree feeling of those summer days. I remember the noises and the way the air smelled too. “I am taking a break next week,” I tell Heidi who is settling in her car. “Will you cook?” I smile. “Mais oui!” In summer, there is so much beautiful produce that I am relentlessly inspired and excited about what I am going to cook next. I know I have not found the time to tell you much about what I’ve cooked. Alors voilà ! Red Currant Muffins Steps: Watermelon Jalapeño Popsicle Recipe. © jerry James Stone Some like it hot, and then there's me. I like it hotter! Of course, I am talking about my food and not the weather. But it's August and well, hot is what it is.
For me, I tend to prefer ice cream when it is colder out. I bet you can't eat just one! 3 cups of seedless watermelon, cut into 1-inch cubes2 organic tomatoes, peeled3 jalapeños (use one if you dont like too much spice) 1. 2. 3. 4. 5. 6. 7. 8. Enjoy! Habanero Popsicles. Stay Cool with a Hotsicle - Adding chile to ice cream seems the natural thing to do for New Mexicans. This miserable hot and humid weather reminds me of summers in Michigan when I was small. When both the temperature and the humidity soared into the 90s, my older sister would attempt to fry an egg on the cement driveway. Not me. I'd retreat to the backyard under a sweeping willow tree and demolish three scoops of Rocky Road ice cream slopped with extra thick and gooey chocolate syrup.
Today, ice cream remains my dessert choice, and I 'm not alone. Many historians believe that ice cream was invented in China in about 200 B.C. when a mushy milk and rice blend was hardened by packing it tightly in snow. Ice cream appeared in England in the 17th century, and a century later in America by Phillip Lenzi, a New York caterer who had recently journeyed from London. The first hand-cranked ice cream freezer was invented and patented in 1846 by Philadelphia native Nancy Johnson. "Oh, no! " Cucumber Mint Popsicles. A few weeks ago reader ERIN sent us her cucumber popsicle recipe. Loving the idea, I immediately went outside and picked a few.
These popsicles take just a couple minutes to throw together, and they taste so refreshing. They were a hit so I had to make more, adding mint to the second batch. Deelish! Thank you Emily, they are amazing! And a pretty cute way to use those ABC Paper Cups from Pint Size Social! Note: I didn’t realize the cups were spelling “ritz” until just now. Get the full Cucumber Mint Popsicle Recipe after the jump…Cucumber Mint PospiclesThis recipe makes enough for 4 big or 8 little popsicles. Ingredients-1 peeled and seeded cucumber (you seed a cucumber by cutting in half and scooping the seeds out with a spoon – thank you Erin)-1/2 cup mint simple syrup (in a pot bring 1/2 cup sugar, 1/2 cup water, and a a handful of muddled mint to a boil.
Directions1. 2. I loved it so much I made more batches just using the cups and popsicle sticks. Could this be any cuter? Philly Homegrown – Local Food in Philadelphia: Restaurants, Farmers' Markets, Shops, Tours and More | Sweet Corn Popsicles. In this recipe, the corncob is replaced by a popsicle stick for a sweet, creamy treat. (If it sounds odd, consider that in Mexico helado de elote, or corn ice cream, is a popular confection.) You can use store-bought popsicle molds or Dixie cups and craft sticks. Yields 4 6-ounce popsicles or 8 3-ounce popsicles Ingredients 3 ears corn, husked and cleaned 1 cup heavy cream 1 cup whole milk 2/3 cup sugar pinch of salt ½ teaspoon vanilla extract Directions: Cut corn from cobs. Tomato and Avocado Popsicles. Ingredients Lime Creme Fraiche 1 cup whipping (35%) cream (250 ml) ¼ cup sour cream (60 ml) juice of 1 lime Tomato Layer 3 to 4 fresh plum tomatoes, cored, seeded and pureed zest of 1 lime salt and pepper, to taste ¼ cup sugar (60 ml) ¼ cup lime crème fraiche (60 ml) Avocado Layer 1 ripe medium avocado, peeled and seed removed 1 tablespoon tequila (15 ml) 1 egg white salt, to taste Directions 1. 1. 1. 2.
See more: Appetizer, Canada Day, Citrus, Grill, North American, Party Favourites, Snack. The New Frozen Treat: Veggie Popsicles | Eco Chic Table. Why should fruit have all fun? This summer, get your daily dose of veggies the fun, frozen way… by turning them into popsicles! From sweet corn to tomato to cucumber, the options are endless. It’s a great way to impress guests at a summer barbecue and a perfect way to get your kids to eat more veggies, not to mention the extra kick of vitamins. We recommended starting out with a sweet popsicle rather than a savory one. Sweet Potato Popsicles 3 organic sweet potatoes¼ cup of organic apple juice (sub soy milk if you want it creamier)2 Tbsp of organic honey½ tsp of organic nutmeg or cinnamon (or both) Preheat your oven to 350 degrees.
*If you don’t have a blender you can mash the sweet potatoes for a slightly chunkier popsicle. There are a million versions of veggie pops to try… like Tomato Avocado, Sweet Corn, Cucumber Mint, and for the spicy lovers, Habanero. Endless Poptails: Bloody Mary Popsicles. Design Crush & Popsicles! Balsamic-Strawberry Pops Recipe at Epicurious.