Welcome to Daisy Beet, and thanks for reading! Check in with me every week for healthy, vegetarian recipes that are simple, fun to create, and won't break the bank.
A few weeks ago, my boyfriend Ben and I spent a perfect summer afternoon in Newburyport, MA. We window shopped, ogled peoples' cute dogs, and had lunch by the water. Afterwards, I was craving something sweet (per usual). We walked by New England Ice Lollies and decided to see what it was all about. Inside there were 30 or so unique, appetizing flavors of healthy handmade ice pops. About half of the flavors were dairy free. It was hard to decide, but I chose a banana-blueberry-honey pop, and obviously opted in for the optional dark chocolate dip. It was a perfect way to satiate my sweet craving, guilt free.
Seeing how quick and easy it could be to make these on my own, I ordered some ice pop molds right away (thank God for Amazon Prime). My first try was a success! I decided to go crazy and make dual flavored pops. One layer is a creamy, zingy avocado-kiwi-lime, and the other is a refreshing and tropical mango-coconut. Any flavor combination is possible, and I am looking forward to making my favorite green smoothie recipes into icy treats. Just blend, pour and freeze!
Beet the Heat Smoothie Pops
(serves 6)
Ingredients:
3-4 ripe kiwis, peeled
1/2 ripe avocado
3-4 tbsp fresh lime juice
1/2 cup dairy-free milk of choice (I use almond milk or coconut milk)
1-2 pitted dates
2 handfuls spinach (optional...I like to add greens to all my smoothies)
1/2 cup coconut water
2 1/2 cups frozen mango pieces
1. Combine first 5 ingredients in a blender, plus spinach if using. (I use a Vitamix). Blend on high until smooth and creamy. Transfer to a bowl or large glass measuring cup.
2. Rinse blender thoroughly and dry.
3. Add the 1/2 cup coconut water and 2 1/2 cups frozen mango to blender. Blend on high until completely combined. This should have a sorbet-like texture.
4. Fill pop molds halfway with kiwi-avocado-lime blend, then fill the rest of the way with mango-coconut blend. (I actually filled 2 ziploc bags with each mixture and cut a small whole in the corner to pipe them into the molds, like frosting).
5. Freeze for at least 2 hours, preferably overnight. Ready to enjoy when completely frozen.
These make a great midday snack on a hot summer day. I am eager to create some more dessert like, sinful flavors. Chocolate coconut cream, anyone?
Which flavor pops would you like to create? Do you crave chilly fruity treats, or decadent flavors like chocolate and vanilla?
A few weeks ago, my boyfriend Ben and I spent a perfect summer afternoon in Newburyport, MA. We window shopped, ogled peoples' cute dogs, and had lunch by the water. Afterwards, I was craving something sweet (per usual). We walked by New England Ice Lollies and decided to see what it was all about. Inside there were 30 or so unique, appetizing flavors of healthy handmade ice pops. About half of the flavors were dairy free. It was hard to decide, but I chose a banana-blueberry-honey pop, and obviously opted in for the optional dark chocolate dip. It was a perfect way to satiate my sweet craving, guilt free.
Seeing how quick and easy it could be to make these on my own, I ordered some ice pop molds right away (thank God for Amazon Prime). My first try was a success! I decided to go crazy and make dual flavored pops. One layer is a creamy, zingy avocado-kiwi-lime, and the other is a refreshing and tropical mango-coconut. Any flavor combination is possible, and I am looking forward to making my favorite green smoothie recipes into icy treats. Just blend, pour and freeze!
Beet the Heat Smoothie Pops
(serves 6)
Ingredients:
3-4 ripe kiwis, peeled
1/2 ripe avocado
3-4 tbsp fresh lime juice
1/2 cup dairy-free milk of choice (I use almond milk or coconut milk)
1-2 pitted dates
2 handfuls spinach (optional...I like to add greens to all my smoothies)
1/2 cup coconut water
2 1/2 cups frozen mango pieces
1. Combine first 5 ingredients in a blender, plus spinach if using. (I use a Vitamix). Blend on high until smooth and creamy. Transfer to a bowl or large glass measuring cup.
2. Rinse blender thoroughly and dry.
3. Add the 1/2 cup coconut water and 2 1/2 cups frozen mango to blender. Blend on high until completely combined. This should have a sorbet-like texture.
4. Fill pop molds halfway with kiwi-avocado-lime blend, then fill the rest of the way with mango-coconut blend. (I actually filled 2 ziploc bags with each mixture and cut a small whole in the corner to pipe them into the molds, like frosting).
5. Freeze for at least 2 hours, preferably overnight. Ready to enjoy when completely frozen.
These make a great midday snack on a hot summer day. I am eager to create some more dessert like, sinful flavors. Chocolate coconut cream, anyone?
Which flavor pops would you like to create? Do you crave chilly fruity treats, or decadent flavors like chocolate and vanilla?