This is a guest post from Nicole Hough of Kitchen Cavalry.
At The Kitchen Cavalry we are focused on teaching people the techniques, ingredients, and philosophies to make cooking for a family simpler, healthier, less stressful. And right now we are thinking about the beautiful bounty of Summer!
Popsicles are a treat for adults and children alike. These popsicles make use of summer’s glorious fresh fruits, vegetables and herbs. They are nice enough for guests, delicious for the whole family, healthy and easy to prepare. Ingredients that are at their peak in the summer season are noted in ALL CAPS.
These recipes start out as purees. Use your blender or food processor to blend everything up and then pour into molds. Freeze at least 4 hours. Dip into a little hot water to loosen from the mold. Enjoy!
Strawberry Cocoa Popsicle
All the deliciousness of chocolate-dipped STRAWBERRIES in a popsicle. STRAWBERRIES are a good source of folate, potassium, fiber, vitamin C and manganese.
Approximately 6 large fresh STRAWBERRIES hulled
2 T raw cocoa powder
1/2 c milk
1/4 c cream
2 T raw agave
Mango Coconut Popsicle
A popsicle with an exotic tropical flair. MANGOES are sweet and delicious and unexpected. They contain fiber, vitamin B6, vitamin A, and vitamin C. Coconut is a good source of manganese.
Flesh of 1 MANGO (see technique section below)
1/2 of a 13 oz can unsweetened coconut milk stirred
1/4 c finely shredded unsweetened coconut
1 T agave
1/2 tsp vanilla extract
Method: Puree all ingredients except the shredded coconut. Stir in shredded coconut.
Refreshing Spa Popsicle
Like a spa day in a popsicle. CUCUMBER and MINT offer a refreshing, grown up twist on a summer treat. CUCUMBERS contain vitamin A, pantothenic acid, magnesium, phosphorus, manganese, vitamin C, vitamin K and potassium. MINT (although in small quantity) contains niacin, phosphorus, zinc, dietary fiber, vitamins A and C, riboflavin, folate, calcium, iron, magnesium, potassium, copper and manganese (can you believe it?)
1/2 CUCUMBER seeded (see technique section below) with peel on (gives nice color)
3 leaves fresh MINT
1/2 c whole fat organic plain yogurt
2 T honey
juice of 1/2 lime
Technique Notes: Popsicle Making Techniques
The amount of puree you will need will vary depending on your popsicle mold set. The size can vary from 3 to 6 oz each and the number from 4 to 8 per set. We have tried to make each of these recipes approximately 16 ounces (2 cups of liquid). Adjust amounts according to your popsicle molds. (Fill the mold with water and pour into a measuring cup to figure out how many ounces each one is.) Don’t worry too much – if you have left over throw in a few ice cubes and have it as a smoothie, or save it to make more popsicles the next day.
Freeze popsicles 4 hours or overnight. Dip into warm water to loosen popsicles to release them from their molds.
No popsicle molds? Try an ice cube tray and 2 toothpicks (so it won’t spin around) or paper cups and a wooden popsicle stick. Alternatively, pour into a baking dish, freeze for 1 hour until just frozen but not rock-solid, and scrape with a fork to create a granita.
Technique Notes: Ingredients
To remove the flesh from a mango, cut it lengthwise with a slight curve along one side of the pit and then the other (ending up with the pit in the middle). Holding each half in your hand gently slice a cross hatch pattern into the mango flesh down to the skin, being careful not to slice through the skin. Turn the half inside out and it will look like a porcupine. Carefully slice the square chunks off the skin.
To remove the seeds from a cucumber, slice it in half lengthwise and use a spoon to scrape out the seeds, leaving two long “boats”
Not everyone loves coconut. The flavors in this popsicle are relatively mild, but regular milk can be substituted for the coconut milk (and the shredded coconut omitted) if you are among this group.
The Kitchen Cavalry is a cooking e-school dedicated to helping today’s busy families connect back to real sources of food and healthy, delicious cooking techniques while removing the stress, fear and worry from the process of feeding a family. We are dedicated to teaching cooking techniques that will last a lifetime and change lives. We are currently in pre-registration for our Basic Training class starting this September: Supper Solved. Early registration (before Sept 1) includes 3 bonus guides with more summer treat recipes like the ones above, a summer ingredients guide, and a Back-to-school healthy lunchboxes guide.
Nicole Hough, the founder and Commander of the Kitchen Cavalry has had a lifelong culinary journey which has taken her from a food oriented upbringing which encouraged culinary exploration, to designing kitchens, to running an allergy and gluten free baking business, to teaching friends the basics of cooking, to – NOW – teaching YOU the joy and simplicity of healthy, real cooking. Nicole, with the unfailing help of her Kitchen Cavalry Lieutenants invite you to join the ranks of the Kitchen Cavalry and change your health, your family dynamics, and your life for the better.
Join our ranks to find your strength in the kitchen.
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