When we first moved to Portland, OR from Los Angeles in 2015, I distinctly remember our realtor expressing concern that the house we fell in love with didn’t have air conditioning. Coming from LA, and it being a cold and rainy January day at that moment, we looked at him in disbelief and said, “but it’s Portland. You don’t need AC in Portland!” He quickly shot back with “Don’t let this rain and cold fool you. Our summers can be HOT.” I didn’t believe him.
As I watch the temperature click up to 111 degrees today (!) his words echoed in my mind…
And so, we bring you POPSICLES! Because what else can you do when it’s so hot outside?
Chef James has been whipping up popsicles on a regular basis, and sneaking more and more superfoods into them every time. Not only are they refreshing and a fun treat, they pack a nutrient-dense punch!
Ingredients:
1 can full fat coconut milk (some good fats to balance out the sweetness of the fruit and honey)
1 cup coconut water (for electrolytes and a little sweetness)
2 Tablespoons grass-fed gelatin (collagen anyone?)
1/4 tsp camu camu (one of the best sources of vitamin C out there)
1 capsule MegaSporeBiotic (this my favorite probiotic)
1 tsp raw honey
1 1/2 generous cups fresh or frozen fruit – mango, any kind of berry, banana, and orange are all good options. We used mango, raspberry, and blueberry in the popsicles in the photo.
Equipment:
High speed blender (our favorite is the Vitamix)
Popsicle molds (there are so many fun options out there! We like these and these). This recipe makes enough for 3-4 standard popsicle trays, so you might want to get a variety, or you can put some in ice cube trays with popsicle sticks in them.
Combine ingredients in the blender and puree until smooth. Pour into popsicle molds and freeze until set (about 6hrs depending on your freezer temperature). Enjoy!!
What if you can’t eat coconut? Any recommendations?