WoolyMossRoots

simple joys of a soulful life

muffins {for busy weeks}

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You may have noticed that I take nearly all of my food pictures outside. (And my other pictures for that matter.) I love the outdoor lighting best.

Some weeks we are moving and going so much that it’s challenging for me to find as much time in the kitchen as I would like to. And those busy weeks are always the ones when we need more snacks to grab as we head out the door. I’m sure you can relate! I’ve been managing to squeeze in a little bit of baking in snippets of time here and there, and I’m all about the muffins right now. Our family loves them, they are great to eat at any time of day (breakfast, snack, you name it), and they are easy to grab quickly and bring along.

I recently made the apple-cinnamon muffins with coconut flour in The Wellness Mama Cookbook for the first time, and they got the stamp of approval around here. They were delicious, and I loved the nourishing ingredients. They were also the quickest muffins I’ve ever made- the ingredients were easy to put together in hardly any time, and they were out of the oven and ready in a flash. I like mentioning new recipes I’ve tried here whenever I find one worth sharing, and thought some of you might enjoy having a quick muffin recipe during your busy weeks too!

We’re all out of applesauce, and I need to get more so I can make another batch of these. I just went to the grocery store and got more applesauce, so I can make more. (The only tweak I made to the recipe, by the way, was to use less cinnamon, and omit the honey. Instead, I mixed ghee and honey together to spread on the muffins afterwards, inspired by my sister.) I sometimes feel bad when I share a recipe with you here that’s only available in a cookbook, but this time I’m happy to say that Katie at Wellness Mama also shared her recipe for apple-cinnamon muffins over on her blog. You don’t have to own a copy of her cookbook to make these delicious muffins, but her cookbook is wonderful and is quickly becoming another favorite of mine. 

We make meals here every single day, but I need to set aside more time for making snacks, and food for us to pack when we leave the house, and cook-ahead ingredients for meals. Ideally, I would have one day a week where a portion of the day was dedicated to kitchen time- making staples for the week ahead. Do any of you do that? I’ve done it to varying degrees on and off over the years, but mostly the longer spurts in the kitchen happen sporadically. I’m reminded again of how important it is and want to make it a priority. When our schedule gets back into a more normal rhythm (that won’t be until later in the month), I’d like to make a weekly block of time in the kitchen a habit. But in the meantime… I’m baking muffins when I can!

a green pie

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{A little pie story about the unexpected dessert I ended up making for Jeff’s birthday…..}

We celebrated Jeff’s birthday over the weekend. I figured I would probably be baking a chocolate cake, but we did something different this year. When I asked Jeff what he wanted for his birthday dessert, I handed him some favorite cookbooks and asked if there was anything he saw there that he’d like me to make. He looked at all the delicious pictures (while telling me how much he loved key lime pie), and then settled on the Chocolate, Avocado, Coconut, and Lime Pie from Cooking with Coconut Oil by Elizabeth Nyland. (You long time readers will remember me mentioning that cookbook quite a few times before, it’s a favorite. I wrote about the Apple and Fennel Slaw recipe here last May.)

The day I wanted to make Jeff’s birthday dessert, it was stormy and we lost power early in the day. When it came back on hours later, we ran around doing dishes, washing laundry, filling up jugs of water (in case we lost it again) and going out in the wind and rain to bring in more firewood to load up the wood stove. I said a little prayer that the power would stay on so I could use the food processor long enough to make his pie. It did, and I was grateful.

The pie recipe was so unique, and unlike anything I had ever made before. The pie wasn’t baked, instead you put it in the freezer. It wasn’t the first time I had made a dessert with avocado, though. (There are avocados in my Paleo Pudding recipe.) Bracken was by my side helping to smush the soft crust (with dates) into the pie pan with our hands. (That was fun.) After the crust, was a layer of chocolate. When that was frozen, the sweetened avocado and lime layer was added. A few coconut chips sprinkled on top, and it was ready for the freezer to finish up.

Before that, I wanted to take a picture. It was late in the day, and dark and stormy outside, so there wasn’t much natural light near the window to take one, but I had to take a picture of his green pie. That night, after dinner, we dug in. The pie turned out amazing. I was so glad he chose the recipe he did. Jeff raved and raved about it, I don’t think I’ve ever made a dessert he enjoyed quite that much. He told me on a scale from one to ten, it was a ten. (No better review than that!) He was so sad when the last piece was eaten a few days later. He wants another pie. I’ll definitely be making that recipe again, and the next time we all decided that the one thing it needs is another chocolate layer!

nut butter maker

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The weekend before last we visited my dad and stepmom in southern Oregon, returned their truck we had borrowed, and did a project in the kitchen while we were there. One time I brought them some jars of the sprouted hazelnut coconut oil spread (long name) or nut butter (short name) I enjoy making. My dad raved about it and asked me to make him more. That made me so happy. I thought it would be fun if we made it together and for Christmas (or his birthday, I’m forgetting) I gave him a coupon for a nut butter making session. (Don’t all daughters give their dads coupons for that? Ha!)

This time, rather than getting hazelnuts, I got almonds. I picked them up at Hummingbird Wholesale in Eugene (it’s still a fairly new discovery for me, I love that place!) (By the way, are any of you local friends part of a buying club with them? I’ve been looking into it.) Their sprouted almonds were on sale, so I didn’t even need to do my usual soaking method before making the nut butter.

We started with a bag of almonds, some coconut oil, and some honey (+ a food processor) and ended up with jars of delicious almond butter. (The coconut oil link is an affiliate link to my very favorite coconut oil of all time, which I’ve mentioned before here.) We used the same general recipe I shared here before for hazelnut spread, except that the almonds were already salted so the recipe didn’t need any salt. Also, I’ve found that almonds, being sweeter than hazelnuts, require less honey when making the nut butter. We did something fun and added some cocoa powder to a few batches, which turned out really good!

With the extra jars we weren’t going to eat right away, we were able to freeze. That was a wonderful thing to discover- that you can freeze nut butter! (Remember to leave some head space in your jars for the ones you are going to freeze. The jars pictured were destined for the fridge, so we filled them to the top.) It was great to make so many batches all at once, and in the future I definitely want to do it that way. Making it as a group was so much more enjoyable too, in addition to being quicker to make and quicker to clean up. We saved money by making it ourselves, and in my opinion the taste was in a realm of it’s own.

We have a tradition of going blueberry picking every summer with my dad and stepmom, and my dad suggested we start a new tradition of having a nut-butter-making-party every winter. I said a big YES to that idea! (Though we realized it would need to happen more often than once per year to keep us stocked in nut butter.) My dad (a goofball, he passed it down to me) cracked us all up when he announced, in the middle of our efforts in the kitchen, that he was “Bob Baker! Nut Butter Maker!” He did seem to have a special knack for it… 🙂

Jeff just shared an article with me (What 15 Almonds a Day Can Do For You) about some of the health benefits of eating almonds and I found it really interesting, so thought I would share. (One caveat: I’d definitely stick with organic after learning about some of the processing methods! And if you are concerned about the water usage California almonds require, Oregon hazelnuts are a great option. We continue to enjoy almonds, though not as our sole nut source.)

Something else I felt like mentioning: I know coconut oil has gotten a lot of bad press recently and I’ve been hearing people say they are afraid to eat it now, which saddens me. I love coconut oil and believe it to be an incredible health food. In case any of you are interested in reading it, Chris Kresser wrote an informative article about the topic here, Dr. Mercola wrote about it here, Mark Sisson goes into it here, and Wellness Mama has an article about coconut oil in general here.

But back to the nut butter… since our kitchen session, we’ve been eating a spoonful of nut butter out of the jar here and there for a quick snack. We’ve enjoyed it on apple slices for years, but most recently have been spreading it on bananas (with a few raisins, basically ants on a log– but with bananas rather than celery) for a sweet treat. I love that it’s not only delicious, but healthy too. My dad loves his on toast. What are your favorite ways to eat nut butter?

On another note: I had a reader write to me recently saying that she wanted to easily print some of the recipes I’ve shared here, but since there is no copy and paste option on my blog, she had to resort to writing them all down by hand. I’m aware of the problem, and I apologize to those of you who have struggled with that. I tried to use a recipe card plugin years back to make it easy for you all to print recipes, but it didn’t work. My next plan was to include a link in each post to a pdf with the recipe, to easily print. That’s still the plan, though it’s a time consuming task for me to do that for all the recipes I’ve shared here, so I’ve decided to do it a recipe at a time. There is now a pdf file for you to download at the bottom of the Hazelnut Spread recipe post, it’s a start! (It’s nothing fancy, just an excerpt from the blog post with the recipe, but I was proud to create a pdf file all by myself. The next ones may or may not be fancier.) Are there any other recipes here that are your particular favorites that you would like to see in an easy-to-print format? If so, please let me know, that way I can prioritize which recipes to focus on first. I always appreciate hearing from you, thanks! 

shelling, it’s a thing

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Thanks so much for your comments on Monday’s post. I’m still down with the crud (and it’s been over a week now!), …so let’s look at some sunny pictures from Florida to lift our spirits, shall we? I’ve been wanting to share the favorite parts of our trip. 

My mom loves shells more than anyone I have ever met. I’ve never known a person to get so excited over shells, or to enjoy collecting them as much as she does. There were times she would call me from the beach, happy as a clam, while she enjoyed her favorite therapy after a stressful work week, an activity she began referring to as shelling. I believe we all need to find our own unique ways to reduce stress in our lives, and what works can look different for each of us. I encouraged my mom in her shelling because I could hear the difference in her voice, a lighthearted joy, and could feel how good it was for her well being.

Sometimes my mom would jokingly refer to me as “The Crazy Knitting Lady” (in a loving way, of course, she has more requests for things she wants me to knit for her than anyone) and in the spirit of the joke, I started referring to her as “The Crazy Shell Lady.” Shells started becoming a part of her home and garden decor more and more, and she made a sign that had the word Beach written in shells. For Christmas one year she decorated a picture frame with shells and gave it to Bracken with a picture of the two of them inside.

As she came up with more crafting projects that included shells, we would joke that she was going to become one of those really crazy shell ladies and bedazzle her entire house in shells in a totally over-the-top way. (Imagine every surface- walls, ceilings- covered in shells… and you’ll get the idea.) My mom and I couldn’t help cracking up over that hilarious image in our minds, and even writing about it I can’t help but smile. (That being said, we do love shell crafts and honestly, we think her place could use a whole lot more of them. Look at these fun craft ideas with shells here, and here.)

During our most recent trip to visit my mom in Florida, I noticed a lot of shells with holes in them and thought they would be good for hanging. We saw some places along the beach where people took the broken shells and hung them on branches. I loved it and my mom said she had been wanting to do the same thing in her yard.

We collected shells at the beach that had holes in them. They were easy to find because there were so many of them. For the shells that had large holes, we hung them all over the branches of the sea grape plant outside my mom’s door. With the shells that had smaller holes in them, we used fishing line and hung them from the branches that way. (I love the one that Bracken strung with a whole bunch of shells on it.) As we stood back to admire the sea grape, the shells all over gave it such a fun look. …And now we’re looking forward to adding to it every time we visit!

Outside my mom’s door, she also has a shell table. (Reminds me of the nature treasure table at my grandma’s house.) We would bring home some shells from our beach visits and separate them into the different kinds. (Isn’t that spotted crab shell amazing, by the way?) Now I want to find a good book on identifying different types of shells, that would be a great homeschool project!

Oh, and one final picture to share in this post… my mom found a coconut shell on the beach and gave it to Bracken. He used it to hold special shells that he found, and then it came home with us. It might be a regular occurrence in Florida, but in Oregon it’s not every day you come across a coconut shell, so it was considered quite a treasure.

So, that was some of the shell-related fun we had during our trip. I had never heard of the term shelling before, and was going to give my mom credit for it, but I just searched and it came up on Wikipedia. It had various meanings, but one of them was searching for seashells. The next time I go to the beach and look for shells, I’ll keep my mom in mind, and I might just say “See you later! I’m going shelling!” Because shelling, it’s a thing, you know.

our {unexpected} holiday

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For so long Jeff and I talked about wanting to go to the ocean more often. It wasn’t all that far away and yet sometimes we’d only get there once or twice a year. Every time we would go we would love it so much and feel so rejuvenated that we’d say how we needed to go more often, and then another stretch of time would pass before we would find ourselves back there again. That is slowly changing though, as our family is realizing just how very good that time is for our well being, and we feel a stronger and stronger pull to go. The self-care time that the beach brings is something that we are making more of a priority. And we’re all in agreement about this. No one in our family has ever not wanted to go when someone suggested going to the beach!

The main complaint I hear from friends about the beach, though? The wind! Yes, it gets very windy along the coast. That’s why whenever we happen to have an amazing beach day with hardly any wind, we feel so lucky. Jeff and I had decided we wanted to go to the beach after all the holiday orders and gifts had been mailed out, and when he looked at the forecast the best beach weather happened to be on Solstice. Going to the ocean that day was a wonderful way to celebrate. The forecast said only 5 mph winds and though it was completely overcast in the morning, we had a window of time that day with the sun shining bright. It felt so warm and good. (Amazing how warm it felt, even in December, with hardly any wind.) That evening we saw a beautiful sunset on our way home. We talked about wanting to go again soon, but nothing in the forecast looked promising for awhile.

But then… on Christmas day Jeff suggested going to the beach. We had decided to stay at home for Christmas this year, rather than visit family, because we were so glad to have what felt like the first real holiday season at home for us. We planned to visit family and celebrate with them right after Christmas instead. That day, even though I was so happy to be home with our little family, all cozy in our jammies opening presents, I found myself missing our other family. I was surprised when Jeff brought up the beach, we had planned to have a cozy day at home, and the weather looked like it was going to be cloudy and cold (and probably windy too.) But Jeff had a feeling it was going to be a good beach day and Bracken and I were up for checking it out. We quickly bundled up in coats or ponchos, and wool hats, and headed out the door.

I cannot say how grateful I was that Jeff had that feeling that day and that we all agreed to go along with it. As we neared the beach the clouds parted and the sun came out. The sun was warm on our faces, the sand felt amazing under our bare feet, and the ocean water was rejuvenating. We weren’t the only ones who had the idea to go to the beach that day, there were so many friendly faces and people saying “Merry Christmas” to each other as they walked by. Someone had written XMAS 2017 in the sand. We saw people in Santa hats, including a baby (adorable), and dogs running and playing. The overall feeling was so joyful and I loved sitting against a warm rock and watching all the people running in the water and walking by.

One of the best parts of the day was an unexpected friend we met. We saw a gal over on some rocks who looked like she had a bird with her, and we were all curious about it. When she came closer we saw that she had a duck with her. As she walked by us we chatted and she introduced us to Oscar, the duck. And then she told us his story. He had been attacked by a dog when he was a duckling and she had rehabilitated him. Since that time he had followed her everywhere she went. He was a love, and let everyone who passed by pet him. It was such a fun experience, and I saw that kind gal and her feathered friend bring so many smiles as they walked along the beach.

Our day was not what I had expected. I hadn’t expected to go to the ocean for Christmas, or to meet a duck named Oscar, or to feel the ache of missing family lift as I was surrounded by so much kindness and joy and happy faces all around me, or to be blessed with such beautiful weather while we were there (or to have two beach days so close together!), but it was such a wonderful Christmas beyond my expectations and one I know we will always remember. When you head out the door, even for something that doesn’t seem like all that much of an adventure, you just never know what unexpected things might be in store or what surprises might delight you.

our fifth year {winter light faire}

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Where did the week go? I feel like I blinked and suddenly it’s Friday. I had been meaning to come here all week, but a day would slip past me and then I’d think I would come the next day and the same thing would happen. Last week I was burning the candle from both ends and staying up too late and too often to get more work done. It caught up to me and the exhaustion set in. I knew this week I needed to get to bed at a decent time whether my work was finished or not. (I’m still learning!)

Exhaustion seems to amplify everything doesn’t it? It makes a list of tasks suddenly feel like overwhelm too big to handle. It makes little things- like dropping something heavy on your toe while you’re cleaning- suddenly feel like the last straw that turns a day into a bad day. But luckily, when you accidentally bump your spoon and send mashed potatoes flying in the air like a catapult, and in the most silly and ridiculous way possible they land right on your current knitting project- it makes you laugh like crazy and get some perspective again. (It could have gone the other way, I could have cried. It’s not the first time I’ve spilled food on my knitting, but it was seriously so funny that all I could do was laugh.)

The Winter Light Faire. That’s what I came here to write about. Bracken and I went to that at the Waldorf School last weekend, looking forward to it as we always do. I had plans to arrive early, but got there a little late instead because I had so much to wrap up before we left. Luckily, we still had plenty of time to do all the activities we wanted to do anyway. As you can see, I hardly took any pictures this year. (More pictures in last year’s post.) We didn’t make a wreath this year, we made a holiday swag instead. (I guess that’s what it’s called, wasn’t sure if I was using the correct terminology there.) We hung it next to our front door.

The highlight was the performance of the Nutcracker at the end, which is probably what Bracken looks forward to most every year. This year he asked me how many times we had gone to the Winter Light Faire and out of curiosity, I looked it up. The first time we had gone Bracken was three! This was our fifth year going. Amazing how time flies by like that, isn’t it?

 

P.S. Are any of you planning to go to the Trunk Show tomorrow?

chia date pudding with coconut milk

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I’m so delighted to share this recipe with you, it’s a family favorite right now. I have my sister to thank for this since she was the one who really sparked my interest in chia seeds in the first place. I had been experimenting with making chia seed puddings with coconut milk for awhile and finally over the summer I came up with a blend and said “This is it!” I loved it, but what made me even happier was the fact that Jeff and Bracken loved it too. When I come up with a recipe that my family enjoys I am so very pleased!

I’ve been making this pudding a few times a week. Whenever I have ripe bananas, I know it’s time to make more pudding. It is is so easy to make and so yummy, that I had to share it with you. It’s nourishing, with so many healthy ingredients. There’s potassium from the banana in this recipe and dates are a potassium powerhouse, with even more potassium than bananas. The coconut milk is full of healthy fats and the chia seeds… where do I start? They have almost five times the amount of calcium as milk, are a good source of Omega 3’s, and are high in fiber. (Here is a great article about chia seeds and their many benefits!)

Chia Date Pudding with Coconut Milk

1 can coconut milk (13.5 oz)

1 banana

3 dates

3 tbsp chia seeds

 

Directions:

In the blender (or food processor, whichever you have available) add your coconut milk, banana, and dates. (To make the dates easier to blend, take them out of the fridge awhile before you are wanting to use them and they will soften up.) After your mix is fully blended, pour it into a container. I like to use a glass, quart size mason jar. Pour in your chia seeds and stir them in well. (I like to leave the jar on the counter for a little while and stir up the pudding every time I pass it and think about it, so the chia seeds will be well dispersed.)

[Time saving tip: I usually make two batches of this pudding at a time. And while I have the blender out, I typically make some frozen pops also to make the most of my time and efforts in the kitchen. When I make two batches of the pudding, though, I use two separate jars because I like the consistency better at the end if it’s not in one giant jar where most of the seeds sink to the bottom.]

After stirring, put a lid on your jar and move your pudding into the fridge. The chia seeds are easier to digest when they are soaked before eating them, and you get more nutrients from them that way too. (Plus the soaked chia seeds are what thicken up the pudding in this recipe.) It’s best to leave it there for probably 8 – 12 hours before eating it. If I make chia pudding in the morning, we sometimes eat it that night or if I make a batch at night, we can eat it the next morning. I like it best when I make it in the morning and eat it the next day, though, because I think it tastes even better when the chia seeds have soaked longer and all the flavors meld together longer.

You can make the pudding sweeter by adding more dates. I’ve made a batch with 5 dates that was really sweet, but I prefer 3 dates because that’s plenty sweet for all of us. I’ve also played around with the amount of chia seeds I’ve used. The batch pictured had 5 tablespoons, but after trying all different amounts I would say 3-4 tablespoons per batch. 4 tablespoons will make the pudding a little thicker and 3 tablespoons will be a little on the thinner side. My very favorite is 3 tablespoons, but have fun playing around with this recipe and see what you like best!

When I serve this recipe, I often sprinkle a little bee pollen on top for the nutrients and that pleasant, slightly crunchy texture. (Just like I mentioned before, using it like sprinkles on top of ice cream. Local beekeeper love to Humble Bee Honey, who provides our favorite bee pollen.) Also, this pudding really shines with some fresh or frozen berries on top! The berries are an essential addition in my opinion. I’m not sure how long this pudding will stay good in the fridge because it never sticks around long enough for us to find out.

A Note On Ingredients, Thrive Market, & Prosperity:

As I mentioned before in my posts Strawberry Beet Pops and Blueberry Basil Pops, Thrive Market is our favorite place to purchase organic coconut milk. It’s also our favorite place to get the dates and chia seeds for this recipe. Before purchasing those ingredients from Thrive Market, I was buying them from health food stores and local grocery stores, where we were spending much more. We save so much money buying those ingredients from Thrive. As I’ve also mentioned before, my link to Thrive Market is an affiliate link and if you become a member with them through that link you will get 25% off your first order. (Anytime you join, your membership will sponsor a free membership for a low-income family. How wonderful is that?) Also, when you become a member through that link our family will receive Thrive Cash towards our next food purchases there, which we so appreciate. Some of you have already joined through our link since my previous posts and I wanted to say thank you for the support!

Speaking of Thrive Market, they were featured in a recently released documentary called Prosperity. It was so inspiring to watch! (I already loved Thrive Market before, but loved their company even more after watching, and feel so good about supporting their mission to make healthy living affordable for everyone.) Watching Prosperity gave me hope for the future of business as a means to do good rather than cause harm to people and planet, with the only goal being to make money for a few. We have so much power to create positive change in this world by voting with our money. It really instilled the importance of supporting companies we believe in that are doing good in this world because more companies will follow their lead if that’s what the customers are demanding. Sustainable solutions are all around us, let’s support that! I thought I would mention the documentary here because I believe it has a free online viewing for a few more days and you can watch it here.

Happy pudding making! And eating! Please give me your feedback on this recipe and let me know what you think. Did your family love it? Like the texture? Find the texture a bit strange? Did you tweak the ingredients? What did you come up with? I’d love to hear!

to the water

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We celebrated my birthday last week after we got back from the fiber festival. I thought this year we would do something different and rent a boat at a nearby lake, thinking it would be really fun to be out on the lake for the day, but we missed the cutoff for the boat rentals by a few days so it wasn’t meant to be. Instead we headed to the ocean, and we had such a nice time I wouldn’t have traded it. It was overcast and a bit chilly when we first arrived, but then the sun came out and it warmed up. When we go to the ocean to celebrate one of our birthdays, it always feels like a celebration for our whole family because we all love going to the beach so darn much. I saw the word love written in the sand and it made me smile, and Bracken happily buried our feet in the sand, what a good feeling that is.

I also did some kind things for myself last week, like taking the time to clean out my two knitting tubs and then casting on three knitting projects, which made me so very happy. We went to the river by our house one evening last week too, popping by there briefly before we headed back home to make dinner. Initially we felt too busy that day to squeeze it in, but then Jeff and I decided at the spur of the moment to go and Bracken, of course, was delighted. That short period of time we spent there was such a highlight of our day. Being there, we wondered why in the world we didn’t go there more often.

The other day frustrations popped up and projects got interrupted and it felt like we could hardly make any progress on what we were wanting to focus on, so we all decided on a break from all that to go to the river. Again it was only a short period of time we spent there before dinner, but it was amazingly rejuvenating. I brought my knitting while Jeff and Bracken explored and tried to catch tiny fish and crawdads in a net to look at. I could feel our tension melting away by the minute and a deeper peace and relaxation come flowing in. We’ve all been craving time in nature and especially going to the water- the lake, the river, the ocean. Our schedule is full, our days are busy, but whenever we take the opportunity to squeeze in a little more time outside we’re all the better for it, those breathers can really work wonders.

Sometimes peace is so much closer than we think, and when we slow down our pace and breathe deeply, we can relax into the peace that lives in that quiet place inside us.

blueberry basil pops

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IMG_2856 I was really glad when I came up with this recipe during my frozen pop experiments. I love trying out different flavor combinations and my mom had told me about adding basil to her smoothies regularly, so I wanted to try out some basil in my frozen pops. I wondered which fruit would pair especially well with basil, and after drinking a blueberry basil flavored jun kombucha from the store, I decided to give blueberries a go with the basil. Now I will say, as much as I enjoy these blueberry basil pops, I don’t think this is a recipe that everyone will love. I don’t want that to discourage you from making them, you might be surprised by how much you fall in love with them. Or they might not be your thing. Jeff, for example, is not a huge basil fan, so these frozen pops are not his favorite out of the different kinds that I regularly make around here. If you’re wanting to please a crowd, the strawberry beet pops seem pretty popular with most people. I’m sharing this recipe for blueberry basil pops here because I love them enough that I feel someone out there will too, so this is for you basil fans!

IMG_2814 IMG_2819Blueberry Basil Pops

1/4 cup basil

2 cups blueberries

2 dates (or more)

1 can coconut milk (13.5 oz.)

 

………….

Directions:

This recipe makes enough for 6 frozen pops, plus a little extra (to hold you over until your pops are frozen and ready to eat.) Same as before: You’ll need a blender and popsicle molds to make this recipe. To make the pops simply blend up your ingredients, pour the mixture into the molds, and stick the molds in the freezer. It can take up to five hours for them to freeze. You’ll want to leave about one-quarter inch of room at the top of each mold because the pops will expand a little as they freeze. To remove the pops from the stainless steel molds we have, we hold them under running water until they come out easily.)

Notes on Ingredients:

Jeff grew a lot of basil in the garden for me this year to make pesto, and I’ve also been using it for this frozen pop recipe. I have several family members who grow basil in their windowsills, it’s a wonderful herb you can grow yourself even if you don’t have much garden space (or even none at all.) You can also find basil at your local farmer’s market during the summertime, or at the grocery store. I love adding greens to my smoothies and frozen pops and my favorite greens to add are herbs, like cilantro and basil. I had no idea how many health benefits basil had until I read this article.

You can use fresh or frozen blueberries for this recipe. I added a few dates to soften these pops up a little bit, and depending on your taste preference, you can add more to soften them even more if you want to. I didn’t even notice the flavor of the dates because the flavor of the blueberries and basil is really what stands out the most. With the strawberry beet pops, the banana helps soften them up a bit, and for this recipe I chose dates instead. Recently I’ve been learning more about why dates are so good for you. (For fun, you can find two articles about dates: here and here.)

As I shared in my previous post about the strawberry beet pops, our favorite place to purchase coconut milk is from Thrive Market. It also happens to be our favorite place to buy dates. (I wrote about joining Thrive Market and also wrote about why I love the creamy coconut milk base for the pops I make in this post.) From before: If you order through my link, you can get 15% off your first order from Thrive Market. For every person who becomes a paid member through my link, our family receives $25 to spend at Thrive, which we so appreciate. When you purchase through my link it helps support my efforts here, and I thank you for it. Please know that I only promote products and companies that I believe in and Thrive Market is a company that I love.

(Oh, and one more thing I wanted to mention. We purchased some bamboo sticks awhile back for making our frozen pops and we love them. Though technically considered stirrer sticks and not popsicle sticks, we’ve found that they work great as popsicle sticks. I like that they are not splintery like so many popsicle sticks I’ve gotten in the past (especially nice when you’re serving them to kids), and they are also chemical-free. I feel with how many toxins we are exposed to in our world today, it’s a good idea to avoid exposure as much as we are able to and this is one more simple way to do that. Frozen pops just don’t sound as appealing to me with chemically treated wood in the center of them, you know? One bag of the bamboo ones last for such a long time, plus sometimes I wash the bamboo sticks after we’ve used them for our frozen pops and then save them for various craft projects. This is not an affiliate link by the way, just something I wanted to mention.)

IMG_2900I think if I could sum up these blueberry basil pops in one word it would be Refreshing. There’s something about the basil that gives these pops such a refreshing taste, perfect for a hot summer day. If you give this recipe a try, please leave me a comment and let me know what you think! (Awesome? Strange? Wonderfully surprising? Let me know!)

Enjoy! 

strawberry beet pops

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IMG_1781 IMG_1785I make so many frozen pops around here and these Strawberry Beet Pops are a family favorite treat. (I’m calling them pops, Popsicle is trademarked term.) We start finding strawberries at the local farmer’s market in the springtime and right now, in the summer, it’s still strawberry season and I’ve been making these strawberry pops all the time. (You don’t need to use fresh strawberries to make them, though, frozen berries work great too!) They are perfect to cool you down on hot summer days (though we eat them year round in our home) and with the coconut milk base they are creamy, delicious, and nourishing. The coconut milk makes for a more filling snack too.

I love that the healthy fats from the coconut milk help balance all the fruit to keep the blood sugar more level, and they compliment each other beautifully. The creaminess also makes these pops like ice cream or a smoothie on a stick. And who doesn’t like that? We went down to southern Oregon to visit family last weekend and I made a version of these pops (without the beet powder that time) to share with everyone. They were a hit, much to my delight, and with the temperature as hot as it was, they were a welcome treat in the afternoon. (I get so much joy from sharing food with people and when what I make is enjoyed that is the best feeling.)

I enjoy coming up with new frozen pop recipes and have quite a few I’ve been wanting to share here, but I’ll start with these because they’re the most popular with the most people. I should start by telling you how this combination was inspired…

IMG_0773 IMG_0767Our family had some strawberry beet ice cream at our favorite ice cream shop, Vanilla Jill’s. (For those of you who have been reading for awhile, you’ve certainly heard me mention Vanilla Jill’s before. They have so many flavors to choose from and we adore their coconut milk ice cream.) Throughout my life I had never been a strawberry ice cream fan because I couldn’t stand the fakey-strawberry-imitation flavor of the ones I had tried, but decided to give the one at Vanilla Jill’s a try since it was made with actual strawberries. We all agreed that it was amazing. Bracken immediately requested that I make strawberry beet pops at home, and that’s how the recipe was born.

{Oh, and those sprinkles? I bring along my favorite bee pollen, from Humble Bee Honey, whenever we go to get ice cream, so we can sprinkle some on top. It adds a slightly crunchy texture, a good nutritional boost, and our family just loves the way it tastes.} 

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Strawberry Beet Pops

1 can coconut milk (13.5 oz.)
2 cups strawberries (fresh or frozen)
1/2 tsp. red beet powder
1 banana

…………

You’ll need a blender and popsicle molds to make this recipe. To make the pops simply blend up your ingredients, pour the mixture into the molds, and stick the molds in the freezer. It can take up to five hours for them to freeze. You’ll want to leave about one-quarter inch of room at the top of each mold because the pops will expand a little as they freeze. To remove the pops from the stainless steel molds we have, we hold them under running water until they come out easily.

We invested in stainless steel popsicle molds years ago and we love them. They have definitely been worth the money. We recently ordered another set so that I can make more popsicles at one time (12 rather than 6), which is a better use of my efforts in the kitchen.

I should mention that when I make this recipe I always have a little extra in our blender after I’ve filled all the molds, but luckily there’s always someone nearby who wants to drink it up like a smoothie!

It’s always great to add more vegetables to your diet, so why not add a little to your pops, right? You’ll notice there is not very much beet powder, despite the name of this recipe. You are welcome to add more, depending on your preference and the preference of those eating them. When I add too much beet powder my family tends to not enjoy them as much, so I just add a little to ours. We eats beets around here like crazy, so I’m not worried that we’re not getting enough beets in our diet, so I just add the amount of beet powder that everyone enjoys.

The banana is used to sweeten these up. You can use fresh or frozen strawberries for this. (I’ve noticed that fresh berries can sometimes make the pops look a little “frothier” on the bottom and when the frozen berries are used the pops look more solid at the end where you hold onto them. That doesn’t matter, they taste the same, but I simply mention it because if I’m going to photograph pops I typically use frozen berries for the blend.)

IMG_2290 I want to mention the coconut milk that I’ve been using to make these pops. At some point I want to try making my own coconut milk, but in the meantime we’ve been buying our coconut milk from Thrive Market. Their coconut milk has two ingredients: organic coconut extract and water. I like that it doesn’t have all the additives, the can is BPA-free, and I also appreciate how affordable it is (only $1.99 per can) because we can go through a lot of coconut milk around here.

I’ve been meaning to write about Thrive Market here for some time. Jeff and I decided to join Thrive Market over a year ago and we’ve been so glad that we did. Their mission is to make healthy living easy and affordable for everyone. When you pay a yearly fee and join the Thrive community, you can purchase healthy food at wholesale prices (25 to 50% off retail.) When you join, it also sponsors a free membership for a low-income family.

It can get so expensive when you want to feed your family healthy, organic food. We find so many great deals there and save so much on our grocery bills by shopping at Thrive Market! I should also mention that there is free shipping on all orders over $49, so we simply wait to place our order until it’s over $49.

If you order through my link, you can get 15% off your first order from Thrive Market. For every person who becomes a paid member through my link, our family receives $25 to spend at Thrive, which we so appreciate. I want to say that I didn’t start this blog to make money, I began this space simply because it brought me joy to write and share with you here. And now, eight years later, I’m still not blogging for the money. I make a small amount of income from this blog to help support my family, and when you purchase through my link it helps support my efforts here, and I thank you for it. Please know that I only promote products and companies that I believe in and Thrive Market is a company that I love.

IMG_1793I know I’ve already gone on and on about the many reasons why I love these pops, but I also want to mention just how quick and easy they are to make. The days get full and busy and I know many of us don’t get as much time in the kitchen as we would like. That’s yet another thing that makes these pops so wonderful- they are something you can make in your kitchen in minutes, and after they freeze, you have a healthy and delicious treat all ready for you. Enjoy!

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