Monday, July 04, 2011

Toddler Favorites: Popsicles!

you can't see as well what she's eating in this photo, but I thought it was cute anyway.

It is HOT here in Sacramento! The only way to get any nourishment into a tiny tummy (or a grown-up one, for that matter!) is to make sure it's something COLD!

The popsicles I've been making are essentially a frozen smoothie. They are so easy, and ~ as always ~ nutrient-dense. A treat for the whole body that mom can feel good about, even if she ends up serving the whole batch in one day. ;-)
a banana popsicle that is not crayola yellow?!
my daughter still loves it.

This is the second batch that I have made with a very jury-rigged popsicle "mold" and handles. I don't want to buy plastic, and I haven't felt the absolute necessity to invest in the stainless steel version. Laugh at its ghetto-fabulousness as I have (no, really ~ go ahead; I'll wait), but: it works for now.

I just:
-pour the blended smoothie into a parchment paper-lined baking dish
-place spoons in line for approximate sizing of pops
-place carefully (and as levelly as possible) in the freezer
-curse internally when all of the spoons shift as the mixture sloshes around and I have to re-place them, then
-wait a few hours.
-Take the whole thing out when properly frozen
-run the pan under warm water for a moment to get the paper away from the dish, and then
-slice with a big (non-oniony!) knife. (Run knife under warm water for extra help.)
-I then put the whole thing back in the freezer (after we help ourselves to a few) for later.

Here are two variations on the idea that have had rave results from child and adult alike.
Melon Monkey Popsicle
1/2 can whole fat coconut milk
3/4 an average-size ripe melon ~ I used Galia
1/2 a ripe banana
2 pastured egg yolks (from a farm you trust)
a pinch of sea salt
2 tbsp melted coconut oil (at these temps, I didn't even have to put it on the stove; it was liquid in the jar!)

Blend all ingredients except coconut oil in the blender. Right before you're done, add the oil while the blender is on. Pour into the popsicle mold of your choosing and freeze to perfection!
Note: I used a 9x13 dish for this one, then decided to use a smaller, square "brownie" pan for the next batch. The second round were thicker, but also, I didn't have quite as much "popsicle batter" to begin with.

Strawberry Cream Popsicle
1/2 can whole fat coconut milk
1/2 cup whole raw milk (from a farm you trust)
1/2 a pint of juicy ripe strawberries
a pinch of sea salt
2 tbsp melted coconut oil
2 tbsp melted grassfed butter
a drizzle (maybe a tsp) of local raw honey
a few more juicy ripe strawberries, chopped small

Blend all ingredients through sea salt, then add the melted fats and honey while the blender's running. Pour the mixture into your desired popsicle mold, and then sprinkle the chopped strawberries around. Freeze to perfection. Devour after playing on a hot day!

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