All posts by Tapp Francke Ingolia

About Tapp Francke Ingolia

Tapp is a registered nutrition counselor in the Greater NY area, and food & wellness blogger at www.TappsTips.com. Tapp’s mission is to help busy families, including her own, make healthy choices in a complicated world. A proud mom of two energetic boys, and self-proclaimed "food geek," Tapp loves creating, finding and sharing convenient ways to put a healthy spin on kitchen staples. For more recipes, healthy tips and nutrition guides, visit www.TappsTips.com

Creamy Cashew Sauce with Asparagus and Shiitake Mushrooms (Recipe)

cashew-cream-pasta-1024x682I was a Fettucini Alfredo girl as a child. I can even remember the first time I ever tasted it. I have a strange “taste memory” and can even recreate the sights and sounds that surround the first unexpectedly delicious bite that rocks my world. We were at Disney World in Florida. Dinner was in Little Italy in the “It’s a Small Small World” exhibition. The restaurant was a pale lavender with huge windows that looked out over the Magic Kingdom. I might be making this part up, but I remember fireworks. They may have just been in my mouth because when I tasted that creamy goodness I thought I had died and gone to heaven.

As the years went on and I became aware of health and the ridiculous amount of calories in a dish like that, my visits with this favorite food were few and far between. Once, maybe twice a year tops. Then, three years ago, I was diagnosed with a nasty dairy allergy and my Alfredo dreams became nothing but yummy memories. That is, until now……

Holy Macaroni. I thought that cream sauce was gone from my life forever before I made sauce. I have to thank whoever made up ‘cashew cream’ because without you my world would be a duller place. I adjusted it and adjusted it and then…..bells rang…fireworks went off…..Hallelujah!!!! It really tastes just like the cream sauce of my memories. And – drumroll, please – it’s actually good for you.

Made with nutrient dense cashews, gluten-free arrowroot flour, and cold-pressed olive oil, this is not the artery clogging butter and heavy cream of my childhood.

Ingredients:

Instructions:

Cook 12oz of pasta as per the directions on the package. I use Tinkyada Brown Rice pasta.

Rinse the cashews under cold water until the water runs clear

Place cashews, water, salt, pepper, arrowroot flour, garlic and 1 tablespoon of olive oil in a blender.

Blend until smooth.

Taste- adjust the salt and pepper if you need to.

In a frying pan heat the sesame oil. Add the chopped shiitakes and asparagus and saute for about 5 minutes or until soft. Keep the mixture moving so that the mushrooms don’t stick to the bottom of the pan and the asparagus will get evenly cooked.

Pour the cream sauce into the pan with the asparagus and mushrooms. Mix.

Place pasta in a bowl, mix the sauce in, garnish with fresh basil and you’re good to go.

Originally posted on my website: TappsTips.com

Restaurant Style Tahini that Goes With Everything

Screen shot 2013-11-13 at 2.41.15 AMTahini is a wonder-food. A thick paste made up of ground sesame seeds, tahini is high in calcium, and B vitamins. Tahini assists in healthy cell regeneration as well as enhancing the immune system and healthy nervous system functioning. The best part is that tahini is very easy to digest so all of the goodness it offers is absorbed by your body and available to your cells within a 1/2 an hour of consuming it.

Parsley is a highly underrated vegetable. Often resigned to being a garnish, parsley belongs on the center stage. This humble little leaf has been used in herbal medicine for centuries. It is high in vitamins (including Vitamins K and A) and minerals (including iron and potassium). Parsley is low in calories but packs a huge nutritional punch.

I use green tahini on everything. I especially love it on cauliflower, or to dip pretty much anything in. Yesterday I even poured it on some leftover brown rice noodles and it was delicious!

Green Tahini

Makes  1 1/2 cups

Ingredients:

Instructions:

Put the tahini, water, and parsley in a high speed blender and blend until smooth.

Add salt to taste.

Add honey if it is still too bitter. I find that when I use store bought parsley I tend to use a little honey. My home-grown variety, or one from a farmer’s market, tends to be slightly sweeter so does not require the honey.

Add a little lemon if you choose to. Sometimes I do. Sometimes I don’t. Either way it is yummy.

Have a delicious recipe you’d like to share? Leave it in the comments below! 

Originally posted on my website: Tapp’s Tips

The Closest We Can Get to Healthy Candy

Screen shot 2013-11-06 at 1.19.47 PMHealthy candy? Is there such thing? Well, not exactly, but some are better than others. These Chocolate Tahini cups have the goodness of tahini going for them, along with the antioxidants founds in good dark chocolate. Yes, there is sugar, and all sugars should be kept in check, but sometimes you have to live a little.

Candy is normally packed with GMO-High Fructose Corn Syrup, preservatives, “natural” flavors and dyes. So, when this time of year rolls around, I prefer to have a healthier alternative. Rather than keep my boys away from any candy at all (which frankly wouldn’t be any fun) I make candy like these chocolate tahini cups and sour gummy bears , or I order from www.naturalcandystore.com and ‘trade’ for the candy they get trick or treating.

Chocolate Tahini Cups

Ingredients:

Instructions:

Place paper mini muffin baking cups in a mini muffin tray.

Melt a 1/2 cup of dark chocolate chips on the stove. It only takes a couple of minutes. Stir the chips continuously and don’t let them burn!

Spoon out @3/4 of a teaspoon of melted chocolate into each paper baking cup.

Place tray in the refrigerator. Allow to cool for @5 minutes or until the chocolate is almost hard.

While the chocolate is cooling, mix the tahini, honey and salt together in a small bowl. You can use almond, cashew, peanut or sunflower butter in place of the tahini. I chose tahini because I love it’s nutrient profile plus, I am making these for my younger son’s school which is tree-nut free.

When the chocolate is nearly hard, spoon out @1/4 teaspoon of the tahini mixture into each baking cup.

Melt the remaining 3/4 cup of chocolate chips on the stove.

Spoon the newly melted chocolate on top of the mixture already in the baking cups.

Smooth the surface with the side of a spoon.

Put in the refrigerator to cool for @10 minutes or until chocolate is hard.

After the chocolate is completely hard, tear away the paper baking cups.

These can be kept in the fridge or on the counter.

Originally posted on my website Tapp’s Tips.com

Do you have any favorite chocolate or candy recipes? Share them in the comments below!

How to Make the Versatile Asian Peanut Sauce

aisan-sauce-small-210x150My favorite recipes are those that you can use for multiple purposes. When you’re trying to balance home life with work or taking your kids to a million extra curricular activities – it’s good to have a few recipes that can work for several occasions. One of my favorites is the Asian Peanut Sauce. I adopted it from a website Elena’s Pantry, made a few adjustments and now my family loves it!

It’s really simple and can be used as a pasta sauce, salad dressing or a vegetable dipping sauce.  I personally use it on my grilled chicken satay or in wraps, so really it can go with most everything! The best part is that it lasts for weeks in the refrigerator so you make it once and you have it on tap for a while! Here’s how you make it:

Ingredients

Instructions

I throw all of the ingredients into a high speed blender. Because of this I don’t bother mincing my garlic or my ginger. My lovely Blendtech does it for me. If you don’t have one of these awesome machines, you will need to chop the galic and the ginger finely and then place all of the ingredients in a mason jar and shake vigorously.

This sauce adds some flavor to just about any dish. Use as you wish.

Store in the refrigerator.

Enjoy! Do you have any recipes that are your multi-purpose go to items? Share them in the comments below! Or let us know if you try the peanut sauce and how it works out! 

Originally posted on my website, TappsTips.com

Sweeten Up Your Fall with Cinnamon Baked Apples and Cashew Cream

baked-apple-2sm-1024x682Cinnamon and apples are two of my favorite fall flavors. There are a lot of savory things that come with the cooler temperatures – pumpkin and squash, stuffing recipes, etc, which are great for the holidays. But I think fall also lends it self to amazing desserts, and why shouldn’t we give in to our sweet tooth every now and again? Together apple and cinnamon create delicious sweet treats that are still healthy.  Using cashew cream also erases some of the guilt you’d get from pairing with regular ice cream. This recipe is a great fall dessert – and it’s vegan. It is definitely enough by itself but you could also pair it with a nice apple pie if you are feeling indulgent.

Cashew Cream 

Ingredients:

Instructions:

Soak the cashews for at least 4 hours.

Rinse the cashews until the water runs clear.

Put cashews, water and salt in blender.

Blend until smooth. It will have the consistency of heavy cream.

 

Cinnamon Baked Apples with Cashew Cream

Ingredients:

Instructions:

Preheat oven to 375

Wash and core apples

In a bowl combine all ingredients except the cashew cream and the honey.

Mix well.

Stuff the apples with the mixture

Pour @1/2 cup of water into the bottom of the baking dish and add the apples.

Cover with tin foil

Bake for @20 minutes or until the apples are soft

Put oven onto Hi Broil, remove tinfoil and broil the apples for @ 3 minutes or until the oats look brown and toasted.

Take the apple out and place in individual bowls.

Drizzle each one with a little bit of the liquid from the bottom of the pan.

Drizzle each one with one tablespoon of cashew cream.

For an added bit of decadence, drizzle with a little bit of raw honey.

Yum.

Originally posted on my website, Tapp’s Tips.com

The Perfect Gluten-Free Dessert with a Secret Ingredient

brownies-blue2sm-682x1024Calling all sweet tooths! Brownies are a dessert staple – right after cake, ice cream and pie. There are so many variations of the brownie recipe that it can be difficult to carve out your own, but after many attempts I think I’ve done it.

It took a while to get this recipe right, but I found that spinach, of all things, is the key. Not only does it add a little nutrition to the treat but it also helps keep the brownie moist. I’ve also added Cardomom, which is a bit of an exotic spice. If you don’t have it in your cupboard you can skip it, but I think it rounds out the taste nicely. Oh, and these brownies are also gluten-free! Does it get any better than that?

Perfect Gluten-Free Spinach Brownies

makes @16 brownies

Serve with Almond Milk

Ingredients:

Instructions:

Preheat the oven to 350ºF.

Line an 9×12-inch baking pan with parchment paper.

Steam the spinach until wilted (about 2 minutes).

 In a mixing bowl whisk together the raw cacao, almond meal, sorghum flour, salt, cinnamon, cardamom and baking soda.

 Put the maple syrup and the spinach in a blender and blend until pureed.

 Make a well in the center of the mixing bowl and add the beaten eggs, vanilla extract, sesame oil and maple syrup-spinach mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin but keep beating until it thickens and becomes smooth and glossy. It might seem a little soupy to you but that is ok. It will come together in the oven.

Pour the batter into the prepared baking pan.

 If you are adding nuts, stir in the nuts by hand. Even out the batter with a silicone spatula.

 Stud the top with some dark chocolate chips and press in slightly.

 Bake in the center of a preheated 350ºF oven for 30-35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake. You will know it is done when a toothpick inserted into the center comes out clean.

Enjoy!

Originally posted on my website, TappsTips.com 

3 Quick & Easy Vegan Snacks For Parties and Home

sauteed-mushrooms

It’s fall, which often means there is a lot of entertaining – whether it is for PTA things, football Sundays or holiday get togethers. It also means school is back in session and time is even more cramped.

It’s difficult trying to figure out something tasty but easy to make when you’re in a rush or trying to feed a lot of people. If you are looking for a good side dish or quick snack to serve, look no further! These three dishes are delicious, vegan and take less than 30 minutes to get done. Make them for yourself on the run or to feed a group!

Asian-Style Sauteed Shiitake Mushrooms

Ingredients:

  • shiitake mushroom – 2 cups-stemmed
  • sesame oil – 1 teaspoon
  • teriyaki sauce – 2 tablespoons- San-J or my homemade sauce
  • toasted sesame oil – 1/2 teaspoon
  • garlic – 1 clove crushed
  • warm water – 1/4 cup
  • cilantro – 1 teaspoon chopped finely (optional)

Instructions:

Stem and chop mushrooms. (This is a great job for kids. They don’t need to use a sharp knife and they really seem to enjoy it. Maybe it is the act of destroying things, at which my kids are experts, but they get the job done and it takes a menial task out of your hands.)

Heat the oil in a saucepan.

Peel and either chop or crush garlic clove and add to oil.

When the garlic has turned slightly brown and gets fragrant (about 1 minute) add mushrooms.

Mix well so that the mushrooms are coated in the garlicky oil.

Add teriyaki sauce.

Mix well.

Mushrooms are super absorbent so I add 1/2 cup of warm water. Add it very slowly so that the mushrooms absorb it evenly. The flavor is coming from the oil and the sauce so you want to make sure that everything gets mixed well. You don’t want some water logged mushrooms and some over-seasoned ones.

Cook for @ 5-7 minutes or until the mushrooms are cooked through.

Add toasted sesame oil and mix well.

I like to garnish this dish with finely chopped cilantro or parsley because it’s pretty.

***

Vanishing Kale Chips

Ingredients:

  • kale – 1 bunch, curly
  • sesame oil – 2 tbsp
  • himalaya salt – 1/2 tsp

Instructions:

Preheat your oven to 300.

Cut the middle rib out of the Kale leaves. Use only the curly green part.

Cut the leaves into bite size chunks and wash well. Make sure that you dry the leaves thoroughly. If the kale is soggy when you put the oil on it it won’t crisp up.

Toss the leaves with the sesame oil. Sometimes I toss them with melted *Ghee which makes them buttery and decadent and taste like movie theater popcorn. Then salt the whole bunch while you are still tossing. Use a good quality sea salt or himalaya salt.

Spread the leaves out on the top of a baking tray; the holes will allow for air to come up from underneath and will result in maximum crunch. Don’t overload the tray. I make it in two batches. By the time the second batch is done, the first one has been demolished.

The kale reduces significantly, so don’t be surprised. When it is done it should be crispy but not overly brown. It takes about 20 minutes.

***

Roasted Cauliflower with Paprika

Ingredients:

  • cauliflower – 1 head or @3 cups
  • sesame oil – 1 tablespoon
  • paprika – 1/2 teaspoon
  • himalaya salt – 1/2 teaspoon
  • garlic powder – 1/2 teaspoon

Instructions:

Preheat oven to 375

Chop the cauliflower into florets

Place in an oven proof pan

Toss with sesame oil, salt, garlic powder and paprika

Cover with tinfoil

Cook for @20 minutes or until the cauliflower is softish

Remove foil

Turn oven to high broil

Roast for @5 minutes or until the cauliflower gets a toasted look to it. A word of caution. Do not walk away from the oven when something is on high broil. Things burn pretty quickly at that temp. Your beautiful cauliflower can turn into burnt nub in the blink of an eye.

All recipes originally posted on TappsTips

3 Soup Recipes to Warm Up Your Autumn

beet-soup1-1024x768With summer securely in our rearview mirrors, it’s time to start preparing for cooler temperatures. Get out your jackets and scarves, but what about when you’re home?

Soup! Whether you are battling one of those transitional season colds or just want an easy to warm you up as you watch the leaves fall outside. Soups are a simple and quick thing to make in the kitchen, and so easy to turn into your own recipes. And if you don’t finish all of it in one sitting you can always freeze the rest in a ziplock bag to be warmed up later.

Here are three of my favorite soup recipes, perfect for the fall season. Better yet, all of them can be made in 30 minutes or less for those that are always on the go.

1. Beet Fennel Soup

Ingredients:

  • beet – 3 medium (about 3 cups)
  • garlic – 1 clove
  • ginger – 1 thumb-sized piece
  • fennel – 1 bulb
  • kombu – 2 strips
  • caraway seeds – 1 tsp
  • cumin – 1/2 tsp
  • tarragon – 1 tsp
  • ginger powder – 1/2 tsp
  • fennel powder – 1/2 tsp
  • onion – 1 medium (1 cup chopped)
  • chicken stock – 1 quart (may substitute vegetable)
  • ghee – 1 tbsp
  • coconut milk – 1/2 cup (may use soy milk or regular milk)
  • salt and pepper

Instructions

Scrub the beets well and then chop into 1 inch cubes. Warning – this is a messy business! While your kids might love the mess, I would avoid wearing your favorite white shirt.

Chop fennel, garlic, ginger, and onion. I am pretty rough about it. No fine dicing for me..

Put the onion, garlic and ginger in a large saucepan with the ghee (or oil) and cook on medium-high, stirring often, until the onion is transluscent.

Turn the heat down to low.

Add caraway seeds, cumin, ginger powder, fennel powder, and tarragon and mix. Simmer for a couple of minutes.

Add beets and fennel and mix to coat. Let that cook for two to three minutes.

Add chicken or vegetable stock and kombu. Turn heat up to medium-high and cover until the soup starts a low boil.

Make sure to check the soup often so you don’t burn it.

When the soup starts to boil then turn the heat down to low, cover, and cook for about a 1/2 an hour or until the beets are soft.

Take the kombu out.

With a hand blender, blend the soup until smooth.

Add coconut milk. Mix well.

Add salt and pepper to taste.

2. Butternut Squash Soup

A bowl of butternut squash soup, which is packed with vitamins, minerals and phytonutrients, most notably C and the powerhouse nutrients known as carotenoids, which protect against heart disease, make this soup incredibly good for you too.

Ingredients

  • 1 medium sized butternut squash peeled and cut into 1 inch cubes.
  • 3 1/2 cups of chicken or vegetable broth. If you make it if fresh, that is great. If not, Pacific Foods makes a nice organic one.
  • 1 piece of Khombu (optional)
  • Salt to taste

Instructions

Put the broth, khombu and cubed squash in a pot. Bring to a boil, then reduce to medium/low and let cook for 1/2 hour. Remove khombu. Blend with a hand blender until smooth. Add salt to taste.

I usually serve it with a hearty, whole-grain toast.  I like to cut it into strips for dipping. My older son was so excited he couldn’t wait for the toast to come out of the oven.

3. Creamy Dairy-Free Carrot Soup

This soup is a nutrient powerhouse that helps our family get through the colds and flus that often derail the holiday season.

The carrots are rich in Beta-Carotene which the liver converts to Vitamin A. This is important because Vitamin A helps to rid the body of the various toxins we are exposed to on a daily basis. If our livers are not functioning properly, we are more susceptible to the viruses and bacteria that make us sick. A healthy liver is needed for a healthy body, so helping it do its job is like a natural form of health insurance.

Ingredients

  • carrots – 4 cups, chopped
  • ginger – 1 thumb-sized piece
  • ghee – 1 tbsp (may use coconut oil)
  • onion – 1 large
  • apple – 1 large
  • garlic – 1 clove
  • coriander – 1 tsp
  • caraway seeds – 1 tsp
  • coconut milk – 3/4 cup
  • chicken stock – 4 cups (may substitute vegetable stock)
  • salt and pepper – to taste

Instructions 

Chop the carrots, onions, ginger, apple, and garlic.

Put the onion, garlic and ginger in a large saucepan with the ghee (or coconut oil) and cook on medium-high, stirring often, until the onion is transluscent.

Turn the heat down to low.

Add caraway seeds and coriander and mix. Simmer for a couple of minutes.

Add carrots and apple and mix to coat. Let that cook for two to three minutes.

Add chicken or vegetable stock. Turn heat up to medium-high and cover until the soup starts a low boil.

Stir every few minutes to keep it from burning.

When the soup starts to boil then turn the heat down to low, cover, and cook for about a 1/2 an hour or until the carrots are soft.

With a hand blender, blend the soup until smooth.

Add coconut milk. Mix well.

Add salt and pepper to taste.

 

Originally published on my website, Tapp’s Tips.

Welcome Fall! 3 Delicious Recipes for Apple Season

red-applesThis past weekend was the autumn equinox, which means we are officially moving into fall! This is the perfect time for all things involving pumpkins, squash, cranberries, and…apples! This delicious fall fruit is packed with natural sugars, carbohydrates, and fiber – the perfect snack on its own, but also a delicious ingredient for all kinds of recipes.

Here are 3 of my favorite apple recipes for you to enjoy this autumn!

1. Apple Ginger Fruit Leather

Ingredients:

  • apple – 4 cups, chopped
  • ginger – 1 piece, about 1/2 inch cube
  • honey – 1 tbsp
  • parchment paper

Instructions:

Preheat oven to 250

Steam the apples and the ginger for about 5 minutes. I recommend steaming over boiling because you don’t want to apples to be soggy. Remember, we are taking the moisture out.

Puree the apples, ginger, and honey.

Pour into a pan lined with parchment paper. The pan I use is 9X12. Smooth the surface of the mixture with the back of a spoon or a rubber spatula. Make sure that it is distributed evenly. The leather won’t cook evenly if there are thick parts and thin parts.

Bake at 250 for about 3 hours. Check it every 1/2 hour or so. When the leather is no longer mushy to the touch it is time to take it out.

The leather will be a little hard at this time. It needs to be left out for a few hours in order to soften up. When the leather has some give, cut it into strips and enjoy. It can be left out on the counter in an airtight container for weeks but, believe me, it won’t last that long.

2. Apple Lemonade

I love lemonade. The problem is that it takes a ton of sugar to keep you from puckering up when you drink it. This juice tastes just like sweetened lemonade. The joy is that it is sweetened only with apples. Sounds like a win to me.

Needless to say, this is my kids favorite juice. My younger son says that wants me to “make this all day, and all night, every day.” I don’t think I will be doing that, but it makes me feel much better giving them this juice instead of the hyper-sweetened variety.

The key is to add 1/2 a lemon to every apple you juice.

Ingredients:

  • apple – 1, cored – preferably organic
  • lemon – 1/2 – preferably organic

Instructions:

Put the ingredients through the juicer.

The reason I say to use an organic lemon is that I use the whole thing, peel and all. You don’t want the pesticides and waxy residue in your juice glass, so buy organic. (You should still rinse the lemon thoroughly before use.)

You should core your apple before juicing it. Apple seeds contain cyanide which you most definitely don’t want in your kids drink!

3. Gluten-free Vegan Apple Crumble

I love apple crumb pie. The best part of this pie is that it is so packed with good stuff that you can eat it for breakfast and not feel guilty!

Ingredients:

Crust (and 1/2 the crumble)

  • garbanzo bean flour – 3/4 cup
  • almonds – 1 cup (ground to a fine flour)
  • gluten-free oats – 3/4 cup (ground to a fine flour)
  • hemp seeds – 1/2 cup (ground to a fine flour)
  • chia powder – 1/2 cup
  • coconut oil – 1/2 cup
  • Xantham gum – 1/4 tsp
  • salt – dash

Crumble

  • Half the crust ingredients
  • gluten-free oats – 1/2 cup
  • coconut butter (or oil) – 3 tbsp
  • crushed walnuts – handful

Pie Filling

  • apple – 2 cups, thin sliced
  • lemon juice
  • cinnamon – 1/2 tsp
  • maple syrup – 1 tbsp
  • apple juice – 1 tbsp
  • grated ginger – 1/2 tsp

Instructions:

Preheat oven to 375

To make the pie crust mix all of the crust ingredients in a large mixing bowl. It should have the consistency of dough.

Take out 1/2 of the mixture and press it into a pie tin. You want to make sure it is thin and consistent.

The other 1/2 of the mixture will be used for the crumble mixture so set it aside for right now.

For the pie filling take the sliced apples, lemon juice, ginger, maple syrup, and apple juice and cinnamon and mix together in a bowl (I actually used my juicer and juiced 1/2 a lemon, 1/2 and apple and a piece of ginger and poured that mixture over the apples with the cinnamon and maple syrup)

We ran out of ground cinnamon so my son grated a cinnamon stick into the filling mixture. A little more high maintenance but it worked.

Put the pie filling mixture into the pie crust.

For the crumble, take the other 1/2 of the crust mixture. Add the whole oats, sugar, walnuts, coconut butter, and mix thoroughly.

Put the crumble mixture onto top of the pie. Press it down a couple of times so that the crumble stays in place.

Bake in the oven for ~45 minutes. Enjoy!

 

Originally published on my website, Tapp’s Tips.

How To Make Easy & Healthy Ice Pops for Kids

choc-mint-ingredients-copy-1024x704We frequently have multiple extra kids in this house. I make ice pops by the dozen to keep them satiated until the next snack, which is usually about 15 minutes later!

I have lots of different, fun ice pop molds I use to make these special treats. I can freeze just about anything in an ice pop mold and my kids will eat it. I freeze almond milk, coconut water, kale berry smoothie and my kids go crazy for it. If it is cold and sweet and shaped like a lady bug, why wouldn’t they?

Here are two delicious ice pop recipes your kids will love. Feel free to experiment, try different ingredients, and have fun watching your kids go nuts for these sweet treats!

1. Chocolate Mint Pop

This chocolate mint pop is one of the most requested ones. They say “Uh, do you have one of those chocolatey minty ones?”

I love this simple, and tasty pop because it is so easy to make, and is rich in all things good. It combines fiber-rich coconut milk, anti-oxidant rich raw cacao and cleansing mint.

The kids take their pops, and giggling, run back into the summer sun. Life is good.

Ingredients:

  • coconut milk – full fat- 2 cups
  • raw cacao powder – 1 tablespoon
  • agave – 5 tablespoons
  • mint – fresh, chopped- 1/4 cup
  • himalaya salt – dash

Instructions:

Put all ingredients in a blender. Blend until completely smooth.

Pour into ice pop molds

Put in freezer for 6-8 hours.

Enjoy!

2. Fudge and Spinach Ice Pop

These fudge pops, combined with spinach – yes, spinach – are sweet and cold and chocolatey AND very nutritious. It’s a win win in my book – and theirs.

Ingredients:

  • coconut milk – 1/2 cup
  • raw cacao powder – 1/4 cup
  • mesquite powder – 2 tsp
  • water – 1/2 cup
  • vanilla – 1 tsp
  • agave – 2 tbsp
  • salt – dash
  • spinach – 2 cups, fresh or frozen

Instructions:

Place all of the ingredients in a blender and blend until smooth. Pour into ice pop molds. Put them in the freezer for @ 8 hours. You will need to run hot water over the mold to get the pop out.

 

Have a favorite treat you like to make for your kids and their friends? Share with us in the comments below!

Originally published on my website, Tapp’s Tips.

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