Fudge Pudding Pops

It is all about the same great taste using much healthier ingredients :) I Just love this one!

This pudding pop is so creamy and rich, no one could tell there is no dairy in it. Have it as a Pop or eat it like pudding, it is a Superfood!


Ingredients(for 6 pops):

1. Cashews - 1 cup.
2. Avocado - 1 medium sized.
3. Dates - 8-9 pitted (depending on how sweet you want them to be).
4.  Cocoa powder - 1  1/2 Tbsp
5. Honey- 1/2 Tbsp
6. Water - 1- 1 1/2 cups (depending on your blender).
7. Salt - a pinch.

Process:

• Soak the cashews and dates for 1/2 - 1 hour.
• Blend the cashews and dates first using a little water till they turn into a smooth paste.
• Now add the other ingredients in the blender and blend thoroughly till it forms thick creamy pudding like consistency.
• Pour into Popsicle moulds and freeze for pops or you could eat it straightaway like a pudding.

Cashew-Dates-Avocado Pops.

I love it when my daughter eats it..really I mean look at the ingredients! and I make it all with organic ingredients which adds to the goodness. If you ask me about the taste, I would say "the taste is divine" :).
Everyone has their own opinion though. My Hubby who is not a big fan of avocados was like "Really? Avocado pops??!!" but the good part is that he ate it happily and gave some expert comments too like he would have preferred it more if the color did not turn green which masked the fact that there are cashews and dates in it and that it would have looked more tempting if it had some pieces of dates and cashews sticking out of it. Feedback taken..but I cant do much about the color though :) 


If you don't freeze the mixture and simple refrigerate it, you could have it as a pudding. I love the taste.


 Here it goes:


Ingredients(for 6 pops):

1. Cashews - 1 cup.
2. Avocado - 1 medium sized.
3. Dates - 8-9 pitted (depending on how sweet you want them to be).
4. Water or Coconut Milk - 1 - 1 1/2 cups (depending on your blender).
5. Salt - a pinch.

Process:

• Soak the cashews and dates for 1/2 - 1 hour.
• Blend the cashews and dates first using a little water.
• Now add the other ingredients in the blender and blend thoroughly till it forms thick creamy pudding like consistency.
• Pour into Popsicle moulds and freeze for pops or you could eat it straightaway like a pudding.

Enjoy!

Raspberry-Blueberry-Banana swirl Pops.

This one is my husband's favorite :) Not all pops that I try end up in my blog. Some of the combinations are a complete flop. But you got to try right? You got to be fearless when it comes to cooking and creating foods.
Again, there are still some recipes that are a hit in my family but they finish before I get a chance to click a perfect picture.
Anyways, the one I am about to share is a very good combo and a hit in my family. Hope you like it too. Here it goes.

Ingredients(for 6 Popsicles):

1. Fresh Raspberries - 1 1/2 cup.
2. Fresh Blueberries - 1 1/2 cup.
3. Ripe Bananas(spotted) - 2 large
4. Cashew Milk - 1/2 cup 
5. Honey - 2 Tbsp
6. Salt- 1/16 th Tsp

Process:

• Puree Raspberries and a Tbsp of honey and fill 1/3rd of the moulds and freeze for 1/2 hour-45 min.(do not add water while pureeing).
• Puree the bananas with cashew milk and a pinch of salt.
• Take previously filled moulds out of the freezer and fill another 1/3rd with the banana puree and freeze again.
• Puree blueberries and a Tbsp of honey(do not add water)
• Takeout the moulds and pour the blueberry puree to fill the moulds.
• Now using a bamboo skewer blend the layers so they they form nice swirls(do not overdo).
• If the previous layers are too hard, leave them on the counter in room temperature for about 10 minutes and then make the swirls.
• Now freeze the moulds overnight or a minimum of 6 hours before serving.

Acai and Berries Antioxidant Pop.

A jumbo dose of antioxidants for Kids who refuse to have them in their true form. It makes me feel good every time my family indulges into healthy treats like this one and relish every bite at the same time.

Raw Acai powder can be found in any health food store.

Ingredients(for 6 bars):

1. Strawberries - 1 cup chopped.
2. Blueberries - 1 cup.
3. Raspberries - 1/2 cup.
4. Blackberries - 1/2 Cup.
5. Raw Acai Powder - 3 Tbsp.
6. Freshly squeezed orange juice - 1/2 cup.
7. Extra virgin Coconut oil- 2 Tbsp(melted).
8. Honey - 2-3 Tbsp (according to taste).

Process:

• Put all ingredients in the blender and blend thoroughly till they get into a creamy texture.
• Taste for sweetness.
• Pour into moulds and freeze overnight or a minimum of 4 hours before serving.

Enjoy! 

Pineapple-Strawberry-Coconut Fruit Bars

I always keep my recipes short and simple...very important for moms like me who are always on the go.

We all love this Popsicle and it is so nutritious and a good source of vitamins and fiber.

I love this mold as it is BPA free http://www.amazon.com/gp/product/B000G32H3Y/ref=oh_details_o00_s00_i03

Ingredients (for 6 bars):

1. Pineapple(fresh/frozen) - about 1/3 of the whole pineapple/ 2 cups chopped.
2. Strawberries(fresh/frozen) - 3 cups(chopped).
3. Unsweetened shredded coconut - 1 1/2 cups.
4. Freshly squeezed orange Juice - 1 1/2 cups.
5. Honey - 2 Tbsp (or as desired).
6. Salt - 1/10th Tsp/ a pinch.

Process:

• Put all ingredients in blender and blend thoroughly.
• Check for sweetness.
• Pour into the Popsicle molds and freeze for minimum 4 hours before serving.

Coconut Cream and Nut Dipped Banana...Raw, GFCF, Vegan.

I love coconut cream and banana is my second favorite fruit, first would be mango. I easily consume 2-3 bananas a day. Hence I keep doing things to my banana to make it more fancy.
The process of making these is the same as the Banana-Coconut Dibs, just the ingredients are different.

Ingredients:

1. 1 large ripe banana.
2. Unsweetened raw coconut cream/butter. I use Artisana.-2 Tbsp.
3. Pecans/ walnuts/ almonds - not very finely ground.
4. Coconut Oil - Optional.

Process:

• Peel the banana and cut into small pieces. Put the pieces in the freezer for 5 minutes.
• If your coconut butter is in the solid state, melt it by heating over medium heat in a small pan. Remove from heat immediately after melting. Can add a little coconut oil to improve consistency.
• Keep the ground nuts ready on a plate.
• Take the banana pieces out of the freezer. Now dip each piece in the coconut butter and dab onto the ground nuts covering all the sides thoroughly. Place carefully on a separate plate.
• Repeat the same with all the pieces.
• Put the plate with the pieces in the freezer for 10-15 minutes (depending on how cool your freezer is).
• Take out of the freezer and serve immediately.

One more way of having it and I do it often when I am extremely hungry is dip the pieces in the butter, sprinkle the nuts and put it directly in your mouth :)
Enjoy the tropical bliss!

Banana-Coconut Dibs...Raw, GFCF, Vegan.

I dont like complex recipes. My recipes are simple and easy to make for anyone. SCD diet itself is very challenging so we need a lot a recipes in hand that are easy to make, are nutritious and takes less time to prepare.
I made these yesterday, super easy and super delicious. My eyes roll to the back of my head with every bite. Seriously! You got to try this one.
Before I start, let me tell you, I am a big big fan of Coconut oil. I cook with it, use it as a lotion on my face and body. Why do I love Coconut oil? Read this.
My most preferred brand of Coconut oil is Tropical Traditions, next would be Artisana.

Ingredients:

1. 1 large ripe banana.
2. Coconut oil - 1 Tbsp
3. Honey - 1 Tbsp
4. Unsweetened coconut flakes/ shredded coconut.

Process:

• Peel the banana and cut into small pieces. Put the pieces in the freezer for 5 minutes.
• If your coconut oil is in the solid state, melt it by heating over medium heat in a small pan. Remove from heat immediately after melting.
• Now add 1 Tbsp honey to the coconut oil and beat till they blend well.
• Keep the grated coconut ready on a plate.
• Take the banana pieces out of the freezer. Now dip each piece in the coconut oil-honey mixture and dab onto the flakes covering all the sides thoroughly. Place carefully on a separate plate.
• Repeat the same with all the pieces.
• Now with a spoon carefully pour the remaining coconut oil- honey mixture on the pieces covering all sides. Cover with more coconut flakes.
• Put the plate with the pieces in the freezer for 10-15 minutes (depending on how cool your freezer is). We just want to solidify the coconut-honey mixture and cool down the banana.
• Take out of the freezer and serve immediately.
• Close your eyes with every bite and enjoy the exotic taste!

Coconut - Cashew Yogurt, Dairy Free, Sugar Free

There are many people out there who cannot tolerate Dairy products not even Yogurt. My daughter also has a hard time tolerating dairy. But they do not need to stay deprived of all the yogurt goodness like probiotics and enzymes present in yogurt. I have something that is a really really tasty treat. Even we  love it!

Please keep in mind it does not taste anything similar to cow's milk yogurt. Some might consider it just as a sweet treat. But I call it yogurt because it is fermented for 8 hours and hence increasing the nutritional value.

Ingredients:

• 1 cup cashew milk
• 2 cups coconut milk (I use "so delicious" brand) 
• Honey
• Vanilla extract
• Unflavored Gelatin

How to make Cashew Milk:

• Soak the cashew nuts for 6 hours prior to making the milk.
• After 6 hours discard the water and rinse the nuts thoroughly.
• Put the nuts in a blender along with some water(just enough to immerse the cashews).
• Blend for 2-3 minutes till completely smooth.
• Using a spoon check if the texture is smooth or grainy If the texture feels grainy Blend again till completely smooth.
• Strain the milk using a strainer.

Process:

• In a saucepan add 1 cup cashew milk, 2 cup coconut milk and put on medium/high heat.
• Stir continuously. The cashew has a tendency to settle down at the bottom and burns easily.
• When it is warm enough whisk in 2-3 heaped Tsp Honey.(again according to your taste preference).
• Bring it to a complete boil.
• In a separate pan dissolve 1 1/2 tsp gelatin in a little boiling water and then add the liquid gelatin to the boiling milk.Make sure that the gelatin is completely dissolved in water before adding. Never add gelatin directly to the mixture. It will form lumps hence giving an uneven texture.
• Remove from heat and let cool to room temperature.
• After the mixture has cooled down, stir in 1/4 tsp vanilla extract.
• Add dairy free yogurt starter.
• Pour in the container you want to set it in and place in the yogurt maker setting the time to 8 hours.If you want it a little more tart you can set to 9 hours.
• Refrigerate for a minimum of 5 hours before serving.
• Enjoy with fresh fruits.

 A sweet treat made with love for your loved one who cannot tolerate Milk :)

Enjoy!