The Trade-in: Artificial and sugar-filled popsicles for natural and nutrient-packed popsicles

sugar-filled popsicles, natural popsicles, nutrient-packed popsicles

Screen Shot 2015-02-03 at 10.04.46 AMPopsicles have always been the go-to refreshment in these hot summer months. Unfortunately we tend to reach for the kinds that are packed with such things as artificial flavors and colors along with loads of sugar. It doesn’t have to be this way. Homemade popsicles are easy to make and will allow you to enjoy the natural offerings of summer. For some fresh recipes you can either follow the recipes below or use your own creativity.


Tropical Popsicle (credit to Garden of Life)

1 cup fresh squeezed orange juice
1 cup coconut water
1 scoop Garden of Life wheatgrass powder (1 scoop is equal to 13 shots of wheatgrass juice!)
2 frozen bananas
1 ripe mango
3/4 of a whole pineapple, cubed
1/2- 3/4 cup of frozen kale (I crunched up the frozen kale while in the bag)

Blend until smooth. Pour into molds and freeze!


Creamy Kiwi Avocado Popsicles

8 kiwi fruits
1 ripe avocado
1/4 cup plain organic yogurt
3 tablespoons fresh-pressed apple juice
1 1/2 teaspoons honey

Pop everything into a food processor or blender and blend until smooth. Pour into Popsicle molds and freeze.


Strawberry Creamsicle

3 cups fresh strawberries, cleaned and hulled
4 medjool dates and boiling water
2 cups plain organic yogurt, greek or regular

To start, put the 4 medjool dates into a small bowl and cover with boiling water. Let sit for 15 minutes.

Place strawberries into a food processor (or good blender) and puree until smooth or nearly smooth. Pour the puree into a glass measuring cup and set aside.

Now blend your pitted dates and about a tablespoon of the soaking water until smooth (this may require you to stop the processor and scrape down the sides with a spatula a few times). Add the yogurt and blend to combine.

Using a large spoon, scoop some of the yogurt mixture into each of the popsicle molds. Gently pour enough strawberry puree on top to cover the yogurt. Continue to layer the two until the molds are full.

Freeze overnight and enjoy!


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