I don’t like to follow directions. My ego wants me to put a bunch of ingredients in a bowl, wave a magic wand, and create something delicious. It’s easier to do this with savory dinners in a pot on a stove than it is in baking. Baking is actual science where the difference between one teaspoon and two makes or breaks the dish.
Hi friends! I hope this summer has been going swimmingly for you. We have a few weeks left to enjoy (or curse) heat. In these dog days, frozen treats are pretty irresistible. They are usually pretty sugar-packed, too. But these frozen fruit pops can assuage your guilt because not only do they have a delicious mango flavor, they also get a boost from heavy metal chelators, parsley and cilantro. And there’s some cucumber and gelatin in there for added nutrition, protein, and gut healing properties, too! The mango adds a punch of vitamins C and A, immune system powerhouses.
For these popsicles, I did bust out the juicer AND the blender.
Let’s face it; potato salad is NOT salad. And if you’re making it with typical store-bought mayonnaise, it’s filled with some no-good types of fat and chemicals. Potatoes are delicious, and they are A-OK in my book, even though they are often vilified for being one of the “white foods” that are known to raise blood sugar too high, too fast. However, there are many valuable nutrients in those little tots, and when a cooked potato is cooled, as in potato salad, the starches form a good source prebiotic food that feeds the healthy bacteria that live in your gut, helping them to proliferate.
But what if we actually turned a pile of delicious potatoes into an actual salad that was both delicious and and nutritious and filled with all things summer?
August means stone fruits. And stone fruits are delicious. Peaches are probably my favorite of the bunch. And sometimes summer is hot and you don’t want to cook anything. Salads are a great way to not have to cook, but many people think salads are boring or gasp….gross. I’m here with a recipe to change your mind.