It finally feels safe to move that down parka into storage and dust off my sandals. The sun is shining, birds are singing, and new life is budding, blossoming and greening up all around us. Three cheers for Spring!!!
This winter was no joke. Since some time in late 2013 I’ve found it really difficult to be creative in the kitchen. I’ve been cooking to survive, not thrive. Thankfully, the arrival of non-winter temperatures has nudged me from culinary hibernation and inspired me to get back into the kitchen and have some fun with food. I thought I’d start with something simple and sweet to stash away for a warm weather treat…
Strawberry Super Pops
This recipe features strawberries, a super fruit that will surely find its way onto the menu for my new cooking class Cardio Cooking on June 11th at The Naturopathic Kitchen. Loaded with anti-inflammatory and antioxidant flavonoids (like anthocyanins and quercetin) plus loads of vitamin C, fibre and potassium, eating strawberries may be the most delicious way to nip cardiovascular disease in the bud. These powerhouse phytonutrients lower high blood pressure and prevent atherosclerosis and thrombosis which collectively lead to heart attack and stroke.
Tasty extras: vitamin C and quercetin reduce the symptoms of seasonal allergies. With all the pollen floating around right now, you may want to give them a try.
This recipe calls for coconut milk of the full-fat variety and unrefined sea salt. If you’re wondering why these ingredients are part of a heart healthy recipe, you won’t want to miss the discussion about fats/oils and salt that will take place in Cardio Cooking. Often mistaken for an unhealthy choice due to its high content of saturated fat, coconut oil is in fact good for your heart. Unrefined sea salt (i.e. Celtic) can also be part of a heart healthy diet. More about that at The Naturopathic Kitchen on June 11th.
A quality popsicle mould is a great investment for healthy summer snacking. I got mine at the Environment Network Shoppe in Collingwood. It’s stainless steel instead of plastic so you don’t have to worry about toxic yuckies like endocrine disrupting BPA leaching into your dessert.
1 can organic full fat coconut milk
1 cup strawberries, fresh or frozen
2 Tbsp raw honey
2 Tbsp lemon juice
A few pinches of Celtic sea salt
1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Pour into popsicle moulds and insert popsicle sticks.
4. Put in freezer for 6-8 hours or overnight for best results.
5. Enjoy on a warm, sunny day or a hot, balmy evening.
I treat cardiovascular issues like high blood pressure and high cholesterol, working with people to prevent and reverse heart disease. Click here to make an appointment.
To see what’s on the menu for Cardio Cooking, my next cooking class at The Naturopathic Kitchen, click here.