bari-recipes

[bari-recipes]

Spinach and Banana Power Smoothie

Ingredients

1 cup of plain soy milk

3/4 cup of packed fresh spinach leaves

1 large banana, sliced

1. Blend soy milk and spinach leaves together in a blender until smooth. Add banana and pulse until thoroughly blended.

Cook's Notes:

You can substitute vanilla soy milk for the plain soy milk, if desired.

Most of us know how good spinach is for you. But let's be honest, no one wants to eat nothing but spinach salad every day. Bananas are truly a miracle food because you won't even taste the spinach in this smoothie! It's a great way to reap all the nutrition benefits of fresh spinach without even knowing you're eating it.Cook's Notes:You can substitute vanilla soy milk for the plain soy milk, if desired.Most of us know how good spinach is for you. But let's be honest, no one wants to eat nothing but spinach salad every day. Bananas are truly a miracle food because you won't even taste the spinach in this smoothie! It's a great way to reap all the nutrition benefits of fresh spinach without even knowing you're eating it.

[bari-recipes]

Chia Coconut Pudding Popsicles

Makes 5 or 6 Popsicles

Suggested fruits: berries, kiwi, pomegranate seeds, grapes, raspberries.

Tip: If you like you can sweeten them with a little sugar or honey, and a little vanilla or almond extract. Personally I think that the fruit and coconut milk are sweet enough on their own.

Ingredients

1 can (14-15 oz) coconut milk (I used full fat)

1/4 cup chia seeds

fresh fruit of your choice

1 Tbsp sugar or honey (optional)

1/2 tsp vanilla or almond extract (optional)

Instructions

Pour the coconut milk into a small bowl. Make sure to get out all the thickened stuff inside the can. Give it a whisk or a stir to combine well.

Stir in the chia seeds and let sit, stirring once or twice, for about 30 minutes, to allow the seeds to expand.

Add a little bit of the coconut mixture to the bottom of each of 5 popsicle molds.

Drop some of the fruit in on top. If your fruit is too big to fit, chop it up.

Continue adding more coconut mixture, then more fruit until the molds are almost full. Rap the mold firmly against a hard surface to encourage the pudding to fill all the nooks and crannies in and around the fruit.

Insert popsicle sticks into the molds, they will stand up by themselves.

Top off the molds if there is any room in them.

Freeze for several hours until completely frozen.

To remove from the molds, fill a sink with hot water, just deep enough to immerse the mold up to, but not over, the rim, and hold the mold in the hot water for about 15 seconds to loosen the pops.

Pull the popsicles out of the mold and enjoy.

If you want to save the pops for later, wrap them in waxed paper and place in zip lock baggies.

[bari-recipes]

Rainbow Popsicles

Use foil to cover instead of the top of the molds

Funnel the purée into the mold, if it’s too thick, thin it out with water.

Don’t use frozen fruit, it will affect the texture and taste.

TIP: For sharply defined stripes, make sure your purees are chilled and each layer is frozen solid before you add the next. Rap the mold sharply on the counter after you add each layer to even it out. And finally, use vividly colored fruit to get the best effect. I like to use at least one green (kiwi or honeydew) one very pale or white fruit (dragon fruit, coconut) a couple of vivid fruits (raspberry, papaya) and finally at least one deeper tone (blueberry, blackberry) so you get a nice variation of shades.

TIP: The colors of some fruit like blueberries and blackberries can be too dark to show up when they’re pureed. In that case I’ll add a little bit of yogurt or coconut milk to the puree to bring out the color.

Other Suggested ingredients

plums and pluots

pineapple

peaches or nectarines (leave the skins on for a mottled effect)

grapes, especially concord (be sure to strain out the seeds after you puree)

guava

passion fruit

fig

cantaloupe

Ingredients

1/2 ripe papaya

1 ripe mango

1 cup raspberries

1 cup black raspberries or blackberries

1/2 honeydew melon

1 dragon fruit

Instructions

Scoop the seeds from the papaya and than scoop out the flesh. Puree in a small food processor until smooth.

Peel the mango with a serrated peeler and slice the meat from around the large pit. Cut in chunks and puree.

Puree the the red and black berries.

Cut the honeydew in chunks and puree.

Cut the dragonfruit in half and scoop out the flesh. Puree.

It's helpful but not essential to chill all the purees.

Put the first layer in the bottom of each of 10 popsicle molds. This layer can be as thick or as thin as you like. You can make identical popsicles or mix and match the order of your stripes. Put the mold in the freezer and freeze until the first layer is solid --- approximately 1 1/2 hours.

Set down your second layer, and then cover the top of the mold tightly with foil. Make a tiny slit in the center of each opening with the tip of a sharp knife, and then slide a popsicle stick in. Freeze again for 1 1/2 hours.

After the second layer is frozen and your sticks are set, you can remove the foil. Continue to layer the popsicles until they are full.

To remove the popsicles fill your sink with hot tap water and immerse the mold up to, but not over, the top lip of the mold for about 6 seconds. If the popsicles don't slide out, immerse it for a few more seconds. Use immediately or wrap in plastic and return to the freezer.

[bari-recipes]

Wild Blueberry and Almond Butter Yogurt Popsicles

Wild Blueberry and Almond Butter Yogurt Popsicles ~ these vibrant popsicles are made with nonfat yogurt, creamy almond butter, and convenient frozen blueberries for a healthy smoothie on a stick.

TIP: As always, be sure to taste before you commit your pops to the freezer ~ add a bit of honey if you like it sweeter, a little squeeze of lemon if you want more tang.

Ingredients

1 1/2 cups frozen wild blueberries, thawed

3/4 cup yogurt

1/4 cup almond butter

1/4 tsp vanilla extract (optional)

Instructions

Blend the berries, yogurt, almond butter, and vanilla in a blender until smooth.

Pour the mixture into your popsicle mold. Insert sticks and freeze until solid.

To remove the popsicles immerse the mold in a sink of warm water up to, but not over the top lip of the mold, and hold for 15 seconds, then remove the popsicles.

[bari-recipes]

Power Smoothie Striped Popsicles

Makes 10 popsicles

Tips: For sharp stripes, use contrasting colors, and let each layer freeze completely solid before adding the next. And make sure your liquids are cold to begin with. For a more ombre effect, use similar tones, and experiment with laying down your layers before the previous one has solidified completely.

Keep in mind that the first priority is that your popsicle taste great, so choose ingredients that go well together. Most fruit can be mixed and matched, and coconut milk or yogurt goes with everything.

Ingredients suggestions

yogurt, thinned with milk

coconut water

coconut milk

spinach, kale or wheat grass juice

mashed banana

any berry juice or puree

orange or grapefruit juice

celery juice

pineapple juice or puree

pomegranate juice

chia seeds

wheat germ

flax seeds

Ingredients

You will need approximately 1/2 cup each for 6 different layers in your popsicles. All ingredients should be cold to start with.

Instructions

Use a small glass measuring cup with a spout to easily pour the layers into your popsicle mold. Start with your first layer, and evenly pour a small amount into each mold. Freeze until firm. This might take 30-45 minutes.

Lay down the second layer, and this time, cover the top of the mold with foil, and insert your sticks right through the foil. (Use a small sharp knife to make a slit in the foil first) Freeze again until firm, and continue your layers until you fill the molds. You can do even or random layers, it's up to you.

To unmold the popsicles, fill your sink with hot water and immerse the mold up to, but not over, the top lip, for 15 seconds. If the pops don't slide out easily, immerse for a few more seconds.

Store in plastic baggies in the freezer.