Well you all know I love to juice, and I love my Breville juicer. I know there are some of you that would like to juice, but haven’t bought a juicer yet. So, I contacted Breville and asked if they would donate one of their awesome juicers for a giveaway and they said yes! This juicer is so amazing. I wish I had this one myself! The giveaway is for the Juice Fountain Crush.
This is an almost $300 value. This juicer will quietly juice fruits, vegetables and wheat grass. I love my Breville. It’s easy to use and clean and I am sure this model is too. To enter, please like Breville on Facebook, like My Whole Food Life on Facebook and leave a comment under this blog post. The winner will be chosen on Friday June 21. Contest open to US residents only. Good luck! Now, onto the recipe.
Tropical Fruit Punch
1 1/2 cup mango sliced
2 nectarines sliced with pits removed
2 cups honey dew melon sliced
Juice the fruits in the order of the ingredients. If you don’t have a juicer, you can blend everything in a blender. I am sure it will be equally delicious that way! This juice would be great for backyard parties. Add a little vodka and you have a great adult beverage too. Next time I make it, I am going to pour the mixture into my popsicle molds.
Here in Texas it’s a steamy one hundred degrees. So, what do you want most on hot days? Frozen treats! Kids love food on a stick and ice cream is no exception. My kids love it. But, let’s face it, most store bought frozen treats are laden with excess sugar and too many chemicals. Not these!
She loves her ice cream! I love these pop molds too because they have a little tray to catch all the drips. No mess. Love that idea! Well, almost no mess.
She may be messy, but she is so darn cute! I wanted make this recipe ever since I saw some Pina Colada Popsicles on The Midnight Baker’s blog. They looked AMAZING! I just ran out of pineapple, so I subbed blueberries. Came out super good, but I am trying her recipe as soon as I get my hands on some pineapple!
Blueberries and Cream Popsicles
1 can of full fat coconut milk unsweetened
1 1/2 cup blueberries
2-3 T maple syrup
Pour all contents into a blender and blend for about 90 seconds. Take a taste, if it’s sweet enough, pour into popsicle molds or smoothie pop molds. If not, feel free to add more maple syrup and blend for a few more seconds. I think I used 2 tablespoons total in mine. If you don’t have pop molds, you can even make it ice cream, using an ice cream machine. All these options are great. I hope you and your family enjoy them as much as we did. There will be more popsicle recipes coming this summer too!
Have you tried to make your own nut butter yet? It’s pretty easy. Peanut butter only takes minutes. Almond butter takes a bit longer, but it is so worth it. I love maple, vanilla and almonds together. If you have been reading this blog for some time, you know that my favorite breakfast is my Maple Vanilla Almond Granola. This spread was inspired by those flavors.
This spread is great for when you need a little something sweet. Use it on toast or waffles, dip fruit in it, or simply eat a few spoonfuls out of the jar. That last one is my fave. It would also be a great stepping stone if you are trying to get your kids off processed peanut butter. This recipe is for a very small batch. My food processor has an easier time with smaller batches of nut butter. It’s also faster if you do a small batch.
In a food processor, grind the almonds into a meal. Wait a few seconds and grind some more. Do this about every thirty seconds or so. Grind and stop. Grind and stop. This allows time for the almonds to release their oils. Once the almonds start to look moist, add the vanilla and maple syrup. Keep grinding and stopping until you have something that looks like almond butter. That’s it. You can add 1 tablespoon of oil if you would like a richer taste. I usually don’t though.