Mixed Berry Ice Pops

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I can’t tell you how much fun we have had making our own ice pops this summer! This mixed berry version is definitely my favorite so far. The berries are nice and tart–very refreshing on a hot day. The yogurt and almond milk mellow out the tartness and keep the ice pops just a bit creamy. We used a mix of blackberries, blueberries, raspberries and cherries since that is what we have at the markets now. You can use whatever is available to you locally or buy a bag of frozen berries. Maybe I’ll sneak some of these into the deep freeze for a winter treat 🙂

Mixed Berry Ice Pops (makes 10, 3 ounce ice pops)

  • 4 cups fresh berries (preferably pesticide-free)
  • 4 ounces vanilla Greek yogurt
  • 1 1/2 to 2 cups organic almond milk
  1. Put all ingredients into a Vitamix or good quality blender. Blend until smooth.
  2. Pour into ice pop molds.
  3. Add sticks, if needed, and freeze 4 hours or overnight.
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Cherry Vanilla Oatmeal

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I have always found cherries disgusting. Cherries and clowns. While I love all fruits, I have always steered clear of anything with cherries in it. A clown eating cherries would probably be my ultimate nightmare. Add a llama into the picture and I’d need definite therapy. Now, my introduction to cherries seemed innocent enough. Someone gave me a cute little red foil box of cherry cordial chocolates for Valentines Day, and I was probably about 10 years old. I ate the entire box of 6 chocolates in one sitting, because at 10 you don’t know better. I won’t go into what occurred next, but let’s just say I have had an aversion to cherries or anything cherry flavored ever since. I’ll save the clown and llama stories for another time.

You can imagine my surprise and dismay to read the positive research for tart cherries and tart cherry juice for joint inflammation. Could I break my 36 year ban on cherries? As an experiment, I bought some dried tart cherries and some 100% red tart cherry juice at Trader Joes and tried them. Really, amazingly delicious. And they live up to their “tart” name! Not the disgustingly sweet cherries of my traumatic childhood experience, these cherries are flavorful and pleasantly tangy. The juice (I take about 4 oz. per day) is astringent like grapefruit juice and, I have to say, it would make a mean cocktail 🙂

Using my dried cherries, I came up with this absolutely delicious oatmeal recipe last week that takes advantage of the fiber and healing properties of steel-cut oats and adds in anti-inflammatory tart cherries and soy as well. The recipe below is for making your oatmeal in a crock pot overnight, but you can make it on the stovetop as well.  So now I have scratched another childhood aversion off the list. Clowns are definitely still there. And llamas. Definitely llamas.

Cherry Vanilla Oatmeal (makes 4 servings)

  • 1 cup steel-cut oats (not quick cook oats!)
  • 3 cups water
  • 1 cup organic, vanilla flavored soy or almond milk
  • 1 tsp. vanilla extract
  • 1/4 cup local honey or organic, unbleached cane sugar
  • 1 cup dried, tart cherries
  1. Add all ingredients to the bowl of a crock pot. Stir well and cover.
  2. Set your crock pot for the lowest setting (“low” on my crock pot is still too high, so I use the “keep warm” setting and that works perfectly)
  3. Cook overnight or for 7-8 hours (if you know you will be cooking your oatmeal longer, add a bit more liquid).
  4. Serve and enjoy!
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