Berry Chilled

A picture is worth a thousands words. Holy cow and I hear we are headed for lots more of the same hideous heat!! And so, yesterday, when my mom reminded me that Williams-Sonoma was having a free ice cream class, I hot-footed it up there to meet a pal. Such a sweet, cool, blissful hour!

I am a scratch cook and used to make ice cream from scratch as well. My, how things have changed!! I do not have a lot of sophisticated kitchen equipment, except my new turbo-charged blender. Just the basics, most of which are 40-60 plus years old, including an "old-fashioned"...geez...hand-cranked ice cream maker. You know, the ones you pack in layers of ice and salt and crank for quite awhile to get the frozen goods? One guest there said he had heard of those. I guess the proper term for them is now "vintage" or perhaps "antique". The little beauties they have to make ice cream now are amazing. Just no paddle to lick, which was half the fun.

Anyway, I wanted to share some tips. Ice pops can be made from any juice...less sugar-y, the better and layered with a combination of juices if you like. You can swirl in berries, yogurt, little bits of fresh fruit. I feel sure you could still use little paper cups for freezing instread of the molds.(See note below). Here is a simple taste treat I learned...freeze chai tea and use a cinnamon stick as the popsicle stick. Insert it when the ice-y mixture is set enough to support the stick, but not frozen solid yet. Oh yum...sounds de-lish.

Pretty fancy ice pop* (from Internet)...love the orange drip catcher!

Here is a recipe from Heidi Swanson for Berry Ice Pops. You can use any frozen berry or fruit, organic berries are a must. Do use high quality, organic, full-fat yogurt for these to have the best mouth feel, taste and health value. Siggi's from Iceland seems the perfect choice! If you are not a dairy eater, do try some of the non-dairy yogurts. If you have kiddos, these are ideal to make and keep everyone away from those overly sweet, full-of-dye, chemically-enriched, commercial pops. Feel free to add a little honey to sweeten to taste.

Berry Ice Pops

Puree 7-8 ounces frozen berries. Add one cup of yogurt and mix well. Taste. Add honey (or even real maple syrup) to taste. Use remaining 2 1/2 cups of yogurt (maybe add a dash of vanilla or honey) to fill 8 4-ounce molds* or paper cups 2/3's full. Top with berry mixture and swirl just enough to create a pretty pattern. Freeze. Makes 8 4-ounce ice pops.

*Note: with all the concern about plastics, I would be very sure that if you opt for those cute plastic ice pop molds, ask if they are BPA-free. It should be in writing on the pop's packaging, too. Otherwise, avoid them, especially if you are pregnant or giving these to little ones. "Cute" could be very costly to your health!!

One good flip...

Deserves another. In Tuesday's post, there was a picture of Jon's almost world famous blueberry pancakes. Here he is in action...

Such a treat, especially made with those delicious, plump blueberries he brought with him. Tastes like New Jersey is called The Garden State for a good reason. Topping those light and fluffy, bursting-with-berries pancakes with sweet butter and real maple syrup...well, there you go. Ambrosia.

After all the kiddos left in a flash, I was left with a taste for more pancakes. It is indeed a wonder how the universe works. No sooner were they all on the plane then I got this recipe in my inbox. Seems Dr. Barnard has my number! I am trying these out this weekend. I bet I will flip for them, too.

Rich and nutty buckwheat flour, a real superfood

Corn and Buckwheat Pancakes (Dr. Neal Barnard*)

1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon sodium-free baking
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 ripe banana, mashed
2 tablespoons real maple syrup
1 tablespoon white vinegar or cider vinegar
1 cup fortified soy or rice milk*
1 vegetable oil spray*

Mix flour, cornmeal, baking powder, baking soda, and salt in a small bowl.

In a large bowl, combine banana, maple syrup, vinegar, and nondairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more nondairy milk if batter seems too thick.

Preheat a nonstick skillet or griddle, then spray lightly with vegetable oil. Pour a scant 1/4 cup of batter for each pancake onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately. The recipe says this makes 16-3 inch pancakes...I usually don't come close to that!

*Note: You may remember that Dr. Barnard is a totally plant-based eater...no animal products and so this recipe does not contain eggs, dairy-based milk or butter. Feel free to adapt to your tastes.

Also, I think a few kernels of fresh corn would be fabulous in these pancakes. Jon usually tosses some in his, too...nice.

In honor of our last shuttle launch, have a weekend, complete with pancakes, that is out of this world!

SOS

Seems like I have started the month off in code...this one is simple to crack: Save our Skin.

Last month was National Skin Cancer Awareness Month and aside from staying completely out of the sun (impossible!), sunscreen truly is the best prevention there is and you know the one I love. Had I only known when I roasted myself in search of that California Girl Glow (er...Tomato Red was more my look!), I might have far fewer scars and scares. I am very, very lucky though. Some serious stuff, serious surgeries but so far, nothing truly life-threatening. I have reams of info on sunscreen and sun-worthy tips but the best one is this...use a 'clean' product and use it properly. Apply 20 minutes before sun exposure and reapply frequently. Then, it works and works best. Need a recommendation? Just ask me!

Fave beach at sunset

Today, I would like to share some "after sun" tips. I have a fabulous new friend and we met for coffee yesterday. (Actually, we had a lemonade...a-m-a-z-i-n-g deliciousness!!) She used to work for a major cosmetic line and had lots to share about how a great moisturizer should work and how to apply it properly. I learned a bunch and if you could see her, oh my..."I will have what she is having!" Beautiful!

Moisturizers are especially important in the summer. Our skin is exposed to lots of dehydrating temperature changes, drying air-conditioning and fans, pool water chemicals, sweat, sea salt and salty, summer foods like chips and dip and those festive margaritas.  Also, people may be drinking lots of liquids, but many like iced tea and iced java drinks are somewhat diuretic. Dry skin in the summer is not only uncomfortable, it is a signal that "what lies beneath" needs help!

Skin Loving Aloe Vera

Here are her tips for Beautiful Summer Face:

To keep your skin moist from the outside in during summer, apply a moisturizer that does three simple things. First, it should tighten and firm. Second, it be a moisture-rich formula, aloe vera- based preferred, that mixes with your own natural oils and hydrates. Third, to combat oxidative stress, it should be rich in anti-oxidants. Together, these three properties create a skin that is soft and moist, holds together (doesn't crack and flake), fights off environmental stressors and looks and feels great! Apply over a mositurizing toner and let dry.

Her moisturizer of choice:

and this month, Our Green Table readers can "Buy One, Get One FREE!!!! Go to this link, moist skin, click on shop and order! At checkout, enter Party #3061 to be eligible for more FREEBIES in July! The cleanser and toner are there as well.

Coming next, my food tips for keeping skin soft and moist!

FFF

This Red, White and Food shout out is to families of any kind everywhere. Ours flew in for the Fourth and poof! were gone in an instant it seems. So much fun with moments from tender to hilarious packed in between. Here are a few of pix and yes, I do need to read the instruction manual for my new camera...have some weird shadows going on...consider them visual texture!

First, because this is primarily a food blog, some of the food...

Me "speed cooking" in the kitchen...not

Stuffed Portobellas

Wheat Berry Salad

Jon's famous Blueberry Pancakes with New Jersey Blues

Quinoa and Black Bean Salad

And now, my precious "peeps"...

Getting ready to take the lake

complete with "missile" in hand

Cameron and Lissa chilling

Resh and Christian grabbing a last spot of shade with Kyle

Sweet sisters having a quick conference

First Mate Robin and Captain Tommy

Meanwhile, back on land...

Float Masters Lissa and Jon

Magic Masters...one delighted, one not so much

Music Masters jammin'

From our Fam to yours...woohoo!

Spilling the Beans

It is the Fourth of July weekend and we will have four "kiddos" home. Oh, beautiful for spacious skies have opened up and delivered two sweeties, two more are on their way!

A real cause for sparkles and celebration!

Here is some of the food we will be having...spilling the beautiful beans on our holiday fare.

For amber waves of grain, I made up San Miguel Granola, the one we had at that magical B and B in Mexico. It is really different from my Natural State Granola and a fun taste change.

For purple mountain majesties, I will be making the Blackberry Cake from last year.

For above the fruited plain, we will be having a coconut, mango, bean and brown rice dish made with gorgeous heirloom beans, soaking away as I write this...

and a wonderful Wheat and Snow Pea Salad.

Also, a Gingered Fruit Bowl and this amazing Nopales and Tomato Salad (Gracias a ti, Victoria!)

and Stuffed Portabellas.

I also plan to make up this recipe I got yesterday, from my pal Dr. Barnard.

Mango Lime Sorbet

2 cups pureed partially frozen mango
1/2 cup agave nectar
Juice of 2 limes

This recipe works best if the mango is frozen, and then allowed to thaw for about 15 minutes. Once it has partially thawed, puree the mango along with the agave and lime juice. Pour the puree into a shallow glass or metal bowl and then place it in the freezer. After 30 minutes, stir the puree, then repeat every 15 minutes thereafter until you are ready to serve.

To make it simpler, use store-bought frozen mango to avoid peeling and deseeding several fresh mangoes. The freezing process accentuates tartness and reduces the sweet flavor. That means the puree should be slightly less tart and slightly sweeter than you expect the final product to be. Serves 6.

For brotherhood, we will be doing lots of hanging out and waving flags and marching in our neighborhood's parade.

and for from sea to shining sea, with the pursuit of health and happiness for ourselves and Mother Earth in mind, we will be declaring our independence and living free from harmful chemicals...all sinks, all showers, all bodies now cared for with liberty and justice for all!!

xoxoxo Have a great weekend! I have a new camera and cannot wait to get snapping!