We all have a pronounced sweet tooth in this family so I was experimenting with some low-acid, sugar-free treats for our upcoming Alkalinity Challenge this week in the Raw Fusion Kitchen.
These were ultra-simple to make and I decided to have them feature different superfoods: Blueberries, almonds, coconut and green tea matcha powder. You can add or subtract any of the variations here or try some of your own.
Green tea contains antioxidants and chlorophyll, but one cup of powdered matcha has ten times the nutritional value of a cup of standard green tea. Matcha is concentrated green tea powder, used in Japanese tea ceremonies. You can buy it at Asian specialty markets, Teavana or online. Matcha is extremely high in catechins, one of the most potent cancer-fighting antioxidants Mixed in with sweetened nut milk, chia or cashew pudding it makes a tasty and lovely dessert – like green tea ice cream, but good for you!
Using just 3 ox. paper Dixie cups and craft sticks from the local dollar store, you just pour the blend in, not quite to the top, freeze for an hour and then insert the sticks. Then freeze for a few hours more, wrapped in plastic wrap. Eventually you remove them and peel the cup away – the bottom part of the cup will take some pulling off, but it was pretty painless.
I started out with the basic blend for just the coconut variety and sprinkled a little extra on top. Then I added some blueberries, reaching down into the bottom of the cup so that the blueberries would be distributed throughout – I added about 7 or 8 blueberries in each. Added some almond butter then to the “batter” and blended again, decorating the ones I poured out with a couple of almonds. Finally I added the matcha powder and blended again, pouring those into the final Dixie cups.
LJ’s Banana Pops
Makes approximately 10-12
1/4 cup of shredded coconut plus 2 teaspoons
¼ cup almond milk
1 tsp. vanilla powder or alcohol-free extra (skip if almond milk is vanilla flavored)
½ cup of coconut water
½ cup raw cashews, soaked
¼ cup blueberries
1.5 TB. raw almond butter
Handful of raw almonds
2 tsp. powdered matcha (green tea – see info above)
Directions: Soak raw cashews for 1-2 hours, drain and rinse. In the interim, soak the shredded coconut (less the 2 teaspoons – those are to decorate) in the coconut milk, coconut water mix. (Note: If you made the banana pops without the coconut milk and water it would probably still come out good so don’t worry if you don’t have on hand!)
In blender blend the coconut mixture with the cashews. Pour into 3 of the Dixie cups and decorate. Now pour into 3 more Dixie cups and decorate with blueberries. Add almond butter and blend again. Pour into 2 or 3 Dixie cups (depending on how much is left) and decorate with the almonds. Finally, add the matcha and blend, pouring into the remainder of the cups. Freeze for 1 hour and when firm enough, insert the craft sticks. Continue freezing until solid. Remove the cups by tearing them from sides and top. Store in container or plastic bag.
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