Fresh fruit popsicles

All this rain and fog has got me wishing for summertime weather and food :P

I have been reading other blogs that have made these yummy treats and figured I should give it a try. I have made homemade popsicles before, but just with juice. Anything frozen on a stick is FUN and since I have two kids that will eat them up, why not?

These are really easy to make, and the possibilities are endless. Strawberries are in season where I live right now, I decided on a strawberry puree for the top and the white part is soy raspberry yogurt, and finished off with the frozen wild blueberries I have in my freezer.

Because I made the puree so thick there was no need to wait between layers for freezing, I just poured layer over layer inserted the stick and froze for about 4 hours. ( it would be even better with coconut milk, but you would have to wait between freezing's.

strawberry puree

1 cup strawberries
1/2 tbsp organic cane sugar
3- 4 tbsp apple juice

blueberry puree

1/2 cup blueberries
1/2 tbsp organic cane sugar
3-4 tbsp non-dairy milk

Chai granola breakfast parfait

Granola...the ultimate "hippie" food (granola people, good for a laugh). Whatever, I love it! Especially the aroma, when its baking in the oven.  This is a great alternative to all the crap cereal out there in the world.

For the parfait part I used a "fancy" glass, as my daughter likes to call it. Scooped a little raspberry soy yogurt into the bottom, sprinkled granola over top, finished with another blob of the yogurt and frozen wild blueberry's.


This recipe is adapted from the Rebar cookbook, one of my favorites pre-vegan. You can add whatever dried fruit, nuts or seeds you love, that's the best part. Its super easy to make and keeps in an airtight container for up to a month!!

• 4 cups traditional rolled oats
• 1 cup kamut flakes
• 1/2 cup oat bran
• 1 cup unsweetened coconut
• 1/2 tsp salt
• 1 cup almonds ( sliced, whole, or slivered)
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1 Tbsp ground cardamon
• 1 tsp cinnamon
• 1/2 tsp ground clove
• 1/2 cup vegetable oil
• 2/3 cup maple syrup
• 1 tsp vanilla
• 1 cup raisins

Combine all dry ingredients together in a large bowl.
In a smaller bowl, whisk wet together.
Pour wet into dry and stir until evenly coated.
Spread into two 9 by 13 cake pans ( so when you stir it up, it stay in the pan).
Bake at 275, stirring it up every 15 minutes for 45 minutes.
Bake until lightly golden.
Add raisins once cooled.

Dandelion greens, blackberries, green beans and toasted almonds with a blackberry vinaigrette

I was on a mission today, to do something with the dandelion greens I bought. I know that these are in season right now because I have dandelions all over my lawn:P When I tasted the leaf on its own... it was bitter and not super exciting, but add a few ingredients to them and you get deliciousness. I heated a little olive oil to slightly wilt the greens, to take away some of the bitterness. The serving bowl is a lovely way to showcase any meal www.annepryde.ca

For the salad:

Dandelion greens- I used half my bunch, rinsed
1 cup blackberries
15 green beans- blanched
1/4 cup sliced almonds- toasted
2 tbsp heated olive oil

For the vinaigrette:

1/2 cup blackberries
1/4 cup raspberry vinegar
1 tbsp organic cane sugar
1/2 cup vegetable oil
2 tbsp water
2 tbsp poppyseeds- slightly toasted
1/2 tsp sea salt

In a blender, add blackberries, vinegar, sugar. Blend
Add oil slowly to thickens. Add water to desired consistancy.
Pour in the poppy seeds, season with sea salt.
Taste. Adjust seasoning to your liking ( more sugar etc.)

In a large bowl combine dadelion greens with green beans. Pour heated olive oil over top. To wilt.
Place in a serving bowl, drizzle with vinaigrette, add berries, beans and almonds.