SuperFood Frozen Pops
Why can’t the everyday foods we eat be made from sustain- able ingredients packed with naturally occurring micronu- trients? Can we have snacks that give us the interesting textures and flavor intensities we’ve come to crave without the processed ingredients and excess sugar/salt/fat/carbs? Snacks that are packed with antioxidants, fiber, protein, vitamins, minerals, adaptogens, and brain-boosting properties? Can we enjoy fun, brightly colored, fully flavored, sweet frozen summer treats without questionable toxic artificial dyes/flavors—and they actually taste even better? When kid-testing these SUPERFOODS for SUPERKIDS frozen pops recipes, we found that age makes a big differ- ence. By ages 7 to 8, most kids seemed to have already picked up some strong preconcep- tions about foods and flavors from home, friends, and the media. The younger the better, starting with nibbles from ages 1–2 makes a big difference. Overall, we find that it helps if you nail the presentation as best you can. Dazzle your kiddie customers with fresh and fun-looking frozen pops that contain familiar ingredi- ents like strawberries, mango, blueberries, and yogurt (with the added superfoods). Try a fun surprise and don’t disclose all the ingredients until after taste testing is complete—then have a chat about it. Further benefits for the adults
making the recipes is keeping a youthful spirit, eating healthy and fun, and packing in antioxi- dants and other phytonutrients that can help us manage stress, anxiety, and healthy aging.
Recipe: Fo(u)r Fun SuperFood Frozen Pops (Each recipe yields approx. 8–12 pops, depending on the size of your mold.)
For a fun presentation, try making a 1/4 of each recipe and layering the pops as they freeze!
Method for All Recipes • Puree all ingredients in VitaMix blender until smooth | Pour into popsicle mold | Freeze + Enjoy
• Optional: Reserve some fruit before blending, add to popsicles for texture and visual appeal
Malibu PINK Pops Ingredients: • Red pitaya (dragon) fruit | 1 pint fresh fruit, cubed (or 4 tbsp freeze-dried powder)
• Pink guava juice | 1 pint juice (or 8 oz fresh fruit blended with 2 oz water)
• Strawberries, fresh | 1 cup rough chopped
• Red beet juice | 1/4 cup (or 1/2 tsp powder)
• Red cabbage powder | 1/2 tsp • Goji berries | 1/2 oz whole berries fresh or dried (or 1/2 tsp powder)
PURPLE Jungle Pops Ingredients: • Blueberries | 1 pint • Acai berry juice/puree | 1 pint • Coconut water | 1 cup • Mulberries (may substitute blackberries) | 1 cup
• Maqui berry powder | 2 tbsp • Ube (purple yam) powder | 2 tsp • Purple (black) carrot powder | 1 tsp
ORANGE Dream Pops Ingredients: • Mango, very ripe | 1.5 pints fresh peeled and chopped
• Oranges | 2 each, zested + juiced (may substitute 1/2 cup store-bought O.J.)
• Carrots | 1/4 cup juice • Lucuma | 1/2 cup frozen pulp or 1 tbsp powder
• Curcumin (turmeric) | 1/2 tsp powder • Honey, local | 2 oz (more or less according to your taste)
• Vanilla Greek yogurt or dairy kefir (may substitute cashew puree) | 1 pint
Aqua BLUE Pucker Pops • Lemons | 5–6 each, zested + juiced • Yuzu juice | 1/2 cup • Kombucha or water kefir | 1 cup (lem- on or ginger flavor, something with a light color)
• Coconut water | 1.5 pints • Citric acid powder | 1/4 tsp • Blue spirulina or phytoplankton | 1/2 tsp (add more for richer aqua color)
• Miracle berries (Synsapalum dulcificum) | 12 each, fresh or freeze-dried. Reserve; chew on these just before eating the popsicle, and something mi- raculous will happen! (The enzymes of the miracle berries will interact with the acidity, causing everything to temporarily taste sweet.)
For more info on these recipe and other free superfood/vegan recipes, follow on social media: @chefdavidrobbins @thenotaburger
Chef David Robbins, an award-winning veteran of the international culinary world, has worked with Michelin- and JBF-rated chefs, including Blue Hill’s chef Dan Barber. Robbins is devoted to biodynamic agriculture, slow foods, clean living, veggie-for- ward cuisine, and family businesses, and volun- teers with local charities such as ECHO Farms and SWFL Children’s Hospital. “Growing up on a small family farm in Hawaii has given me a unique appreciation/ perspective for the places and people that produce our food.” Robbins is also the
founder of the SWFL startup “Not A Burger,” superfood plant-based protein patties (100% vegan/gf/non-GMO). Made with local organic whole-food ingredi- ents (including beets, quinoa, heirloom lentils, etc.), he hopes to offer a nutritious, delicious, and sustainable option to a growing industry of sometimes question- able plant-based foods. Additionally, Chef David is available for private cooking classes, wine dinners, and personal- ized catering. Contact 239.347.2244 or email chefdavidrobbins@
gmail.com
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ESSENTIAL Naples
SUMMER 2021
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