I love this idea and I think it turned out super cute!

Even though these wouldn’t last in an Easter basket, they still make a great Easter treat!  Plus, they are healthy and contain good fats for those little growing bodies!

Easter Pops

2-16 oz. cans of organic coconut milk (light or full fat)

4 tbsp. agave, honey, or maple syrup

Freeze dried raspberries, tangerines, blueberries (I found these at Trader Joe’s)

For the green coconut “GRASS” see this post.

Place coconut milk in blender or use a whisk and incorporate the sweetener.  Divide coconut milk mixture into 3 small bowls and set aside.

For the dyes: dried raspberries for pink, dried tangerines for orange, and dried blueberries for purple……..if you cannot find freeze-dried fruit you may use fresh fruit as well…..

the freeze-dried fruit comes in a package like this:

To make the dye for the coconut milk place dried fruit (separately for each color) into a coffee grinder or food processor

Use this powder to dye the coconut milk.  The more you use the better the color will be.  Do the same for each color.  Grind the dried fruit and add it to the bowl of coconut milk.

Pour the first color into cupcake liners…

Place Saran wrap over cupcake tray and poke holes with sucker sticks or popsicle sticks. The plastic wrap will hold the sticks in place until frozen.

Place in freezer for 1/2 hour.  These do not have to be completely hardened just firm enough to pour the next color.  Once you have poured the second color place back into freezer.  Again, allow about 1/2 hour to firm up the coconut milk.  Pour the third layer and freeze again.  This last freeze should be 3-4 hours or let them sit overnight. Remove wrapper before eating.

Look at how cute these turned out!!

How cute would these be for a girlie princess party too????!!!!

Want some other ideas for Easter??

How about some Homemade Fruit Lollies??

Or Non Dairy Chocolate Sunbutter Cups.…..

or Non Dairy Caramels…..

What are you putting in your kids baskets??

Please check out my ebooks too!!

March is finally here and that means St. Patty’s Day is on its way too!

We are not Irish, so we don’t celebrate St. Patty’s Day technically, but my kids do get into the novelty of the day and wear green and we try to eat some fun green foods!

Here are some ideas!

Green Pepper Four Leaf Clovers!

So simple…just cut a whole green pepper sideways in thin strips to create the clover part and then cut thin lines for the stems!

Super cute!!

How about some DAIRY FREE Shamrock Ice Cream with green sprinkles??

This ice cream is super simple to make, the sprinkles require a few steps though.

Let me walk you through the sprinkles first.

Remember how I dyed pink sprinkles for Valentine’s Day?

We will use the same method but a different color!

I try to stay away from artificial food dyes, except for things like this….

erupting volcanoes!  I am not okay with using artificial dyes in our food though so to dye these sprinkles naturally…….

I started with unsweetened dried coconut flakes.

In my juicer I juiced a few leaves of spinach to get a really dark green juice.

Then I added it to my dried coconut flakes

and mixed until all the flakes were coated and dyed.

It was a little damp so I placed them in my toaster oven on low to dry them out a little.

While making these my kids thought it looked like grass and I started thinking ths would be a great idea to use for Easter treats too….so stay tuned for what I come up with for that!!  :)

The ice cream is super fast and easy to make!

Shamrock Ice Cream

1 avocado

2-4 frozen bananas

1-2 tbsp. agave, maple syrup or honey

1 tsp. vanilla

optional ingredient: Peppermint extract

Place all ingredients in a blender and blend until creamy.  Serve like soft serve ice cream or place in freezer to harden up a bit before serving. Sprinkle with green sprinkles!

Here it is pictured with different lighting…

don’t let the avocado in this recipe scare you….I made this for my two kids and my neice and nephew-they all ate it and loved it and never even questioned what was in it!  You cannot taste the avocado, but it gives it a nice creamy texture!

I have some more ideas for St. Patty’s Day so make sure to sign up to receive all of my posts in your email so you don’t miss out!!!

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The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

19,000 people fit into the new Barclays Center to see Jay-Z perform. This blog was viewed about 72,000 times in 2012. If it were a concert at the Barclays Center, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.

Have you ever heard of the saying, “Smack your momma good”??

Well, these are, “Smack your gramma off her rocker!” good!!!!!

A well trained chef will tell you that a properly prepared dish will hit each taste bud….sweet, salty, savory, bitter, a little spice….this hits even the taste buds you don’t have!

YOU MUST MAKE THESE!

There is some preparation involved before you can make this recipe…..you must first make the mango wrappers….but if you are wise you will make a whole lot of them and store them!  So first, blend as many mangos as you would like to make a fruit puree…do not add in water or anything else!  I used 4 yellow mangos.

Now, we are going to essentially be making fruit leathers….if you need a tutorial please read my post here or if you want to learn how to make homemade suckers using this same puree check it out here.

Spread the mango puree onto a teflex sheet or waxed/parchment paper placed onto a cookie sheet. (These are shown on my dehydrator trays, I made a batch in the oven and dehydrator to test the recipe)

Spread it as thin as you can get it…and if you have enough make several batches to bake at the same time.

If you have a dehydrator than place the mango puree in and dehydrate overnight on 115 degrees.

If you do not have a dehydrator turn your oven on the lowest setting (mine goes to 170) and place in oven.  I keep the door open to keep the oven cooler than 170…..we are drying these out not baking them!!!  Depending on how thick you have spread the puree it may take anywhere from 1-4 hours to dehydrate in your oven.

When they wrappers are finished cut them into large rectangles….now you can make..

Smack Your Grandma Off Her Rocker Mango Wraps

Place one wrapper on a plate and fill with any sort of veggie you like!!

Here is what I used….

Avocado slices, spinach leaves, red pepper, and a dash of salt,and a dash of cayenne pepper…..I would have also liked to have put some sprouts or pea shoots on here but I did not have any

Once you have your fillings placed onto the wrappers, roll up your wrap and slightly wet the very edge of one of the sides so that it will stick and stay closed.

You can also drizzle some hot sauce or salsa over the top…..watch out gramma!!!

or eat them plain…..

but please don’t actually smack your gramma…..

What would you fill these mango wrappers with??

My bestie likes to eat them this way:

Here she used broccoli slaw, maple syrup, cayenne, sea salt, and a splash of soy sauce….

Here she made a mango dressing as a dip -it had mango, onion, jalapenos, apple cider vinegar, olive oil, honey, salt, and red pepper flakes in it!

Please check out my ebooks too!!