With the heat  lately I know I’ve not been overly enthusiastic about eating and I’ve noticed Noah has been the same.  We usually are big veggie eaters but lately I must admit we’ve not been hitting our veggie quotas.  Noah loves helping me cook and I find what we cook together, he’ll eat, so today we whipped up a batch of Rigel’s Rockin Fruity Veggie Pops from Anni Daulter’s book  Organically Raised, Conscious Cooking for Babies and Toddlers.

These veggie pops are packed with protein, antioxidants, vitamins A & C and taste a treat!  My hardest job now is to stop Noah from opening the freezer constantly to see whether they’ve set!

So, here they are!  I hope you enjoy making and eating them as much as we did!

Ingredients

1 mango, peeling and chopped

1 cup blueberries

2 bananas, peeled and chopped

1 small whole fresh pineapple, peeled and cut into pieces

1 cup of chopped kale

1 cup chopped spinach

2 cups water

 

Method

Combine all ingredients into a blender and process until smooth.  Add a little more water if the consistency is too thick.

Pour the mixture into BPA-free ice-pop moulds and place into the freezer.

Note:  You will need approximately 4 moulds of 4

 

Here’s a pic of Noah making the fruity pops.  I’ll post another once they’re frozen!