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!
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