with blueberries, basil & coconut milk
I picked up a popsicle mold last year, and it was love at first freeze. No more feeling guilty about sneaking treats in the middle of the afternoon, because I know MY pops are filled with all sorts of good stuff. I especially like experimenting with superfood ingredients like cacao (hello, fudgey pops with zero guilt!) and my latest obsession: Matcha tea.
If you’re not familiar with Matcha, it’s a green tea that comes in powder form because it is made from grinding up the whole tea leaf. It possesses antioxidant levels 6.2 times that of goji berries, 7 times that of dark chocolate, 17 times that of wild blueberries and 60.5 times that of spinach. It also boosts metabolism, detoxifies the body, enhances mood, and lowers cholesterol and blood sugar. Wow! More of that, please! I swapped out my morning coffee for matcha a couple of weeks ago and have noticed a more even, calm energy throughout the day. My skin seems calmer and clearer as well. And now that I’ve slipped some into my popsicles I have even more opportunities to have some throughout the day! (I may or may not have eaten one while typing up this recipe.)
CREAMY BLUEBERRY BASIL MATCHA POPS Makes 8 Pops Ingredients FOR BLUEBERRY BASIL SAUCE 1/2 cup blueberries 1 tbls Honey 1/4 cup water Handful of basil (about 1/3 cup) FOR MATCHA CREAM 1 can coconut milk 3 tbls honey 3 tsp vanilla pinch salt 1 1/2 tbls matcha powder
🍵 For the Blueberries 🍵 Combine all ingredients except basil in a saucepan and heat on medium heat Gently mash blueberries in pan with potato masher or fork Simmer and stir occasionally until mixture has reduced and thickened enough to coat the back of a spoon. Take blueberry mixture off heat, finely chop basil and stir into sauce. Let cool 🍵 For the Match cream 🍵 Mix all ingredients together in medium sized bowl until well combined. 🍵 Make the popsicles 🍵 Spoon a little of the blueberries into the bottom of each mold Top the molds with the matcha cream mixture. Use one of your popsicle sticks, a chopstick or a butter knife gently stir the blueberry mixture from the bottom of the mold into the Matcha cream to create a marbled effect.
Recipe, photos & styling by Very Sarie www.verysarie.com www.instagram.com/verysarie