Grapefruit Mint Popsicles
Refreshing and healthy popsicles that are easy to make at home! No sugar, artificial flavors, or colors – just a naturally sweet snack!
Ingredients:
6 oz. of grapefruit juice
4 oz. of coconut water
2 tbsp. of fresh mint leaves
Instructions:
Juice the grapefruit and use a mesh strainer to remove the seeds.
Pull mint leaves off of the stems and tear the leaves up using your fingers.
Combine grapefruit juice, coconut water, and mint in a pitcher or bowl. Something with a pouring spout works best!
Fill popsicle molds with the mixture and place in the freezer until frozen – approximately 2 to 3 hours.
Notes: You’ll need popsicle molds for this recipe! If you don’t have any, you could also freeze the pops in drinking cups. The popsicle molds used for this recipe are 2.5 oz. each.
Vegan Red Velvet Cupcakes
Skip the chemicals that come in food coloring, instead use nutritious and good-for-you beets!
Ingredients:
1/2 cup non-dairy milk
1/4 cup chopped, cooked beets (about 40 grams)
1/2 tsp. apple cider vinegar
1/2 cup plus 2 tbsp. all-purpose flour
1/2 cup sugar
1 tbsp. cocoa powder
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. sea salt
2 1/2 tbsp. organic canola oil
1 1/4 tsp. vanilla extract
1/4 tsp. almond extract, optional
Instructions:
Preheat oven to 350 F and line a cupcake tin with 6 paper liners.
In a blender, purée milk, beets, and vinegar together until smooth. Pour into medium bowl and set aside.
Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl; set aside.
Add oil and extracts to milk mixture, whisking to combine. Pour the wet ingredients into the dry and stir until just combined.
Evenly distribute batter between the 6 paper liners. Place in oven and bake for 20- 24 minutes or until toothpick inserted into the center comes out clean.
Remove and set aside to cool on a wire rack for 15 minutes. Take cupcakes out of tin and let them cool completely before frosting them.
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