Fall is my favorite time of year. I am an October Libra mama and I love the gorgeous warm colored leaves in red, yellow and orange and it starts to remind me that time is passing and the shift from summer sun to gentle fall winds is landing right in front of me. This time of year brings its own traditions and parties and fun filled events and I want to share a treat that will trick your little ones into thinking its summertime all over again.
My 3-year-old, Bodhi, is a picky eater. I mean really picky, and for a mom like me who is obsessed with good foods, it often makes me crazy that he won’t eat. However, one thing he does like is popsicles! This inspired me to start making all kinds of healthy pops and so, I wrote a book about it! These Harvest Pops and many others will be featured in my newest book, Ice Pop Joy next March (Sellers, Spring 2011). This Fall, instead of putting candied apples on a stick puree your apples and some butternut squash and make a fun new ice pop treat! They might sound scary, but the real trick is, they are actually a delicious treat!
Ingredients (choose organic please):
- 1/2 cup fresh apple puree, (approximately 1 ½ apples)
- 1 cup butternut squash puree
- ¼ cup craisins
- ½ lemon, squeezed
- 1 orange, squeezed
- 1 teaspoon wheat germ
- 3 Tablespoons honey
- 1 cup purified water
1. Peel 1 ½ apples and cut into chunks.
2. Peel 1 butternut squash cut that in half and cut that half into chunks.
3. In a steamer pot, boil 4 cups of water and steam the apples and butternut squash for 12 minutes, or until soft.
4. Put the steamed apples and butternut squash in the blender and puree until smooth.
5. Add in the craisins, lemon juice, orange juice, wheat germ, honey and water.
6. Blend until smooth. (Note: If the mixture is too thick, add in some more water)
7. Put the steamed carrots in the blender and puree until smooth.
8. Pour mixture into chosen pop molds.
3 oz. pops
Pop – Culture Clever Tip
Make a little extra of the puree mixture and turn it into a soup! Add 3 cups of the apple / butternut squash puree to 1 quart of chicken stock and 2 tablespoons fresh tarragon. Mix together with salt & pepper and let simmer for about 12 minutes. Serve warm with fresh bread and a little shaved Parmesan cheese grated on top.
Anni Daulter, mother of 4 and author of: Organically Raised conscious cooking for babies & toddlers
author of: Ice Pop Joy releasing in March, 2011