Honey, Lime & Mint Popsicles

Honey Mint & Lime Popsicles

Happy summer to you all! 

There is a deep rooted disbelief in my mind, that when I plant a little seed it will sprout (and if it doesn’t sprout in a few days, that disbelief is only confirmed, at least until finally, two weeks later, like baby plants start popping up on the surface of the garden). 

Age old wisdom is that in fact, this is how the world works. Still, Mother Nature never ceases to amaze. Every year, it’s like she has to teach me anew the wonder that is life and it’s circle. (Ehem... most recent lesson was last weeks hail, which completed the circle of life for many of those little plants 🙄).

My wonder and disbelief cause me to spend more hours than needed coddling each vine: peering at new growth, cheering on a new leaf here and there, gawking at each flower. The sun is hot and when I stand from I crouch, my head spins: How long have I been out here? How hot is it? Where is my sun hat? 

Honey Mint & Lime Popsicles

Sometimes (ok, a lot of times,) I will run to Oliver and exclaim, “the corn stalks are ten and a half inches tall today!” Or “the squash has five leaves right now!” But how can one not be awed by the power of plants in action? They are our livelihood, as humans, after all. 

I made these popsicles because when it is hot and I have spent too much time under the sun, I crave something tart, cold, and hydrating. The perfect solution for this craving came to me when a friend brought over a pack of lime popsicles, which we devoured. These Honey Lime Mint popsicles are my own rendition, using real lime juice, naturally sweetened with honey, and a touch of plant power (mint!). Each pop tastes like a mojito on a stick, minus the booze, which is just fine by me.

Mint is a very easy plant to grow here in the front range — in fact, it will completely take over if you let it. You have to strategically block it into it’s space, or it will through out shoots and be all over your garden bed in no time. One way to tame it is to pick boat loads of it. And make popsicles! The perfect compliment to mint? Lime, sweetened naturally with honey.

I have learned recently that lime is not everyone’s favorite flavor, but I still don’t really understand. I love lime, I always will. 

Honey Mint & Lime Popsicles

Notes:

  • I use this popsicle mold, though sometimes we find the popsicles hard to get out of the mold (affiliate link).

  • You might try a silicon popsicle mold which would allow you to more easily get the popsicles out (affiliate link).

  • I also have a set of tube-style molds which are good if you don't want to deal with a popsicle stick or drips! (Affiliate link).

Looking for something boozy? Try these sangria pops! 

Honey, Lime & Mint Popsicles

Published June 21, 2018 by
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Yields: 7   |    Active Time: 20 minutes



Ingredients:

  • 2-3 tablespoons honey, depending on your sweet tooth
  • 1/2 cup lime juice
  • 2 cups water
  • Tiny pinch of salt 
  • 2 tablespoons minced fresh mint, sliced into thin pieces

  • Directions:

    1. Pour honey, lime juice, water, and pinch of salt into a sauce pan. Bring to a simmer, stirring until the honey is dissolved.
    2. Pour limeade mixture into popsicle molds, and sprinkle mint leaves over top. Place popsicle sticks in molds, and place in freezer overnight or until frozen through.

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    Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

    Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

    If you make any cookie from this blog, let it be this one. I might regret saying that later, but it's how I feel now and what's a blog if not in-the-moment. 

    While I've used a lot of nut and seed butters in baking before (like these peanut butter blondies) tahini is something special in a cookie. 

    Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)
    Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

    First let me say that I love thin, chewy, fresh-out-of-the-oven-soft cookies. Gooey. Warm. Indulgence. That what makes tahini ideal: its consistency and fat content allows it to spread out into a thin cookie, and even as the cookies cool they never get crispy. They maintain that soft, chewy bite for days. 

    Coconut sugar is also necessary here -- it's not something I usually use, opting for maple syrup or honey in most of my baking - but a crystalized sugar helps to glue the cookies together, so that everything doesn't just fall apart when you pick them up. So you can dip your cookie in a shot of espresso, or a glass of milk or cup of tea. 

    Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

    Chewy Tahini Chocolate Chip Cookies

    Published May 17, 2018 by
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    Serves: 20   |    Total Time: 30 minutes



    Ingredients:

    • 1 cup coconut sugar
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt 
    • 1 cup tahini (stirred well)
    • 1 tablespoon vanilla 
    • 1 egg
    • 1/2 cup chopped dark chocolate bar (about 2 ounces)

    Directions:

    1. Preheat oven to 350°F.
    2. In a medium sized mixing bowl, combine coconut sugar, baking soda, and salt. Whisk briefly.
    3. Add tahini, vanilla, and egg to bowl, and use a spatula to stir until a stiff, sticky batter forms. Fold in chopped chocolate.
    4. Optional: place bowl of batter in the fridge for 10 minutes to allow dough to stiffen a bit more.
    5. Using your hands, roll dough into spheres by the heaping tablespoonful. Place spheres 2 inches apart of a baking sheet lined with a Silpat (affiliate link!) or parchment paper, and flatted slightly with your fingers.
    6. Bake for 10-12 minutes, until cookies have spread and are golden. Cookies will still be quite soft when you remove them from the oven. Allow them to cool at least 10 minutes before attempting to move them to a cooling wrack or a plate.

    4 Comments

    Honey Nut Coconut Clusters

    Honey Nut Coconut Clusters

    Covered in dirt from the soles of my shoes to the tips of my hair, I made my way up our driveway, which was now blanketed in the shade of the night. The sunlight was up and on this day, like every day this week, that meant it was time to put down the shovel and go find something to eat.

    When we moved to a new house a year and a half ago, we inherited a front and back yard, both of which were covered in some patchy grass and a lot of bindweed (my nemesis). We knew we would never put out a sprinkler to keep our grass green; it's something that feels like a waste of water in this naturally semi-arid landscape. 

    So, a woman on a mission, little has passed through my mind this month other than how to build our garden boxes, which native plants to buy, and where to acquire a copious amount of mulch. It seems everything — even stopping for lunch - has taken a back seat as I rush home to put in a few hours of labor before the sun sets. Rather than planning recipes, I wander in around 8:30pm and make something that requires no thinking… an usually no cooking. 

    Honey Nut Coconut Clusters
    Honey Nut Coconut Clusters

    Like all house projects, I probably under estimated the amount of work it would take to get it all done, but I'm a keep-your-head-down and get-her-done type of person. Besides, I found that even in the heat of day I would be smiling as I dug in the dirt. It's satisfying. So, I just keep digging. 

    Snacks that are ready to eat whenever have been necessary this week. Crackers and cheese, fresh fruit, hummus. And of course, these Honey Nut Coconut Clusters, which sit somewhere between granola and trail mix (and they call for only five ingredients: coconut, sesame seeds, cashews, honey and salt). 

    Thanks to the honey and the sesame seeds, they taste a bit like Honey Nut Cheerios -- hence the name. But, of course, made with coconut and real nuts and seeds, they are far more satisfying. These would be perfect as a trail mix while hiking, or as a a topping to yogurt, but I mostly just ate them as an afternoon snack. 😋

    Honey Nut Coconut Clusters

    If you're in the same boat as me -- tight on time - here are a few other quick and easy recipes to get you through: 

    Honey Nut Coconut Clusters

    Published May 8, 2018 by
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    Serves: 6   |    Total Time: 20 minutes



    Ingredients:

    • 2 1/2 cups coconut flakes (affiliate link!)
    • 1/2 cup cashew pieces
    • 1/4 cup sesame seeds
    • 1/3 cup honey
    • Generous sprinkle of salt

    Directions:

    1. Preheat oven to 350°F.
    2. In a medium sized mixing bowl, combine coconut, cashew, and sesame seeds. Pour in honey and toss until everything is coated and sticky. Sprinkle with salt, and stir a bit more until salt is incorporated.
    3. Spread mixture out on a baking sheet lined with parchment. Bake 8-10 minutes, stirring at the 5 minute mark to ensure even cooking. After 10 minutes, coconut should be toasted. Allow to cool 5 minutes. Store in airtight container.

    4 Comments