Dairy-free beet and cherry creamsicles

by Earthwalker | Apr 28, 2010 | Columns, Eat. Heal. Live., Featured | 0 comments

photo provided courtesy of affairsofliving.com

Roasted beets, cherries, coconut milk, cardamom, vanilla. Bam. Awesome. Sugar-free popsicles, with vegetables inside? Right on! These things are rich, sweet, and wonderfully flavored.

I think that it would be fun to use golden beets and golden cherries for lovely yellow-colored popsicles. Or what about using golden beets and peaches instead of cherries? Or red beets and raspberries? The opportunities are endless. I think that this general idea tweaked a bit would also make an amazing dessert soup, something that I plan to try later down the line.

Enjoy!

ingredients
1 large beet
1 1/2 cups pitted fresh or frozen cherries
1 can organic coconut milk (2 cups) (if coconut allergic, try using other non-dairy milk)
1 tsp alcohol-free vanilla
1/2 tsp cardamom
10-12 drops stevia liquid, or more to taste (could substitute with green or white stevia extract powder, or another natural sweetener like agave nectar, honey, brown rice syrup, or maple syrup; start with a small quantity and add to your taste preference)

directions

Heat oven to 400º. Scrub beet, trim off greens, and prick a few times. Wrap in foil and put in the oven for 1 hour or until tender. Let cool slightly, then remove skin; it should just slide off easily! Chop beet coarsely.
Place beet in blender with remaining ingredients and blend until totally smooth. Pour into popsicle molds or into ice cube trays and insert toothpicks for mini popsicles. Freeze 2-3 hours. Serve!

makes about 3 1/2 cups “batter”, finished popsicle yield varies

recipe courtesy affairsofliving.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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