The thermostat is nearing 90 degrees in the big apple, which means lines for our favorite vegan ice cream spots are getting longer. But as the temperatures soar and we reach for our favorite sweets treats, how do we balance out our love of frozen yummies and staying healthy? Using real foods, that's how!
If you've followed this blog for a bit, you'll know, I'm bullish about limiting sugar intake. And for good reason. In fact, too much sugar, even fructose in the diet, can makes us moody, foggy brained, hyper and even depressed. A 2012 study by researchers from UCLA found that consuming sugar actually slowed the brain down and impaired memory. High sugar diets can lead to insulin resistance which not only leads to weight gain but can also harm our brain cells. (Lakhan S.E. 2013). Sugar also has a profound impact on our mood. You may have experienced a real high or even a real low. Excessive sugar consumption can actually lead to depression. When we eat sugar, it causes our bodies to release the mood-boosting neurotransmitter serotonin. Overproduction of serotonin, as a result of overeating sugar, can deplete our stores, which can result in anxiety and depression (Gangwisch, J. 2015).
So, you can see why I try hard to steer myself and my client away from too much sugar. So, here's my new recipe for sugar-free and vegan mango strawberry popsicles.
1/2 a can of unsweetened coconut milk, full fat
1 cup of frozen mango
1/2 a cup of frozen raspberries, thawed
- Place the frozen raspberries in a bowl and set aside for half an hour to thaw. We want the juice as well
- Blend the mangoes and coconut milk in a blender until smooth
- Pour the mango mixture into the popsicle mold and place in the freezer for 15 minutes
- Spoon about 1 tbs of raspberries (with the juice) into each popsicle.
- Place the molds back in the freezer for another 60 minutes until fully frozen
- Keep in the freezer until you're ready to serve