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Coco Golden Milk Pops from The Kosmic Kitchen
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We see sharing recipes and remedies as one of the greatest offerings one can give, as they are also an exchange of joy, wisdom and good health. Our dear friends over at the Kosmic Kitchen just released their first cookbook and we are love stricken to the nth degree. With over 75 nourishing recipes and herbal remedies, this cookbook can help to support mental clarity, enhanced digestion, a relaxed nervous system, and promote an overall radiance.
Using the elements as a guide, you can tune in to be your own best healer. The book includes a personalized constitution quiz, seasonal charts for balance, tips to stock a pantry with healing herbs and spices, and nourishing recipes for overall wellness. The photography alone makes this book a must, but it’s really just the icing on the cake full of offerings.
Current favorite recipe for Summer:
Coco Golden Milk Pops
Excerpt from The Kosmic Kitchen—
"We’re usually not fans of cold foods and drinks because they tend to put out our digestive fire. But every once in a while, especially on a hot summer day, enjoying an herbal popsicle is the only way to beat the heat. These pops are a riff off of everyone’s favorite tonic beverage, golden milk. Adding the warming spices of black pepper and cardamom, and the slightly bitter flavor of turmeric, helps to balance the fact that these are frozen.
You might be surprised to see chia seeds in popsicles, but they’re one of our favorite foods to enjoy this time of year since they help us stay hydrated with their moistening quality. These small but mighty seeds, indigenous to the pre-Columbian Mesoamerican cultures, are high in magnesium, omega-3 fatty acids,and antioxidants. For a refreshing summer drink, try adding 1 tablespoon of chiaseeds to a quart of water or fresh pressed juice.
MAKES 6 MILK POPS
+ SPECIAL EQUIPMENT: Steel popsicle molds
Two 13.5-ounce cans or 2¼ cupsfull-fat coconut milk
1 tablespoon chia seeds
1 teaspoon turmeric powder
1 teaspoon ground cardamom
Pinch of finely ground black pepper
3 tablespoons maple syrup
Mix the coconut milk and chia seeds in a bowl or jar and let sit for about 10 minutes to hydrate the chia seeds. You’ll know the chia seeds are ready when they’ve become plump. Next, add the chia mixture, turmeric, cardamom, black pepper, and maple syrup to a high-speed blender and blend on low until combined. Taste and adjust the sweetness to your liking. Pour the mixture evenly into the popsicle molds, place a stick in each one, and put the molds in the freezer to set. Once the pops have frozen, they can be removed from the molds by running them under warm water until they release."
Two 13.5-ounce cans or 2¼ cupsfull-fat coconut milk
1 tablespoon chia seeds
1 teaspoon turmeric powder
1 teaspoon ground cardamom
Pinch of finely ground black pepper
3 tablespoons maple syrup
Mix the coconut milk and chia seeds in a bowl or jar and let sit for about 10 minutes to hydrate the chia seeds. You’ll know the chia seeds are ready when they’ve become plump. Next, add the chia mixture, turmeric, cardamom, black pepper, and maple syrup to a high-speed blender and blend on low until combined. Taste and adjust the sweetness to your liking. Pour the mixture evenly into the popsicle molds, place a stick in each one, and put the molds in the freezer to set. Once the pops have frozen, they can be removed from the molds by running them under warm water until they release."
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