nosh magazine
FRUIT &
VEGGIE
ICY POLES
WHAT YOU NEED
Juicer / Steamer set / Food processor
Ice block moulds
SALAD POPS
Ingredients
CARROT & APPLE
ICE BLOCKS
Ingredients
• 2 to 3 carrots
• 4 to 6 apples
• ¼ cup of water
Instructions
1.
2.
3.
4.
5.
6.
Peel and chop apples.
Steam apple pieces on
stove-top until soft
(approximately 15 minutes).
Place apple pieces in a food
processor and blitz until thick
and smooth. Set aside.
Juice carrots.
Combine pureed apple with
carrot juice. Add water to
dilute a little.
Pour into ice block moulds and
freeze.
Makes approx 6 to 8 ice blocks,
depending on the size of your moulds.
GO GREEN
ICE BLOCKS
Ingredients
•
•
•
•
3 bananas
2 cups fresh pineapple chunks
2 cups fresh spinach
1 cup water, milk of choice, or 100
per cent natural pineapple juice
(depending on creaminess or
sweetness desired)
Instructions
1.
2.
3.
4.
Blend spinach and liquid of
choice.
Add pineapple and purée.
Then add bananas and continue
to mix until smooth. We prefer a
smoothie-like consistency.
Pour in popsicle moulds and
freeze (typically takes one to three
hours).
• ½ rockmelon
• 2 to 3 cherry tomatoes
• ¼ cup chopped mint, basil or
lemon balm (choose one only, not
all three)
• 1 to 2 cups organic vanilla yoghurt
Instructions
1.
2.
3.
4.
Blend rockmelon and tomatoes –
but still keep them slightly chunky.
Add the mint, basil or lemon balm.
Add the yoghurt.
Freeze.
SWEET
POTATO POPS
Ingredients
• Sweet potato
• Soy milk
• Nutmeg
Instructions
1.
2.
3.
Cook and mash a portion of sweet
potato until smooth (add some soy
milk to thin it out if necessary).
Sprinkle in a little nutmeg for taste.
Freeze.
HANAN SALEH
Learn more at: website | profile
Hanan is a Sydney-based paediatric Dietitian, mother of three, and founder/director of
The Food Expert EST 2002, a professional Sydney-based nutrition consultancy service
for infants, toddlers and children.
www.n4foodandhealth.com
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