Nothing says summer like a popsicle. It’s the perfect treat to stave off the heat of the day and easy to make at home. Purchasing your own freezer mold will let you experiment with tasty combinations that make the most of summer fruit, and avoid the unnecessary added sugar found in some conventional pops.

Pineapple Punch Popsicle
Serves 4

– 1 1/2 cups fresh pineapple chunks
– 1/2 cup organic strawberries
– 1/4 cup fresh mint
– 1/4 cup water
– 3 Tablespoons honey
– 4 popsicle sticks

1. Combine pineapple, water and honey together and process in a food processor or blender until smooth.
2. Add fresh mint sprigs and process for one minute longer.
3. Pour into popsicle molds, then add popsicle sticks and cover.
4. Freeze for 4 hours, or until frozen.


Chocolatey Kiwi Popsicles
Serves 12

– 5 large ripe kiwis, cut into 1/2 inch rounds
– 1 cup organic dark chocolate, or organic semi-sweet chocolate chips
– 1/4 cup extra virgin coconut oil
– 12 popsicle sticks (or 1 popsicle stick for each kiwi round)

1. Cover a baking sheet with parchment paper and place kiwi rounds in the sheet, then place popsicle sticks on top. Freeze overnight or at least 4 hours.
2. Combine coconut oil and chocolate in a small pan or double boiler and melt.
3. Once melted, remove the pan from the heat and dip each kiwi slice into chocolate sauce.
4. Allow the chocolate to harden and enjoy!


Strawberry Smoothie Popsicles
Serves 4

– 1/2 cup sliced pineapple or banana
– 1 cup strawberries
– 1/3 cup raw kale or spinach
– 1/4 cup coconut milk
– 1/4 teaspoon cinnamon
– 1/2 teaspoon pure vanilla extract
– Maple syrup for sweetening (optional)
– 4 popsicle sticks

1. Combine all ingredients in a blender and blend on high until smooth.
2. Pour into popsicle molds and freeze for 4 hours, or until frozen.


Fruit Parfait Popsicles
Serves 4

– 1/2 cup kiwi, diced
– 1/2 cup watermelon, diced
– 1/2 cup strawberries, diced
– 1/2 cup pineapple, diced
– 1/2 cup blueberries, diced
– 1/4 cup orange juice (or coconut water)
– 4 popsicle sticks

1. Place diced fruits in large popsicle molds or freezable cups.
2. Add enough juice to cover the fruit, then place a popsicle stick in the center.
3. Freeze for 4 hours, or until frozen.


DrHind059Dr. Hind practiced traditional Internal Medicine for 17 years. Watching patients suffer under the weight of chronic illnesses such as cancer, Diabetes, and autoimmune disease, she became acutely aware of the inability of the current medical system to prevent and treat the growing epidemic of chronic disease. In 2012 she received additional training in molecular toxicology and Functional Medicine — the personalized approach to preventing and treating disease using diet, toxin avoidance, and stress reduction. In 2014 she opened You, M.D., a consulting firm dedicated to providing accurate information about the intersection between environmental toxins, industrial food and health, for businesses wanting to use health as a guide for societal change.

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