Grape Slushy

When I think of summer, I think of a lot of things, but one of the top that comes to mind are cold treats. Ice cream, smoothies, snow cones—these are perfect for a really hot day.

I remember when I was little, on certain days during the summer, a white truck with really loud music would slowly chug down the road in our neighborhood. And everyone knew what that meant—SLUSHIES! We would flag the truck down, give him our money and in return, get our choice among the available flavors.

Even if you didn’t have the slushy coming to your doorstep like I did, you still don’t have to go very far to find them. Sporting events, convenience stores…they are everywhere, and especially during this extremely warm season.

But unfortunately, most slushies (like many other cold treats that are out and about) are just not healthy. High fructose corn syrup, sugar and preservatives are a few of the culprits that make these worth skipping. But on a brighter note, slushies are very easy to make at home. As long as you have access to a blender (I think even a food processor would work), then you can whip one of these up in no time.

I chose to make a grape-flavored slushy mainly because grapes are my favorite summer fruit. But you can experiment with other fruits such as watermelon, strawberry, mango or even a fruit combo. Just be sure to adjust the amount of ice (some fruits are more liquidy than others so more or less may be needed).

Grapes (which are actually considered a berry) contain many nutrients and minerals, including Vitamins C, K and A, potassium, iron, copper and manganese. Additionally, they are full of antioxidants, loaded with enzymes and high in water content (which is helpful for hydration). It’s safe to say that these little guys are pretty nutritious.

Even if that doesn’t convince you, I’m pretty sure the pictures will. So without further ado, let me introduce the delicious grape slushy.

Grape Slushy

Grape Slushy 1

Grape Slushy 2

I only have two words of caution: Brain.freeze.

Enjoy!

Grape Slushy
(makes 2 servings)

1 cup red grapes
1/2 cup coconut milk
2 to 2 1/2 cups of ice (roughly 11-12 ice cubes from standard ice tray)

Place grapes and coconut milk in blender and blend until smooth. Add in ice and continue blending to desired consistency.

What’s your favorite summertime fruit?

Sources and further reading on health benefits of grapes:
http://www.webmd.com/diet/features/8-healthy-facts-about-grapes
http://www.livestrong.com/article/509099-nutrition-benefits-of-red-grapes/
http://www.medicalnewstoday.com/articles/271156.php
Nourishing Traditions by Sally Fallon (p 47)

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Three-Ingredient Banana Nut Bites

So I was having one of those days where I wanted a quick snack that wasn’t too sweet but still tasted good and was already set to eat (but not processed—i.e., out of a bag or box). That’s not asking much, right? Well, I’m happy to say there is such a snack—it wasn’t already prepared but was so quick and easy that it felt like no time at all.

Banana Nut Bites 2

These delicious cookies are made up of banana, nut and/or seed butter and a bit of baking soda. That’s it. Of course, you can dress them up by adding chocolate chips, coconut shreds, dried fruit, etc., but they are delicious with or without additions. The cookies have a slightly sweet, nutty flavor that are easy to gobble up.

Banana Nut Bites 1

You can use any nut or seed butter that you feel comfortable with. (I normally use sunflower seed butter or peanut butter or a combination of the two.) And if you’d like something a little sweeter, you could always add a little honey or even increase the amount of banana.

Banana Nut Bites3

Delicious bite-size goodness!

Banana Nut Bites

(Makes between 20-24 bite-size cookies)

2 medium bananas, extra ripe (lots of brown spots)
1 cup nut or seed butter
1/4 tsp baking soda
honey or other sweetener to taste (optional—I usually omit)
Optional add-ins: chocolate chips, coconut shreds, dried fruit

In a small bowl, mash banana until smooth. Add in nut butter and baking soda and stir thoroughly. Roll in any optional ingredients (chocolate chips, coconut shreds, etc). Spoon out batter (about a tablespoon or so for each cookie) on a greased or parchment-lined baking sheet. Bake at 350 degrees for 12-15 minutes, until the tops are slightly browned.

 

This post was shared at Homestead Barn Hop, Mostly Homemade Mondays, Natural Living Monday, Thank Goodness It’s Monday, What’d You Do This Weekend, Anti-Procrastination Tuesday, Fat Tuesday, Gluten-Free and DIY Tuesday, Healthy Tuesday, Naturally Sweet Tuesday, Totally Talented Tuesdays, Allergy Free Wednesday, Gluten-Free Wednesdays, Real Food Wednesday, Waste Not Want Not, Wellness Wednesday, Full Plate Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Thank Your Body Thursday, The HomeAcre Hop, Fight Back Friday, Gluten Free Fridays, Natural Family Friday, Real Food Fridays, Simple Meals Friday, Unprocessed Fridays, Savoring Saturdays