Casual Friday: Turmeric Mango Sunrise Pops
TGICasual Friday, friends and lovahhhs!! I’m about to hop a plane to Maine for four glorious days, so let’s get down to business, shall we? Festive summer treats first, then we waste time on the Internets.
As you may know, I spend the majority of my time trying to stop sweating and researching things that will make me smarter and prettier. So, I’d like to extend a very heartfelt thank you to the great Liz Moody for answering my sweaty, superfood prayers with her new book Glow Pops. This masterpiece is filled with creative, drool-worthy recipes for all manner of nutrient-dense popsicles that will make you GLOW from the inside out. Just to whet your appetite, examples include Mexican Hot Chocolate, Olive Oil Chocolate Rosemary, Mango Chile, Pumpkin Pie, Lemon Ginger, and my personal favorite, Turmeric Mango Sunrise (currently vamping on your screen).
These popsicles are unreal, people. Despite their hue, I swear these beauties don’t taste remotely “green”—they’ve got major tropical vibes thanks to the addictive flavor combo of mango, orange, coconut and vanilla. Mango and orange are high in vitamins A and C, which boost collagen and keep skin looking plump and youthful. Like a Victoria Secret model. And the welcome addition of turmeric (so hot right now) gives the pops a light earthy flavor while reducing inflammation in your body. In short, each pop is a delightful taste treat that will help you stay cool and look hot. You should probably make them this weekend while frolicking in the sunshine. DO IT.
Moving on to Internet nonsense!
I am convinced that in order to get on America’s Got Talent (or X Factor), you are required to have both talent AND a life story that is guaranteed to make people ugly cry in front of their tv/computer. I sobbed so hard watching this deaf woman sing a song she wrote that I gave myself a headache.
This dude did his wife’s hair every single day for a year, which is a fantasy I didn’t know I had. I have now queued up some YouTube tutorials should my roommate ever feel compelled to experiment with blowouts and braiding…
I’m not sure why I keep watching this Ellen cooking segment with Giada and Nicole Kidman, but I do. It’s so uncomfortable. I can’t look away.
I’m funding this weird “chunky knit” project on Kickstarter because I want to weave myself a nap cocoon. SO COMFY.
I’ve said it before, and I’ll say it again, I’m really into Miley’s new persona. And Malibu. I watched her on Fallon and was feeeeeling this country version.
“Unsuspecting Reporter Gets Mercilessly Roasted By Kid Buying Fireworks.” Speaks for itself.
As per usual there are a thousand things I want to make and eat from the Interwebs this month, but this is my current shortlist:
I crush approximately two hot dogs a year, and I want Gaby’s Tex Mex Dog to be one of them.
Chilli and Beer Barbecue Pork Ribs speak to me. And make me want a cold beer?
Molly’s Freekeh & Turmeric Chickpea Salad has moved to the front of the #sassydesklunch line. I’ll probably make it with quinoa because I’m basic like dat.
It’s officially fig season, and I’d like to kick off celebrations with these Grilled Fig Tartines. There is goat cheese and prosciutto involved, so I figure Logan will be down too.
This tiny food fetishist is very into the idea of Mini Strawberry Tarte Tatins. (Or maybe peach tatins?!)
Every year I say I’m going to make mini pies in mason jar lids. I really think this is gonna be my year…
Weather permitting (please, God, spare Maine the fog), I plan to drink multiple Fresh Peach Margaritas on the porch in as little clothing as possible.
Have a fabulous long weekend, weirdos! I hope it’s filled with all your favorite things and people.
p.s. Last minute Fourth of July menu inspo here.
- 1½ cups lightly packed spinach
- ¾ cup canned coconut milk or homemade milk of choice
- 1½ cups fresh or frozen mango
- 1 teaspoon ground turmeric
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- Zest and juice of 1 orange
Blend together the spinach and milk until smooth. Add the remaining ingredients and blend until very smooth.
Pour the mixture in to pop molds and freeze for 1 hour, then insert sticks and freeze for at least 4 hours more, or until solid.
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