Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Wednesday, July 29, 2020
Like Frozen Skittles, Without Skittles
Everyone loves popsicles, especially kids. They'll probably want them more as the summer days arrive. So the question, how to give the kids the popsicles they love, while keeping them healthy? Siri Daly, who's the food contributor for NBC's Today Show and the author of the new cookbook Siriously Delicious, came by Tonia's Kitchen to talk about her recipe for Rainbow Popsicles. Each color is a fruit or vegetable. Case in point, red are strawberries, blue are blueberries and green is spinach. To keep the colors solid, Siri told Tonia to layer thicker smoothie batters like strawberries, on top of thinner ones. That way the colors should hold. Note, you will need popsicle molds to make these delicious treats! Siri Daily Today Show Food Contributor
Author Siriously Delicious
1/2 cup fresh raspberries
1/2 cup fresh spinach
1/2 cup raw organic coconut water (such as Harmless Harvest)
1/2 mango, peeled, about 1/3 cup
1/4 cup fresh blueberries
1/4 cup fresh strawberries
2 tablespoons hemp seeds
1 tablespoon chia seeds
One 5.3-ounce container (about 3/4 cups) coconut yogurt, preferably So Dairy-Free Yogurt
Place all ingredients in a blender and blend on high until smooth. Fill the popsicle molds and place in the freezer until frozen solid, about 12-24 hours.