Summer's Kitchen

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Orange Creamsicles

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This is my recreation of my very favorite treat when I was little. I just LOVE the push up orange creamsicle! You can find these push up containers on Amazon.com.

Orange Creamsicles

 

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Orange Creamsicles
Author: 
Recipe type: Snack, Raw
Prep time: 
Total time: 
Serves: 3-4
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • ½ cup Trader Joe’s light coconut milk
  • ½ cup organic orange juice
  • ½-1 cup organic mango
  • 2 Tbsp raw honey
  • ½ tsp vanilla (I prefer pure vanilla powder or vanilla in a base of glycerin)
Instructions
  1. Blend all ingredients in blender.
  2. Pour into popsicle molds.
  3. Freeze for 6 hours or more.

 

Fudgesicles

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I have a confession. I love popsicles and collecting popsicle molds. I have all shapes and sizes, including molds that will freeze popsicles within 9 minutes. After all, who can wait 6 hours for these fun fudgesicles when we can have them in 9 minutes!

dairy-free fudgesicel

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Dairy-Free Fudgesicles
Author: 
Recipe type: Snacks, Raw
Prep time: 
Total time: 
Serves: 7-10
 
Dairy-Free, Grain-Free, Gluten-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 1 can Trader Joe’s light coconut milk (14 oz)
  • 4 Tbsp raw honey
  • 2 Tbsp cacao powder
  • 1 Tbsp organic black strap molasses
  • 2 tsps pure vanilla powder (or) 2 Tbsp vanilla in glycerin
  • Mix all ingredients in a blender. Pour into popsicle molds. Freeze 6 hours or more. I freeze mine overnight.
Instructions
  1. Mix all ingredients in a blender.
  2. Pour into popsicle molds.
  3. Freeze 6 hours or more.
  4. For fast freezing popsicles, look for a product called Zoku.

Blueberry Muffins & Cashew Cream Cheese

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On  a whim, I added my cashew cream cheese to a blueberry muffin. Once I turned my family onto the idea, all I heard was, “Mmmm!”.  My blueberry muffins are super easy to make and the cream cheese is even easier. I make a fresh batch of cashew cream cheese every week and store it in a glass container in the fridge. Below, you will find my blueberry muffin recipe. See my Cashew Cream Cheese under “Sauces, Dips & Dressings”.

Grain-Free Blueberry Muffins

Blueberry Muffins & Cashew Cream Cheese

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Recipe type: Breakfast or Snack
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 3 cups blanched almond flour
  • 3 large eggs
  • ⅓ cup coconut oil
  • ½ cup honey
  • ½ tsp sea salt
  • 1 tsp baking soda
  • ¾ cup organic frozen blueberries
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, combine all ingredients except blueberries.
  3. Fold in blueberries.
  4. Fill muffin tin with paper liners.
  5. Fill each cup to ¾ full.
  6. Bake 18-22 minutes, when muffin gently springs back to the touch.
  7. NOTE: Muffins are nearly finished baking when you begin to smell them.

Creamy Crunchy Kale Chips

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These little nuggets are creamy and crunchy all at the same time. They’re super delish and will dissapear within minutes in my kitchen. It’s a good thing, because they’re best eaten the very same day.

Here are some fun facts: You probably know kale is a nutritient dense super food! It’s rich in calcium, vitamins A, C, & K, copper, potassium, iron, manganese, and phosphorus. Kale also has sulphur containing phytonutrients which are highly beneficial to the liver! When we’re not juicing it, we make these tasty little snacks.

dairy-free kale chips

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Creamy Crunchy Kale Chips
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Dairy-Free, Grain-Free, Gluten-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 8 cups kale, destemmed and completely dry
  • 2 cup cashews (soaked in spring water 4-6 hours)
  • 4 teaspoons mustard powder
  • 1 teaspoon sea salt
  • 1 teaspoon dried onion (or) ½ tsp onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 2 teaspoon Italian seasonings
  • ⅛ tsp black pepper
  • ½ cup water
Instructions
  1. Preheat oven to 300 degrees.
  2. Drain and discard water from soaking cashews.
  3. Place kale in large bowl.
  4. Place all other ingredients in high speed blender.
  5. Blend until smooth.
  6. Pour sauce over kale.
  7. Mix with your hands until kale is well coated.
  8. Line cookie sheets with parchment paper.
  9. Evenly spread kale (without overlapping) on cookie sheets.
  10. Bake for 30 minutes.

 

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag