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By Root 362 0

is, as people in the business of making food can relate to, we usually make only the simplest foods at home. We aren’t out to impress each other at all and we are both easily satisfied. This chapter highlights those quick and easy between-meals type foods that we throw together whenever the mood strikes us. A quick, fresh salsa to go with some chips or crackers, mochi pizza, corn on the cob, and rich, satisfying hot chocolate are the kinds of goodies that tie us over until something a little more substantial comes along.

POPSICLES

Everyone loves a cold sweet treat on a blazing hot day. Or the night after a blazing hot day. Or a breezy day when the sun hits the porch just right. Heck, any ol’ time is a good time for a Popsicle. Here are three tantalizing options in the endless world of Popsicle creation. With all of the exotic jarred juices and juice blends, the sky’s the limit. While they do require freezing for a few hours, preparing them is as simple as turning on a blender.

MAKES 4 TO 8 POPS

Antioxicles

½ heaping cup blueberries

½ heaping cup raspberries

1 cup pomegranate juice

1 tablespoon agave nectar, optional

Tropsicles

1 cup pineapple, chopped

1 cup coconut nectar, or coconut-based beverage

(available in most health food stores; Knudsen offers a good product)

1 medium-size banana

¼ teaspoon vanilla extract

1 tablespoon agave nectar (optional)

Fudgsicles

1½ cups chocolate soy milk

¼ cup almond butter

2 tablespoons unsweetened

cocoa powder

½ teaspoon vanilla extract

3 tablespoons pure maple syrup

1. Blend all of the ingredients together, pour into a Popsicle tray and insert the sticks, and freeze for at least a few hours on a flat space in the freezer.

2. Once solid, defrost for 5 minutes, or you may wish to rinse the tray under running water to loosen the pops. Otherwise you’ll end up with a stick in your hand and the Popsicle still in the tray. Enjoy!

HOT CHOCOLATE

We vigorously debated which chapter to place this recipe in. While certainly a beverage, it is also a popular comfort food. We broke the deadlock by placing it in the kids’ favorites chapter. This version uses natural sweeteners rather than the refined sugars found in commercial hot chocolate mixes. Use soy milk for the creamiest version. The raw variation is a superfood tonic that will leave you energized for hours.

MAKES TWO 10-OUNCE SERVINGS

2½ cups soy or rice milk

¼ cup unsweetened cocoa powder

2-3 tablespoons pure maple syrup or agave nectar, or to taste

1. Heat the soy milk in a small pot on low heat for a few minutes; do not allow it to boil.

2. Whisk in the cocoa powder and maple syrup to taste. For a luscious addition, consider melting in vegan dark chocolate.

Variation

• ♥ Raw Incan Chocolate Tonic: Replace the soy milk with almond, Brazil, or macadamia nut milk (see page 42); replace the cocoa powder with raw cacao powder; add ½ teaspoon of maca powder and the seeds from ½ vanilla bean (optional); and use agave nectar to taste, instead of the maple syrup. Place in a blender and blend until creamy. Enjoy cold, or heat it on the stove until warm to the touch.

Superfoods for Health

Cacao is the nutrient-rich, antioxidant power food of the Aztecs, Incans, and Mayans. Its scientific name, Theobroma, translates as “food of the gods.” Who would have thought? It’s readily available as nibs, which are small bits of the cacao bean. It is also available in powdered form, both raw and roasted. Maca root is a Peruvian tuber, purported to improve vitality and mental clarity. It is commonly available in powdered form in most health food stores. The combination of these two superfoods creates a synergistic burst of energy.

TOMATO SALSA

Use this recipe to create every type of salsa imaginable (see Variations). If you have time, let the salsa sit for twenty minutes before serving, for the flavors to deepen. Taking the time to toast the spices beforehand also enhances the flavor. Serve with chips for a quick snack and to complement all of your Mexican fiestas.

MAKES