Ice Ice Baby

Indulgent would be one word to describe this time of year… rapacious, spirited and inebriating would be others one may use. However fast (or loose) your December is travelling we could all do with a little less indulgence and a touch more moderation. So here’s a delicious (and moderate) idea to keep you cool this Summer: make your own healthy ice blocks and frozen yoghurt.

Gone are the days where taking out a Magnum ice cream is a completely guilt-free experience and with the amount of sugar in those things you wouldn’t be doing yourself any favours. But what is a guilt-free, refreshing and even health boosting experience is enjoying homemade ice blocks and frozen yoghurt.

Here’s a couple of recipes using Easiyo yoghurt; my new obsession, coconut water; crammed with electrolytes for fast rehydration and boysenberries; low in sugar and full of antioxidants. Try them out and experiment with your favourite fruits and yoghurts.

FROZEN BERRY YOGHURT BLOCKS
300 ml plain Easiyo Greek style yoghurt
2 cups frozen boysenberries
Place all ingredients in blender. Whiz for 10 seconds and distribute into ice block moulds. Freeze and serve.
*Made with Easiyo yogurt this a great way to get a good probiotic hit.

COCONUT & POMEGRANTE ICE BLOCKS
300ml C Coconut Water (available at supermarkets)
1 Pomegranate
Juice of 1 lime
1 teaspoon Manuka Honey or Agave
Place ingredients in blender. Whiz for 10 seconds and distribute into ice block moulds. Freeze and serve.
*Pomegranate have been shown to ward of heart disease and lower cholesterol levels.

LEMON & PINEAPPLE ICE BLOCKS
300ml C Coconut Water (available at supermarkets)
Juice of 1 lemon
2 cups of sliced pineapple
Place ingredients in blender. Whiz for 10 seconds and distribute into ice block moulds. Freeze and serve.
*Try replacing the pineapple with a mix of your favourite fruits.

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About the author
New Zealand based Nature Bee was born in 1997 when Jeff and Ben Cook joined forces. The father / son team discovered a special process developed by Canterbury University, still considered to be ground breaking today, that unlocks the nutrients of bee pollen, making it far more digestible than normal bee pollen. This proprietary process was later to be named the ‘potentiation process' and is continually used only by Nature Bee on their New Zealand bee pollen. Nature Bee is now available in almost every country in the world.

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