Posts tagged Recipies
Cherry, Coconut, and Rose Ice Pops

Homemade ice pops during my childhood generally speaking meant orange juice with a cap-full of vanilla extract (if we got lucky) poured into the cold pack blue ice cube trays. Likely one of us four sisters fighting for the right of being assigned the delicate task of expertly poking the toothpicks through the carefully pressed tinfoil over the trays without tearing it which would indefinitely result in a dreaded crooked Popsicle stick.

During the summer months since having a toddler (or two) in the house I attempt to keep a stock of easily made ice pops on hand in our freezer because....honestly how much more summery can you get? A cold snack for mama and babes? absolutely. Thanks to the usual over abundance of seasonal fruit that we manage to have in our house thanks to neighbors, family, and farmers market purchases our cold treats are generally themed around whatever we've got on hand.

After my husband brought home over two pounds of cherries and promptly sat the bags in my lap after admittedly devouring at least half of them between the four of us I thought what better way to use the little sweet tarts than making a grown up version of my favorite childhood summer treat.
The smell of the warm cherries combined with the near overwhelmingly perfumed foraged drying rose petals from my mother in laws property sitting in the basket on my counter smelled like heaven itself.
Thus, this icy treat that I share with you that not only myself and my husband loved but also both of our boys surprisingly loved as well came about.

and of course my eldest wanted to poke the Popsicle sticks through the tinfoil ever so gingerly to not ruin the foil because...after all...crooked Popsicle sticks are the worst aren't they?



 What you will need: 

1 can of coconut milk

approximately 1 1/2 cups fresh cherries, pitted and chopped

1 heaping Tbsp dried rose petals (you can find these at most tea shops or online)

4 tbsp almond milk

a dash of vanilla

1-2 tsp honey (this is really to personal taste as some like it sweeter, some like it not)


Popsicle mold

This recipe makes approximately 6 smaller ice pops but can be easily adjusted for whatever amount you might want to make and also the strength of the flavors if you aren't fond of strongly floral flavored things you can cut back slightly on the amount of rose petals used! If your final mixture is too strong for your personal taste you can also add a bit more of either milk.

In a small saucepan pour almost the whole can of coconut milk and add almond milk

Turn burner onto low-med heat and warm milk until its just simmering

Add rose petals and stir slowly on low heat until petals lose most of their color and milk becomes fragrant

Strain petals and place milk back into saucepan

Add chopped cherries to milk and cook until cherries become a bit soft

Take off of heat and allow milk and cherries to cool a bit

Add vanilla and honey to taste.

Pour mixture into a blender and blend until all pieces of cherries are gone

Pour mixture into your molds and freeze until firm

Enjoy your "you cant get more summery than this" treat!

Recipe, words, and Photos by Anna Laero



Did you know sweet potato is a SUPERFOOD? The nutrient rich benefits are phenomenal, and the versatility and texture lends itself to a variety of recipes to explore: muffins and dips, baked or roasted, and offer a range of flavor between sweet and savory, which is great for NEW or experienced eaters.

And what food prep is more meal versatile than a hearty batch of hummus? A fiber rich dip for veggie sticks, pita or fresh bread, a spread for crackers, and a great base (tomato sauce alternative) for a pizza!



  • 2 sweet potatoes (baked and mashed)
  • 1 1/2 cups cooked (or canned) white beans
  • 1 tsp salt
  • 1 tsp cracked pepper
  • A pinch of cayenne
  • 4 TBS olive oil

LOAD ingredients into a food processor and blend until creamy!

SPREAD on rice crackers and top with sesame seeds, dip and dunk raw veggies, or use as a condiment for your favorite sandwich!







How do you make it through the week? Coffee is my #mamaweakness. Whether you're a new mama fighting to keep your eyes open or a busy professional trying to keep up with the next deadline, we all could benefit from a potassium and protein boost! Did you know bananas help lower our blood pressure, promote regularity, and support a healthy heart? Unsalted (and unsweetened) nut butters are a great source of healthy fats and pack the protein punch we need to make it through our hectic weekly schedules.

If you don't drink coffee/caffeine, what are your go-to recipes to boost your energy and focus?




  • 2 frozen bananas (pre-sliced)

  • 1 cup cold brewed/iced coffee

  • 1/4 coconut milk (or milk of choice)

  • 2-3 TBS creamy peanut butter

LOAD ingredients into a high-powered blender and blend until creamy!



Wishing you all a HAPPY WEEK!


Drinking With Chickens (yes you read that right)

"I make garden-fresh cocktails. Then I drink them.The chickens stare at me like total creeps." -Kate


Most of my drinks are inspired by either something that is currently growing in my garden, or something that I stumble across at the farmer’s market. I love seasonal produce, and I especially love it in a beverage. Fresh is best, in my mind, and the freshest stuff is what I can grab from our little garden


I have a small obsession with citrus blossoms, and this past spring I made a Citrus Blossom Sangria that not only integrated the blossoms into the sangria, but also included homemade citrus blossom water to really drive that fragrance and flavor home. It was a gorgeous big-batch cocktail perfect for a party!


Now I’m really airing out my crazy. But yes, yes I have. Complete with muddled herbs, fresh berries, and even dried mealworm garnish.


Grapefruit Rosé Syllabub

(A modern twist on a colonial-era cocktail)


5 oz. rosé
2 oz. fresh grapefruit juice
1 oz. ginger rum
1 oz. grenadine + 2 teaspoons
1/2 tablespoon heavy cream
5 dashes cardamom bitters
2 fresh egg whites, whipped
edible flowers and herbs for garnish

Whip two egg whites until frothy and forming soft peaks. Mix in 2 teaspoons of grenadine to sweeten. Set aside. In a shaker with ice, combine rosé, grapefruit juice, rum, 1 oz. grenadine, cream, and bitters. Shake thoroughly, and strain into glass. Spoon egg white mixture across top of cocktail, and garnish with edible flowers and herbs.

                                                                              Check out more delicious recipes and chicken musings at  Drinking With Chickens

                                                                              Check out more delicious recipes and chicken musings at Drinking With Chickens