Summer Fruit Pops

After I purchased a set of stainless steel popsicle molds I played around with recipes featuring Michigan fruit and herbs. I‘ve created three types: cherry-mint, blueberry-lavender, and strawberry-basil. The pops are made with either frozen or fresh fruit and with either Michigan honey or agave nectar as the sweetener. These recipes are more healthy than the artificially colored and flavored commercial brands! Try them on your kids and grandkids – or just make them all for yourself.

Basic fruit recipe:
2 cup chopped fresh or frozen strawberries or blueberries; use 2.5 cups for tart cherries
1 cup filtered water
1/3 cup either honey or agave nectar
Mix the above in a blender.

Herb flavor specifics:
For strawberry-basil, I used 1 cup of strawberry mixture (above) with 2 Tablespoons of fresh basil.

For cherry-mint, I used 1 cup tart cherry mixture (above) with ½ Tablespoon fresh mint.

For blueberry-lavender, I used one half of the recipe above with a scant ½ Tablespoon of lavender flowers.

I just poured the mixture into the molds and froze them. I ran some water on the exterior of the molds to loosen up the fruit pops.

cherry mint, blueberry lavendar, strawberry basil pops

Strawberry Shortcake Time

The beacon of summer – quarts of strawberries – are showing up at Michigan Farmers Markets, Farm Stands, and Grocery stores. And, you know those spongy plastic-like cakes that are used for shortcake right? I try to avoid that kind of stuff, so when I saw this shortcake recipe full of healthy ingredients – I gave it a try right away. It’s been my Dreaming of Summer Dessert this winter using strawberries that I froze last summer.

For the shortcake: (This makes about 4)

1/2 cup raw almonds
1/2 cup raw cashews
1/2 cup dates
1/2 cup shredded coconut
1 teaspoon vanilla
1/4 teaspoon salt
1/8 cup water
Put everything except the water into a food processor, fitted with the ‘s’ blade. Pulse until crumbled. Add the water and blend on high until a dough begins to form.
Using your hands, roll dough into 4 palm-sized balls. Using hands, flatten each ball into small cakes about 5 inches in diameter and 1/4 inch thick.

For the whipped cream:
1 cup organic raw cashews soaked for 2 hours (if you don’t have a high-speed blender soak for 4 hours)
¼ to 1/2 cup filtered water depending on desired thickness
1 or 2 Tbsp maple syrup, to taste
1/2 tsp natural vanilla extract
a pinch of sea salt
Put everything into the blender and puree until thick and creamy.
It is a good idea to start with ¼ cup of water, and then gradually thin it out in order to achieve the desired thickness.

For the fruit:
1/2 to 1 pound strawberries, depending how many you like.
De-stem, chop, and mash them to make a chunky sauce.

Assemble. You can make either a double-decker shortcake, which serves 2, or a single layer to make 4 desserts. Using a spatula, place a shortcake on the bottom of a dessert plate. Top with strawberries, then whipped cream. If going double-decker, add the second shortcake, more strawberries, then more whipped cream.

Devour! And, know that you ate something much healthier than you might otherwise have eaten.

Raw Strawberry Shortcake

This raw food shortcake recipe had been bouncing around the internet. I saw it through Sista in the Raw on Facebook and they got it from Well and awake. The whipped cream recipe is from Healthy Blender Recipes.

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Strawberry Pie without the Oven version Two

Because you can’t just have one strawberry pie recipe for the whole summer I have a second one for you. The filling for this one is thickened with chia seeds. This one is done in a Mary Ann style pan. Click here for the first pie recipe.

Strawberry-Chia Pie with Chocolate Crust

Crust Ingredients:
2 cups raw walnuts
1 cup dates, pitted
2 Tablespoons cacao powder
1.25 ounces cacao butter

Filling Ingredients:
2 cups strawberry puree
2 Tablespoons MI honey (or agave nectar for vegan)
Pinch sea salt
¼ cup chia seed

1. Gently melt the cacao butter in a dehydrator or double boiler.
2. Process the crust ingredients in the food processor.
3. Press into bottom of Mary Jane pan and place into freezer until the cacao butter is hardened.
4. Remove the crust from the pan and flip the crust over.
5. Blend the strawberry puree, sweetener, and salt in a blender. Add the chia seeds and blend just to mix them in.
6. Pour filling into a bowl and let the mixture thicken for 15 minutes.
7. Pour filling into pie crust and let thicken further in the refrigerator until set.
8. Store in refrigerator.




Filled pie



Strawberry Pie without the Oven version one

Longing for strawberry pie, but you don’t want to heat up your kitchen? My two different raw strawberry pie recipes will do the trick. Version one is below. Click here for version two.

Creamy Strawberry Pie (Serves 6-8)

Crust Ingredients:
2 cups raw walnuts
1/2 cup dates, pitted
2 teaspoons water
1/8 cup dried coconut – for the bottom of the pan.

Filling Ingredients:
6 cups fresh strawberries (measured whole if small, or cut in half if large; these are for filling, you will need extra for garnishing if desired)
2 cup raw cashews, unsoaked
6 Tbsp Michigan raw honey (or substitute agave nectar if vegan)
1 tsp freshly squeezed lemon juice
4 pinches sea salt
2 tsp lemon zest (stir in after pureeing)
Extra strawberries for garnishing, optional

1. Process the walnuts, dates, and water in the food processor.
2. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan. This will prevent the crust from sticking.
3. Press crust onto the prepared pan.
4. To make the filling, blend all listed filling ingredients except the lemon zest. Blend until smooth, stir in lemon zest, and adjust to taste.
5. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.
6. Place in the freezer until firm (at least 5 – 6 hours). After this time, the pie will be partially set, but can be sliced. You can freeze it longer, and remove the pie about 20 minutes before serving, to slice easily. (Must be served partially frozen for best texture.)


spring form pan prepared with coconut


the crust


finished pie


LEARN TO EAT LOCAL at MI Local Foodbeet

Triple Strawberry Cake

It’s Throwback Thursday! I love strawberries, and this recipe includes fresh strawberries, dried strawberries, and strawberry yogurt. I posted it to my old blog page after revising it from a recipe that I saw in the Grand Rapids Press a couple of years ago. It’s healthy too!


2 cups whole wheat pastry flour

1-1/2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 large local eggs, at room temperature

1 cup low-fat strawberry yogurt (I used Thomas)

1 cup Michigan honey

1/3 cup vegetable oil

½ cup dried strawberries

2 cups of fresh strawberries, chopped and mashed for topping



–  In a large bowl whisk together flour, baking powder, baking soda, and salt.

–  Add eggs, yogurt, honey, and oil.

–  Using an electric mixer on medium-low speed, beat for one minute until blended.

–  Scrape sides and bottom of bowl with a spatula. Then, beat on medium speed for one minute.

–  Stir in the dried strawberries.

–  Spread the batter in a 9-inch square metal pan sprayed with non-stick spray.

–  Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Let the cake cool in the pan on a wire rack for 10 minutes, then invert the cake onto the rack and cool completely. Serve with mashed berries on top.

strawberry cake ingredients