Originally published August 6 2005
Don’t forget the produce aisle when shopping
by Mike Adams, the Health Ranger, NaturalNews Editor
Fruits and veggies can be used to help you cool off during a hot sunny day. Just add some liquid, whip through a blender and serve.
It's hard to resist the urge to load up a grocery cart with all the fresh, honey-sweet fruits lining the shelves of the produce aisle.
Even odds and ends like dried fruit, nuts - and, yes, veggies - can be repurposed to create low-fat and refreshing snacks that will please grown-ups as well as the most finicky of kids.
All it takes is any combination of fruit whizzed through the blender with milk or juice and a bit of sugar to make some tasty ice pops.
It actually takes some effort to mess it up.
And if the goal is to find an afternoon activity just right for kids, look no further because frozen-treat making is quite an easy project.
Instructions are straightforward: Once the contents of your refrigerator have been pulverized in a food processor or blender, add the ready-to freeze mixture to small paper cups.
Freeze for about two hours, or whenever the mixture is slightly firm, then add wooden sticks and return to the freezer until it's become solid ice.
Ready-made molds are not necessary but do offer more uniform results, besides keeping the sticks straight during freezing.
Fruit juice treated with a little more care can graduate to the more sophisticated form of granita, as it's called in Italy, or granite in France.
Homemade granita adds a gracious, fancy-pants touch to any dinner party when served as an intermezzo that cleanses the palate.
In her 1913 cookbook "Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs," Rorer included recipes for frozen dishes using cucumbers, onions and tomatoes.
She recommended her tomato sorbet accompany "roasted beef, or venison, or saddle of mutton," and the cucumber ice be served with boiled fish.
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