Happy summer to you! I hope the first week of the new season has been sunshine-y for everyone. We enjoyed the solstice by having friends over that evening for dinner on our back patio. This was special for us because for one, we really love our friends, and two – we are terrible at nesting and being domestic twenty-something-year-olds (whoops sorry Scott, you’re officially thirty, ya-old-man). So when we accumulated a set of simple patio furniture a few weeks ago it was a really big deal that we had somewhere for people to sit when they came over that wasn’t the ground. Scott spent one of our weekend days figuring out how to build and drape a few strands of lights in out backyard. This was extra special, seeing as we’ve always dreamed of having a little outdoor “space” to hang in the evening. We (he) felt very accomplished, and so now we have an entire summer of warm, sunlit nights to enjoy and entertain in our little backyard space! I can hardly wait to have folks over again, these warm summer nights are my favorite time to spend outside by far. They also beg for a frozen dessert, so how perfect is #popsicleweek to kick off this new season? Pretty perfect.
Billy from Wit & Vinegar has been putting on this #popsicleweek shindig for a few years now and I’m finally joining in on the celebration! He has also put together a really stellar page (here) to easily see, filter, and view all of the different popsicle recipes that will be rolling out this week – as well as links to posts in the past. There is definitely no shortage of inspiration from the bloggers on his #popsicleweek page to keep you cooled off all summer long, and I’m stoked to bring these pistachio and mint ice cream pops to the party this year. They are simultaneously fresh and rich. The flavor of pistachios and fresh mint together is a relatively known “winning combo” that I’m obsessed with, along with raw honey and coconut cream they become this luscious vegan ice cream batter. I love how they are only four ingredients and don’t require anything but a blender and a popsicle mold. They come together in minutes, but I could see taking an extra few to melt some chocolate for dipping if you would like to go the ice cream bar route – or if you have a significant other who refuses to eat a dessert that does not contain chocolate (ahem, Scott).
As for a little life update, its been a few weeks since I’ve posted here – I’ve missed you and hope you’ve all been doing so well! I’ve been working on a few summer projects as well as trying to prioritize my health a bit more. We also visited our parents back home in Phoenix and that was a really sweet time we enjoyed. Even if it was one hundred and fifteen degrees, that place will always bring a sense of calm to us. As for the health bit, I know some of you have been interested in the low lectin diet I was following for some digestive healing. Along with a handful of supplements – it has been going well. Unfortunately the issues I’m experiencing are multi-facetted, so while I am feeling so much better (more than I have in years) my diet varies weekly/sometimes daily based on different results. But for the first time in a very long time, I feel hopeful. I’m also enjoying my food immensely, which is a big deal. I haven’t experienced the kind of progress that I have the past month over the course of the three years of intense struggle. So my words to those of you in similar shoes are to not give up! Keep trying different things, and (if possible) try seeing different doctors. A new set of eyes can see a different diagnosis from the same data you’ve been carrying all along. And when in doubt, enjoy a popsicle. – xx
PISTACHIO MINT ICE CREAM POPS
Makes 7 popsicles.
Blend the ingredients together in a high speed blender until smooth. If using a standard blender, soak the pistachio meats in filtered water for 4 hours to soften before blending. Pour the batter into your chosen ice cream mold (I use this one).
Let freeze for an hour before inserting the sticks. Freeze until solid (about 4 hours, or overnight). Rinse the mold under warm water for 10 to 20 seconds to help the pops release.
Enjoy right away, and store leftovers in an airtight container in the freezer.
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