• 4th of July Coconut Berry Popsicles

4th of July Coconut Berry Popsicles

If you would have asked us ten years ago what our Fourth of July plans were, I would have rattled off a list that included hot dogs, 2 liter sodas, those super soft store-bought sugar cookies with sprinkles (you know which ones we’re talking about), fireworks and some sort of red, white, and blue ensemble. The fifth of July would have been spent nursing a serious sodium and sugar hangover. But as I grew older and became more aware, so did my outlook on what I considered food. My eating habits of the past were full of empty calories, harsh preservatives, and synthetic chemicals. What we thought was food — actually — wasn’t food.

Seeing that the 4th of July is coming up, it’s the perfect time to rewire your idea of celebrating the holiday with healthier eats. Backyard barbecues and festive beach days don’t have to include over indulgent desserts and synthetic foods. Instead, we should try to nourish our bodies and minds with fresh and healthy foods. Summer is the optimal season for fresh, local fruits and vegetables, so go crazy, friends.

This year, the sugar filled bakery desserts and packaged processed foods can stay at the grocery store; we’re opting for local, organic, and natural foods. To help inspire your healthier 4th of July, we are sharing a cooling and fresh fruit popsicle DIY. Check out the red, white, and blue Berry Popsicles recipe below. It’s super easy to make, will keep you cool in the summer heat, won’t break the bank, AND keep you hydrated. Happy 4th of July!

What you will need:

  • Popsicle molds Popsicle sticks
  • Coconut water (*stay away from the ones that contain sugar, natural flavor, and carrageenan. Try Amy & Brian or Harmless Harvest brand.)
  • Blueberries Strawberries Raspberries
  • Cut strawberries into fourths or sixths (depending on size of popsicle molds). Cut raspberries in half.
  • Drop fruit into popsicle molds and fill mold with coconut water. Freeze for at least two hours before serving.

Cut strawberries into fourths or sixths (depending on size of popsicle molds). Cut raspberries in half.

Drop fruit into popsicle molds and fill mold with coconut water. Freeze for at least two hours before serving.

Enjoy!