Wednesday, July 27, 2016

Are you suffering from memory loss?

When I went off GMO foods my memory greatly improved.  But of course other things happened at the same time.  A new government study found out they could totally reverse Memory loss.  They call it ICT Protocol.  And its totally natural.  They had their patients avoid all simple carbs, gluten and processed foods.  Increase fish intake.  Do yoga and meditate.  Take Melatonin, B-12, D-3 and fish oil.  Make sure you get adequate sleep.   They reported that 2 weeks to 6 months they totally reversed all memory loss even in Alzheimer's patients.   Here is the best link I found when I researched this.     Most sites have video's and want to sell you this information or their special pills.   No need to endure hour long sells pitches when it is all natural and you can do it yourself.    

I also was told Frankincense Essential Oil used in diffusers and drops under the tongue would cure most cancers.    

Now I know most are not willing to give up their current diets.  I had no choice as my throat swells shut any time I am even around processed foods and GMO products which of course is what all processed food is.  But I can tell you that I have felt so much better since I went off processed GMO foods.  More and more, it's coming out that GMO foods are not good for us.  

I wanted to see if I could help others improve their health by changing their diet.  I hope this helps you!


Sunday, July 24, 2016

Second Dose Of Popsicles

See I am not making you wait forever! Here are the Popsicle recipes I will have to go get stuff for but some of them I just can't wait for! I've been making up my green smoothies for over a year now and I learned that bananas makes them much smoother and creamy so I added them to the berry Popsicle's I made and they were wonderfully creamy too!

Now to make a green smoothie: You need a blender. Add in 2 cups Kale or spinach & 2 cups water. Blend until well blended. Now add in 2 cups of fruit what ever you have on hand and a banana or two. I grow kale and pick it and drop it into boiling water for 30 seconds and then into ice water and pat dry and freeze in freezer bags. I get two tall glasses of this. I drink one in the morning and the other in the afternoon. Its a real pick me drink! When ever we have fresh pineapple I always cut the core out of the middle. Instead of throwing it away, I cut it into small pieces and put into freezer bags and freeze. I use this in my green smoothies with mango or berries or what ever is around. Taste just like pineapple. I confess I hate spinach and dark greens. This is a great way to get them and you can't even taste them!

Now back to those Popsicle recipes! I only have one more can of coconut milk. I use it a lot but haven't been replenishing in case we end of moving real soon. One recipe also calls for cocoa nibs. This is really good dark chocolate with no sweetener or anything else. This is what they make chocolate out of. I've become addicted to getting these little bits of dark chocolate. It also called for Spirulina which is a type of blue-green algae that is rich in protein, vitamins and minerals. Now if you don't have cocoa nibs I would think you can chop up chocolate chips to use instead. In place of spirulina you could add a tiny bit of sea weed. Sea weed is very rich in vitamins and minerals and would have a green color to add to the popsicle's or you could simply leave it out. Chia seeds most people know what those are due to chia pets that use to be heavily advertised. They are very nutritious and most grocery stores carry them. You can make these in the pretty layers or just blend them all together and freeze and eat. I tend to be busy and just want to make them up and be done with.

Lava Flow Popsicles
uthor: One Lovely Life                    


For the pineapple swirl:
  • 1½ cups pineapple
  • 1 cup mangos
  • ½ cup – ¾ cup coconut milk
For the strawberry swirl:
  • 2 cups strawberries
  • 3-4 Tbsp. orange juice
  • 1 Tbsp. honey (omit or use agave to make it vegan)
For the pineapple swirl:
  1. Place ingredients in a blender and puree until completely smooth. Add additional coconut milk as needed.
For the strawberry swirl:
  1. Place ingredients in a blender and puree until completely smooth.
To assemble:
  1. Alternate scoops of pineapple and strawberry smoothies into popsicle molds. Insert popsicle molds and freeze until completely solid.
  2. Tip: If you use paper cups, freeze the popsicles about 30 minutes, then insert the popsicle sticks. The sticks will shift less this way.

Watermelon Kiwi Popsicles

Author: The Pretty Bee                                               

  • 3½ cups seedless watermelon cubes
  • 3 kiwi, peeled and sliced
  • 4-5 tsp. sugar (optional, amount may vary based on your kiwi)I think I'd use ¼ tsp. Stevia instead of sugar

  1. Put the watermelon cubes in a blender, and blend on high until smooth.
  2. Pour watermelon into popsicle molds, filling each one about two-thirds full.
  3. Place sticks in the molds and freeze until watermelon is firm, about 2 hours.
  4. Place the kiwi and sugar in the blender and blend on high until smooth.
  5. Pour the kiwi mixture into the popsicle molds.
  6. Freeze for at least 4 hours.
Mango Chia Popsicles
Author: Jelly Toast                                                 


  • 3 cups mango, chopped (about 2 large mangos)
  • 10 ounces coconut water
  • 1 1/2 Tbsp. chia seeds


Place mango and coconut water into blender and blend until smooth. Stir in chia seeds. Pour mixture into 10 - 3 ounce popsicle molds and place a wooden stick into each (or follow the directions of your popsicle mold). Freeze until frozen, at least 6 hours. Enjoy!

Mint Chocolate Popsicles

Author: The Nutty Scoop                           

  • 4 oz coconut cream
  • 1 Tbsp. cacao powder
  • 1/4 cup cacao nibs
  • 1/4 cup maple syrup
  • 1-2 tsp. spirulina
  • 2 tsp. mint extract
  • 1 Tbsp. coconut oil
  • 1/3 cup dark chocolate chips, vegan
  1. Place all the popsicle ingredients into your blender and pulse until the mixture comes together. Divide the mixture among the popsicle molds and place a wooden stick in each compartment. Freeze for at least 3-4 hours.
  2. Before serving the popsicles, place the chocolate chips and coconut oil in a microwave-safe dish and melt in 30 seconds intervals until completely melted.
  3. Drizzle the melted chocolate over the frozen popsicles. Enjoy!
*You can either use canned coconut cream, or get the cream from a can of coconut milk. For the latter method, simply refrigerate a can of coconut milk for 24 hours prior to making the recipe. Once you open the can, you’ll see that the creamy white portion (the coconut milk) has risen to the top. Scoop it out and use it in the recipe.

Blueberry Coconut Popsicles

Author: Wallflower Kitchen                         

  • 1½ cups coconut milk
  • 2 Tbsp. maple syrup or agave nectar
  • 1 tsp. vanilla extract
  • 1 cup blueberries (fresh or frozen)

  1. Mix the coconut milk, maple syrup and vanilla in a blender until smooth.
  2. Add the blueberries and pulse until they've' been "smashed" but not completely blended.
  3. Pour the mixture into popsicle molds and freeze for at least 5 hours or overnight.

Serving size: 1 pop Calories: 95 kcal Fat: 7.6g Saturated fat: 6.9g Carbohydrates: 6.8g Sugar: 5.4gFiber: 0.4g Protein: 0.5g

I hope you enjoy these delightful healthy popsicle recipes!

Saturday, July 23, 2016


I love ice cream treats but the ones in the stores are full of so much junk.  Most of them I can't even eat because they have GMO wheat and soy in them.  They are also full of sugar which really isn't good for anyone.  So I have been collecting healthy recipes and will share some of them with you today.

I like popsicles because it limits me to one small serving.  If i get a bowl of ice cream, I might settle for two scoops but I am more likely to get six to eight scoops while I'm dipping up.  So making popsicles is better for me.

Creamy Coconut and Mixed Berry Popsicles

Recipe by: Fork Knife Swoon
Yield: 10 Popsicles
  • 1 (15 oz) can full-fat coconut milk
  • 1 tsp pure vanilla bean paste or extract
  • 1/4 cup pure honey, divided
  • 3/4 cup blackberries
  • 3/4 cup raspberries
  • I only used 2 Tablespoons of honey and I added a banana to make it more creamy. I also use my frozen raspberry, blackberry and blueberry mix to use it up and it turned out wonderfully!  I dumped it all into my blender and mixed and poured not messing with the 2 layer thing. Also note my can of coconut milk was 13.5 oz and that's what I used.
  1. Whisk together the coconut milk, vanilla and 2 Tbsp of the honey, until smooth and creamy. Set aside.
  2. Blend together the berries and remaining honey, until smooth and combined. Add more honey, to taste, as necessary.
  3. For a creamy pop: Stir together the coconut milk and berry puree, and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks, and continue freezing for 4 hours, or until firm.
  4. For a layered pop: Divide the coconut milk equally between the popsicle molds. Place in the freezer for 10 minutes, or so, then top with the berry puree. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
Note from Laura
Use any combination of your favorite berries, adjusting the sweetness level as necessary. Remember, the sweetness will mellow once frozen.

You can substitute granulated sugar, agave or maple syrup for the honey, if you prefer.

I choose to use full-fat coconut milk in this (and most) frozen coconut recipes because it results in a creamier frozen texture that more closely mimics dairy cream. You can certainly use a lower fat-content coconut milk, but it will result in an "icier" textured pop.

To remove the popsicles, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold (up to the edge of the top) in room-temperature water for 10-15 seconds, then gently pull to release.

Avocado Lime Popsicles           

Author: Healthier Steps

  • 1 avocado
  • 1 cup coconut cream
  • ¼ cup maple syrup
  • 1 banana
  • ¼ cup lime juice
  • 1 lime, zested

Cut avocado length wise, remove pit, scoop out avocado flesh using a spoon and place in a high speed blender or food processor along with  coconut cream, maple syrup, banana, lime juice and lime zest. Process until smooth, scraping down sides. Pour into  popsicle mold evenly, insert popsicle sticks and freeze for about 6 hours.

And my last one today is fudgesicles made better!  I used my natural peanut butter as that's what I had on hand.  Everytime we get bananas I take the ones that's getting ripe to fast and peel and up in half in the middle and roll in lemon juice and place them into a freezer bag.  push out the air and seal and freeze.  I use these in my green smoothies and now have them for my popsicles too.   Don't forget to add in your tablespoon of cocoa!  Yum!

Almond Butter Banana Popsicles        

  • 4 bananas
  • ¾ cup California almond butter
  • ½ cup + 2 Tbsp. unsweetened California almond milk
  • 1 Tbsp. maple syrup
  • ½ tsp. vanilla extract
  1. Place all ingredients in a blender and puree until very smooth and creamy. Taste and adjust sweetness as needed.
  2. Pour the batter into 8-10 popsicle molds (will vary depending type of mold used) and freeze for at least 6 hours, until solid.
  3. Enjoy! Store in a sealed container in the freezer until ready to serve.
For chocolate version, add in 1 tbsp. cocoa powder

I hope you enjoy these healthy popsicle treats and when I get some time I will do another blog with the rest of my collection.