At this time of the year, I’m trying my hardest to wean myself and my kids off the sweet stuff (it’s been a very indulgent festive season) whilst really re-focussing on including as many veggies in our diet as possible. My main aim for feeding my family well right now is fixed on packing as much nourishment into our diets as possible (leaving no room or desire for much else). The plan is to have them back on track in time for school restarting in a couple of weeks (read more here about why kids fall in the trap of craving processed foods).
Which brings me to my Detox Ice Blocks. The weather these past few weeks in QLD has been really hot and the kids have been asking for ice blocks after big mornings in the sun nipper/swim training. So I thought I’d whip something up that’s not only delicious, but helps them refuel and rehydrate.
The nutrient dense veggies are well hidden behind the sweetness of the fruit. I personally don’t add in the extra sweetener, but taste the mixture prior to freezing and decide if you think you need to add it.
Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids). Zucchini (also know as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium.
PS – I’ve written before about using smoothies to include extra vegetables in your diet (and therefore more nourishment), read more HERE if you’d like more inspiration for ‘hiding veggies’.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.
Detox Ice Blocks
- 1 small beetroot -raw, peeled & quartered
- 250 g strawberries or raspberries (2 cups) fresh or frozen
- 1 banana/s
- ½ small zucchini/s -quartered
- 250 ml coconut water (1 cup)
- 85 g rice malt syrup, honey or maple syrup (¼ cup) optional
- In a high powered blender, blend all of the ingredients until smooth.
- Divide between ice block moulds and freeze until set firm.
Coconut-freeReplace the coconut water with a nut milk.
Make it creamyReplace the coconut water with full-fat natural yoghurt or coconut yoghurt.
No bananaReplace the banana with mango.
Add ProteinI often add a scoop of 180 Nutrition Superfood Protein powder (coconut flavour). They have both a whey protein and vegan (dairy-free) options. Shop for it HERE.
- I've set these ice blocks in brilliant (and low-tox) stainless steel ice block moulds by Onyx which you can shop for HERE.
- This recipe also makes a delicious smoothie (just add a cup of ice prior to blending it).