Here are the facts: it’s August, it’s very hot, it’s very humid, and I think we’re all overdue for a good peach and lime popsicle recipe. I thought about posting a recipe for energy bites (that’ll probably be next) because that seemed very ‘back to school’ but pah! Let’s not get ahead of ourselves.

I mean, I love autumn. It’s my absolute hands-down favourite time of year. But when I was waxing eloquent the other day about the fresh breezes of fall, my partner said “hey, don’t wish away my August!”

And he’s right. I’ve been reading a lot of books lately on Buddhist philosophies and they’re all about taking note of the present. Because the reality is, so many of us spend an absurd amount of time thinking about moments other than the one we’re in. We plan for tomorrow’s supper, we’re thinking about next week, we’re dreaming about how nice it will be when X finally happens or when we get Y job.

I’m making a conceited effort to appreciate right where I am, right now, at this moment, and I mean that on all of the various levels. Appreciating my body and what it can do for me at this moment, appreciating the family, friends, and fuzzy kitties that are in my life NOW, feeling gratitude for where I’m at in my life, even if it isn’t always exactly where I want it to be.

And this ALSO means appreciating that it’s late (or later) summer. This is big for me. At this point in the year, I’ve usually fully moved on to thinking about autumn. But I’m noticing the beauty of right now. The evenings are lovely and it’s getting darker a little sooner. It’s cooler in the morning and cooler in the evening. My garden is blooming and lush and the tomatoes are ripening. I have tons of zucchini and cucumber. I can sit outside in the shade of my tree and read a book in my Tshirt and pyjama pants. There is corn at the local farmers market, and soon there will be watermelon, and if I’m very lucky, perhaps even a watermelon from my own garden.

And there are peaches! I ordered a basket of peaches from my local delivery and left it out on the counter, which meant in about a day or two I found myself faced with consuming an entire basket of peaches. Ultimately not a bad spot to be in. And so I thought, let’s make peach popsicles.

So here we are: late summer! A thing of beauty, in its own way. And if I’m going to be spending time appreciating the weather, the time of year, life and all of that, you’ll find me with a peach popsicle in hand.

Tangy Peach & Lime Popsicles for Lazy Summer Afternoons

  • Author: Emily Joldersma, RHN
  • Recipe Notes: soy-free, nut-free, dairy-free

Ingredients:

  • 3-4 ripe peaches, peeled and sliced (use 3 if large, 4 if smaller; OR, use 2 cups frozen mango chunks if peaches aren’t available)
  • 1/2 cup non-dairy yogurt, unsweetened or vanilla (I like Daiya ‘greek yogurt’ best for the thickness) or full-fat coconut milk
  • 1 lime, zested and juiced
  • 1 tablespoon maple syrup (or to taste – you might need a bit more if using coconut milk instead of yogurt)
  • optional: 1-2 scoops collagen powder

Instructions:

  1. Blend all ingredients together in a nutribullet, vitamix, or high-powered blender.
  2. Taste, and adjust as needed – more maple syrup for sweetness, more lime juice and zest for tanginess
  3. Pour into your desired popsicle molds. I have the thumb version and monster version of these silicone popsicle moulds from Golda’s Kitchen. They make me laugh and so far have worked really well.
  4. Freeze for 4-6 hours and then enjoy at your leisure.

Happy Summer!

Other Late Summer Recipes:

© Emily Joldersma, RHN, Eat Well, Live Vibrantly