As July comes to an end, the countdown begins for the last days of summer – for the children at least! With back to school around the corner, we at Essence of Vitality know how the transition from “summer time,” to “school time” can be quite challenging for the first couple of week as you recalibrate your kids back into their school, extracurricular, and bedtime schedules while also shopping for back to school necessities. Our SELECT4ME July feature are two simple and amazing recipes via The Food Babe that you can incorporate into your children’s meals for lunch and as a after school treat. Our first recipe is a refreshing coconut berry creamsicle pop using coconut milk (breastfeeding mamas, feel free to use your God-given milk) and mixed berries of your choice (organic maple syrup, coconut nectar, raw honey, or agave are optional natural sweeteners to use for those with a bit of a sweet tooth). The second recipe, for those who want to veer away from peanut butter and jelly sandwiches, is Food Babe’s Favorite Sprout Wrap – which you can serve open-faced, wrapped up, or roll it up and dice it into vegan pinwheels (omit the mustard for those who are vegan and substitute with some sprinkled lemon juice directly from lemons for some zest).

Ingredients: 1¼ cups coconut milk (culinary or fresh – not the one with tons of added ingredients)
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 tablespoons maple syrup, coconut nectar or honey
½ cup mixed berries (you might want to dice the strawberries if they are big)
pinch sea salt (or pink Himalayan)
Place all of the ingredients into a large pitcher or bowl and mix well to combine.
Fill popsicle molds to the top and place the popsicle stick in the mold.
Freeze in freezer for at least 2 hours or overnight. Enjoy! (use all organic ingredients)


2 sprouted grain tortillas (gluten free: use collard leaf)
2 tablespoons dijon mustard
2 cups broccoli sprouts or sprouts of choice
1 avocado, peeled, pitted and mashed
½ tomato, thinly sliced
½ red onion, thinly sliced
2 carrots, shredded
2 pickles, sliced
1 cup chopped romaine
1. Take one of the tortillas and spread 1 tablespoon of mustard down the center.
2. Layer with ½ of the sprouts, avocado, tomato, red onion, carrots and pickles.
3. Top with ½ of the romaine lettuce and roll. Enjoy!


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