1 cup unsweetened coconut cream (harvest cream from top of can, not milk)
1 cup unsweetened plain yogurt
½ cup coconut palm sugar or sugar of choice
15 medium-size strawberries, chopped
¼ teaspoon vanilla extract
popsicle mold
With a scoop, remove coconut cream from top of can. Reserve and scoop out all the cream, reserving milk. One full cup of cream is needed. Wash and chop strawberries, reserving half for later. In a blender, add coconut cream, yogurt, half of strawberries, sugar, and vanilla extract and blend on high until well mixed. Add remaining strawberries to mixture. Pour mixture into popsicle molds.Freeze for 4 hours or overnight.
Yield: 8 servings
HOW NOT TO BURN THIS SUMMER:
• Limit seed oils like vegetable, canola, sunflower, soybean, safflower, and grape seed oil. These are polyunsaturated and highly inflammatory. They’re high in Omega 6 fatty acids. This leads to more inflammation and makes us more susceptible to burning in the sun.
• Limit processed foods and foods high in processed sugars, like high fructose corn syrup. These lead to inflammation and make you more prone to burns.
• Fill up on red foods like tomatoes, strawberries, watermelon, etc. These contain lycopene, a natural skin protectant. They are all in season right now, and I love that nature gives us precisely what we need when we need it.
• Eat your beef liver. Liver is the best source of real, whole-food Vitamin A, which is very skin-protecting.
• Astaxanthin, which gives salmon, crab, shrimp, and lobster their red color, is UV protective. Not to mention that those shellfish are great for hormonal health, so eat up.
• The amino acid tyrosine activates the melanin pathways and helps prevent burns. Tyrosine is found in proteins like beef, pork, shrimp, and fish.
• Eggs contain lutein and zeaxanthin that help protect the skin from UV damage. Here are my favorite seasonal ways to work these into my diet.