If you’re on the hunt for a cool down recipe to keep the kids happy this summer, there’s nothing more refreshing than a splice ice-block. This tastes-like-summer treat is made with an infusion of creamy avocado, spinach and banana, making it a more nutritious layered swirl of thirst quenching goodness minus the artificial flavours and colours.
This energising recipe comes straight out of the pages of Sarah Wilson’s I Quit Sugar Kids Cookbook, now available as a print edition. Earlier this year I reviewed the original e-book version and suggested trying out Sarah’s version of another Australian favourite The Bounty Bar which is a good-for-you recipe for the whole family and one that I make regularly.
The original e-book has since been updated with the addition of a whole lot more sugar-free recipes and released in a hard copy format. The sugar free Kids Cookbook has over 85 recipes to make delicious sweet and savoury foods, aimed at giving kids nutritious meals that don’t compromise on flavour or promote the dreaded artificial sugar high.
In the book you’ll discover a huge variety of recipes with an easy to read layout, separating recipes into chapters such as “Breakfast for Brain Power”, “Let’s Party” and “Grab n’ Run”. A handy chapter for parents of school-agers is “Lunch Box Ideas and Snacks” packed with recipes to ensure your child’s lunchbox is the envy of all their school friends. You’ll find some convenient suggestions about how to navigate school canteen menus, ensuring you and your kids make positive and beneficial choices.
Another great part of the I Quit Sugar Kids Cookbook is a section on tips and tricks for getting your child to help in the cooking process and growing ingredients. I’m a firm believer in teaching kids where their food comes from and how it’s made to ensure they begin healthy habits from an early age. I also talk about it in my Supercharged Food for Kids Book. Why not include your kids when making one of these recipes, because you ever know, you could be nurturing a budding chef!
I Quit Sugar Kids Cookbook can be found online and at $24.99 it’s a good value for money addition to your recipe book shelf and one that can be used time and time again.
Aussie Splice Blocks
Preparation time: 4 hours
- 1/2 avocado
- 1 cup spinach
- 1 banana
- 1 cup coconut water
- 400 ml can coconut cream
- 1 tablespoon rice malt syrup
- 1 cup diced, frozen mango
- Blend all ingredients for green layer in a high-powered blender. Pour mixture into Popsicle moulds halfway; freeze for 1-2 hours until firm.
- Blend all ingredients for gold layer in a high-powered blender. Pour mixture into moulds on top of green layer; freeze for a further 1-2 hours until popsicles are frozen.