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By Annie Dru, CCE
Who doesn’t love popsicles? Most commercial versions are made from questionable ingredients. These gems are nutrient-dense powerhouses of decadent chocolate in a base of easily digestible cultured cream.
- 3 pasture-raised egg yolks
- 1/3 cup raw honey
- 1 tablespoon vanilla extract
- 1 cup cocoa powder
- 3 cups crème fraîche (see below)
Using a hand mixer, combine egg yolks, honey, vanilla, and cocoa powder and mix until well emulsified. Slowly incorporate crème fraîche and mix until well blended. Pour into molds and freeze overnight.
Combine 1 pint raw or grassfed cream with 1-2 tablespoons of buttermilk in a jar and culture at room temperature for 24-48 hours.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her YouTube presentation on the “PricePottenger” channel, and visit her website at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from PPNF. To order: price-pottenger.org/store or 619-462-7600.
Check out Annie’s other recipes:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2016 Volume 40 Number 2
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