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Raspberry Avocado Popsicles

At least one baby ago, my friend Jordyn shared this recipe with me.  That was before she moved as far west as she could go, and I moved as far east as I could go, in the continental US.  And just now, I’m having sweet, aching longings for our summery Saturday market mornings at the St. Pete farmer’s market, where one could wander for hours, leading up to a cold treat of fruity, surprising combinations in flavor at our favorite popsicle cart.  More than that, I’m missing my dear foodie friend.

So today, I’m sharing this recipe she created for raspberry avocado popsicles, so we can all have popsicle JOY.  Enjoy!



I know some people might not think avocado sounds yummy in a popsicle.  I’m weird, because I do… but if you don’t, I promise, this avocado is “invisible,” both in appearance and flavor.  It adds a hint of sweetness and the tiniest bit of needed creamy texture, and a whollop of nutritional benefits… so give it a try!




I know I’m not the only one excited for autumn, but sad to see summer days go away.  Here’s your way to stretch out the summer a bit longer, and make a sweet, healthy treat.


Raspberry Avocado Popsicles
Prep time
Total time
Fresh fruit and avocado combine for a surprising sweet treat.
Recipe type: Dessert
Serves: 6 pops
  • 3 6-ounce containers fresh raspberries
  • ½ cup sugar
  • 2 tablespoons fresh lemon juice
  • ½ of an avocado, diced
  1. Purée all ingredients along with ¾ cup water in a blender or food processor until smooth. Add in avocado and pulse until mixed. Pour mixture into popsicle molds. Freeze until firm or overnight. When ready to eat, run molds under warm water to loosen. Remove from molds and enjoy!!


I made the following changes to Jordyn’s yummy treats:

I replaced the sugar with 3 tablespoons raw honey.

I used 3 cups raspberries.



Like this recipe?  I’d love for you to share.  🙂

These recipes were also shared in a Facebook Live broadcast I did for Sal et Lux blog.  Take a peek for two other recipes!


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less and more {saying yes to the best}

to obey is better than sacrifice…  but sacrifice, with a generous heart, can lead to greater joy.

that’s a hefty thought to take away from saying no to ice cream, no?


the greater yes angela sackett


i’ve been on a health journey for a few months that has required giving up several food items i used to love.  dairy is one of those things, and i’ve mourned it.  how hard to navigate social gatherings when coffee gets cream, gelato is a girl-night treat, and every appetizer highlights cheese.  glorious cheese.


and even as i type these words, i see how silly it is to “mourn” the loss of a luxury food, when others go without daily.  and i am amazed each time i say no, because doing so opens up a new way to create, to enjoy, to savor.  i can’t have coffee with cream.  but aeropress and espresso are a pleasure as-is.  hot tea with honey is a treat.  and more, having nothing allows me to savor a moment, over a thing.


all this thinking about silly food (yes, this from a self-proclaimed “foodie” who is raising recipe-makers and pastry-bakers) points me to a bigger truth:

saying no to something can bring greater joy in what does get an intentional “yes.”


there’s a very popular book out right now called the best yes.  i haven’t read it, but i know the primary premise is wisely choosing what gets priority in life, and doing it amidst the roar of everyday life and its demands.  and as silly as it sounds, each time i say “no” to something i am not putting in my mouth, i feel like i am saying “yes” to something greater… a better me, with clarity of purpose, and more joy in what i do choose to enjoy.  i’m learning not to mope about “cannots” and to rejoice in “cans.”  and that lesson applies to a lot more than food.


(by the way – the pretty picture above is actually from my dairy-free salted maple ice cream.  click over to make it for yourself.)


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apple avocado {kale salad recipe}

so i learned a little trick a while back – do you know this trick? you should massage your kale.

i know, it sounds funny, but for this kale salad recipe, i was determined to do it. normally, i’m too lazy hungry, and i skip it.  but my husband’s one complaint when i feed him salads with “alternative” greens (or lawnmower mulch, as he fondly refers to anything other than romaine), is that it seems “sharp” to him.  so i told myself i would massage my kale when i tried this recipe.


kale salad recipe angela sacket c


funny story.  i was elbow deep in my bowl of kale, massaging it into gentle submission, when a knock sounded at my front door.  i should clarify, my kitchen was a disaster, as it was “set up” for a long day of recipe developing and photgraphy, so there were boards and backgrounds, lighting and props, dishes and ingredients strewn everywhere about our humble, albeit sun-filled temporary kitchen.  i expected no guests, and i was dressed, well, as you might be if you planned a guest-free day in your kitchen.  lo and behold, new friends we’d never met before were stopping by, and they’d driven two hours, and had no plans for the day!


kale salad recipe angela sacket a


thankfully, they were gracious and stepped past the mounds of mess culinary treasures and sat right down to enjoy this recipe for a yummy lunch.  we all loved it, and i fully intend to make it again next week.  perhaps with a cleaner kitchen and perhaps in something other than my sweats.  perhaps. 


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oh and the massaging trick totally works.  the kale was soft and seemed to soak up the flavor of the dressing so well.  it seems like it doesn’t make much, but it was more than enough for 8 people!


kale salad recipe angela sacket b


apple avocado kale salad
Prep time
Total time
  • 1 large bag fresh kale, cut into bite-size pieces
  • 2 apples - cored, and diced (Crispin preferred)
  • 2 avocados - peeled, pitted, and diced
  • 1 cup halved cherry tomatoes, or more to taste
  • ½ red onion, diced
  • ½ bunch fresh cilantro, chopped
  • optional:
  • ½ cup goat cheese, crumbled
  • ¼ pound sliced cooked chicken or turkey
  • Dressing:
  • 3 tablespoons olive oil, or to taste
  • 2 tablespoons apple cider vinegar, or to taste
  • 1 teaspoon whole grain mustard
  • 1 tablespoon raw honey
  • 1 large clove garlic, minced
  • 1 pinch dried oregano, or to taste
  • salt and ground black pepper to taste
  1. Layer kale, apples, avocados, tomatoes, red onion, and cilantro together in a bowl.
  2. Whisk olive oil, cider vinegar, garlic, oregano, salt, and black pepper together in a bowl until dressing is smooth and thickened.
  3. Pour dressing over kale mixture and toss to coat completely.



kale salad recipe angela sacket e


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this recipe was adapted from melissa’s kale salad at allrecipes.  i made very few changes, except to add a couple proteins to the salad, and mustard/honey to the dressing.  i liked that so much i made it again a day later and used it to top a salad with my beloved arugula.

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