Hi, I'm Liz! You may know me as the food editor of mbg, the person encouraging daily green smoothie consumption with a side of anti-anxiety tea and maybe a crystal latte to top it all off. I'm the kind of person who starts thinking about lunch while loading the dishwasher with my breakfast bowl; the kind whose NYC tour when family and friends come to town consists of a string of food shops and restaurants, with a bit of walking in between (true story: The first time he came to visit, my dad had to remind me that he was also interested in the Statue of Liberty and Central Park).
This past year, my obsession turned to ice pops. Yes, ice pops—the childhood obsession that still makes your legs twitch when you hear the tinkling song of an ice cream truck. While making my new cookbook, Glow Pops: Super-Easy Superfood Recipes to Help You Look and Feel Your Best (which is finally on sale today!), I made avocado fudgesicles and green smoothie mint chocolate chip pops and turmeric golden milk pops and matcha latte pops. Basically, I made every variation of a healthy pop possible, and along the way, I found out that these little guys have far more going for them than most people give them credit for. After months of inducing brain freeze, here's what I learned: