Summer 2016 by Not Your Sugar Mamas

FRESH

from Not Your Sugar Mamas

5 Delicious Nutrient-Packed Frozen Treats for Summer

PLUS

The Holistic Summer Skin RX & more! SUMMER 2016

W W W. N O T YO U R S U G A R M A M A S . C O M

WHAT’S NEW WITH NOT YOUR SUGAR MAMAS Oh hey! We can’t believe summer is already half way through! 2016 has proven to be an insanely busy and exciting year, full of small but special milestones. Some highlights include celebrating FIVE YEARS in business, expanding our product for

nationwide

distribution,

and

signing

publishing deal for a NYSM Recipe book! Plus, we’re super excited to share with y’all our very first Mini Mag! With this quarterly booklet, we are looking forward to sharing our passion for healthy living and our love for adventure and new experiences. This means delicious and healthy treats, fun all natural beauty DIYs, and the latest news in our journey to create the most nutrient-dense and delicious chocolaty goodies we can! Keepin’ it real on Martha’s Vineyard -

Bennett & Ky

WHAT WE’RE LOVING LATELY ON

Martha’s Vineyard

KENWORTHY BAGS

ICE HOUSE POND

We’re slightly obsessed. Handmade by mother/ daughter duo on MV, these fringe bags are the perfect summer go-to for day or night!

This secret spot in West Tisbury is treasured by locals and summer visitors alike. We’ve been known to escape for a quick refreshing dip in the cool, fresh water!

Seasonal vegetarian recipes, with gluten-free, nut-free & dairy-free options, and by a dear friend, no less. What’s not to love!

HUMANE IMPERFECTION

MARTHA’S VINEYARD SEA SALT

HENNA BY BRIDGETT BARTLETT

Used in Not Your Sugar Mamas bars and loved by chefs near and far, this all natural sea salt is from our very own MV beaches.

Martha’s Vineyard based henna artist blows us away with her extraordinary artwork. Follow her on instagram @maplemehndi!

The perfect weekend bag! Local maker & designer Noavakay uses surplus wool and materials to create these high quality utility bags.

LITTLE BITES BY SARAH WALDMAN

THE HOLISTIC SUMMER SKIN RX

Did you know that what you eat can actually affect your UV exposure? Antioxidant rich foods like chocolate, red and yellow vegetables, greens like spinach, and cruciferous vegetables like kale have been shown to increase skin's ability to protect against UV damage. Other research shows that the more toxic we are, the more prone we are to harmful rays. And unfortunately, a lot of “sunscreens” out there actually contain more carcinogenic ingredients then helpful ingredients. Here is an all-natural DIY sunscreen you can easily make at home!

HOMEMADE SUNSCREEN Ingredients

½ cup almond or olive oil (You can infuse with herbs first, if desired.) ¼ cup coconut oil (a natural SPF 4) ¼ cup beeswax 2 tbsp zinc oxide (You may have to order online. Choose a non-nano version.) Optional: up to 1 tsp red raspberry seed oil up to 1 tsp carrot seed oil 2 tbsp shea butter (a natural SPF 4-5) vanilla essential oil

Instructions

1. Combine ingredients except zinc oxide in a double boiler or glass jar. 2. Fill a bottom boiler or saucepan with 2 inches of water and place over medium heat. 3. Put a lid on the jar loosely and place in the pan with the water. 4. When all ingredients are completely melted add the zinc oxide and stir well. Best if used within six months.

Get a little too much sun, leaving your skin feeling hot and dry? Here is our favorite calming face mask. Cucumber has the same PH balance as your skin so it helps balance as well as cool and reduce redness. Oats calm skin and reduces redness. And yogurt helps smooth out dry rough skin!

AFTER SUN CALMING FACE MASK

Ingredients

1/2 raw cucumber 1 tbsp natural yogurt or ¼ avocado 2-3 tbsp oats

Instructions Blend all ingredients in food processor. Add more oats if you need a thicker consistency and place on face for 20 minutes. Use a couple of cucumber slices on your eyes and take a nap (in the shade!) if you’d like.

Let yourself be silently drawn by the stronger pull of what you really love. -Rumi

W W W. N O T YO U R S U G A R M A M A S . C O M

FROZEN TREATS FOR SUMMER The ingredient that makes these popsicles so rich and decadent is the cacao butter. After years of trying to make the perfect coffee ice cream, this creation was happily discovered by accident. The recipe can be made without the cacao butter but we highly recommend it! This healthy fat & caffeine combo will give you a boost of antioxidants and energy - hehe!

MINT CHOCOLATE POP Fresh mint leaves are good for digestion and hold powerful antioxidant powers. Paired with spinach and protein rich almond milk, this popsicle is sure to you’re your skin glow.

Ingredients Frozen Pop: 1 cup homemade almond milk (or other nut milk)* 1 cup packed cup fresh mint 1 tbsp coconut oil ½ heaping cup spinach ¼ cup maple syrup ¼ teaspoon vanilla

Topping: ¼ cup cacao nibs ¼ cup coconut oil ¼ cup cacao powder ¼ cup maple syrup

Instructions 1. Melt coconut oil over low heat. 2. In a separate bowl, arrange mint leaves. Add the warm melted coconut oil over the leaves. 3. Gather the rest of the ingredients into a high speed blender and add the coconut oil. Blend until smooth and place in freezer for 20 minutes and then add pop stick. Freeze until frozen. To make the Topping Melt: 1. Melt coconut oil over low heat. 2. Add the rest of the ingredients and stir. Let sit until chocolate mixture is cool and viscous. 3. Line a baking sheet with parchment paper. 4. Take pops out of freezer and dip into chocolate and then sprinkle nibs on top. Freeze immediately or eat! *To make Homemade Almond Milk: soak 1 cup almonds for 10 minutes in hot water or overnight with cool water. Blend on high with 2 cups water. Strain with mesh strainer. Yields 6.

Frozen Pop: ¼ tsp vanilla 1 can full fat coconut milk ¼ cup + 1 tbsp maple syrup ¼ cup cacao butter ¼ cup espresso coffee (two shots)

1. First make the chocolate chips. Line a sheet pan with parchment paper. 2. Melt coconut oil by placing in saucepan over low heat until liquid. 3. Combine coconut oil with cacao and maple syrup and mix until combined. 4. Pour chocolate onto lined baking sheet and place in freezer immediately to set. 5. Then, make the popsicle mixture. Make two shots of espresso (about ¼ cup) according to your manufacturer's directions. 6. Melt cacao butter in a saucepan on low heat. 7. Mix cacao butter with the rest of the ingredients and whisk until combined. If coconut milk is globby, put the entire mixture back into medium saucepan on low until smooth. 8. Make the popsicles: Pour coffee mixture into popsicle molds and fill ½ way up. Then, take chocolate out of freezer and break apart with hands until you chocolate chips and evenly distribute evenly among popsicles. Then, top off popsicles with the coffee mixture. 9. Place popsicle molds in freezer for 20 minutes and add popsicle stick. Yields 6.

Ingredients Watermelon: 2 cups watermelon 1 cup strawberry (frozen or fresh)

Instructions

Ingredients

Instructions

Watermelon has high levels of lycopene, a powerful antioxidant thought to reduce risk of heart disease and cancer. And it’s great for hydration since is it’s 92% water and packed with electrolytes!

Chocolate Chips: ¼ cup coconut oil ¼ cup heaping cacao ¼ cup maple syrup parchment paper

MOCHA CHOCOLATE POP

Chocolate Chips: ¼ cup coconut oil ¼ cup heaping cacao ¼ cup maple syrup parchment paper

WATERMELON STRAWBERRY POPSICLE WITH CHOCOLATE SEEDS

GOLDEN MILK POP Golden milk is one of the most powerful health food drinks around. Turmeric contains curcumin which is one of the most potent anti-inflammatories in nature. Its combination with black pepper increases its efficiency 7x and coconut oil provides amazing health benefits as well. Drink it for skin health, arthritis, hormone support - and because it’s delicious!

Ingredients Frozen Pop: 1 heaping tsp turmeric ¼ tsp black pepper ½ tsp ground ginger ½ tsp cinnamon ¼ cup raw honey 1 can full fat coconut milk 1 tbsp coconut oil (optional)

Chocolate Sauce: ¼ cup coconut oil ¼ cup heaping cacao ¼ cup maple syrup parchment paper

Instructions 1. In a medium saucepan on low heat, add all ingredients together and whisk until combined. 2. Store in refrigerator for 20 minutes. 3. Pour into popsicle molds and place in freezer. After 20 minutes place popsicle stick in mold. 4. Once popsicles are frozen (about 3-4 hours), make chocolate mixture. Melt coconut oil by placing in saucepan over low heat until liquid. 5. Combine coconut oil with cacao and maple syrup and mix until combined. 6. Let chocolate cool until it is the texture of a thick sauce, not too liquidy. Place in fridge for 5-10 minutes - time will vary depending on how warm your coconut oil is and how cold your maple syrup is! Once you find the perfect consistency, pull popsicle molds out of their molds. (Tip: run hot water around the mold until it easily slides out.) Drizzle the chocolate sauce generously around golden milk pops and place back in freezer or eat immediately! If you are going to place back into freezer, line a baking sheet with parchment paper and have ready to go. Yields 4.

1. First make the chocolate chips. Line a sheet pan with parchment paper. 2. Melt coconut oil by placing in saucepan over low heat until liquid. 3. Combine coconut oil with cacao and maple syrup and mix until combined. 4. Pour chocolate onto lined baking sheet and place in freezer immediately to set. 5. Next make the fruit mixture. Blend watermelon and strawberry in blender. 6. Then make popsicles. Pour fruit mixture into popsicle molds and fill ½ full. Next, take the chocolate out of the freezer and break into chunks. Distribute throughout the molds with desired chocolate amount. Top off with fruit mixture. 7. Place popsicle molds in freezer for 20 minutes and add popsicle stick. Yields 4-6.

WHITE CHOCOLATE CREAMSICLE POP Everyone talks about the health benefits of cacao powder, but cacao butter is also extremely nutrient rich, especially for our skin. It contains fatty acids that are helpful to reduce oxidative stress which help reduce the sign of aging. We use cacao butter to give a “white chocolatey” taste in this creamsicle inspired bar.

Ingredients 1 can coconut milk ¼ cup honey ¼ cup cacao butter 1 tsp vanilla 1 orange zested and quartered

Instructions 1. First, melt cacao butter over low heat until liquid. 2. Combine all ingredients EXCEPT orange quarters in a blender or in bowl and whisk until fully combined. 3. Pour mixture into popsicle molds and fill ½ way full. 4. Place orange quarters into popsicle molds and then top off with creamsicle mixture. Yields 4.

Share your creations with us by tagging #notyoursugarmamas!