Fruit flavors, coconut milk, and agave syrup.

Early Sunday morning as I stepped out the door on my way to the market, I was greeted by brisk weather. We had a heat wave just up until then so the contrast was startling. A surge of anxiety immediately entered my head—Where did I store the children's down jackets? Time to pack up the summer clothes (gosh, didn't i just take them out a month ago?) And the comforters?...

At the market, my hoarding tendencies shone through and I quickly filled my bag up with as much summer fresh fruit as possible. We never know when that dark, grey nimbostratus cloud may appear and disappear. If we are lucky, by next spring we will see sunshine again. That was me heading into panic mode.

We love berries & coconut and mango coconut flavor.

That all went away rather quickly. The sun proved stronger and stuck around. I came home with a load of fresh fruits, spent the following days making different flavor fruit popsicles, and eating them on our balcony in the sweltering heat with the kids.

We clung onto our last summer days together, sucking down our popsicles before heading back to school today. After the long summer hols, people are back at work, and children are back to school. Paris has resumed its daily rhythm. In France, they call it la rentrée. Wishing everyone a bonne rentrée!

Homemade Fruit Popsicles

INGREDIENTS//Yields 8 popsicles (2 ounce molds)

• Fresh fruit
• 1 cup coconut milk
• 3 tablespoons agave syrup or maple syrup
• 1 lemon

INSTRUCTIONS

You will probably have to adjust the quantity of fruit and coconut milk to fill your popsicle mold.

We chose to make different fruit flavors for each popsicle holder so we blended each concoction individually and then filled the mold.

Prepare your coconut milk by adding 3 tablespoons of agave syrup to it. Stir to combine.

Choose a couple of pieces of fresh fruit (don't be afraid to mix and match!), add two tablespoons of coconut milk, and squeeze a couple of drops of lemon juice. Blend it, fill your mold, and then freeze it.

Kefir with Chia Seeds, Oats, and Raspberries

Last week I posted about making milk kefir at home. I make about a cup a day to keep my kefir grains active, healthy and multiplying. It usually rotates among the four of us in our family. Some days it will be someone's breakfast, on other days it will be someone else's afternoon snack or dessert.

Milk Kefir is consumed as a drink but I usually let it fement until I get a thicker consistency, that's the way I like it. It works well as a smoothie base or with a muesli base. Add any fruit, nuts, and seeds and have yourself a healthy treat to start your day or for any time of the day.

Kefir with Chia Seeds, Sunflower Seeds, Goji Berries, and Blueberries