Weekend Cooking: Healing Foods

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As some of you know, Mr. BFR had surgery this past week (all went smoothly, and he's on the mend). As a consequence, I didn't really cook anything interesting.

We ate light early in the week: things like grilled salmon, a simple stir-fry, tuna fish sandwiches, and plenty of vegetables. I cooked ahead for the day of the operation and for Mr. BFR's early days of recovery.

I made chicken noodle soup, homemade applesauce, pound cake, and hummus and once home, scrambled eggs, toast with honey, and all kinds of comfort foods.

One thing he specifically requested was ice pops. Boy, am I glad I took the time to make them. After the dryness of the operating room, Mr. BFR's throat was scratchy and a little sore. He said the ice pops really helped.

I've made all kinds of frozen treats over the years, but recently we've been experimenting with coconut milk, which makes an excellent base. Sometimes I add a few tablespoons of whiskey, rum, or liqueur to the mix, but I didn't want to use alcohol -- not even a tiny bit. The postsurgery painkillers don't mix well with booze.

Here's what Mr. BFR asked for.

Banana, Peach, Coconut Ice Pops (original recipe from Beth Fish Reads)

Note that my molds hold 2 cups of liquid and make six ice pops. You may have to adjust the proportions to fit your model. If you don't have molds, do a web search for how to make them in paper cups.

• 1 banana, cut up
• 1 ripe peach, cut up (no need to peel)
• 1/2 can (13.5-ounce can) coconut milk (we used regular, not low fat)
• Ground cinnamon to taste

Place all the ingredients in a blender container and blend until fairly smooth. Pour into ice pop molds and freeze until hard, about 4 hours.