Beat the heat with these tasty treatsWritten by Susan Thanavaro | Tuesday, July 9th, 2013

The thermostat has been hitting the upper 90s in Boulder, and we’re burning up. The weekly dip in the pool just isn’t cutting it. If ever there were a good excuse for a daily frozen treat, the July heat is it. We have a bunch of organic dried fruit that pairs perfectly with cold dishes. Even better, each of these 3 recipes is simple to prepare. Perfect for you to cool off after work or to distract your kids from the unhealthy ice cream truck that might be rolling by. Before summer gives way to fall, make the most of this hot opportunity to indulge in some cold and fruity treats.

Dried Pineapple Pina Colada  
Most pina coladas are made with canned pineapple juice, and thats just not okay. Use the real stuff to add some really good flavor.  Just add your favorite rum coconut milk and cream, fruit and puree.  So easy and such a festive way to keep summer’s heat at bay. You may not be able to escape to the Bahamas, but this fruity drink is the next best thing.

Fruit-Infused Ice 
Plain old H2O ice cubes? Boring! Why not jazz up your water and tastebuds with fun fruit-flavored cubes that are just as pretty to look at as they are to eat. The great news about making your own fruit cubes? The cocktail combinations are endless. Drop them in your favorite or try this dinner-party stunner: Make a mojito, add mango cubes, stir and enjoy.

Apricot Rice Pudding Pops
Sure, you can find creamy pops in the store, but not like these. Imagine your favorite rice pudding in summer form. These pops remind of the winter classic, though we’ve dressed them up with the addition of creamy coconut milk. They’re head and shoulders above anything you’d find in the store since they’re also free from artificial colors and you control the amount of sugar you add. Under the noon day sun, we think there’s no reason to not enjoy  one.

Consider these your prescriptions to survive the dog days of summer. Take with copious amounts of pool time, chill tunes and breezy conversation.

Do you have a favorite cool recipe? We’d love to hear about it!

Fourth of July MenuWritten by Susan Thanavaro | Tuesday, July 2nd, 2013

The Fourth of July is a fun and exciting holiday. Fireworks, barbecues, great friends, what’s not to love? Well, maybe having to figure out how to feed your family or all of your friends — that can become stressful and overwhelming. But have no fear, Made In Nature is here to help you out with our Fourth of July Menu. Healthy burgers, delicious desserts and real-fruit cocktails are guaranteed to relieve your cooking stress and leave your guests happy and full. Feel free to use the whole menu, parts, or adjust any recipe to your desire. All you need is some fresh ingredients and a bunch of Made In Nature Organic fruit to create a food-filled Fourth you won’t soon forget.


Dried Pineapple Piña Colada


  • 1/2 cup Rum
  • 1/2 cup Coconut Cream
  • 1/4 cup Coconut Milk
  • 1/4 cup Made In Nature Organic dried Pineapple Puree


  1. Puree pineapple. Bring water in a small saucepan to boil and add pineapple. Let boil until pineapple has soaked up water. Remove pineapple from heat and blend in food processor until desired puree consistency is achieved.
  2. Fill blender almost half way with ice cubes.
  3. Add rum, coconut cream, coconut milk, and pineapple puree together in blender and blend to desired thickness.
  4. Serve and garnish with a few Made In Nature pieces of pineapple.

Dried Apricot Martini


  • 2 oz Vodka
  • 5 Made In Nature Organic Apricots
  • .5 oz Crème de Peche
  • Dash simple syrup (one part sugar, one part water)
  • Dash lemon bitters


  1. Muddle the apricots and simple syrup in a shaker.
  2. Add the Crème de Peche, Chopin Vodka, bitters and ice. Shake and double strain into a Martini glass.
  3. Garnish with a dried apricot.


Cranberry and Plum Stuffed Turkey Burgers


  • 1 lb to 1 1/2 lbs of ground turkey (depends on desired burger size)
  • 1/2 small sweet onion, such as Vidalia or Walla Walla, diced
  • 1/2 cup chopped Made In Nature Organic cranberries, plums, and/or figs
  • 1 clove garlic, minced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Preheat grill. Place ground turkey in a large bowl and gently mix in the chopped fruit, garlic, vinegar, mustard, onion Worcestershire sauce, salt and pepper until combined.
  2. Divide into 4 equal, 1/2-inch-thick patties. Make a slight impression in the center of each. (This is so the patties cook evenly and don’t puff up.)
  3. Grill the patties to liking, at minimum 5 to 6 minutes per side.

Pineapple and Mango Stuffed Chicken Burgers


  • 1 lb to 1 1/2 lbs lean ground chicken (depends on desired burger size)
  • 1/2 cup diced Made In Nature Organic mango and/or pineapple
  • 1/3 cup fresh cilantro, chopped
  • 1/3 cup red onion, finely chopped
  • 2 teaspoons fresh jalapeno, (seeds & stems removed) minced
  • 1 1/2 teaspoons Caribbean (or Caribbean Jerk) seasoning
  • 1 garlic clove, minced
  • 1 teaspoon fresh lime zest


  1. Place ground chicken in a large mixing bowl. In a separate small bowl, mix together the dried mango and/or pineapple, cilantro, red onion, jalapeno, Caribbean seasoning, garlic, and lime zest until well combined. Gently add the chicken and compact meat.
  2. Divide into 4 equal, 1/2-inch-thick patties. Make a slight impression in the center of each. (This is so the patties cook evenly and don’t puff up.)
  3. Grill the patties to liking, minimum of 5-6 minutes on each side.


Mixed Fruit Mini Pies


  • 1 cup of Made In Nature Organic Antioxidant Fusion Blend, chopped
  • Pastry for double-crust pie (9 inches)
  • 1 cup of water
  • 1 teaspoon lemon juice
  • Pinch of salt


  1. Place the chopped Antioxidant Blend and water in a pot and bring to a boil.
  2. Turn the heat down to low and simmer until the dried fruit is plump and very soft, about 20 minutes. If the water evaporates too much, add just enough to keep the mixture simmering.
  3. Turn off the stove and pour the contents of the pot into a small food processor.
  4.  Add lemon juice and a pinch of salt (and wine!) and puree (carefully, as the contents are very hot). Note: If the jam is too thick or chunky, just add more water about a teaspoonful at a time until the consistency is that of a spreadable paste.
  5. Using a cupcake tray, place dough in each cup to create a lining. Fill each slot with the preserve mixture.
  6. Place dough on top to create pie lid. Bake and enjoy 🙂