In this series, we spotlight the boundless potential of a single ingredient.
Los Angeles-based founder and CEO of Brightland, custom-blended olive oil, and Indian classical dancer, Aishwarya Iyer, has naturally crafted a delectable popsicle with olive oil. According to Aishwarya, olive oil is a foundation of wellness, a cornerstone of nourishment for thousands of years and a historic source of well-being and ceremony. Athena’s gift of the olive—useful for light, heat, food, medicine, or perfume, was one of the most useful and beloved gifts of the gods.
Chef: Aishwarya Iyer
3 go-to ingredients that double as immunity: Ginger, honey, and vinegar.
Must-have ingredient that delivers an energy boost: Bananas.
Ultimate comfort food: Yogurt rice; a staple in my South Indian family’s home.
Favorite healing ingredient: Jasmine.
Beauty mantra: Nourish and be kind to yourself from the inside out. There’s only one you, and life is passing us by too quickly; treasure yourself.
CREAMY PEACH POPSICLES WITH OLIVE OIL & LEMON VERBENA
I discovered this recipe from Brightland’s chef in residence, Noreen Wasti, and have made it multiple times. It’s refreshing—the lemon and peach add some fruit-forward healthiness, and the luscious olive oil really rounds it out. Our team here at Brightland truly believe in honoring the beauty of the land—the California sun and soil and respecting the nourishment it provides.
Makes 8 popsicles
2 c full-fat Greek yogurt
1/2 cc whole milk
handful fresh lemon verbena leaves (about 10 or so), finely chopped zest from 1 lemon
zest from 1 lemon
3 tbsp honey
1 tsp vanilla extract
4 medium-size peaches, peeled and pitted depending on the season. Berries are also a great substitute.
edible flowers, optional
popsicle mold and popsicle sticks
In a medium-size bowl, mix the greek yogurt, milk, lemon verbena, lemon zest, honey, and vanilla extract till combined, set aside. Roughly slice the peaches and add to a food processor or blender, puree till smooth. Transfer the peach puree to a bowl and add the olive oil, mix well. Spoon the yogurt mixture, peach puree, and edible flowers (if using) into the popsicle mold, layering each until filled to the top. Repeat for 8 popsicles. Place a popsicle stick into each popsicle and freeze for 6 hours or overnight.