My friend Susanah is tall, leggy, and beautiful. You could try to hate her for that but she’s just so down to earth and nice, it’s impossible NOT to like her.
At first I didn’t know if we could be friends. I obviously do not buy all organic unless there are organic Oreos and peanut butter M&Ms out there. And from my experience in the past, those who are organic tend to get a little pushy about their organic-ness.
Not Susanah. She approaches the organic stuff lightly and definitely doesn’t shove it down people’s throats. Her blog is informative, gives helpful tips, and throws a little humor into the whole mix.
I try to buy some organic produce here and there. Do you guys buy organic? The thing is…knowledge is power. Once you know and understand the difference, it’s hard to go back to buying the “other” stuff.
Organic foods are more expensive but it’s about making choices that work for your budget and lifestyle. I love her post about the “Dirty Dozen” and the “Clean 15” because it basically told me which foods are more important to buy organic and which ones don’t matter as much.
This Pineapple Sorbet recipe comes from her. It’s refreshing, tasty, and most importantly non-fat. Did anyone else just realize that summer is seriously almost here? Let’s pause a moment while I freak out.
Skip the freezer aisle and make your own pineapple sorbet. It's refreshing, tasty, and most importantly non-fat.
- 1/2 Organic Pineapple (about 2 cups)
- 4 to 8 Tablespoons of Sugar (the more ripe your pineapple is, the less sugar you will need)
- 1/2 Cup of Water
- small squeeze of fresh lemon slice (optional)
- Cut up 1/2 fresh Organic Pineapple into cubes (see Note) and place in a quality food processor or blender. Add the sugar, lemon juice, water and blend until smooth. Pour mixture into a covered freezer safe container and freeze for at least 1-2 hours.
- Remove the mixture from the freezer. At this point if you have an ice cream maker begin using it now and follow manufacturers instructions.
- Don't worry, if you don't have an ice cream maker then pour the Pineapple Sorbet back into blender or food processor and blend until smooth. Once that is done, spoon the sorbet into the final container you wish to freeze it in. Put back into freezer for 5 hours.
Note: To jazz it up a bit, save the "shells" of the pineapple by cutting the pineapple in half lengthwise, then cut cubes like you would an avocado. Use a grapefruit spoon and scoop out the pineapple. Freeze the shells and use them as the final container to freeze the sorbet in.
Source: That Organic Girl