Drop The Ice Cream Habit - Switch To Sorbet

Our household has been eliminating dairy from our diet for
quite awhile now...my husband the last holdout...
but all of that changed this summer when he discovered the wonderful world
of sorbet.  I think he has made about every flavor imaginable at this point, but
so far the hands down winner is definitely blueberry.

Yes, sorbet has sugar in it, but we do know enough 
about health and nutrition to not ever let an
artificial sweetener of any kind past our lips.
We organic sugar when we need it for the occasional sweet.

Anyway, the recipe is delicious and even if you don't have an ice cream maker
there are plenty of sorbet recipes online that do not
require one.

So whether you need to drop your cholesterol, or just get tired of
that congested "yuck" feeling that you have after
 you eat ice cream (which was his case),
I suggest you try sorbet! 

enjoy!

3 cups (1 1/2 pints) fresh blueberries, rinsed and drained 

(can use frozen unsweetened)

1/2 cup water

1 cup sugar

2 tablespoons fresh lemon juice

In a blender or food processor puree the blueberries with the water until smooth.

  Pour mixture into a large bowl.  Add the sugar and lemon juice.  Whisk to blend.

Cover and refrigerate until cold, at least 2 hours.  Whisk the mixture to blend and pour 

into the canister of an ice cream maker.  Freeze according to directions.  

Transfer to covered container and freeze until firm, at least 1 hour.

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Blueberry Buckwheat Corn Muffins - Gluten Free

One thing I missed when I started eating gluten-free/wheat free was having a really hardy, tasty muffin.  I know that might sound silly to some people - but nothing beats muffins fresh out of the oven, especially in the winter.  A grain that I have enjoyed incorporating into our diet lately has been Buckwheat.  (Buckwheat is a gluten-free).  So I decided to try using Buckwheat flour to make some gluten free muffins. 

The Gluten-free Blueberry Buckwheat Corn Muffin recipe below is just wonderful.  I've been making them for us at least once a week.  Lowfat and delicious, the first time I made them I ate 3 right out of the oven!  These muffins are also a great food item you can make to help introduce your friends and family to alternative grains.  We would all benefit health-wise from eating less wheat, especially with the GMO's that is currently found in the flour we eat.   enjoy!

1 cup Buckwheat flour (I used Hodgson Mills)
1/2 cup Yellow Corn Meal (I used Arrowhead Mills organic gluten-free)
2 1/2 tsp baking powder
1/2 tsp. salt (I use sea salt)
1/4 cup sugar (I use organic)
1 regular egg and 1 white replacer equivalent for 1 egg (total 2 eggs)
1/4 cup melted butter (I used 1/4 cup melted Earth Balance soy free spread) 
1 1/4 cup milk (I used low fat milk, you can use soy if you'd like too) 
Blueberries (about 1/2 cup)


Preheat oven to 400.  Line 12 muffin cups with paper liners or grease muffin tins.
Mix together all ingredients.  Batter will be thin.  Fill muffin tins 2/3 full - muffins will rise.
Put blueberries on top of each muffin, poke down and bake aprox 15 minutes.

*You can try stirring the berries into the batter, but they will most likely sink because the batter is thin.

                                                Another Buddy Fergurson approved Recipe!

~ diane fergurson

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