a gluten- and refined sugar-free treat
The current crisis has made me rethink the way I stock my kitchen.
Sheltering at home with only one other person—my husband David—and keeping the number of trips to the market to a bare minimum means I have to mindful of the food I purchase.
I’ve had to find a new balance between fresh, frozen, canned, and other shelf-stable foods.
Living in Southern California meant I never had to consider buying other than fresh produce, for instance. But the times are different now. And I’ve had to adapt.
My friends in the Midwest and Canada have been telling me: “NOW you feel my pain!” They don’t have access to fresh produce all year round due to extreme weather.
And yes, I do feel their pain now and I’m determined to make the most out of this lesson.
Everything on this (AH-MA-ZING) treat was either frozen, canned, or packaged with the exception of the cape gooseberries. I wanted to show you that we’re still able to create fresh and fun plant-based dishes using shelf-stable and frozen foods.
I’ve served the sorbet with frozen raspberries, desiccated dragon fruit, fresh cape gooseberries, freeze-dried raspberry powder, dried lemon slice.
You should use whatever fruits you may have at home! Some ideas: shredded dried coconut, frozen berries, canned pineapple chunks. Enjoy!
Yield: 2 servings
Mango Sorbet
Ingredients
- 2 cups frozen mango chunks
- ½ cup coconut cream
- 1 tbsp chia seeds
Method
Process on high in a Vitamix or high-powered blender until sorbet is smooth and homogeneous. Add 1/2 tbsp of cold water at a time, if needed, until desired consistency is achieved.
Top with your favorite fruits. Serve immediately.
Cook Global. Eat at Home! 