Before I begin, I just want to say how incredibly touched I was by your comments from the last post. It feels really amazing being supported by so many friends out there that I haven’t even met. Thank you from the bottom of my heart for embracing my humanness. It also sounds like many of you were relieved to hear my story – that I am not in fact, the perfect person you thought I was – so I suppose that bit of honesty went a long way. It made me realize that we need to remember we are all just people on a journey, and the more authentic we can be with one another, the better off we all are. I know after sharing what I did, I feel allowed to be authentically me in this space, and that is pretty darn special.
So with your support, I got back on the kitchen horse again. This time, in celebration of six (six!!!) years of My New Roots, I thought I’d share this sweet recipe for Apple Spice Sorbet. Since the beginning of my pregnancy, ice cream has been a serious obsession. I’ll admit to paying a visit to the local, organic ice cream parlor every so often this past summer (here’s to more honesty!), but the real fun started when I admitted to my mania and borrowed my in-laws professional ice cream machine. Hel-lo! What fun it is to concoct all manner of healthy frozen treats. I swear the nut-based ice creams have been absolutely amazing and totally satisfying in their richness – and have even fooled some very dairy-lovin’ people in the process.
This sorbet, on the other hand, is light, refreshing, and the perfect way to welcome the fall season. I wanted to make something vegan as well, so I used coconut milk as a base, and blended in the most deliciously spiced apples, maple syrup and toasted hazelnuts. What I’ve ended up with is like a frozen apple pie! Not such a bad thing if I do say so myself.
Although it is not necessary to use a high-speed blender for this recipe (such as a Vitamix), I do recommend it to create an absolutely smooth final product. One piece of equipment you will need however, is an ice cream maker. Like I mentioned, I borrowed mine, but after all this fun intend to pick up a second-hand one next time I’m at the flea market. When you can make ice cream healthy, who wouldn’t want to have one of these contraptions?!
How do ya like them Apples?
It’s really beautiful to take a walk around any natural landscape here in Denmark these days, as apples are literally falling off the trees. I’ve been a bit of a wild munching forager lately, finding apples in parks and along roadsides, enjoying the autumn bounty. It’s fun to go out and find so many different varieties – far more than you’d ever discover inside your grocery store. And there is nothing like biting into a freshly picked apple. So crisp and tangy – a miraculous treat!
But are apples all they are cracked up to be? Well, of course they are. They are high in fiber, especially when eaten whole with the skin on, containing around 3.5 grams each (that is nearly 17% of your RDI). This amount is substantial enough to contribute to colon health if eaten on a daily basis. Apples in fact, have a positive effect on all levels of digestive health, including the prevention of acid reflux, intestinal infections, colon inflammation, and provide relief from diarrhea.
Aside from their high fiber content, apples contain a special phytonutrient, called pectin. It is apples’ pectin content, a type of soluble fiber, that helps detoxify the body and even help lower cholesterol levels.
Key nutrients in apples include vitamin C, A, and B6, potassium, calcium, magnesium, beta-carotene, quercetin, pectin, and chlorophyll.
Remember that apples are at the top of the Dirty Dozen list, meaning that they are one of the most sprayed crops and have a high pesticide residue. It is therefore in your best interest to purchase organic apples whenever possible. If cost or availability is an issue, make sure to peel the apples before enjoying them.
Because this sorbet is relatively high in water from the apples, I found it hard to scoop until it was quite defrosted. I recommend taking it out of the freezer at least 15-20 minutes before serving. This would be delicious on the side of some pumpkin pie or even with stewed fruits, like plums or pears.
Apple Spice Sorbet
650g apples (4-5 cups chopped)
knob of coconut oil or ghee
1 Tbsp. ground cinnamon
½ tsp. ground cardamom
1 tsp. ground ginger
½ tsp. ground star anise
½ tsp. ground nutmeg
¼ cup / 60ml maple syrup, divided
¼ tsp. sea salt
1 whole vanilla bean, seeds scraped
2 cans full-fat coconut milk
½ cup / 55g hazelnuts, roasted and chopped (optional)
maple syrup to drizzle, if desired
(This makes approximately 5 cups / 1.2L liquid)
1. Chop apples into bite-sized chunks.
2. In a large saucepan over medium heat, melt a knob of coconut oil or ghee. Add chopped apples, all spices and the vanilla bean, including the empty pod. Pour in two tablespoons of the maple syrup. Stir to coat and cook for 10 minutes or so, until the apples are soft. Let cool slightly.
3. In a blender (Vitamix is best, but not necessary) place the cooked apples (remove vanilla pod first), remaining two tablespoons maple syrup, and coconut milk. Blend on high until smooth. Taste for sweetness, add more maple syrup if desired.
4. Pour contents of blender into an ice cream maker and process according to the manufacturer’s instructions. When complete, fold in roasted hazelnuts. Cover sorbet with plastic wrap and place in the freezer to harden completely.
5. Remove sorbet at least 15 minutes before serving to soften. Serve with extra maple syrup, if desired. Enjoy.
Here’s to six years of blogging, cooking, kitchen successes and less-than-successes, and feeling loved enough to share it all with you. Thank you for your ongoing support and enthusiasm for discovering that health and deliciousness can exist in the same universe. I promise to keep up my end of the bargain, and continue to provide as much inspiration as I can, if you promise to keep playing in your kitchens and making food with love for yourself and the blessed ones around you.
In love, light, and gratitude,
Sarah B + sprout
* * * * * *
One more thing to celebrate today is the release of The Kinfolk Table, a stunning cookbook that I had the privilege of contributing to.
To find out more information, or to order a copy, please visit the Kinfolk website, here.