Cherry Orange & Creamy Peach Sorbet to Cool Ya

Summer's in full swing, and we've found a delicious way to keep cool! It's simple, nutritious, and you don't even need an ice-cream maker.


Cherry Orange Sorbet

2 c fresh/frozen cherries
2 c orange juice
2 tbsp fresh lemon juice




Put everything into a food processor and puree.












Transfer to a pitcher, and pour the mixture into 2 ice-cube trays and freeze it until firm.

When you're ready to serve the sorbet, transfer the fruit cubes to a food processor. Pulse them, in short bursts, to make smooth sorbet.

Serve & eat immediately.





Here are the ingredients for another batch of sorbet.

Creamy Peach Sorbet

1 c coconut milk
1 large banana
3 peaches (I used some I canned last year)





This yielded a creamy, tropical flavor that my family loved.

Next time you make a smoothie, pour some of it into ice-cube trays to blend later into a frozen treat. The possibilities are endless, and I have a baggie in the freezer loaded with various frozen fruit ice cubes ready to be made into sorbet.




And because it's vegan, you'll also be cooling the planet. Does it surprise you that dairy cows are responsible for 25% of Idaho's carbon footprint? Dairy production produces loads of methane gas, which is 20 times more effective as CO2 at trapping heat in the atmosphere. Read this article to learn more about the vegan/global warming connection.
Hey, this dish is so chill that you might need toe socks to warm up your flip flops!

Isn't this just peachy?

Peach season is finally here, and this year we visited Williamson Orchards in the Sunnyslope area west of Nampa. It's a family-run fruit and vegetable farm with lots of country charm.











Their outdoor produce market.












When there are twelve varieties of peaches available, it's not easy to decide. We settled on July Flame and Vista.











Buckets & buckets of peaches!















This is the only prepared vegan pie crust available at my Co-op. It's organic and there is a whole wheat variety as well. It's a great tasting crust, and when you're in a pinch it'll do just fine.








I was more than happy to test this 'Cinnamon Sugar Peach Pie' recipe for Julie Hasson's upcoming pie book. Here it is before the top crust was placed. For a cool step-by-step of this peachy pie, visit Boo's a veg-a-nut.

This peach pie is so delicious that I made it twice! It's an easy recipe with fabulous results -- just my kind. :)




We still had a plethora of peaches after making two peach pies! I was able to can 12 pint size jars, and freeze 2 quart size baggies.







and, I still had enough to make 'Kim's Peach-zza' from La Dolce Vegan! And don't let the title fool you, this does not count for dinner!
What could be more peachy than all this? One of our babysitters has been perusing my books, and told me she wants to go veg! She asked some questions, read this article, and borrowed my "Diet for a New America". It makes me hopeful to see people eliminating meat. How do you encourage propective veggies?