Six months ago, Sarah Ballantyne’s book The Paleo Approach helped put my autoimmune diseases into true remission (Before that point, I always wondered if people were really being honest about actually being in remission… I really didn’t believe it was possible. I can tell you now: it’s true!) Anyhow, I started posting my AIP recipes on this blog, and I was very honored and excited to receive a pre-release copy of The Paleo Mom’s new cookbook (which, by the way, is available for pre-order now and released TOMORROW!!!)
Sarah’s book truly gives you all you need to start (or continue on) your AIP journey. I was most impressed by the extreme range of foods offered in her book. If you are in a rut with your meals, this book will certainly force you out!
I wanted to give y’all a taste of one of the sweet treats (my favorite kind of treats…), so I prepared the Orange and Banana Sorbet. First of all, it is very easy. A definite plus! I followed the directions, except I did “chill” the puree in the freezer instead of in the fridge (I didn’t want to wait to dig in!) It came out perfectly, and especially I loved smoothness and texture!
All that said, go The Paleo Approach Cookbook! You won’t regret it!
- 2 teaspoons gelatin
- 4 oranges, segmented
- 2 overripe bananas
- 1 cup carrot juice
- In a small saucepan, sprinkle gelatin over the carrot juice to bloom. Once the gelatin has absorbed the liquid and turned translucent, set the saucepan over medium heat.
- Heat, stirring gently, until the gelatin has dissolved. Remove from the heat and let cool.
- Combine the cooled gelatin mixture with the rest of the ingredients in a blender or food processor. Blend until completely smooth.
- Chill the puree in the fridge for at least 2 hours.
- Blend the chilled puree for 30 seconds, then place in an ice cream maker and churn following the manufacturer's directions. Enjoy! Store any leftovers in the soft zone of your freezer.