I've been experimenting with sorbet recipes for use in my Ninja CREAMi. This recipe was an instant hit, and everyone is likely to enjoy it. It's a sorbet derived from the same flavor combinations in my grape lemonade smoothie.
Pineapple and I have gone through two iterations to get to this and on the second iteration we tried it with three different kinds of grapes, in the order shown in the following photo: black seedless sabel grapes, red seedless table grapes, and green seedless grapes.
One of the experimental ideas Pineapple had was to create a sweet potato pie-style ice cream. So we experimented a bit. She gave me a basic idea of what she wanted (sweet potato and cinnamon with the ice cream base) and I tried it out. The first iteration needed cinnamon. The next, needed something crunchy. Finally, it needed some salt and now we have a winner!
The cinnamon and sweet potato really shine in this ice cream. The salt helps keep the sweet potato lively. The texture of the ice cream is amazingly smooth and the mix-in helps you get the crunch that would normally come from the crust of an actual pie. The oat milk is also necessary to help bring in the pie crust flavor.
You will need to cook the sweet potato beforehand. The Ninja CREAMi is not intended to blend anything; a frozen, raw sweet potato will probably damage the machine and would likely give you a fibrous, stringy texture. Cooking the sweet potato in the sous vide will preserve the sweet potato flavor while softening the sweet potato and breaking down the fibers. You could try baking or boiling the sweet potato, but I cannot guarantee the results.
There are 2 big things I miss on my diet: ice cream and potato chips. I can now have ice cream again, albeit a little different from what I used to get.
Because dairy (i.e. cow's milk) now bothers my digestion I cut it out entirely. I found some sheep's milk and goat milk ice creams, but those include guar gum which makes my mouth feel fuzzy. I've gotten pure coconut ice creams, but those also contain guar gum.
I've purchased several different sorbets. Sometimes they work for me, but only if they do not include guar gum or other bean derivatives nor anything I am allergic to like mango or kiwi. Consequently, for me there is a dearth of other sorbet options. So I often do without.
Since I read the book "The Starch Solution" I have been looking for good starches to incorporate into my diet. I had been consuming a lot of rice but I find that I get a little achy if I eat rice daily. Potatoes and bread are out for me, so that basically leaves sweet potatoes.
Since incorporating these into my diet I often eat an entire medium-sized sweet potato at each meal. I have also found that I have a lot more energy during the day. Pineapple calls me the Energizer Bunny.
Finally, by switching to a very-low-meat, high starch diet, I passed a bunch of kidney stones (about 1 every 4 days). They passed relatively early in my high-starch diet and I haven't had any since, so my suspicion is that my diet was much more alkaline than a high-meat diet and as a consequence of being alkaline those stones started to shrink. When they got small enough they dislodged from my kidney and passed. Thankfully these were small stones and were the easiest for me to pass (I've had several other larger, very painful stones in the past).
This is the recipe given to me, but I make the following adjustments every time I prepare it.
I always buy 2 cans of coconut milk instead to trying to differentiate between cream and milk. for the first one in the list, I use 1 can and pour in 1 more can of water. I do this because the chicken needs to be fairly well covered as it warms up in the pot (see Directions).
I recently read the book "The Starch Solution" by Dr. John McDougall. His premise is that our digestive tract is designed to handle starches as a significant portion of our diet, and that by eating what our bodies expect we will lose weight and be naturally healthy. This perspective correlates with my own on diet; that eating foods that help our bodies feel safe leads to natural health. I also saw that I lost weight while living in Thailand and I attribute a portion of that to the fact that, while there, I ate a lot of rice.
So I started eating copious quantities of gluten-free steel-cut oats for breakfast and rice for lunch and dinner. My digestion stopped up for the first couple of days, probably because my digestion hadn't seen such foods in a long time and was trying to not squander the opportunity. But after consistently feeding it these particular grains my body is now quite happy with them and even craves them.
