Apple Sorbet and Pink Salt

Good morning, dear readers,

Can it really be the last day of July? We haven't even had one zucchini yet!

I'd like to share a little recipe with you of a good way to use frozen apples (ours were cored and quartered) up (Someday we'll get a chest freezer and that won't be a problem.). You could use a blender or food processor to stir things up, but we used our beloved Green Star Juicer (It has a solid screen for ice cream, nut butters, etc.).

Here is a picture of a Green Star Juicer:

And here is our sorbet (Food stying by AnnaMarie-note the apple blossom plate):

Here is a list of ingredients:

One gallon-sized bag of sour apples

One store-bought bag of frozen raspberries

Two tablespoons barley grass powder (any green powder would cut the tartness)

One tablespoon stevia (or other sweetener, adjust the amount)

One teaspoon lemon extract

Here's what we did: we ran the first two ingredients through the juicer, then added the last three. We then mixed them together, and served! Easy and you can eat as much as you want and not feel sick afterwards!

And, for all you pink lovers-have you heard about Himalayan Pink Salt? It's the most pure, most mineralized salt available, and it's beautiful! The San Francisco Bath Salt Company is having a half-off sale on it (It ends today, but even the regular price is the best on the Web). I thought I'd pass along a good deal, while it's on.

May the Lord bless and keep you today,

Marqueta