My friend Susanah is tall, leggy, and beautiful. You could try to hate her for that but she’s just so down to earth and nice, it’s impossible NOT to like her. She also happens to be That Organic Girl.
At first I didn’t know if we could be friends. I obviously do not buy all organic unless there are organic Oreos and peanut butter M&Ms out there. And from my experience in the past, those who are organic tend to get a little pushy about their organic-ness.
Not Susanah. She approaches the organic stuff lightly and definitely doesn’t shove it down people’s throats. Her blog is informative, gives helpful tips, and throws a little humor into the whole mix.
I try to buy some organic produce here and there. Do you guys buy organic? The thing is…knowledge is power. Once you know and understand the difference, it’s hard to go back to buying the “other” stuff.
Organic foods are more expensive but it’s about making choices that work for your budget and lifestyle. I love her post about the “Dirty Dozen” and the “Clean 15″ because it basically told me which foods are more important to buy organic and which ones don’t matter as much.
This Pineapple Sorbet recipe comes from her. It’s refreshing, tasty, and most importantly non-fat. Did anyone else just realize that summer is seriously almost here? Let’s pause a moment while I freak out.
Ingredients
Instructions
Notes
Note: To jazz it up a bit, save the “shells” of the pineapple by cutting the pineapple in half lengthwise, then cut cubes like you would an avocado. Use a grapefruit spoon and scoop out the pineapple. Freeze the shells and use them as the final container to freeze the sorbet in.
Source: That Organic Girl
