The following recipe addresses the special diet considerations for: dairy-free; gluten-free; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases
Serves 4 as a dessert
The sorbet contains a fair amount of vitamins, minerals, trace
elements, and enzymes because all the ingredients used are fresh. A
traditional sorbet, on the other hand, contains very little but sugar
and water. Why don't people make sorbets this way all the time? The
sorbet will keep for a week or so in the freezer.
- 5 firm cooking apples, such as Baldwin, Cortland, or Winesap, peeled/ without skins, seeded and cut into thin slices
- 1 portion "Homemade Coconut Milk" (see separate recipe)
- 4 tbs honey
Cooking Instructions
1) Combine apples, coconut milk, and honey in a food processor and process until smooth.
2) Transfer the sorbet to a sealed container and freeze for at least 6
hours. Stir once after 30 minutes and again after one hour.
Note: Measurements are provided in both U.S. and European/metric units.
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Oscar Umahro Cadogan started working with food after suffering from serious GI dysbiosis and delayed allergic reactions to numerous foods for several years. At the brink of getting full-blown inflammatory bowel 
