Mango Sorbet

Delicious mangoes blended into a velvety smooth sorbet provides the ultimate summer treat !

2 ripe mangos, peeled and chopped

1 can coconut milk

1/3 cup agave syrup

Place mango, coconut milk and agave syrup into a blender and puree until smooth.

Refrigerate several hours or overnight.

Pour mixture into ice cream  maker and process as per manufacturers directions.

Can be eaten at this point or frozen for later use. 

To eat from frozen, allow sorbet to sit out at room temperature for 15 minutes before serving.

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Miso Dressing

This is my favourite dressing.  I use it daily and love the benefits of the raw ingredients and the probiotics of the miso paste.

I use cold mountain miso paste that is unpasteurized, non-gmo and found in the refrigerator section of the health food stores.

1 tbsp. white or yellow miso (unpasteurized, non-gmo, low sodium)
2 tsp. organic dijon mustard
1 tbsp. raw honey or agave syrup
3 tbsp. apple cider vinegar
4 tbsp. flax seed oil

Combine all ingredients and pour over your favourite salad.
Store unused dressing in refrigerator.