New Shoes & Orange Sherbet

Long weekends are the best, so nice not having to prepare for the work week on a Sunday night. I played in the kitchen instead and it was wonderful. I’ve also been braking in new running shoes this weekend – Asics GEL-Kinetic 4s.

The problem with running more miles is I literally kill running shoes every 6 months or so. Not that that’s a problem, something I should be proud of right? ASICS discontinued my beloved GEL-Kinetic 3s, so I nervously ordered these keeping my fingers crossed they would be as comfortable and supportive.

The materials around the toe and heel areas is more stiff and felt a little rigid on the first run, so the break-in period seems a little longer. But they also seem more supportive.

So far so good and I like the more aggressive styling. I was disappointed in the lack of color options, my choices were obnoxious pink, plain blue, or boring and flat red and gray – so pink it was. :-)

For relaxing weekends, I typically make one huge salad I can enjoy a couple of days in a row for fast and easy meals. This one was one of my favorite flavor combos that my hubby still won’t try – cultured veggies with a curry ginger hemp seed dressing whipped up in the Vitamix.

Something about the slight sourness and tang from the cultured veggies that really compliments the curry dressing for me, but the strong flavors aren’t for everyone I guess. Because it’s packed with probiotics from the cultured veggies, raw ginger, raw garlic, and curry, I love knowing it’s a nutrient powerhouse as well as a daring flavor combination. As a health nut, I think I taste food with an additional nutritional value sense too.

Since one can never have enough raw banana soft serve recipes, I got creative with all the little clementine oranges from the tree in our backyard.

I had so many at once, that I peeled a bunch and froze them in wedges for smoothies and whatever.

I was craving ice cream and decided to try creating a raw vegan orange sherbet using the wedges in our food processor which somehow came out amazing considering I wrote the recipe after two glasses of wine. Maybe I’m on to something here…

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Traditional sherbet recipes use orange juice and orange zest which is a gamble for me, I can always pick up a slight bitterness from the zest. So I avoided that with this one, as well as loads of sugar and cream also found in the traditional, non-vegan versions. Somehow, thanks to the ripe, frozen bananas, the texture still came out very smooth, sweet, and creamy.

Also with a gorgeous, lively orange color.

Perfect end to another relaxing day.

Miko agreed after cleaning the bowl for me, so helpful.