July 8, 2025
“Here's to the crazy ones. The misfits. The rebels. The troublemakers. The round pegs in the square holes. The ones who see things differently. They're not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them. About the only thing you can't do is ignore them. Because they change things. They push the human race forward. And while some may see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world are the ones who do.”
- Steve Jobs
Nurturing Kinship:
Just This Farm’s Restorative Work
Sustainability, conservation, and resilience aren’t just buzzwords at Just This Farm — they’re lived values. In this inspiring interview, Simply Living Member Kevin Eigel shares how he and his wife Marcia Miller are restoring native ecosystems, cultivating biodiversity, and educating others from their home base in western Franklin County, Ohio.
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Whole Food, Plant Based Recipe:
Pineapple Sherbet
By Chef Del Sroufe
Beat the heat with this easy, refreshing sherbet recipe! Inspired by his grandmother Florence, a big sherbet fan who served it often for dessert, Chef Del created this healthy version of his favorite sherbet flavor, pineapple. The tangy fruit is balanced out by blending it with creamy banana, sweet maple syrup, and citrusy lemon zest.
Each spoonful of this delicious treat tastes like frozen sunshine, and the bright flavors are enhanced further with a sprinkling of fresh mint. Feel free to drizzle extra maple syrup over the top of each serving if you want to indulge your sweet tooth a little more. Additional topping ideas include chopped basil, if you’re going for a more savory route, or slivered almonds, shredded unsweetened coconut, or pumpkin seeds!
Ingredients:
- 3 bananas, sliced
- 1½ cups chopped pineapple
- ½ cup well-chilled unsweetened, unflavored almond milk, plus more as needed
- 2 tablespoons pure maple syrup (optional)
- Zest of 1 lemon
- Chopped fresh mint (optional)
Instructions:
- Spread sliced bananas and chopped pineapple on separate baking sheets. Freeze 2 hours or until fruit is hard.
- In a food processor combine frozen bananas, almond milk, maple syrup (if using), and lemon zest. Puree until thick and creamy, adding more milk as needed to get a creamy consistency. Add the frozen pineapple; pulse until well incorporated. Serve immediately. If desired, drizzle with additional maple syrup and sprinkle with mint.
Nutritional Information:
Per serving (¼ of recipe): 149 calories, 38 g carbohydrates, 1.7 g protein, 0.8 g total fat, 0.2 g saturated fat, 0 g cholesterol, 4 mg sodium, 3.9 g fiber, 24.5 g sugar
Note: Nutritional information is provided as an estimate only.
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