Ever since Marisa posted that list of Dr. Weil's six superfoods for 2006, I've been trying to come up with clever ways to combine them. Matt's skeptical about my black cod/kasha/sweet potato croquette concept, but we agreed that a superfood sorbet is a safe bet, and simple to make, too.

I've incorporated two of Dr. Weil's picks, blueberries and buckwheat, in the form of buckwheat honey, which is reportedly higher in anti-oxidants than any other kind of honey. And I added tasty, trendy acai, which Dr. Weil apparently hasn't weighed in on yet; I hope he'd approve.

If you don't own an ice cream machine, you can use this recipe to make a batch of deep purple popsicles instead. And if you'd prefer an even fruitier sorbet, substitute Pom juice for the soymilk. Either way, the end result is a palate pleasing, ultra-healthy frozen treat.

Kat's Superfood Sorbet:

2 cups low fat vanilla soymilk

1/8 to 1/4 cup buckwheat honey, to taste

2 Sambazon acai smoothie packs

1 cup blueberries (frozen are fine)

Combine the soymilk and honey in a saucepan and heat over low to medium heat, just long enough to melt the honey, stirring often. Cool slightly, and combine in blender with blueberries and acai packs. Pour into popsicle molds and freeze, or, to make sorbet, chill for several hours, then freeze in your ice cream machine.