Saturday, October 8, 2011

An occasion for pie

Unbelievably, Dylan turned 6 months old this week. Even more extraordinary is that it's been two years since Thomas and I married on the utterly breathtaking island of Santorini (Ancient Thera) in the Cyclades of Greece. In honor of the occasion, pictures and pie!




                                    One of our last moments as a twosome
Dylan's first food, ripe, organic pear.


Raw Blueberry Pie

Crust:
2 cups raw almonds
1/2 cup dates
pinch of salt

Filling:
5 cups fresh, organic blueberries
2 bananas
1 1/2 TBSP raw agave nectar or honey

Preparation:
1. Process almonds, dates, and salt in a high speed blender or food processor until mixture is completely pulverized and sticky
2. Spoon the mixture into a circular pie pan and press it firmly against all sides until you have a pie shaped crust, set aside
3. Blend 4 cups of the blueberries, the bananas, and the agave until smooth, stir in remaining 1 cup of blueberries
4. Pour into crust and refrigerate at least 2 hours

*I have been making this pie for almost 5 years now, and it never gets old! I prefer to eat it in the morning instead of for dessert because, on most days, I follow the food combining principles of The Rose Program. Enjoy!

1 comment:

  1. Hey I don't know if you're familiar with Passive Cooking, steve passed it onto me bc I'm lazy haha but it looks like a great option, wanted to share!

    http://www.thekitchn.com/thekitchn/does-cooking-pasta-using-the-passive-method-work-158205

    pie looks delicious!

    ReplyDelete