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!