I recently did the ol’ “switch-a-roo” of my closets. Any girl reading this post knows what I’m talking about – putting the sweaters and other fall / winter garments into storage and filling your closet with sundresses, tank tops and other spring and summer clothes. I always love the day I switch my closet because it’s like going shopping and discovering all these new clothes without having to spend a pretty penny! More importantly, it’s a sign that the seasons have officially turned and that means new foods are coming into season.
Ever notice how a salad seems more appealing to you in the summer than in the winter? This is because our bodies crave cooling foods when it’s hotter outside. Mother nature is telling us to eat foods raw or cold during spring and summer, as they will be more cooling than heavier foods. Foods that are cooked or steamed lightly and quickly can also having a cooling effect. The longer a food is cooked, the more warming it becomes. Make sense?
This blueberry pie is light but savory, and definitely cooling. It’s the first pie I ever made, and I have to say it was pretty easy, especially the clean up part because I only had the blender to clean. Make sure you are using a high-power blender like a Vita-Mix, because it takes a lot of power to turn these ingredients into piecrust and filling.
According to the Environmental Working Group, blueberries are one of the top twelve fruits and vegetables most likely to be contaminated with pesticide residues so it is important to buy organic blueberries. These pesticides are absorbed into the fruits and vegetables, so washing them does not eliminate the pesticide residues completely. A growing number of experts agree that small doses of pesticides can cause permanent damage to human health.
Blueberries provide some of the strongest antioxidant activity among fruits and vegetables. They get their dark blue color from anthocyanidins, which provide blueberries with vitamin C in addition to their antioxidant protection.
Ingredients:
Crust:
1 cup unsweetened muesli
9 – 10 Medjool dates, sliced in half and pits removed
1 cup walnuts
¾ cup shredded unsweetened coconut flakes
Filling:
10 oz frozen blueberries
10 Medjool dates, sliced in half and pits removed
2 bananas
1 avocado
1 tablespoon shredded coconut
Directions:
To make the crust combine the crust ingredients in a high-powered blender and blend thoroughly. Use hands to scoop the batter and press it evenly onto the bottom of a 9 inch pie pan.
Use your thumb to press some of the batter up onto the side of the pan, about ¼ – ½ inch
To make the filling combine all of the ingredients in a high-powered blender and blend completely.
Pour filling into center of pie and use back of spoon to spread it evenly across the crust.
Cover and freeze for at least three hours before serving.
Any extra batter should be frozen separately in a glass container for all-natural ice cream.
This pie is absolutely positively my new favorite dessert dish. Piques my interest in raw vegan baking. Love the progressive pics too, Penin!
Penina, I’m going to try to make this today to bring to a cook out tomorrow. I love your website. The stories are nice and the food looks great! I been givng it out to my friends who are trying to change the way they eat. Thanks for all the inspiration to continue on a healthy eating path. Healthy eating doesn’t have to be boring.