Blueberry season is at its height in North Carolina. I
have a freezer full of them and use them almost daily in kefir smoothies. The
super special treat, though, is making Christie Kellogg’s Raw Blueberry Pie www.rawinanutshell.com. Christie is a
raw food chef and a great teacher. If you take one of her seminars, you will
leave with a whole new arsenal of food ideas. Raw Blueberry Pie is my favorite,
and what makes me even happier is that making it Christie’s way preserves the
health benefits of the blueberries (as opposed to cooking them)! The recipe is great
for people following the Gut and Psychology Syndrome (GAPS) diet or other yeast
cleansing diets.
Without further ado…Thanks Kristie!
Crust:
- 2 cups almonds (soaked for at least
8 hours in water and Celtic Sea Salt, drained and rinsed)
- ½ cup dates (pitted and soaked to
soften- about 15 minutes)
Filling:
- 5 cups blueberries
- 2 bananas (use bananas with spots on
skin)
- 1 ½ Tbsp raw honey
For crust:
In food processor, grind almonds until fine. Add the dates and blend until
smooth. Remove from processor and pat into pie dish.
For Filling:
In food processor, combine 4 cups of blueberries, 2 bananas, and 1 ½ Tbsp of
honey. Blend until smooth. Remove from processor and add remaining cup of
blueberries. Pour into crust.
Refrigerate for at least 3 hours before serving.
Laura’s note: I found that using frozen blueberries will cut the refrigeration time in half or more.
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