This is strawberry season, so delight your taste buds with this all raw strawberry pie. This was one of many delicious recipes we made in a "Cookin" in the Raw class I took at the college taught by my friend, Lynne (a local Hallelujah Health Minister).
Why raw? Our bodies need it for optimal survival and healing. You ingest living enzymes needed for digestion, most easily assimilated by the body, and packed with more nutrients in their purest state, closer to the way God made them. I never knew you could do so many things with raw veggies, fruits and nuts until this past year; in fact, I'm looking forward to attending a raw food workshop this weekend along with Lynne.
Strawberry Pie:Process 1/2 pint of strawberries with dates and psyllium powder until quite smooth. Chop rest of strawberries (resereving a few for top decoration) and combine with strawberry/date mixture. Pour into prepared crust. Refrigerate until firm.
2 pints of strawberries
16 dates, pitted (medjool are popular and moist)
4 tsp psyllium powder
OR instead of the above, substitute this binder added to the 2 pints of quartered strawberries:
7 or 8 large ripe strawberries
5 soft dates, pitted
2 ripe bananas
1 Tbs. lemon juice
Almond Date Pie Crust:Process in Food Processor until finely chopped and holds together when pinched. A small amount of honey can be added if it isn't holding together well enough. Enjoy!
1 1/2 cups almonds that have been soaked 8-12 hours (can substitute 1/2 cup pre-soaked pecans or walnuts)
16 dates, pitted (soaked if not moist)
pinch of sea salt
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