Blueberry Pie By Jackie Graff Sprout Raw Food Yield: 1 Pie
1 cup macadamia nuts, soaked 8 hours and drained 1/2 cup raw honey 1 teaspoon Sea Salt 2 lemons juiced 1 tablespoon lemon zest 2 pints fresh blueberries 1-cup pecans soaked overnight, dehydrated for 12 hours and chopped 1 nut and date pie crust (see recipe) 1. Place first five ingredients into a blender and process until smooth. 2. Add 1/2 pint of the blueberries to this mixture and blend until smooth. 3. Add this mixture to the remaining blueberries and stir well. 4. Place in a prepared nut and date pie crust and top with chopped pecans or some of the pie crust. Garnish with strawberries or cherries. Brazil Nut and Date Pie Crust Created by Jackie Graff Sprout Raw Food Serves 8 2 cups Brazil nuts 1/2 teaspoon salt 1 cup medjool dates, pitted 1 teaspoon vanilla powder zest from 2 lemons 1. Place brazil nuts in a food processor and process well into crumbles. 2. Add salt, dates, zest and vanilla powder and process well. 3. Press mixture into 8 –10 inch glass pie pan, or spring form pan saving a small amount to crumble on top of the pie. Visit Jackie & Gideon Graff @: RawFoodRevival.com
1 cup macadamia nuts, soaked 8 hours and drained 1/2 cup raw honey 1 teaspoon Sea Salt 2 lemons juiced 1 tablespoon lemon zest 2 pints fresh blueberries 1-cup pecans soaked overnight, dehydrated for 12 hours and chopped 1 nut and date pie crust (see recipe) 1. Place first five ingredients into a blender and process until smooth. 2. Add 1/2 pint of the blueberries to this mixture and blend until smooth. 3. Add this mixture to the remaining blueberries and stir well. 4. Place in a prepared nut and date pie crust and top with chopped pecans or some of the pie crust. Garnish with strawberries or cherries.
2 cups Brazil nuts 1/2 teaspoon salt 1 cup medjool dates, pitted 1 teaspoon vanilla powder zest from 2 lemons 1. Place brazil nuts in a food processor and process well into crumbles. 2. Add salt, dates, zest and vanilla powder and process well. 3. Press mixture into 8 –10 inch glass pie pan, or spring form pan saving a small amount to crumble on top of the pie. Visit Jackie & Gideon Graff @: RawFoodRevival.com
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