Saturday, June 5, 2010

Raw Lemon/Blueberry Pie


Wow, it's hot out there. I always seem to blank out just how hot it can get in Arizona. Then summer hits and it starts all over again. It's just the beginning of June and already we're in triple digits! Dang it. But I know we'll weather it out (pun intended). But what to do when it's hot? Not cook, that's for sure. The cooler, the better.

After having a fabulous raw pie at Pomegranate recently, I decided to give it a shot and try it myself. The pie at the restaurant was a raw mixed-berry pie. Since I love lemonade in the heat of AZ, I decided to give that a try...no recipe, just wing it (cuz' I fly like that, you see). It turned out fabulous and I'm only disappointed that I made such a small pie. It's tart and sweet, cold and refreshing, just like lemonade with the extra bonus of a crunchy, sweet, nuttty crust.

Next time, it will be much bigger, not just the 4-inch springform. This recipe was for a small pie, so double it up if you're doing a normal pie size, like 8 or 9 inch. It's tart, which is the way I like it. Add more honey/agave if you like your lemonade sweeter.

Now once you read this, don't let the cashews scare you away. This was the first time I've done this and I was worried, but trust me...it's amazing! Be brave and do it, you won't be disappointed.

Raw Lemon/Blueberry Pie

Crust:
4-5 whole pitted dates
One handful of raw almonds and pecans (about 1/2 cup)
1-2 Tbs raw honey (or agave if you're keeping it vegan)
1 Tbs ground flaxseed
pinch of sea salt

Filling:
1 cup raw cashews, soaked in water for at least 2 hours
1/3 cup fresh lemon juice
zest of one large lemon
4-5 fresh blueberries
1-2 Tbs raw honey (or agave if you're keeing it vegan)
pinch of sea salt

1. For the crust, place everything in the processor and grind until sticky but not creamy. Use one Tbs honey and 4 dates first, then add more if you need it.
2. Press crust into pan and set aside.
3. For filling, drain cashews and process until smooth, adding lemon juice as needed when it gets hard to grind.
4. Add everything else, once again adding honey slowly to taste.
4. Pour mixture into pie pan and place in freezer if you want to eat within an hour, or refrigerate overnight.

I served this with sliced strawberries and blueberries, but it's just as good on its own. It's refreshing and light, yet totally non-dairy and your friends won't believe it's made of cashews. The creamy texture is deceiving but so lovely...As an added bonus, it's loaded with protein from the nuts.

Enjoy!

2 comments:

beyondriceandtofu.com said...

Yum! That looks tasty!
It is extremely hot here too in NM. But here north of Albq, we aren't supposed to hit triple digits, esp this time of year; maybe in July/Aug, and even then rarely. We hit record highs of 100+ this weekend. Now I am watching a wonderful lightning storm and hoping for a bit of rain.
Stay cool and keep up with the 'cool' recipes too!

comma girl said...

I wish we were looking at some rain. Enjoy it for me! And thanks for following, I'm working on trying some cold soups. Ever make them?

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