When researchers analyzed 60 fruits and vegetables for antioxidants, blueberries rated the highest in their capacity to destroy free radicals. According to some studies, blueberries help protect the brain, and may reduce the effects of age-related conditions such as Alzheimer’s disease or dementia. Researchers have also found that diets rich in blueberries improve both learning capacity and motor skills.
Aside from all that, they’re absolutely delicious, especially when blended in to a fresh fruit smoothie… Yum! The following recipe offers another way to enjoy this delicious nutritional powerhouse.
Many of us are aware of the wisdom in incorporating more raw food into one’s diet, as a diet high in raw plant food provides a lot of fiber and, due to the abundance of live enzymes, tends to be easier on the digestive system. In addition, keeping foods whole and raw keeps vitamins from escaping during cooking.
Raw desserts are a great way to get a ‘treat fix’, because they are made from whole foods only, and are usually sweetened with fresh or dried fruit. This raw pie is made with a nut-based crust (gluten-free), and the ‘cream filling’ is made with banana. Delicious and super-healthy at the same time. Plus, as long as you own a food processor, this recipe is pretty quick and easy to make. What more could one ask for?
Blueberry Cream Pie
yields 1 pie
1/4 cup dates, pitted, soaked
1/2 cup walnuts
1/4 cup almonds
2-3 medium bananas
1 lb. blueberries (fresh or frozen)
1/2 cup dates, pitted
1. In a food processor, using the “S” shaped blade, blend the crust ingredients well.
2. Press mixture firmly into the bottom and sides of a pie plate, forming a crust.
3. Slice the bananas into 1/4″ rounds, leaving 1/4-1/2 of one banana for the creamy filling. Cover the bottom of the pie shell with a layer of banana pieces.
4. In a food processor, blend one cup of blueberries with the remaining piece of banana and 1/2 cup of dates. Mix in the remaining blueberries (whole). Pour this over the sliced bananas in the pie shell. Garnish with walnuts. Chill and serve.
Photo: Jim Clark