Feb 23rd, 2011
By Connie Moreno
Berry Yummy Strawberry Pie
Have those sugar cravings finally subsided? I didn’t think so. And no, it’s not because you’re weak and lack will power. There’s a very good reason for it. In The Jungle Effect, Daphne Miller, MD, explains that all humans are universally drawn to 4 basic foods: sweet, salty, fatty, and meaty, whereas spicy, bitter and acidic foods are foods that we have to acquire a taste for. In a interview earlier last year, Mark Sisson of Mark’s Daily Apple, points out that humans have a built-in survival mechanism that can make us seek out sweets. In nature, however, sweet foods such as fruits and vegetables, actually contain very little sugar (relatively speaking) and instead are packed with loads of nutrients and fiber which prevent us from 1) overeating them and 2) spiking blood sugar. Sisson explains that if "Grok," an imaginary caveman, were to come face-to-face with a king-sized Hershey’s bar, he would have, without a doubt, quickly and happily devoured it. The problem lies in the sheer quantity we’re eating this stuff. Every day we’re bombarded with sugar-laden foods in its most concentrated form and because we’re hard-wired to be attracted to these foods, it’s hard to stay away.
The good news is that often what happens once you remove sugar from the diet is that your taste buds change and become more sensitive. When you do finally sit down to eat that apple fritter you’ve been eying for weeks, you’ll probably notice that it’s much sweeter than you remember and you may not need to eat the entire thing. For more on this topic, I recommend you check out Julia Ross’ book, The Diet Cure, or William Dufty’s Sugar Blues.
Today I’d like to share one of my all-time favorite dessert recipes that will satisfy that sweet tooth without causing too much trouble. It’s a raw (no cooking necessary) berry pie that you can whip up pretty quickly and easily and wow all your friends with. And, as always, it’s gluten and dairy free! I made this for a family member’s birthday party recently with only a few hours to spare (and 1 left hand) and it was a big hit.***Note: You will need a food processor for this recipe.
Adapted from Trim Tab Nutrition
Ingredients for the crust:
1.5 cups dried, shredded and unsweetened coconut
3/4 cup macadamia nuts
3/4 cup walnuts (or use 1.5 cup macadamia nuts for a richer crust)
1/2 cup dates, unpitted
pinch of salt
Ingredients for the filling:
4 cups blueberries or strawberries (strawberries are still in-season in CA)
3/4 cup dates, soaked in water for 30 min
1 tablespoon lemon juice
How to Make the Crust:
- Put nuts, coconut and salt in food processor and pulse until coarsely ground.
- Add the dates and process until the mixture begins to stick together. Don’t over process.
- Scoop the mixture into a 9" pie dish and firmly press crust into the bottom of the pan, the outer rim and against sides of the pie dish. Distribute evenly.
- If time permits, place crust in freezer for 15 min to let it set.
How to Make Filling:
- Blend 1.5 cups of berries with the soaked dates and lemon juice.
- Transfer to a mixing bowl and add the remaining berries. Mix well. (If using strawberries, you will need to chop the remaining berries into bite size pieces before mixing).
To Finish: Fill the crust with berry filling. Chill at least 1 hour before serving. Enjoy!