Last month, my coworker invited me to go strawberry picking with her and her family. Obviously I said yes. Wonderful weather, the juiciest strawberries I’ve ever tasted, and delightful company made it a perfect Saturday morning activity.
Despite our avid taste testing, it didn’t take long for us to fill up our gigantic bucket.
Once I got home with the strawberries, I knew exactly what I wanted to do with them. Strawberries and cream is one of my favourite flavour combinations and pie just screams summertime to me, so strawberries and cream pie it was. If you’ve never baked pie crust from scratch before, I recommend this recipe. Pie was one of the first things I learned to bake and this was the exact recipe that I used, and still use to this day. As for the filling, I followed this scrumptious recipe.
I brought the pie into work for my coworkers and it served as an oh so nutritious breakfast for the next few days.
When one of my coworkers was telling me how much she loved cheesecake, but lamenting how unhealthy it was, I immediately wanted to make a healthier cheesecake for her. I remembered having seen recipes for raw cheesecakes around the food blogosphere and was drawn in particular to this gorgeous raspberry dreamcake.
Being a raw (and vegan if you don’t use honey) recipe, this “cheesecake” comes together in no time since there’s no need for baking. If you’ve never heard of raw foodism before, it’s basically a diet that subscribes to the notion that cooking food denatures its enzymes, making the food harder to digest and the nutrients harder to absorb. Thus, raw foodists eat a diet consisting of uncooked or minimally heated food.
I am constantly impressed with the way different dietary restrictions force people to think outside the box in order to replicate everyday desserts. Can’t use cream cheese? No biggie. Blend soaked raw cashews instead to get that creamy texture. Can’t use butter to hold the crust together? Don’t sweat it. Just process some almonds and dates until the natural stickiness of the dates binds it all together. And while the result of all this doesn’t taste exactly like cheesecake, that’s alright cause this dessert is delicious in its own right.
For Hallowe’en weekend this year, my sisters and I kept it simple.
We painted pumpkins.
We watched The Shining.
And we ate this pie.
Recipe for the pie can be found here. This recipe has transformed your typical pumpkin pie into something that’s baaaasically health food. I made a few changes to the original recipe, like subbing in coconut flakes for the cornmeal in the crust, omitting the arrowroot powder from the filling, and using ground instead of fresh grated ginger. Still scrumptious. As for the whipped cream, I used this recipe. I am still in awe that you can make whipped cream using coconut milk.
Looking for a last-minute pumpkin pie recipe for Thanksgiving? I think you should make this. It’s lighter than the usual pumpkin pie (which means more room for stuffing and turkey, yum).