Dr. Padma Garvey
The plant-based Doctor Mom
One of my favorite activities is to pick wild berries in the summer. August is here and wild blueberries are ready! Unlike cultivated blueberries, wild blueberries are much smaller and sweeter. With the new President of the American Heart Association being a vegan himself, I am more motivated than ever before to show people that eating a low fat, whole grain, plant-based lifestyle is absolutely doable…..and not ‘alternative’ medicine.
Prep time: 30 minutes plus several hours to chill crust
Cook time: 50 minutes
For filling: 4 cups of wild blueberries, thoroughly rinsed
Two tablespoons of agave nectar
One tablespoon of lemon juice
One teaspoon of cinnamon
One tablespoon of tapioca (optional)
For crust: two cups of spelt flour, white wheat flour, or whole wheat pastry flour
3/4 cup of almond flour
¼ teaspoon of salt
½ cup of ripe avocado
½ cup of ice water
In a large bowl, combine all the ingredients for filling and set aside. If you like your pie filling to be on the firm side, add the tapioca. In a food processor, mix together flour and salt. Then add the avocado and mix well. Slowly add one tablespoon at a time of the ice water and pulse the mixture until it forms a dough ball. Wrap in plastic wrap and chill dough in fridge for at least one hour.
Cut the dough in two halves. Roll out each half on a floured surface. Place on half in a glass pie dish. Add the filling. Cover with the other half of the pie crust. Pierce the top four times with knife. Bake at 350 degrees for about 50 minutes or until crust is golden brown.