Blueberry Peach Pie

I regularly hear the same complaint over and over from my food coaching clients – that my fellow raw foodies are made fun of for what they eat (such as at work for lunch). I am not sure if the bad-for-you food eaters are so insecure about what they are eating that they need to talk down to beautiful bowls of fresh veggies, but I get more harassment from eating vegetables than any meat eater I know gets from eating animals. Just recently a friend tagged me in a picture on facebook of zucchini noodles she made, and it started an uproar of comments about meat. But, if someone else was to post a pic of their packaged, processed, decaying lunch most people “like” it.

So pat yourself on the back for being one step ahead of the bunch. Stand tall when others frown on your vitamin and nutrient-filled lunch, and make yourself one of these to celebrate your awesomeness. Be proud my veg-head friends!

This delicious Blueberry Peach Pie takes advantage of the end of summer here in New York and the beginning of it where I am usually based in Australia. The tartness of the blueberries in the top layer blend perfectly with the sweetness of the peaches. Feel free to use any berry you can get this time of year. Blackberries would be great too! Share a picture of it with your friends to admire, and if you’re feeling generous, bring one to work to share with your food-insure coworkers. You’ll be sure to invoke food envy with this!

Blueberry Peach Pie

Crust
1 cup almonds
1 cup dates
1 Tbsp coconut oil
pinch sea salt

• Add all ingredients to food processor and process until broken down and crumbly in texture. 
• Press into the bottom of a spring-form pan and set aside.

Layer 1
2 cups raw cashews
½ cup coconut oil
1 Tbsp lemon juice
1 Tbsp lemon zest
½ peach

• Add cashews and coconut oil to food processor and process until smooth.
• Add remaining ingredients. Process until smooth.
• Spread on top of crust layer and set aside.

Layer 2
1½ peaches
1 cup blueberries, divided
1 Tbsp coconut oil
1 Tbsp lemon juice

• Add peaches, oil, lemon juice, and ½ cup blueberries to food processor and process until smooth.
• Spread on top of layer 1.
• Top with remaining ½ cup blueberries.
• Refrigerate at least 30 minutes to set.