Wednesday, August 25, 2010

Blueberry Kudzu Pie

The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition
This recipe is slightly adapted from the Whole Life Nutrition Kitchen cook book.




First of all, what is Kudzu. Well, according to Rebecca Wood, one of my favorite food authors, Kudzu is a vine plant that grows like crazy. It was officially classified as a noxious weed in 1970. The part that is used is the chalk like root of the vine. It's expensive per pound, but light weight and you generally don't need a lot of it.

Kudzu has been used in Chinese medicine for 2000 years. It is best known for helping with intestinal disorders and alcoholism. It's also great for colds and hangovers.

Kudzu is a superior thickener. Use it to thicken sauces, soups, and deserts.


But lets not forget about the pie!

crust:

1 cup almonds
1 cup pecans
1/2 t Cinnamon
1/4 cardamom
1/4 ginger powder
1 cup medjool dates, pitted

Place nuts and spices in food processor, then add dates. Press into the bottom of a 9-inch pie pan.

Blueberry filling:

6 TBS kudzu dissolved in 2 TBS water
1 1/2 cups berry juice (i used apple)
2 cups fresh or frozen blueberries
2 TBS real maple syrup

dissolve kudzu in small sauce pan and meanwhile place juice, berries, and syrup in a blender and blend until smooth. Add to kudzu in sauce pan and cook on medium heat for about 10 minutes. It will be thicker, but will not set until cool. Poor into pie pan. Place into fridge to cool. It will take about two hours.

I used good quality whip cream for the topping as well as some blue berries and cherries. However, you can also make a cashew cream topping as the recipe suggests if you don't want to use dairy.

Cashew cream:

1 cup cashews
1/4 cup real maple syrup
2 to 3 TBS water
2 tea vanilla

Blend in blender until smooth and creamy!



Enjoy your awesome pie! This is a great way to eat your blueberries.

Note that here is a place to buy kudzu

Also note that I didn't have enough nuts when making this recipe so I replaced some of the nuts with oatmeal. I also used hazelnuts instead of walnuts/pecans. It worked well.

This post linked to two for tuesdays!

6 comments:

  1. How incredibly awesome...I LOOOOVE learning new things about different foods. Knowledge is power! That said...um...YUM! This sounds absolutely delicious =) Thanks for sharing it w/ Two for Tuesdays this week!

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  2. What an awesome gluten free dessert - thank you for linking it to Two for Tuesdays!

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  3. Wow, I want to try that crust. Does it stick together well? I'm always so happy to see gluten free recipes at Two for Tuesday, thanks!

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  4. YAh! I spent a period of time as a Macrobiotic and so I was introduced to Kudzu then. I still use it quite a bit as a light weight thickener, but you can make a liquid almost gel solid with Kudzu. Very cool use in a pie! thanks for posting on the two for tuesday hop! Alex@amoderatelife

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  5. Thanks for the comments! The pie crust wasn't as sticky when I used the oats, but dates and nuts bind together very well. Dates are very sticky and when food processed with nuts hold together great. Instead of making it into a crust you can also roll it into balls and have an "earth ball" type of snack. They are often rolled in coconut afterwards to help with the stickiness. :) But yes, the crust holds together quite well.

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  6. They ended up GREAT! Super easy to make and great for you! PIe!!:)

    my bio: http://healthyflat.com

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