This recipe is slightly adapted from the Whole Life Nutrition Kitchen cook book.
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!
1 cup almonds
1 cup pecans
1/2 t Cinnamon
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.
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.
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!