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Pareve Peach Pie

This entry is also posted on Dr. Sukol’s blog, Your Health is on Your Plate.

About a year ago, a friend of mine got interested in the raw food movement.  Raw foodists prefer their food, as advertised, raw.  Uncooked.  She said it changed her life.  OK, lots of people say stuff like that.  But I have to admit that I see the difference – she is more relaxed, and brimming with beauty and energy.  Four kids?  No problem!

So she had been wanting to introduce me to her new style of cooking, and we decided to get our families together for dinner.  No deal.  We couldn’t make it fit all our crazy schedules.  We resigned ourselves to the fact that we had to put the idea on hold until things settled down a bit.  My daughter was a little disappointed, having been introduced to the raw food movement as a college student in Toronto, but the boys were secretly relieved, skeptical as they were about the idea of eating “raw food.”  I decided to withhold judgment for the meanwhile. 

Then last night I had the good fortune to attend a picnic in the woods complete with tiny electric lights, an enormous bonfire, spectacular grilled salmon, great company, children of all ages, and a talented guitar player.  Something for everyone.  And a raw peach pie, courtesy of my friend, who was also in attendance.  It was fantastic.  I couldn’t stop thinking about it afterward.

This morning I called her for the recipe.  She measured one cup each of raw almonds and brazil nuts, and placed them in a water-filled jar to soak overnight.  The next day she drained the water, and placed the nuts in a food processor with 1/2 cup unsweetened coconut flakes, 1/2 teaspoon vanilla, and a scant 1/2 teaspoon of cinnamon.  She processed the contents until the consistency of meal, and then added 6-8 dates (Medjoul variety, the finest and sweetest) to make a dough.  She pressed the dough into a pan to form a crust, and then placed it in the freezer to firm up while she finished the recipe.

Next she cut 6-8 peaches into chunks, and mixed them with 1 teaspoon cinnamon, 1 teaspoon lemon juice (optional), and 1/4 teaspoon grated nutmeg.  I was surprised to learn that the less sweet the peaches, the more important it was to include the lemon juice.  Then she slid the peach mixture into the crust, and refrigerated it until it was time for dessert.

Now, here’s what I want to know, and I’m going to need your help, dear readers.  First, you have to make this recipe, or take it to the family cook in your kitchen, and help them make it.  Then, you’re going to take out your glucometer or borrow one from a friend or relative.  Now you’re going to check and record your sugar, eat a slice of raw peach pie, and recheck your sugar 1 hour later. 

How much did your blood sugar rise?  Send a comment and let me know.  If I’m right, this pie will not spike your blood sugar like a traditional one made with a flour crust.  So, depending on how insulin-resistant you are, you may be able to eat a slice of this pie without hesitation, without worry, and without spiking your blood sugar.  And even if you are diabetic, you may be able to eat a slice, knowing that the blood sugar spike will be modest instead of astronomical.   

And did I mention how good that pie was?  I went back for a second piece before I’d finished the first.  OK, yes, I’m hooked.

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