Fresh Blueberry Cream Cheese Pie

The Story

I was preparing a unplanned lunch for my two sons, Nathan and Allen, and Allen’s at-the-time girlfriend, Laura. I wanted to have a dessert. When I looked in the refrigerator, I saw some fresh blueberries. Inside the pantry I found a graham-cracker pie crust. And that was the beginning… It was an instant hit, so when the wedding plans were developing, this fresh pie was an easy request to be served at their wedding for a dessert instead of a cake.

 

Ingredients

1 package cream cheese (Wayfare or Daiya), room temperature
1/4 c. maple syrup
3 tbsp. dry soy powder (Better Than Milk)
1/8 tsp. vanilla
1/3 c. cool whip (So Delicious Coconut Whip)
1 lb. fresh blueberries
Graham cracker or tart crust

Directions

1. Place the cream cheese in a mixing bowl and beat well with maple syrup, milk powder, vanilla, and cool whip.

2. Add the blueberries and gently mix.

3. Pour entire mixture into a graham-cracker pie or tart crust (can use a gluten free pie crust)

4. Chill at least 2 hours. Serve.

For an attractive garnish, decorate pie with edible flowers (such as stalks), fresh blueberries, and mint leaves

You’ll also learn how to nourish your family’s bodies and minds with powerful brain-boosting ingredients. Each recipe has been intentionally created to include the nutrients that promote peak mental performance. Informative facts throughout the book give you the knowledge to incorporate these mind- and moodenhancing foods in your other meals, as well.

Beautifully photographed and thoroughly detailed, this versatile cookbook will quickly become an essential part of your morning mealtime.

Fruit Smoothie
½ cup orange juice concentrate
½ cup water
½ cup non-dairy milk (Silk Milk, Rice Dream)
½ pkg Mori-Nu Tofu, lite
1 Tbsp golden flaxseed meal (or 1 Tbsp flaxseed oil)
2 small frozen bananas, sliced
1 cup frozen strawberries or blueberries

Blend all ingredients until smooth. This smoothie makes a great way to start your day. Yields 4 cups.

Scrambled Tofu
Creamier and richer than your average morning scramble, this recipe will make a tofu lover out of even the biggest skeptic. This serotonin-boosting ingredient will not only please your taste buds, but also your mood! Scrambled tofu keeps well for several days, so this recipe is large enough to allow for leftovers to use in other recipes, like the Mushrooms & Tofu in Brioches (Brighten Up Breakfast, pg. 147) or the Breakfast Burrito (Brighten Up Breakfast, pg. 179). SERVES 6

24 oz extra firm tofu, drained well and crumbled
1⁄3 cup cashews, raw
2⁄3 cup water
2 Tbs chicken-style seasoning
2 Tbs nutritional yeast
2 tsp onion powder
1 clove garlic
1 tsp lemon juice
1⁄4 tsp turmeric

Step by step instructions:

1. Cook tofu in an oiled skillet over medium-high heat for 10-15 minutes to reduce water content. Stir occasionally to prevent sticking.
2. Blend remaining ingredients until smooth.
3. Pour blended contents in the skillet and mix with tofu. Cook and stir about 5 more minutes, or until thickened.
4. Serve over browned potatoes or freshly cooked polenta, as shown (For instructions on preparing polenta, see page 167).

Tofu is a wonderfully versatile food made from soy that takes on the flavor of whatever seasonings it is prepared in. Tofu is a rich source of isoflavones, which research indicates have a favorable effect on cognitive function, particularly verbal memory.*

Nutritional data per serving: Calories: 165; Total Fat: 9g; Saturated Fat: 1g; Carbohydrates: 6g; Fiber: 2g; Sugar: 1g; Protein: 14g; Sodium: 121mg

*Kritz-silverstein D, Von mühlen D, Barrett-connor E, Bressel MA. Isoflavones and cognitive function in older women: the Soy and Postmenopausal Health In Aging (SOPHIA) Study. Menopause. 2003;10(3):196-202.