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Food and Recipe of the Month

September - Heart Healthy Peach Blueberry Pie

To keep our heart healthy there are many different foods that we can start incorporating in to our diets right now. Foods that are high in fiber is a great place to start. And foods that have a natural bitter taste help support the heart also. Some signature heart healthy foods are: Corn, quinoa, amaranth, dandelion greens, kale, cucumbers, beets, yellow summer squash, kidney beans, pinto beans, lentils, garlic, turmeric, peaches, and blueberries.


In Oriental medicine they teach that if a particular food looks like a part of the body, it feeds and nurtures that part of the body. When looking at a peach, it looks like the shape of the heart. Peaches are very high in potassium, which helps maintain normal blood pressure, and helps promote proper pumping of the heart. Peaches are high in insoluble fiber, which does not get dissolved in water, and helps the body eliminate toxins. Originated in China where they considered the peach tree to be the tree of life, peaches are also high in Vitamin C and contain calcium.

Blueberries are my favorite fruit. They are native to Michigan, where I live, and are packed full of juicy sweetness that make your taste buds explode with joy. High in antioxidants, potassium, Vitamin C and K, manganese, blueberries are great for your heart also. They contain significant amounts of anthocyananins, which is an antioxidant compound that gives fruits and vegetable their blue, purple color. And blueberries contain high levels of a compound that helps to widen arteries which helps blood flow smoothly.

Recipe of the month:

Peach Blueberry Pie

Pressed Crust:
1 cup walnuts
1 ½ cups brown rice flour
¼ cup olive oil
¼ cup brown rice syrup
¼ cup water
1 tsp. cinnamon
pinch sea salt

4 cups Peaches (cut up)
2 cups blueberries
½ cup brown rice syrup
¼ cup water
5 T. arrowroot
2 tsp. cinnamon
1 tsp. ginger
¼ tsp. sea salt

To make crust, mix together the water, brown rice syrup, olive oil, cinnamon, and sea salt. Put walnuts in a food processor and finely chop them. Mix in the walnuts and flour. Wet your hands, press ¾ of the dough in to an oiled pie pan.

Put the filling ingredients in a sauce pan. On a low heat, covered, slowly heat the filling until it starts to thicken, stirring a couple times as it heats. Pour the filling into the pie crust, crumble the remaining crust dough over the top of pie. Bake at 350° for 45 minutes. Let cool completely before cutting.



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