Our house smells like summer berries today!
Anthocyanins are special plant nutrients (polyphenols) that give fruits & vegetables their brilliant reds, blues & purples.
Like the flats of blueberries, black raspberries and cherries I picked up from our farmer's market!
Anthocyanins are more than pretty...
Research shows these disease-fighting super-stars may help balance blood sugar (1) by feeding helpful gut microbes that reduce obesity! (2)
Anthocyanins may also:
enhance immunity
improve athletic performance
support brain & eye function
protect against heart disease
Want more healing anthocyanins in your life?
→ Boost them with 25% OFF supplements today - just type the word "anthocyanins" in the catalog search bar to explore.
OR...
→ Eat them in a delicious zero-sugar-added pie!
Ingredients:
1 1/2 cups Bob's Red Mill gluten-free flour
1/2 cup Miyoko's fermented cashew butter (or Earthbalance Vegan Buttery Sticks if nut-free)
2 Tablespoons Nutpods creamer (or similar if nut-free)
1 teaspoon fine sea salt
Directions:
Dice the butter with a cold knife.
Toss diced butter with the flour & cut with 2 knives or a pastry cutter to a small gravel texture.
Add the creamer & gently combine until it all holds together. You can use more liquid, but it might make the crust a little tough.
Roll out on a floured surface, turning frequently to prevent sticking.
Slide into pie tin, then crimp the edge with your fingers.
Use just enough Great Lakes gelatin to coat the fruit.
If you like your pies tart, squeeze some fresh lemon over the fruit, or use tart cherries.
You’ll bake at 425ºf for 25 minutes, then turn down to 375ºf for an additional 50 minutes (cover crust with foil).
You can refrigerate it—if you can wait! ;)
Top with home-made coconut whip or ice cream & enjoy!
So...
Are you going to activate these anthocyanin super-stars in a Cherry Berry Pie?
Let me know!
Love,
Elissa
Click here for help with picky eating
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