Blue Lemonade Pie
Blue Sky Thinking
Light as a butterfly, this delicate melt-in-your-mouth cake will transport you to a fairy garden of delights. The delicate blue hue comes from the inclusion of Blue Majik, a micro-algae extract which also happens to be very good for your brain and your joints, or you can use Butterfly Pea Flower powder which gives more of an indigo shade of blue.
Requires a blender
This is my favourite base! You may have come across it before if you’ve been to my classes. It’s good rolled out into cookies and dehydrated, or as cookie dough balls. You can add ginger to make gingerbread men! To start, grind the almonds and gojis to a flour. Transfer to a mixing bowl and add the lucuma, cinnamon, ashwagandha and salt. Combine well, by hand or with a spoon. Then add liquid ingredients: honey, coconut oil, and water to bind. Once you have a dough, press it into the base of your pie tin. Silicon moulds are best; if you don’t have one, line a standard pie tin with foil or greaseproof paper. Transfer it to the freezer while you make the filling.
Melt the coconut oil to a liquid or it won’t blend. Peel the rind off the lemons, and put all the flesh in the blender. Add the coconut meat, water, cane juice crystals and Blue Majik and blend. Once it’s smooth, add in the coconut oil and blend again. It will seem very runny but don’t worry. Pour it onto the pie crust, and set in the freezer for 1-2 hours. Leftovers keep well in the fridge for at least a week – all those lemons act as a preservative.
*In Europe, I buy frozen coconut meat and defrost it before I use it, you can find it in health food stores and Ocado.