Disease Proof

Hey folks. Won’t you give my Banana Cream Pie a try? I came up with the recipe and Marian—Dr. Fuhrman’s chef—helped perfect it. Let me know what you think! Take a look:

Crust
1 cup oats
1/2 cup unsweetened soy milk
3 tablespoons raw tahini
1 very ripe banana


Filling
2 very ripe large bananas
1/2 cup unsweetened vanilla soy milk
12-15 medjool dates
1/2 avocado, peeled and pitted
4 large romaine lettuce leaves (or other lettuce)
1 tablespoon ground flax seed (optional)
1 teaspoon raw sunflower seeds (optional)
1 teaspoon unhulled sesame seeds (optional)
1 teaspoon chopped walnuts
1/2 teaspoon vanilla extract

Cream Topping
1 1/2 cups raw cashews
3/4 cup unsweetened vanilla soy milk
8 medjool dates
unhulled sesame seeds (optional)

Preheat oven to 350 degrees. Crust: Blend oats into a flour. Blend banana. In a bowl, thoroughly combine blended oats, banana, tahini, and soy milk. Spread dough in a glass pie dish until bottom and sides are covered. Bake for 10 minutes, then remove and cool. Filling: Blend all ingredients in a high-powered blender. Spoon mixture into pie crust and bake for 40 minutes. Let cool. Cream Topping: Blend cashews, soy milk, and dates together in a high-powered blender. Spoon over entire surface. If desired, sprinkle with sesame seeds. Serves 8.

And yes, the bananas I used were Dole organic bananas, which I might add. You all should be looking for—hint, hint, wink, wink! Operation Banana Hunt is still on!