This recipe cleans your body by eating more vegetables, healthy fats, and nuts . Eating cleaner is anti inflammatory, so eat cleaner desserts that will make you feel good inside out.
A heads up coconut is not so good for arthritis sufferers! Nutmeg is no good for arthritis either. Otherwise you are onto a delicious healthful dessert here. I promise to get back with a good pie for arthritis!
Serves 8 prep time: 30 minutes cooking time: 45 minutes – 1 hour
Ingredients: 900 g parsnips, peeled, cut into medium dice 2 large eggs ½ cup packed coconut palm sugar 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 1/2 teaspoon ground or 1 teaspoon freshly grated ginger (try a bit of both?) 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1-1/2 cups coconut milk
For the Crust: 3 cups almonds 5 pitted dates (softer the better) 1 teaspoon vanilla
Directions: Peel and cut the parsnips then place in a pot with a steamer tray if available. Add a bit of water then steam for about 10 minutes until the parsnips are soft. Remove from the pan and let cool to room temperature. Meanwhile, prepare the crust by blending the almonds, dates, and vanilla in a food processor until crumbly but form a ball in your hand when squeezed.
Pack the mixture out into a 22 cm (9 inch) pie pan. The crust should be about 2-3 cm (1/4 inch) thick, so keep pressing to make it form and even. Set aside. Once the parsnips have cooled down, place them in a food processor and and blend until smooth and creamy. Transfer the mash into a bowl and whisk in the eggs one by one, followed by the spices, and coconut milk. Scoop the batter into the pie shell then bake for about 45 minutes to 1 hour in a 180 C oven. Let cool completely before serving. Recipe by Frank Giglio Photography by Lynn Karlin