| Crust: | |
| 3 Cups | Almonds or pecans or walnuts, soaked 8 – 12 hours |
| 1 Cup | Sunflower seeds |
| 1 Cup | Raisins |
| 1-2 Cups | Pitted dates |
After soaking almonds dry them in the sun for 30 to 60 minutes, or use a dehydrator, or simply dry them with a towel. In a food processor, process the almonds until they are evenly chopped. Add the sunflower seeds and process until they are finely chopped. Add the raisins; process until they are blended in. Add the dates, a few at a time, until the mixture holds together and has a sticky dough-like consistency. Press into 9 inch pie pan. Dehydrate for 1 hour or leave in sun for 1-2 hours or in a warm oven for 20 minutes. Or, you can just use the crust immediately. Makes a 9 inch pie crust.
| Filling: | |
| 2 Cups | Sliced strawberries |
| 2-3 Cups | Papayas, cut in chunks |
| 2-3 Cups | Bannanas, cut in chunks |
| Dash of cinnamon | |
| 1 | Lemon peeled, seed and cut in chunks |
| Zest of 1 lemon | |
| 2-3 tsp | Psyllium |
| Assorted fruit | |
| Lemon juice for dipping(optional) | |
Place the sliced strawberries in the crust. In a blender, combine the papayas, bananas and cinnamon and blend until the mixture is smooth puree. Add the lemon and zest; blend until smooth. Sprinkle in the psyllium; blend until thoroughly mixed. Immediately pour the mixture over the strawberries. Chill until firm. Decorate with fruit that has been dipped in lemon juice.
