I bought ‘My New Roots’ cookery book and it was one of the best investments of my life. Like when you buy a dress and then wear it all the time, so if you divide it by the times you wore it, the price comes up really cheap. Yesterday I had a very relaxing day. The kind of ‘summer breeze makes me feel fine blowing through the jasmine in my mind’ day. And I made ‘Pecan and Cranberry Pie’ from the book I mentioned. Can I just say, it was the bomb! Also on the way to our adventures we listened to Blue Train which made me think of Spike Lee’s film – ‘Mo Better Blues’. I love Spike Lee. I can’t really choose which of his films is my favourite. He’s just such an amazing artist. Music is really a part of the story in his films. How much more powerful ‘Do The Right Thing’ felt thanks to featuring Public Enemy ‘Fight The Power’…Or how much impact ‘Jungle Fever’ had by featuring songs by Stevie Wonder. Terence Blanchard is the real star though, as he composed quite a few Spike Lee’s film scores including ’25th Hour’, ‘Inside Man’ and of course ‘Mo Better Blues’ (the last one with Branford Marsalis). ‘Mo Better Blues’ is not just a story about a musician. It is also a story about how bad decisions can change your life. It makes you think of loyalty, friendship, faithfulness and relationships. All the important things in life if you know what’s really important. And the music is one of the protagonists as important as the story… https://www.youtube.com/watch?v=Q1VREP-5Rg8 Back to the pie, here’s a slightly modified version of Sarah’s:
Pecan and Cranberry Pie: For the crust: 1 1/2 cups rolled oats 1/4 cup coconut oil 1/4 cup maple syrup 1/4 tsp sea salt 1/2 tsp freshly grated nutmeg For the filling: 1/4 cup maple syrup 2 tbsp cashew butter 1 tsp vanilla extract 1 tsp cinnamon 1 tsp corn flour 1 1/2 raw pecans 1 1/2 cup frozen (or fresh if in season) cranberries 1. Preheat the oven to 180C. 2. Make the crust by putting oats in a food processor and blending to create rough flour. Add rest of the ingredients and blend together. Remove the dough from the food processor, gather in a ball and put in the center of a tart dish. Using wet hands, press the dough to the edges and up the sides. Prick holes in the dough with the fork. Bake the crust for 10-15 minutes, until golden. Remove the crust from the oven and let it cool. 3. Make the filling by putting maple syrup, cashew butter, vanilla, cinnamon and corn flour in a food processor and blend until smooth. Add one cup of pecans and pulse to chop (but leave quite chunky). Fold in cranberries (I usually buy bags of fresh cranberries around Christmas and freeze them to use throughout the year). 4. Pour the filling onto the crust. Decorate with the remaining 1/2 cup of pecans. Bake until browned and bubbly for about 20-30 minutes. 5. Leave to cool completely before serving.