The heat has been intense this summer. The best time to be out is in the early morning when the grass catches the dew, the air is fresh, and the summer flowers are standing tall.
The meals I’ve been preparing have been light and fresh— plenty of cold soups, salads, fresh fruits, and some protein. A light dessert, such as a slice of raw cherry pie is the perfect complement to a light lunch or dinner on a hot day.
The best thing about this dessert is that there’s almost no cooking involved!
There are no added sweeteners, just the sweetness from the cherries and the dates in the crust.
Since this pie is made with cherries, it is high in the phytonutrient—anthocyanidins. These phytonutrients help hold our skin together—meaning less wrinkles! George Mateljan’s article, “Can You Tell Me Which Foods Promote Collagen?” lists the berries that contain anthocyanidins and its effects on collagen:
The anthocyanidins found in deep-colored, red-blue berries and fruits (including cherries, blueberries, blackberries, and raspberries) have been shown to work in a somewhat different way. These phytonutrients help the collagen fibers link together in a way that strengthens the connective tissue matrix.
He also states in “Boosting Your Polyphenols” that cherries and other berries are high in polyphenols, a nutrient that has antioxidant, anti-inflammatory, and anti-cancer health benefits:
In the fruit group, dark plums, cherries, dark grapes, and apples were found to be the most concentrated sources of polyphenols followed by berries. (Strawberries, blueberries, blackberries, raspberries, and cranberries were included in the group of berries that were analyzed.) Among the vegetables, rhubarb and red cabbage were standouts for total polyphenol content.
Another bonus to this cherry pie is the nutrient-dense crust made with walnuts, dates, and shredded coconut.