SOUP AND DESSERT FOR THIS MONTH:

STRAWBERRY PIE:
from LIVING ON LIVE FOODS by Alissa Cohen

CRUST:
2 cups almonds
1.l/2 cup dates, pitted and soaked
1 cup strawberries, diced

FILLING:
3.1/2 cups strawberries
3 very ripe bananas

FOR CRUST:
1. In a food processor, blend almonds until fine
2. Add dates and blend until smooth
3. Place in a bowl, and stir in the diced strawberries
4. Mold into a pie plate

FOR FILLING:
1. Dice 1/2 cup of the strawberries. Set aside
2. In a food processor, blend the remaining 2 cups of strawberries and the bananas until smooth
3. Place in a bowl, and stir in the diced strawberries.
4, Pour into crust.

STRAWBERRIES: Contain ellagic acid which can reduce and often neutralize the damaging effects of the carcinogen PAH found in cigarette smoke.

BANANAS: High in potassium. One medium-sized banana provides 400 mg of potassium. Potassium is a mineral that is lost during physical exercise. It is required to regulate your heartbeat, blood pressure, and may help reduce the risk of stroke in older people. Bananas are also rich in Vitamin B6 and they are a good source of fiber, Vitamin C and magnesium. Keep bananas in a paper or plastic bag to help them ripen.

CURRIED YAM BISQUE
A hearty winter soup, this is mellow and smooth. Add more or less curry depending on your taste.

1 cup yam
1.1/2 cups cashew milk (cashews and water with honey or date to sweeten)
1/2 green apple
1 teaspoon mint
1 teaspoon curry (or less)

Blend all in a blender or Vita-Mix.

NOTE: In winter May warms up this soup in a saucepan till nice and warm.