Picking your own food in the wild produces no easier or tastier result than it does with berries. And there’s plenty of wild blueberries right here at The Lodge, ripe for the picking. If you love the outdoors, you’ll love foraging for berries – it’s a wonderful activity that helps foster an appreciation of nature.
The perfect blueberry is “dusty” in color. Blueberry is rich source dietary fibers and vitamins C, K, A, E and vitamins of the B group. It also contains valuable minerals such as iron, manganese, phosphorus and potassium.
Try our Raw Blueberry Pie recipe from Pastry Chef Shannon Croney with your freshly picked blueberries!
Raw Blueberry Pie from The Lodge at Woodloch’s Cookbook Nurture With Nature
Yield: One 9” Pie
1c. unsweetened coconut flakes
3Tbs coconut oil
3c fresh blueberries
1c. pitted and chopped dates
1c. shredded coconut
1 lemon, zested
1Tbs lemon juice
2Tbs maple syrup
1/4tsp vanilla extract
4Tbs coconut oil
1Tbs + 1 1/2tsp sunflower lethicin granules
For crust, place all ingredients into a food processor. Pulse until a crumbly, sticky mixture. For filling, place all ingredients into a blender and blend until smooth. Pour into pie crust and decorate as desired. Cover and refrigerate overnight (minimum 6 hours).