This is an adapted recipe from my upcoming book, Meals That Heal Inflammation, to demonstrate that fiber is just a good (and sometimes even better) at creating a beautiful jammy or pudding texture. In this recipe, I use PGX (PolyGlycopleX^®) in combination with Agar Agar. I also used PGX to thicken up onion gravy in one of my Healthy Gourmet television shows on the OWN network. PGX is a wonderful supplement that you can use to control cravings by keeping your blood sugar balanced. You can buy it in capsules to take with food or water, but I prefer the granules as I enjoy cooking with it. Enjoy making this recipe and leave me a comment below on how you like it!

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Blueberry Pie

Pie:

1 cup Water
1 cup Cranberry or Pomegranate Juice
¼ cup Agar Agar Flakes
¼ cup Honey
1 ½ tsp PGX  
1 tsp Cinnamon
pinch Salt
3 cups Frozen Wild Blueberries*

* It is important that the berries are small or the agar agar and PGX will simply create a jelly mold around the berries. When the berries are small they mix with the agar agar and PGX to create a jam filling for the pie.
 
Crust:
2 cups Pecans
½ tsp Cinnamon
pinch Salt 
2 Tbs Honey
 
Cashew Cream Topping
1 cup Raw Cashews
Pinch of Salt
1 tbsp Honey
¾ cup of Water
1 tsp PGX
 
The secret to this recipe is to work very fast. Prepare all ingredients ahead of cooking the agar agar or it will set before you get it into the pie crust!
 
Prepare crust first so it is ready to receive the berry mixture:

1) Put pecans in a food processor and whisk until it becomes a fine meal. Add honey, salt and cinnamon and remix.
2) Press pecan mixture into a 9-inch pie plate.
 
Then prepare the berry mixture:

1) Have all ingredients on hand pre-measured
2) Bring water to a boil, whisk in agar agar, salt, cinnamon and PGX 
3) Keep whisking while cooking for 2 minutes on high boil to dissolve and blend ingredients
4) Take pot off the boil and whisk in honey
5) Quickly whisk in blueberries 
6) Immediately pour into the pecan crust
 
Prepare cashew cream topping:

1) In a food processor blend water, salt, cashews and honey for 2 minutes
2) Add PGX and continue to blend for another 2 minutes.
3) Top pie with cashew cream
4) Can be served within 10 minutes of making but it also tastes great chilled.

Makes 8 large pie servings.