Holiday Walnut Pie 

by Chef Valerie Wilson

In Oriental medicine, they teach that when a food looks like a particular organ in the body, it feeds and nurtures that organ. The walnut resembles the brain in a few interesting ways. The shell of the walnut would be akin to the skull of the head, surrounding and protecting the brain. When you crack open the shell, you see the two halves of the walnut, similar to your brain having a left and right hemisphere. 

This interesting approach that Oriental Medicine has known and used for thousands of years is confirmed through modern science, which proves walnuts are excellent brain food. They contain omega-3 fatty acids, which help with memory, learning, cognitive well-being, and blood flow to the brain. The polyphenols in walnuts can help fight oxidative stress and reduce inflammation. 

Walnuts are high in protein and fiber, making them great for the cardiovascular system and helping with gut health. They also contain natural melatonin that can help you have better sleep. 

Walnut Pie

Crust

1/4 cup olive oil

1/4 cup water

1 1/2 cups oat flour

pinch sea salt

Creamy Middle

½ cup non-dairy beverage (rice, almond, soy) 

1/2 cup brown rice syrup

2 T. maple syrup 

pinch sea salt

2 cups walnuts

3 T. arrowroot

Carmelized Top

⅔ cup brown rice syrup 

¼ cup maple syrup 

pinch sea salt 

⅓ cup non-dairy beverage (rice, almond, soy)

1 cup walnuts 

pinch allspice  

1. Start by mixing the crust together.  Form into a flat disc, wrap in plastic wrap, and

Refrigerate for half an hour.

1. Meanwhile, put all the ingredients for the caramelized top into a saucepan and

Bring to a boil. Be careful that it does not boil over.

1. Turn the heat to low and simmer for 10 minutes.
2. While the top is cooking, make the creamy middle.
3. Put all the ingredients in the blender. Blend until you have a thick, creamy

Mixture.

1. To put the pie together, roll out the crust and put it in an oiled pie pan.
2. Now spread the creamy middle in the pie crust.
3. Now pour the caramelized top over the creamy middle.
4. Cook the pie for 45 minutes at 350º. Let cool before cutting.