Known for its therapeutic properties for generations, lemons help to strengthen your immune system, cleanse your stomach, and are considered a blood purifier. In this easy peasy recipe, the bitterness of the lemon is perfectly counteracted by the creaminess of the coconut milk and sweetness of the maple syrup. Enjoy this as a breakfast, dessert or as a filling snack on its own. The longer you leave the pudding in the fridge, the more the protein-rich chia seeds (amazing for digestive health and aiding in the treatment of constipation) will gelatanise, and the thicker the pudding will become. Even if they’re not lemon fans, the kids are bound to love this one too!
SERVES 4 MAINS | MAKE TIME: 5 mins | MINIMUM 3 HOURS IN THE FRIDGE
Nourishing Ingredients:
- 4 tbsp chia seeds
- 1.5 cups canned organic full fat coconut milk (check coconut milk is the only ingredient) or organic unsweetened soy milk (made from soy protein)
- Zest and juice of 1 large lemon (wash prior to zesting)
- ¼ cup filtered water
- 1/2 tbsp pure maple syrup (or to taste)
- Pinch of salt
- ¼ tsp turmeric powder
- ¼ tsp ginger powder
To Create:
- Blend the milk, lemon zest and juice, water, syrup, salt, ginger and turmeric in a high-speed blender until combined. Add the chia seeds and pulse once or twice to distribute the seeds evenly
- Taste and adjust as necessary (adding more lemon juice or syrup)
- Pour the mixture into 2 glasses and chill overnight (at least 3 hours) in the refrigerator. Stir the pudding once after the first hour in the fridge to distribute the chia seeds if you find this is necessary
- Garnish with lemon zest and a dash of turmeric powder just prior to serving
