I really like lemons. So I thought I’d try to make some lemon pudding. The recipe below is basically the lemon pudding recipe given by Brigitte Mars in her book Rawsome!: Maximizing Health, Energy, and Culinary Delight with the Raw Foods Diet
Equipment
- Food Processor
Ingredients
- 1 cup Brazil nuts, soaked approximate 8-10 hours
- 8 dates (I use Mejdool dates), soaked around 20 minutes
- juice of 3 medium-to-large lemons (if you’re using small lemons you might
need an additional one or two) - 1 tsp grated organic lemon peel
Instructions
- Combine all the ingredients in the food processor and purée.
- (Optional) chill in a refrigerator
- Enjoy!
Not A Lemon Pudding
I’ve tried making the pudding with just 6 dates. It still turned out well, though I think 7 to 8 dates is about right. I find that the taste of the pudding varies considerably based on the lemons you’re using. I also tend to add more than just the teaspoon of lemon zest – again, depending on the lemons, this can really affect the taste. Also, because the recipe calls for lemon zest, make sure that you’re using organic lemons to make this recipe. When using small lemons, you might not get enough juice to make the mixture wet enough to get a nice pudding texture. If this is the case, try adding in more lemon juice or add in a little water until it processes into a nice pudding texture. The pudding has an intense lemon flavour, so consider serving it in pudding cups rather than in a large bowl (i.e., serve in smaller portions). This pudding can be served as a dessert. It also works well as part of a good raw vegan breakfast.
