Raw Vegan Tummy-Loving Lemon Custard

I’ve always been a huge fan of lemon… mainly in desserts.

Lemon bars, lemon cake, lemon ice cream… the list goes on!

I think I got this from my mother, a serious lemon fanatic.

I’ve been craving lemon ever since the weather started getting warmer, but I didn’t want to make a huge, heavy dessert.

Part of me wanted to just suck it up and make lemon bars, but that would require a lot of work… and I just wasn’t feeling that. Ya know?

So, I grabbed a few lemons at the grocery store and headed for home.

And thus, this recipe was born.

This lemon custard is bright and flavorful, and has all the sunny spring vibes.

Plus, it takes literally 5 minutes to whip up (besides opening the coconuts).

It doesn’t need any thickeners, gums or food colorings, and somehow has an unbelievably creamy, pudding-like texture.

You can make it as lemon-y as you want. I added one lemon, but I could see myself adding another half if I was seriously craving that tart citrus flavor.

This recipe also contains prebiotic fiber AND probiotics, making it a wonderful breakfast or dessert for sensitive tummies (such as myself)!

These are totally optional, and can be left out. (They don’t affect the flavor at all if you choose to opt out of adding them.)

This custard would also be delicious topped with fresh berries or granola, but I love it by itself, topped with a little extra turmeric.

This recipe is also keto-friendly by default, but if you prefer to use a different sweetener, go for it. If you’re using a regular sweetener like honey or maple syrup, I would start with 2 tsp and work your way up from there.

If you’re making this keto like I did, keep in mind that every sugar-free sweetener is a bit different, so start off slow and continue to taste until your desired sweetness is reached.

This recipe makes 2-3 substantial servings.

Ingredients:

2 cups young Thai coconut meat
1 tbsp coconut water, plus more to blend if needed
Juice & zest of 1 lemon
1 tsp vanilla extract
5-10 drops organic stevia
1 tbsp organic erythritol (optional)
1/2 tsp turmeric powder
1 pinch sea salt
1 scoop probiotic powder (optional)
1 tbsp acacia fiber powder (optional)

Directions:

  1. Add all ingredients to a high speed blender and blend well, adding 1 teaspoon of coconut water at a time until a super thick, but smooth consistency is reached.
  2. Store covered in the fridge for up to 2 days, but best enjoyed immediately.

Enjoy! ❤

Creamy No-Fried Beans

From the time I was five to the moment I decided to be a vegetarian at age twelve I was addicted to Taco Bell.

My mom and I (also an ex-Taco Bell junky) would often stop there for dinner after she picked me up from staying with my dad in Sacramento.

While I wasn’t picky about which gooey, cheese-smothered, red sauce-drenched delicacy I was going to chow down on, I did have a few favorites:

Their Seasoned Red Rice, nacho cheese dip, the legendary “Enchirito”, and the joy de vivre of Taco Bell:

Their re-fried beans.

Anything that was on the menu that contained those beans, I was all in.

As I became more health-conscious, my love for re-fried beans evolved.

I was soon a huge fan of Amy’s organic re-fried beans.

I digress.

To this day I still love re-fried beans, but I would much rather have a just-as-satisfying raw vegan version.

I think there’s a misnomer that raw food can’t be heavy, comforting or full of hearty flavors and robust spices.

One of my main goals in starting this blog was to show the world that raw vegan junk food is real.

And I eat it.

A lot.

These no-fried beans are extremely satisfying, filling and versatile.

You can put them in raw tacos or burritos, pair them with raw Mexican “rice”, use them as a dip for chips or veggies, or eat them like I do:

Topped with fresh avocado and chunky salsa fresca.

Plus, they have a hearty amount of secret raw veggies, making this a great recipe to feed picky kids.

The best part?

They only take about 10 minutes to make!

This recipe makes about 4 servings, and can be stored in the fridge for about 3 days.

Ingredients:

2 cups raw sunflower seeds
1 cup yellow or green zucchini
4 to 5 sun-dried tomatoes, re-hydrated in warm water or packed in olive oil
1/4 cup chopped red or yellow bell pepper
1 tbsp extra virgin olive oil
1 heaping tbsp chickpea miso paste 
1 tbsp nutritional yeast
1/2 tsp tamari 
1/4 tsp onion powder
1 clove garlic
1/4 tsp smoked paprika 
1/4 smoked sea salt (optional) sub with regular sea salt if unavailable
1/4 tsp ancho chile powder
1-2 tbsp filtered or spring water to blend

Directions:

  1. Add sunflower seeds to a food processor and grind until a gritty paste is achieved.
  2. Add zucchini, sun-dried tomatoes, bell pepper and miso paste and continue to process into a paste, scraping down the sides.
  3. Add in all the remaining ingredients and continue to process into a creamy “re-fried beans” consistency, adding water a tablespoon at a time if needed.
  4. Taste with a spoon and adjust seasonings if you’d like.
  5. Dish up and top with avocado, salsa fresca and chopped cilantro!

Enjoy! ❤