If you're in the mood for a refreshing treat, or looking to entertain a crowd - look no further. This is a great make-ahead recipe that looks and tastes impressive.
Limes (and lemons) are ultra-hydrating and electrolyte-producing, because they are a great source of mineral salts and trace mineral salts. Limes and lemons have some of the most bioavailable (highly-absorbable) vitamin C around. Despite their acidity, the vitamin C, phytochemicals, and calcium in the lime/lemon juice create alkalinity in the body, which prevents the growth of pretty much every kind of cancer.
When you're dealing with a cold, limes and lemons are the most effective mucus-busters and are also amazing cleansers of the liver, kidneys, spleen, thyroid, and gall-bladder. They are particularly effective at purging the body of the many toxic substances we tend to collect in our everyday lives: plastics, synthetic chemicals, radiation, and cheat meals.
When doing any kind of detox, its always a great choice to start your day off with a bit of lime/lemon water. This helps your body's overnight clean-up crew "take out the trash" from the night before. While you sleep, your liver works hard to draw out the gunk from cells and tissues, and these toxins need to be flushed out when you wake up so the toxins don't settle back in.
1 cup of coconut milk
Zest of 1 lime
2 tbsp maple syrup
1/4 tsp vanilla extract
2 tbsp chia seeds
1/2 cup of cashews, soaked in hot water for at least an hour
1/4 cup of coconut cream
1/4 cup of fresh lime juice
Zest from 2 limes
2 tbsp maple syrup
Large handful of organic baby spinach
To make the pudding, combine all ingredients in a medium bowl and stir to combine. Cover and refrigerate for at least 2 hours.
While the pudding sets up, prepare the lime custard. Combine all ingredients in a high-speed blender and blend until completely creamy and smooth, no chunks of cashews.
Once the pudding has set up, spoon into individual cups and tap the cup lightly on the counter to release the air bubbles and even out the top of the pudding. Using a spoon, gently spoon the custard over the top and tap the cup again to release more air bubbles.
Cover in plastic wrap and refrigerate again for at least 4 hours, or overnight. Serve chilled with some additional zest or lime slice.
This recipe makes 2 decent servings, or 4 small.