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Vegan Lemon Curd

July 10, 2013

Vegan Lemon Curd

Easy to make, a lot healthier than conventional sweets and can be eaten hot or cold.

Serves 4-6

Ingredients

Method

  1. Bring the apple juice and agar flakes to the boil and simmer for 8-10 mins until the agar has dissolved. Stir.
  2. Add the syrup, salt and lemon rind to the pot and stir once more. 
  3. Dilute the kuzu powder in cold soy milk, then add to the simmering pot of agar mixture and stir constantly until the liquid is translucent and bubbling. 
  4. Turn off the heat, add lemon juice and mix well.

Chef

Mayumi NishimuraMayumi Nishimura

MACROBIOTICS-the healthy, nature-friendly way of life based on a diet of whole grains, vegetables, and beans-is now a global phenomenon. In recent years a number of Hollywood stars have taken up the macrobiotic diet because of its many benefits, which include higher energy levels, beautiful skin, a tranquil mind, and a greater sense of connection with the universe. In Mayumi's Kitchen, Mayumi Nishimura, the woman who worked for seven years as Madonna's private macrobiotic chef, shares with the world her dazzling recipes.

Mayumi's unique style of cooking is healthful, intuitive, and easy to stick with. She draws her inspiration not only from Japanese food, which she grew up with, but also from Chinese, French, Italian, and any number of other world cuisines, as well as from macrobiotic traditions. She believes that enjoyment, above all, is the key to sustainable healthy eating, and that means adapting her cooking to cosmopolitan tastes.

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