If you loved last month's Lavender Lemonade recipe, Hynt has some yummy news for you! In addition to our un-official love affair with lemon, certified holistic health and wellness coach ABBY PHON is back with us this month with a recipe and advice on why Lemons are so good for your wellbeing and beauty!Lemons are Amazing for your Health & BeautyLike all citrus fruits, they're high in Vitamin C but they also have Vitamins A, E and various B Vitamins PLUS essential minerals like copper, calcium, iron, magnesium, potassium, zinc and phosphorus for our body to function smoothly. In addition to these nutrients, lemons are rich in flavonoids and have well documented anti-oxidant and anti-inflammatory properties, too.In addition to all the great things lemon does IN your body, it can also be amazing on the outside, too. Used properly, lemon juice can help improve the appearance of acne, eczema, sunburns and wrinkles on your skin as well as with dandruff and hair loss.Morning Lemon Tip Lemon juice is alkalizing and detoxifying - a great way to rebalance your stomach in the morning. Having a glass of lemon juice mixed in water first thing in the morning can help clean out your system, get your digestion going and aid in weight loss.WHAT YOU NEED
-- For the Filling --
1 cup raw cashews, soaked overnight (ideally 4+ hours. If you are in a rush, soak at least 20 minutes in boiling water), drained
1 can full-fat coconut milk, refrigerated overnight
1/2 cup lemon juice (~2 large lemons)
1/4 cup maple syrup
2 tbsp arrowroot powder
Zest of one lemon
1/8 tsp pink Himalayan salt
1 cup organic rolled oats
1 cup raw almonds
4 tbsp coconut oil, melted
2 tbsp coconut sugar
1 tbsp maple syrup
1/4 tsp pink Himalayan salt
Preheat oven to 350
F and line an 8x8 inch pyrex dish or baking pan with parchment paper
Add oats, almonds, salt, and coconut palm sugar to a Cuisinart or high speed blender and mix on high until finely ground
Transfer to a mixing bowl and add maple syrup and melted coconut oil
Mix well until a loose dough forms. If too dry or crumbly, add a bit more melted coconut oil
Transfer to pyrex dish and press evenly and firmly into the bottom
Bake for 20-25 minutes, until the edges are golden brown
Remove from oven and let cool slightly before adding filling
While crust is baking, scoop the solid cream from the top of the can of coconut milk and add to Vitamix or high-speed blender
Add cashews, maple syrup, lemon juice & zest, arrowroot and salt and blend until smooth
When crust is cooled slightly, pour the filing over top and bake for 20-25 minutes, until center is no longer liquidy
Transfer to a wire rack to cool slightly
Refrigerate overnight (or at least a few hours) to completely set
ENJOY!!
Get 3 of Abby's FREE decadent & indulgent dessert recipes (that you can make in 5-minutes or less!) by signing up to her newsletters here.Or, if you want to learn more about natural sweeteners, or other ways to reduce or cut out the excess sugar in your life, check out her new ebook, Kick Your Sugar Addiction: 10 ways to control your sweet tooth naturally! For more on Abby go to www.abbyphon.com or find her on: Facebook, Instagram, YouTube, Twitter & Pinterest.