Lemon Pudding

Healthy desserts are an important part of a balanced diet, especially when it comes to plant based cooking or macrobiotic cooking. There is often a common misconception that desserts should be avoided or we should only eat them on rare occassions. What if we told you that you can enjoy them several times a week, if you are currently in good health?

If you are suffering from a health condition then you may need to reduce or cut out your consumption of desserts for a while until your condition improves and changes. If you would like some advice on this please get in touch to have a macrobiotic consultation with Oliver.

For this dessert, it is made with agar agar which is the vegan equivalent of gelatin. It is actually a sea vegetable and contains many minerals so not only is it good for the planet (i.e. no cows were harmed in the making of it), it’s also great for your body.

Here is the recipe for this delicious macrobiotic dessert – our tangy lemon pudding:


  • 500ml apple juice
  • 250ml lemon juice
  • 1 cup of brown rice syrup
  • 3 teaspoons of agar agar flakes (or the powder equivalent for 750ml liquid)
  • a pinch of sea salt
  • 1/8 teaspoon of turmeric
  • 1/2 teaspoon vanilla extract
  • 1/2 cup of plant based (sugar free) milk
  • 1/4 cup of corn flour


Add apple juice, salt and agar to a pan. Bring to a boil and then turn down the heat and simmer for 3.5 minutes stirring continuously. Then add in the rice syrup, turmeric, vanilla extract and lemon juice and stir for a further 3-5 minutes until the agar has dissolved.

Next, add the corn flour (or kuzu) into a bowl and add the plant milk. Stir well before pouring into the pan and mixing well. Turn off the heat and allow to cool a little before transferring into glasses or dessert bowls.

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