Have you jumped on the turmeric train yet? I’ve been using turmeric in my savory cooking for as long as I can remember, but it’s really only been in the last year or so that I’ve been enjoying it in golden-milk and sweets too. Part of the appeal for me is turmeric’s beautiful deep orange color, and the other part is that it’s an anti-inflammatory all-star. Turmeric is thought to support everything from physical recovery (which makes it great post-workout!) to improved cognitive function.
If you already love golden milk or you’re looking for new ways to get more turmeric in your diet, REBBL’s new Turmeric Lemon Tart Elixir is an awesome option. The flavor is this perfectly tangy citrus that reminds me of lemon meringue pie meets golden milk in the best possible way. In addition to being great on its own, the creamy coconut milk base also makes it ideal for use in healthier lemon desserts.
One of my favorite ways to use it is to make Turmeric Lemon Pie Parfaits. They take only a few minutes of active prep work, but they’ll blow you away with how delicious they taste. The ingredients are simple and wholesome, and the nutritional value is high. These dairy-free and egg-free parfaits are not only an excellent source of anti-inflammatory turmeric, they’re naturally sweetened with just a little organic honey and brimming with good-for-you fats and plant-based protein too. Top them with a dollop of coconut whipped cream, fresh lemon zest and slices, and a sprinkle of shredded coconut for a satisfying dessert that will remind you of lemon meringue pie!
Turmeric Lemon Pie Parfaits
Serves: 4 mini trifle dishes or small jars
For the filling:
12 ounces (1 bottle) REBBL Turmeric Lemon Tart Elixir
½ cup raw cashews
1/4 cup chia seeds
¼ cup creamy salted cashew butter
2 tablespoons raw organic honey
generous pinch fine sea salt
For the parfaits:
1/3 cups chopped raw walnuts
1/3 cup chopped raw pecans
coconut whipped cream, store-bought or homemade*
1 lemon, zested and thinly sliced
- Blend all of the filling ingredients together in a high-speed blender until smooth and creamy.
- Transfer to a bowl, cover, and chill overnight.
- To assemble the parfaits, divide the walnuts and pecans evenly between 4 small serving dishes.
- Add the filling and a generous dollop of coconut whipped cream to each, then garnish with lemon zest and slices, and a sprinkle of shredded coconut.
*To make homemade coconut whipped cream, you’ll need:
- 1 (14 ounce) can full-fat coconut milk, refrigerated for 24 hours
- 2 tablespoons raw organic honey
Open the can of coconut milk and scoop out the top layer of solid coconut cream into the bowl of a stand mixer. (side note: save the remaining coconut liquid for smoothies!) Mix the coconut cream and honey on low speed until combined, then crank it up to high speed for 1 more minute until light and fluffy.
Leftover coconut whipped cream can be stored in a container in the fridge for 5-7 days. The whipped cream will harden when cold, so mix it on high speed until it’s light and airy again before using.
Amanda Maguire is a Certified Culinary Nutrition Expert and creator of the plant-based recipe blog, Pickles & Honey. She is inspired by seasonal produce and loves simplifying favorite recipes.