So what's so great about lemons?
There are many health benefits of lemons that have been known for centuries. The two biggest are
lemons’ strong antibacterial, antiviral, and immune-boosting powers and
their use as a weight loss aid because lemon juice is a digestive and liver cleanser. Lemons are also full of calcium, magnesium,
vitamin C, that promote immunity
and fight infection. You knew all that already though.
Lemons paired with just about anything is a winning combination. Garlic, onion, herbs, ginger, dark leafy green, fruits, veg and of course anything sweet.
There are so many different varieties of lemons to choose from. In our grocery stores here in America we usually have a choice between three different types of lemons. Eureka and Avalon lemons are the post common in our stores. If you're lucky you'll find a Meyer lemon, Bonnie Brae and Buddha's hand in upscale stores. There are so many lemons, the list would go on forever. The first known recipes using lemon is in India around 700 B.C, but lemons have been cultivated as far back as 100 C.E during the Maya where they used them to combat infection, for mind and body and cleansing themselves. This is where we get the Meyer lemon. All of the many lemons of the world are prized in their regions and play such a huge role in their cuisine.
Odds are that you've got lemons in your kitchen. Think about how many recipes you use with lemon and how truly significant they are in almost every culture of the world. Perhaps the forbidden fruit was a lemon?
Lemon Rice Soup1 1/2 Tablespoon Olive oil/Coconut oil
1 Small Onion, chopped
1 Celery stalk, chopped
1 T Garlic, minced
1/2 tsp Celery Salt
2 Carrot, sliced thin
3 C Veg or Chicken stock
3 C Water
1 Lemon, juiced and zested (add more lemon as per taste, you can also add TrueLemon)
2/3 C Rice, any variety
Salt and pepper, to taste
1/2 T Parsley, dried or 1 T fresh chopped Parsley
*1 tsp cornstarch + water to mix
Heat oil in large stock pot, add onion, carrot and celery. Sweat the veg for about 5 minutes. Add uncooked rice, seasoning and coat everything with the oil in the pan. Add stock and water, salt and pepper and adjust seasoning. Juice your lemons into the soup and add your zest. Drop your juiced lemons into the soup and let the soup simmer for 30 minutes. Rice should take about 20 minutes to soften and release it's starch into the sock.
*If the soup isn't thick enough for you, add the cornstarch mixture and bring your soup back to a boil.
2 Zucchinis, sliced in strips
2 T Lite Olive Oil + 1 Tsp. Canola
1 Lemon, juiced and zested
1/2 C Parmesan Cheese
1/4 tsp Cayenne Pepper
1 T Bread Crumbs/GF C4 Crumbs
1 egg beaten + 1 tsp water and 1 tsp lemon
Salt and Pepper
Slice zucchinis into strips and dry with a paper towel. Mix 1 T. Parm cheese with your bread crumbs and cayenne pepper and zest. Heat your oil in a non stick skillet on medium heat. Dip your zucchini into the egg and then into your bread crumb mixture.
Fry your zucchini sticks until golden. Remove onto a paper towel, sprinkle with salt and pepper, Parmesan cheese and a squeeze of lemon.
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| Recipe from Whit & Wistle |
1/3 C plus 1 Tbsp Heavy Cream
Grated Zest of 1 Lemon
9oz good quality white chocolate, finely chopped
Pinch of Salt
1/4 C (1/2 stick) Butter, cut into small sliced
2 tsp freshly squeezed Lemon juice
Granulated sugar for rolling the truffles
(It's very important you use white granulated sugar, splenda will not work for this)
In a small, heavy, non aluminum saucepan, combine heavy cream and lemon zest. On low heat, warm cream to a simmer, stir occasionally. Remove from heat, cover tightly with plastic and let sit for 20 minutes so the cream can steep.
Combine chocolate, salt and butter in a heatproof pyrex. Pour cream through a fine mesh strainer to remove the lemon zest. Pour over chocolate and pop this into the microwave for 20-30 second intervals stirring frequently. White chocolate should melt into a creamy smooth mixture. Add lemon juice and stir. Cover bowl with plastic and chill in fridge for 4 hours.
Use a small cookie scoop to scoop the mixture into a 1 inch ball shape. I used plastic gloves. It's important the mixture stays cold. Roll the ball in the sugar and coat on all sides. Once the balls are all rolled, pop them back into the fridge and keep cool.
To serve let them sit out on the table for about 10 minutes before digging in. Enjoy!
Lemon Parm Cauliflower3 cups cauliflower florets
6 T extra virgin olive oil, divided
1/2 tsp fine sea salt
1/2 tsp pepper
1 cup flat lead parsley
Zest from 1 lemon
Juice from 2 lemons
1/2 cup Parmesan cheese, grated
Preheat oven to 350 degrees. Lay cauliflower in a single layer in a 9×13 inch glass baking dish. Toss with 2 tablespoons extra virgin olive oil. Bake for 25 minutes, tossing once at 15 minutes.
Meanwhile, blend together remaining 4 tablespoons extra virgin olive oil, fine sea salt, pepper, parsley, lemon zest and lemon juice. Pulse until parsley is coarsely chopped and mixture has emulsified.
At 25 minutes, toss cauliflower florets with lemon dressing. Sprinkle Parmesan cheese over top. Return to oven for 5 minutes, or until cheese has melted.
Serve hot. Enjoy your Lemon Parmesan Roasted Cauliflower!
This is a yummy pie filled with that perfectly sweet lemony taste. I have included the original recipe along with the gluten free option. If you don't want to make a homemade crust, buy a graham cracker crust at the store. They also carry a gluten free crust at whole foods.
Homemade Crust:
1/2 cup quick oats /( or gluten free oats)
1/2 cup sorghum flour (may use whole wheat flour or a mixture of unbleached and whole wheat)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup brown sugar (packed)
2 tablespoons natural sugar
1/4 cup apple sauce
Preheat oven to 375 F. Lightly oil a 9-inch pie pan.
Put the oats into a food processor or blender and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apple sauce. Stir well until completely combined.
Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible. Bake for 8-10 minutes, until it it is crisp but not overdone. Set aside to cool before filling.
Filling:
1 1/2 cups sugar
1/2 cup cornstarch
1/4 teaspoon agar agar powder (or 1 more tablespoon cornstarch)
1/4 teaspoon salt
1 1/4 cup milk (or other non-dairy milk like unsweetened almond, coconut)
1 cup water
3/4 cup Lemon juice
1 1/2 tablespoons chopped lemon rind
Combine sugar, cornstarch, agar, and salt in a saucepan. Stir in the milk and water until completely combined. Bring to a boil over medium heat stirring constantly. (Please do not leave it even for a minute or you may have lumps and burned pieces in your pie filling!) When it reaches a boil, turn the heat to low and continue to cook, stirring, for 2-3 minutes. Remove from heat and slowly stir in the lemon juice and chopped rind. When well-mixed, pour into the pie crust. (If you have any extra, pour it into small bowls for a crust-free dessert.) Chill until set. May be served with whipped topping.
Here is a list of Lemon-tastic dressings. All you need is a mason jar & shake!
Lemon Herb
2 cloves garlic, minced
Juice of 1 whole lemon
3 1/2 oz extra virgin olive oil
1 tbsp parsley
1 tsp dill
1/4 tsp salt
1/2 tsp pepper
Classic Vinaigrette
1/4 cup minced shallots or red onion
juice of 3 lemons
1 – 2 Tbs White Wine vinegar
1/2 – 1 cup olive oil
1-2 tsps honey/maple syrup or 1 Tsp splenda
1 tsp dijon mustard
1 tsp sea salt or more to taste
fresh ground black pepper to taste
Lemon Tahini
1/4 cup Tahini
2 garlic cloves, peeled
1/2 cup fresh lemon juice (about 2 large lemons or 3-4 small lemons)
1/4 cup nutritional yeast or celery salt
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
freshly ground pepper to taste
3 tablespoons water
Lemon Avocado
1 Ripe Avocado
1 T. Extra Virgin Olive Oil
1 tsp. Garlic Salt
½ Juice of Lemon
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