For the lemon water mixture that you use with a flea comb, can you divide the steeped lemon water and save some for use the second day?
There are conflicting opinions about what temperature is best
for lemon water, but I prefer just a bit warmer than room temp.
I use mine daily
for lemon water in the morning, smoothies and herbal tea throughout the day, and water.
Same was true
for my lemon water habit in the morning — to detox, alkalize my body and improve digestion.
Not exact matches
Modi intends to survive solely on «nimbu pani» or
water with
lemon for nine days.
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup
water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2
lemons 2 tablespoons freshly squeezed
lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
That's likely due to the fact that the cleanse drink consists of two tablespoons of
lemon juice, the same amount of grade B maple syrup, and a generous pinch of cayenne pepper, all
for a glass of
water.
Hi Ella, I've been making my own cleaning products
for years and it's so easy... All you really need is baking soda, vinegar,
water, salt and
lemon and your good to go!
Then I move out to the kitchen
for some warm
lemon ginger
water and 10 - 15 minutes of meditation.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut
water 1/4 cup purified
water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot
water for at least 10 minutes 1/4 cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed
lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
1/2 cup / 85 g uncooked quinoa, soaked
for 12 to 24 hours in 1 cup filtered
water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered
water for 15 minutes 2 tbsp melted extra virgin coconut oil (more
for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1
lemon
Cranberry Jam 1 1/2 cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener of choice juice of 1/2
lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot
water for at least 10 minutes.
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea
water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (
for the lobster and clams), recipe follows Grilled
lemon halves,
for serving, recipe follows Chopped parsley (
for garnish)
I also ended up adding a little
lemon and thinning it out a tad with
water for the left overs.
2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3 cup
lemon juice (1 1/2 — 2
lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive oil 1/4 cup
water or cooking liquid chopped parsley and paprika
for garnish
Lemon juice has an alkalizing effect on your body, and the oils in the skin have antimicrobial qualities... squeeze
lemon in your
water, then throw in the slice
for a healthy, refreshing drink!
and
for those that have soy allergies, we've also made it with a straight cashew cream (with garlic,
lemon juice, salt + pepper, and enough cashew soaking
water to achieve the right consistency — don't be afraid to use a lot), and the results were also yummy.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of
lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice
water in order to stop cooking immediately / Stir and allow to cool
for a few minutes, then transfer to a bowl and refrigerate it all, including the
lemon peel,
for several hours.
for the
lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups)
water 100 grams (1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest of 1
lemons juice of 1 1/2
lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extract
* I used the zest — finely chopped — and the juice of one
lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some
water, stirred in a little at a time.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C
water /
For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or
lemon zest optional — place 1 t in cooking mixture, reserve the rest
for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
for later / Place ingredients in a small pot, bring to a simmer and cook
for about 8 minutes, until cherries are slightly softened / Remove from he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one
lemon and chop finely / Cut
lemon in half
for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or
lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain
water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
The recipe calls
for peaches, honey, mango, coconut
water,
lemon and ginger.
Ingredients & directions
for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C
water / 2 t orange or
lemon zest optional — place 1 t in cooking mixture, reserve the rest
for later / Bring to a simmer and cook
for about 8 minutes, turn heat off, cover with a lid and let sit
for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
Add beans,
water and all ingredients except
for olive oil and
lemon juice into pot or pressure cooker and bring to a boil.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in
water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and juice of one large
lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
First, combine flax and
water in a cup and whisk; let sit
for ten minutes, then whisk the almond milk with the
lemon juice and let sit while preparing the rest of the ingredients.
Directions: Wash
lemons, then blanch them in boiling
water for 5 minutes / Drain / Cut each
lemon into about 8 wedges, removing seeds, ends and extra pith / Toss
lemons with salt in bowl / Pack
lemons tightly in jar and cover with extra
lemon juice / Seal jar and let
lemons stand at room temperature
for 5 days / Shake gently once a day / Add oil to the jar and refrigerate (if covered in juice,
lemons should keep
for up to one year)
For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups
water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon
lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh
lemon juice
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice
water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1
lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
It helps the workflow to set out a container
for the discarded leaves / ends and a big bowl of
lemon water for the cut artichokes.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter
for just a few seconds / Add 2 C of rice and cook together
for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the
lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the
lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of
lemon.
3 cups cashews, soaked
for 1 hour 3/4 cups coconut oil, melted fresh squeezed
lemon juice of 1
lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered
water
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked
for an hour 1 cup
water, if needed 2 tablespoons fresh
lemon juice, or to taste
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon
lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon
water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional,
for garnishing)
When do you eat that 1tbsp coconut oil?!?!?! First thing i do in the morning when i open my eyes is to drink my glass of
lemon water, so what you suggest when is best moment
for that coconut oil?!
For more oval shaped beans and other legumes, soak for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon juice for every cup of dried beans / legumes us
For more oval shaped beans and other legumes, soak
for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon juice for every cup of dried beans / legumes us
for 12 - 24 hours in filtered
water to cover plus 1 tablespoon of cider vinegar or
lemon juice
for every cup of dried beans / legumes us
for every cup of dried beans / legumes used.
I also did not have oregano or
lemon so left those out, and only had 1 cup of broth so just used
water for the other 1/2 cup.
3 - 4 cups
water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of
lemon for garnish
When you pour
water out
for drinking, add more fresh
water to refill, and replace the cucumber and
lemon slices every few days.
For ease of digestion, I recommend soaking split peas at room temperature for 6 - 8 hours in a generous amount of water and a tablespoon of vinegar or lemon jui
For ease of digestion, I recommend soaking split peas at room temperature
for 6 - 8 hours in a generous amount of water and a tablespoon of vinegar or lemon jui
for 6 - 8 hours in a generous amount of
water and a tablespoon of vinegar or
lemon juice.
For a quick caesar dressing, blend together 1/4 cup tahini, 1/4 cup
water, 2 tbsp
lemon juice, squirt of dijon, 2 tbsp nooch, 2 garlic cloves, salt, and tons of pepper.
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon ju
For The Briny Caesar Dressing: 1/2 cup cashews, soaked
for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon ju
for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup
water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh
lemon juice
A refreshing beverage made with fresh cherry -
lemon syrup and topped with sparkling
water is perfect
for the warm days.
For the cilantro drizzle, place the drained cashews, cilantro,
lemon juice,
water, and kosher salt in a blender and blend until the mixture is completely smooth.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated
lemon zest (from 1
lemon) 2 Tablespoons fresh
lemon juice (from 1
lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables
for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked
for 30 minutes in
water
For the avocado pesto: 1 ripe avocado Juice from 1 - 2
lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive oil 1/4 cup
water (more as needed to thin sauce) Salt and pepper to taste
I started the day in the usual way, hot
water /
lemon, glutamine, banana, brazil nut and matcha green tea
for a pre workout boost.
Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews, soaked in
water for 4 hours then drained 1 small to medium clove of garlic or 1/4 tsp garlic powder 2 tbsp
lemon juice 1/2 tsp salt 1 tbsp
water as needed to blend
For the tahini sauce: 3 tbsp tahini 2 tbsp nutritional yeast 1 tbsp capers 1 tbsp
lemon juice 2 cloves garlic, minced
water