Beneath a sheen
of lemon oil, the dense grain of old walnut, long invisible in the dark rectory hallway next door, became sharply defined.
It is infused with the scent
of lemon oil, which is said to encourage positive feelings and the color yellow is said to foster friendly feelings, general happiness and joy.
I've bought many essentials oils before but this one is my fav so far an for the price the smell is strong so that's good for me I use lavender oil mostly because I have skin issues an respiratory problems an this helps slot with inflammation an relieves my pain also I had no idea two small bottles
of lemon oil an eucalyptus oil came with it that's even better!
If you have oily skin mix 5 - 6 drops
of lemon oil with rose water in a spray bottle and use like a toner.
Massage the mixture of one teaspoon of almond oil and one teaspoon
of lemon oil on the lips regularly for 2 minutes.
I have been trying warm lemon (1 sm lemon) water with a few drops
of lemon oil combined with a squeeze dropper of cayenne oil for a few weeks and was wondering if I was doing it right?
Simply melt coconut oil and stir in several drops
of lemon oil!
Combine 1 tablespoon good - quality natural yogurt with 2 teaspoons good - quality olive oil and 1/2 teaspoon
of lemon oil (NOT lemon juice; lemon oil is an essential oil that can be found in health food stores).
I would try a drop
of lemon oil or Goo - Gone.
This recipe uses a drop
of lemon oil in the cookie and a bit of lemon juice and zest in the frosting.
Season avocado with drops
of lemon oil, coarse salt and freshly ground pepper.
The wagyu beef tataki comes out thinly sliced with a pink centre with a topping of onion escabeche cubes which is like pickled onion and little pieces of crispy garlic and squiggles of parmesan mousse and a drizzle
of lemon oil.
zest of half a lemon 1 large egg a few drops
of lemon oil or pure lemon extract 1/4 teaspoon baking powder pinch of kosher salt
Once the quinoa is done, drain it well, tip into a mixing bowl and add 1 tablespoon
of lemon oil.
Not exact matches
So public health officials have recommended Olympians to regularly use mosquito repellents which contain DEET, picaridin,
oil of lemon eucalyptus, or IR3535.
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup
of olive or walnut
oil, Dijon mustard,
lemon juice, honey and salt / pepper.
Laddle the soup into serving bowls and top with avocado slices,
lemon zest and a splash
of olive
oil.
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons olive
oil 3 tablespoon freshly squeezed
lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch
of salt
I played with so many different flavours and decided that this batch was my favourite — I love the subtle blend
of spicy cumin, tangy
lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive
oil and water until perfectly smooth.
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
Filling 1/3 cup virgin coconut
oil 1/3 cup agave syrup (nectar) 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and juice
of 1 large
lemon Zest and juice
of 1 orange 2 tsp.
A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice
of 1 squeezed
lemon, salt and two tablespoons
of olive
oil.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice
of 2
lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
I took half
of the cauliflower, garlic (now soft and shredded), and all
of the linguine and put it in a bowl with a small handful
of celery leaves, a squirt
of lemon juice, and a half teaspoon
of this wonderful, bold, fruity olive
oil that was half - off at the store (hurray for bargain hunting!).
Once cooled; add the fennel to the deep bottom dish, along with the juice
of one
lemon, drained raisins, a drizzling
of olive
oil, the cooked quinoa and a sprinkling
of salt — give the whole lot a big mix to ensure all
of the delicious flavours coat everything.
As much as I love to eat seasonally, there are definitely some staples that I have on hand no matter what time
of year: whole sesame tahini, avocados, broccoli, spinach, chia seeds, coconut
oil,
lemons, sweet potatoes, fresh herbs.
for the filling 1 tablespoon olive
oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2
lemon — juice handful
of fresh basil — torn, optional
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice
of 1
lemon sea salt to taste olive
oil smoked paprika
Don't Look Starboard, a combination
of dashi - infused Cutwater Old Grove gin,
lemon, honey, ginger and sesame
oil;
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive
oil juice
of 1
lemon 2 sprigs fresh rosemary salt and pepper — to taste 6 cups steeped Yerba mate tea
I think it's great served with toasted rye bread spread with a thick layer
of hummus, rocket leaves, olive
oil, black pepper and
lemon.
I took olive
oil with a taste
of lemon and I added a teaspoon
of Basil Pesto in each plate.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh
lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive
oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons olive
oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Lately I've been eating a lot
of salad turnips from the local farm — they are great raw, with a squeeze
of lemon juice, some salt, pepper and light drizzle
of olive
oil.
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
Peel and de-stone the avocados, then add the flesh to a food processor with the
lemon juice, olive
oil and lots
of salt and pepper.
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
Whenever I cook a pot
of beans, I pretty much always make sure to marinate some
of them with herbs,
lemon juice, olive
oil, and sometimes garlic.
Just boil the stems with a couple
of cloves
of garlic until tender, then drain and whizz in the food processor with basil, walnuts,
lemon and olive
oil — goes beautifully on the superfood crackers
Breakfast might be a nutritious green smoothie (avocado, coconut
oil, spinach, spirulina, flaxseed and
lemon) or a quick frittata made with lots
of grated carrots and courgettes and herbs.
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved
lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
For the vinaigrette: 1/4 cup grapeseed
oil Juice
of 2
lemons 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste Pinch
of dried oregano Salt and pepper to taste
10 pieces
of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup vegetable
oil 1.5 cups milk + 1 tbsp
lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water
It's Mushrooms, garlic, parmesan and
lemon zest baked in the oven with a drizzle
of olive
oil!
I also made some other substitutions: 5 T coconut
oil + 2 T
lemon juice for the margarine, 1 T kuzu for the cornstarch, and I used a combination
of almonds, cashews, and pinenuts in the filling.
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut
oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest
of 1 large
lemon juice
of half a
lemon pinch
of salt extra shredded coconut and
lemon zest to roll balls in
white rice flour, brown rice flour, tapioca starch, potato starch, canola
oil, sugar, potato flour, sodium acid pyrophosphate, xanthan gum, pectin (
lemon derivative), baking soda, salt, cream
of tartar, monocalcium phosphate monohydrate
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive
oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons
lemon juice, freshly squeezed a bit
of freshly ground black pepper
Very good... And chickpea stews are great served over couscous that has been seasoned with
lemon, olive
oil, a bit
of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonds.
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period
of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive
oil and 1 T butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two
of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.