powdered
organic lemon peel, 1 tsp.
Not exact matches
5 small
organic apples 1/2
lemon,
peeled 1 inch fresh ginger,
peeled 2 cups fresh kale, thick stems removed ice
* 1 tablespoon olive oil * 1 tablespoon
organic butter * 2 large garlic cloves,
peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably
organic * juice from 1/2
lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
I combined ground almond flour, Meyer
lemon juice, a little maple syrup, a little
organic coconut oil, some unsweetened shredded
organic coconut, and what I had left of my lavender sugared Meyer
lemon peel (ok, so they're not completely free of sugar, but almost).
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion,
peeled and thinly sliced * 1/2 pound clean and dry
organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh
lemon or drizzle of balsamic vinegar - optional
1 small cucumber, cut into 1/4 ″ squares (
peel first if not
organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (
peel first if not
organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one
lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and
peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1
organic lemon 1 tablespoon fresh
lemon juice Salt and freshly ground black pepper to taste
* 2 pounds red plums * 1/4 cup
organic sugar, plus another 2 cups * 2 teaspoons pure vanilla extract *
peel from 1 small
lemon, coarsely chopped * juice from 1 small
lemon
Ingredients about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest of 1
organic lemon 1 garlic clove,
peeled 1 small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half -LSB-...]
about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest of 1
organic lemon 1 garlic clove,
peeled 1 small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and sliced
Ingredients For the tofu the juice of half a
lemon 3 tablespoons shoyu 2 tablespoons apple vinegar half a teaspoon powdered ginger the juice of about 6 cm fresh ginger root,
peeled and grated 50 ml sesame oil 1 tablespoon toasted sesame oil 2 tablespoons maple syrup 200 - 250 g
organic, firm tofu, cut into cubes -LSB-...]
2 1/2 pounds apples (about 7),
peeled and thinly sliced 2 tablespoons sugar 2 tablespoons brown sugar 2 teaspoons flour 1/4 teaspoon cinnamon 1/8 teaspoon freshly grated nutmeg Small pinch cloves 2 teaspoons
lemon juice 2/3 cup rolled oats (old fashioned, not quick cooking) 2/3 cup whole wheat pastry flour 2/3 cup light brown sugar 1/2 cup chopped walnuts 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup
organic canola oil 2 tablespoons water
I used a lavender sugar (
organic sugar infused with lavender flowers) that I put together last summer, and it's a really delicious combination with the
lemon peel.
* 2 medium - large carrots, preferably
organic, sliced to accommodate your juicer * 1 medium beet, preferably
organic, sliced to accommodate your juicer * 1/2 medium green apple,
peeled if not
organic, sliced to accommodate your juicer * 1/2
lemon, preferably
organic * 1 small chunk of fresh ginger (approximately the size of your thumb)
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup
organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (
peeled, thinly shaved) 2 tablespoons
lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)
* 6
organic beets, boiled for 40 minutes, and then cooled,
peeled, and chopped coarsely * 1/2 cup
organic applesauce * 1/2 cup
organic butter, softened * 1 1/2 cups
organic sugar * 2 eggs, preferably
organic and free - range * 1 teaspoon
organic vanilla extract * 1 tablespoon vinegar or
lemon juice * 1 cup
organic plain yogurt * 2 tablespoons
organic cocoa powder or
organic raw chocolate powder * 1 1/2 teaspoons baking soda * 2 cups sifted
organic spelt flour or all purpose flour * 1 teaspoon fine sea salt
Ingredients 16 fresh, ripe figs 100 ml natural mineral or filtered water 400 g rice malt syrup 6 tablespoons muscovado sugar 2 handfuls of almonds,
peeled 2 teaspoons dried minced rosemary zest of 2
lemons (
organic), cut into ribbons using a potato
peeler Makes about 2 jars, 300 g each.
-- 1 cup dates (about 9 pieces), pitted, chopped — 2 tablespoons boiling water — 1 teaspoon baking soda — 1 and 1/2 cups brown rice flour — 1/2 cup millet flour — 2 teaspoons baking powder — 3 bananas,
peeled and mashed with a fork — 1/2 cup extra virgin olive oil — 2
organic or free - range eggs — 1 vanilla bean, split and seeded — grated zest of 1
lemon — sunflower seeds, pumpkin seeds
1 x 15 cm piece cucumber (
peeled if not
organic) 2 stalks celery 2 handfuls leafy greens such as: curly kale, cavalo nero, spinach, silver beet, collard greens 1 handful fresh herbs such as: mint and parsley 1 x 5 cm piece fresh ginger 1
lemon juiced 3/4 cup filtered water 1 handful ice optional: 1 green apple, core removed
Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes,
peeled + chopped Sea salt + pepper 6 cups low sodium
organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one
organic lemon
2 carrots, about 300g,
peeled and grated 300g celeriac,
peeled and grated 2 large raw beetroot,
peeled and grated 50g pumpkin seeds Juice of 1
organic lemon, 1 tsp raw honey 3 tbsp cold pressed extra virgin
organic olive oil 20g flat - leaf parsley, leaves Himalayan salt & black pepper
Melissa officinalis (
organic lemon balm) leaf, Matricaria recutita (
organic chamomile) flower, Avena sativa (
organic oatstraw), Citrus sinensis (
organic orange)
peel, Rubus idaeus (
organic red raspberry) leaf
sliced raw turkey cutlets 2 garlic cloves, sliced 1/2 cup
organic chicken broth 1 TBSP
lemon juice 2 TBSP capers 1 cup artichoke hearts, drained 2 large turnips,
peeled 1/4 cup fresh parsley, chopped 1/2 teaspoon Wright Salt Ground black pepper, to taste Instructions: Preheat... Read More»
That being said, I do still keep a bottle of white vinegar with
organic orange and
lemon peels around the house for degreasing and descaling, I just don't use this as my all purpose cleaner.
3
organic onions,
peeled and chopped 3 carrots,
peeled and sliced 2 TBL butter 2 TBL extra virgin olive oil 2 quarts homemade stock (beef or chicken broth, turkey bone broth, pork broth or rabbit broth (half stock, half filtered water may be substituted) 1/2 tsp green peppercorns, ground 1/8 — 1/4 cup fresh
lemon juice Sea salt to taste
1 small cucumber, cut into 1/4 ″ squares (
peel first if not
organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (
peel first if not
organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one
lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
12 oz
organic sodium free garbanzo beans, drained and rinsed 1
organic red bell pepper, roasted,
peeled and seeded 1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1
lemon 2 Tbsp olive oil 1/4 tsp cayenne pepper (to taste) 1/2 tsp ground cumin 1/2 tsp sea salt (to taste)
Directions: Wash produce well and
peel lemon (if you are using
organic produce you may leave the skin on, but you may find it very bitter).
Roasted Red Pepper HummusMakes About 6 Servings (multiplied by 5 for the party) 12 oz
organic sodium free garbanzo beans, drained and rinsed1
organic red bell pepper, roasted,
peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1
lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp ground...
-- 1 densely packed plastic grocery bag filled with fresh nettle tops -1 tablespoon olive oil - 1/2 chopped onion - 1/2 cup chopped shallots - 1/2 cup chopped celery -1 pound russet potatoes,
peeled and chopped -4 cups
organic chicken bone broth -2 cups of water -1 bay leaf -1 teaspoon fresh thyme -1 tablespoon fresh
lemon juice
Liquid Health Prenatal uses only 100 %
organic certified
lemon -
peel extract, which is a wholefood source of folate.
One of our favorites is this full - strength
peel made with
organic lemon,
organic green apples and more.
2 - 3 tablespoons olive oil 1 medium onion, chopped 3 large celery stalks, chopped 3 large carrots,
peeled and chopped 2 garlic cloves, chopped 1/2 teaspoon ground cumin (optional) 1 1/2 teaspoons dried oregano 3 cups tomatoes, chopped & undrained (28 - ounce can or carton if fresh not available) 8 cups low sodium,
organic vegetable broth 2 cups red lentils, rinsed 1 teaspoon sea salt 3 tablespoons fresh parsley, chopped Sea salt & freshly ground pepper 3 tablespoons
lemon juice (or juice from one large
lemon)
1 green goddess 2 green apple 1 inch knob ginger 6 large stalks celery 1 cucumber 1 bunch of parsley 1 bunch of kale 1/2
lemon (with
peel, if
organic) A refreshing green juice loaded with lots of minerals and vitamins that support healthy bones.
It would be a huge waste of money to use an
organic lemon every morning if you are only going to be using the juice and not the
peels.
Ingredients 3 onions,
peeled and diced Olive oil 1 3/4 lbs skinless turkey breast, preferably free - range or
organic, cut into 1/2 - inch slices 1 1/4 quarts chicken broth, preferably
organic 1/2 lb small white or crimini mushrooms, thinly sliced 2/3 cup heavy cream A small bunch of fresh flat - leaf parsley 1
lemon 1/2 clove garlic,
peeled
So grind up grapefruit or
lemon rinds or orange
peels in a food processor and sprinkle it around the garden to serve as an
organic cat repellent.