Sentences with phrase «squeeze juice of the lemon»

Then I squeezed the juice of the lemon into a Pyrex measuring cup.

Add the chopped apples to your food processor (on top of the date paste), and squeeze the juice of the lemon on top.

Squeeze juice of lemon over tomatoes and season with salt and pepper.

To a medium bowl, or mason jar, squeeze the juice of the lemon and orange.

-- squeeze the juice of a lemon — squeeze half a lime — squeeze out the juice of a pink grapefruit — peel and chop a couple of mandarins (or whatever orange you want)-- a few dollops of coconut yoghurt — half an avocado — a few glugs of coconut water

Materials • One half of a lemon (use caution when cutting) • One half teaspoon of water • Small bowl • Spoon • White paper • Q - tips • A lamp with a lightbulb that puts off a lot of heat, such as a 100 - watt incandescent bulb or another heat source, such as a radiator • Optional: Pencil (to write a decoy message on your paper) Preparation • Squeeze the juice of your lemon half into the bowl.

Squeeze the juice of a lemon and mix it with a teaspoon of honey and consume it just like that or with some water.

Squeeze the juice of the lemon into the buttercream in four parts and mix well each time.

Then I squeeze the juice of the lemon over it the minute it comes out.

Not exact matches

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

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

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.

It's filled with flavour thanks to the sautéed onion and garlic, and the mix of sage and basil, plus a squeeze of lemon juice.

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.

I really enjoyed this but wouldn't add the last squeeze of lemon juice next time.

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

2 packages of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai coconut milk 3 tablespoons honey 1 teaspoon vanilla extract generous squeeze of lemon juice

Finally squeeze the juice of the last lemon over the pasta, sprinkle it with salt and add lots of black pepper before serving and enjoy!

Use a spoon to smash down the contents of the jar, squeezing lemon juice from the wedges into the salt.

I made this with boneless, skinless thighs and used freshly squeezed lime juice instead of lemon juice because that's what I had on hand, but it came out beautifully and made a perfect sauce.

Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic, chopped fresh basil, salt and pepper to taste.

Freshly squeezed lemon juice is added at the very end along with an extra sprinkle of fresh dill for a bright burst of flavor.

We used frozen Montmorency tart cherries as the basis for a smoothie, lightly sweetened with maple syrup and a bright squeeze of lemon juice, and topped it with dried cherry almond granola.

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

I like to serve them with a generous squeeze of lemon juice.

Squeeze a touch of lemon juice in each crepe.

Finish with a big dollop of butter if you like, another squeeze of lemon juice and some cilantro, parsley or dill.

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.

Dressings and sauces: Substitute preserved lemon in any dressing recipe that calls for lemon zest or a squeeze of lemon juice.

FOR THE TZATZIKI SAUCE 1 cup plain yogurt 2 tablespoons chopped fresh mint (I subbed parsley) 1 teaspoon minced garlic 1/2 teaspoon salt Squeeze of fresh lemon juice

Red Lentil Dahl soup 1 cup cooked rice 1 cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon juice Directions: Add 1 cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature.

Slice the mushrooms, add to the pan and cook until most of the water has evaporated, then squeeze in the lemon juice, add the kale and allow to wilt.

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

You and I are making our own, sans sugar, salt, oil, fryer, dehydrator, etc... A few bananas, thinly sliced, and a squeeze of lemon juice is all we are going to use.

Squeeze juice of 1/2 of a lemon over pesto.

Complement beets» mellow flavour with butter, cream, yogurt, or add some tang with kefir, yogurt, sour cream, crème fraiche, or a squeeze of lemon or lime juice.

1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste

Melt 3 tablespoons of butter and add lemon juice, the squeezed lemons, chicken broth and capers.

I substituted 1 - inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top.

If you think the recipe needs a kick (like I suggested) chopped onions, a few pickled jalapenos finely minced or a squeeze of fresh lemon juice would do the trick!

Top with ice and add 1 shot fresh - squeezed lemon juice, 1 shot fresh - squeezed lime juice, 1/2 shot simple syrup, 1 shot of vodka, and a splash of sparkling wine.

As an acid component, a squeeze or two of lemon juice or one of the many types of vinegar can be added.

Preheat the oven to 325 degrees F. Fill a large bowl with water and squeeze juice from one half of a lemon in the bowl and cut the other half into slices.

fresh parsley, minced 1 1/2 cups cooked black - eyed peas sea salt to taste ground black pepper a squeeze of lemon juice, as necessary

The only change I made is to squeeze some fresh lemon juice on top of it before I baked it and that was only because I had a lemon sitting on the counter Thanks for another fabulous recipe

Add the vanilla extract, milk, pinch of salt, and squeeze of lemon juice, then mix to combine.

I love to first add a squeeze of lemon juice to my avocado before cutting it, to preserve that vibrant green color for longer and to add a bite of tangy freshness to the salad.

It's best to use freshly squeezed juice for this recipe, rather than bottles of lime, lemon and orange juice.

Arrange all the ingredients in serving bowls, then season with a grind of pepper (if using) and finish with a squeeze of lemon juice.

Squeeze some fresh lemon juice over the top, a good shot or two of olive oil and some lemon zest.