Add the soaked cashews to a blender with 2 tablespoons of raw apple cider vinegar, 2
tablespoons of fresh lemon juice and 2 tablespoons water.
What You'll Need: 3 scoops (~ 93 grams) of vanilla protein powder (I use this one in gourmet vanilla) 3
tablespoons of fresh lemon juice 5 drops of stevia 6 - 10 tablespoons of water 80 grams of old fashioned oats Poppy seeds Lemon zest... View Article
-- 6 tablespoons extra-virgin olive oil — 1/4 teaspoon fine sea salt — 2 cups of unsalted pumpkin seeds — 2
tablespoons of fresh lemon juice — 1 cup of fresh cilantro, roughly chopped — 3 cloves of garlic
Squeeze about 1 - 2
tablespoons of fresh lemon juice into the mixture.
However, if you'd still like to use this recipe you can just add 2
tablespoons of fresh lemon juice and 2 teaspoons of lemon zest to this recipe.
Stir in 2
tablespoons of fresh lemon juice.
- 2 - 3 tablespoons of mayonnaise - 1 - 2
tablespoons of fresh lemon juice - salt and pepper to taste - 1 tablespoon of chopped chives or green onion tops - Good quality hot dog buns or hoagie rolls, split - top - 3 tablespoons unsalted butter, room temperature
Note: If you eschew booze, just replace it with 3 tablespoon water and 1
tablespoon of fresh lemon juice, as Veganegg has a somewhat pronounced, slightly savory, flavor that needs countered with the assertive flavor of alcohol or with an acid.
Dressing: 1 clove garlic 2 tablespoons of apple cider vinegar 1
tablespoon of fresh lemon juice 2 tablespoons of za'atar 1 cup of goat's milk yoghurt Sea salt / black pepper 1/4 cup of extra virgin, cold - pressed olive oil 1 teaspoon of dried mint 1/4 teaspoon of cayenne pepper
Add a dash of paprika, 1 to 2 tablespoons of fresh parsley, and 1
tablespoon of fresh lemon juice.
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup
fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest
of 1
lemon 1/2
tablespoon chopped
fresh ginger 1
tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
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
Peach and
Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme l
Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4
tablespoons raw agave nectar juice
of half a
lemon 1 - 2 packed
tablespoons fresh basil and lemon thyme l
fresh basil and
lemon thyme leaves
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
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.
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)
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.
can] California cling stone peach halves, cut into thick slices 4 — 5 sprigs
fresh thyme (or 1/2 teaspoon dried) 1
tablespoon lemon juice 2 — 3
tablespoons maple syrup (or sweetener
of choice to taste)
1 large eggplant (~ 1 pound) 1 teaspoon freshly minced garlic 1/4 teaspoon salt 2
tablespoons tahini 2
tablespoons lemon juice zest
of one
lemon 1/4 teaspoon red pepper flakes 1/4 cup chopped
fresh flat - leaf parsley Fresh pita bread or pita
fresh flat - leaf parsley
Fresh pita bread or pita
Fresh pita bread or pita chips
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2
fresh jalapeno pepper, seeded and chopped 2
tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons
fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp olive oil freshly squeezed
lemon, to taste
* 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
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6
tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1
lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped
fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
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
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.
1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3
tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon
lemon zest 1
tablespoon fresh lemon juice 2 cups (1 pint)
fresh blueberries Pinch
of salt 1 egg yolk Sanding or crystal sugar, for garnish
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
1 scallion, thinly sliced 1
tablespoon fresh chives 1/4 cup grated Parmesan Juice
of half a
lemon
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)
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
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2
tablespoon butter 1
tablespoon mustard juice
of 1/2 a
lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon
fresh ground black pepper zest
of 1/2
lemon plus more salt and pepper to taste
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1
tablespoon Dijon mustard 1
tablespoon honey 3 - 4
tablespoons chopped
fresh dill 1 clove
of garlic, finely minced Juice from 1/2
lemon
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the water comes out will suffice) zest
of 1
lemon 1 teaspoon extra virgin olive oil 1 heaping
tablespoon nutritional yeast 4 teaspoons
lemon juice 1 1/2 teaspoons
fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2
lemon 1/2 red scotch bonnet chili pepper (optional) 2
tablespoons of olive oil 2 teaspoons
of cumin powder 1/2 teaspoon
of turmeric powder 1/2 teaspoon
of grated ginger 4
tablespoons of grated coconut for decoration Salt
1/2 cup unsalted butter 1 cup all - purpose flour 2 cups sugar, divided 1
tablespoon baking powder Pinch
of salt 1 cup milk 4 cups
fresh peach slices 1
tablespoon lemon juice Ground cinnamon or nutmeg (optional)
Cheesecake Filling 1 cup
of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks)
of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4
tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2
tablespoons fresh squeezed
lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind
of one
lemon 2
tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped
fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
3/4 pound (1 quart) strawberries, chopped 8 ounces softened cream cheese 3/4 cup sugar 1 cup milk 1
tablespoon fresh lemon juice Pinch
of salt 1/2 cup heavy cream
Grated zest
of 1
lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2
tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1
tablespoon freshly squeezed
lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2
tablespoons extra-virgin olive oil 2
tablespoons toasted sesame oil
3/4 cup French green lentils 1/2
of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2
tablespoons Champagne vinegar 1
tablespoon fresh lemon juice 1
tablespoon Dijon mustard 1
tablespoon finely chopped shallot 1/4 cup olive oil 2
tablespoons walnut oil (optional) 1/4 cup chopped
fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3
tablespoons fresh lemon juice (about 1
lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1
tablespoon baking powder 1/4 cup powdered milk
of choice or almond meal 1/4 teaspoon salt 3/4 cup milk
of choice (not skim or lite) 1
tablespoon grated
lemon zest
Ingredients 3 - 5 cups greens
of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2
tablespoons roasted cashews 2
tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze
of fresh lemon juice Directions 1.
Marinade: 1/4 cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A few dashes
fresh black pepper 1
tablespoon soy sauce 1
tablespoon peanut oil (or canola oil) 2
tablespoons sliced
lemon grass Juice
of one lime
1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4
tablespoons extra virgin olive oil a squeeze
of fresh lemon juice
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2
tablespoon agave nectar, honey (not vegan) or maple syrup
fresh lemon zest
of 1
lemon + extra for topping pinch himalayan pink salt (optional)
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can
of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch
of parsley, chopped — 1
tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
1 1/2 cups sugar 1/4 cup gluten - free flour blend
of choice 1 teaspoon cinnamon 6 cups chopped
fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound
fresh strawberries, stemmed, cored and sliced in half 1 teaspoon
lemon juice 2
tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
ingredients: 2
tablespoons raw honey 2
tablespoons brandy or rum 4
tablespoons filtered water 1
tablespoon arrowroot 2 cups
fresh or frozen organic cherries 1 cup
fresh or frozen organic raspberries zest
of one
lemon
1/2 Pie Crust recipe (replace millet flour with an equal amount
of teff flour) 3/4 cup sugar 1 1/2
tablespoons gluten - free flour blend
of choice 2 pounds red or Italian plums, skin on, pitted and sliced 1/4 - inch thick 1/2
tablespoon fresh - squeezed
lemon juice
Throw some
fresh raspberries, a couple
of tablespoons of lemon zest, sugar, and water into a small saucepan, and cook it just until the berries start to fall apart.
4 cloves
of garlic, peeled 4 small shallots, peeled 1 small bunch
of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2
tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional 12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers