2 cups of raw unsalted sunflower seeds, ground (use a coffee grinder or food processor) 1 tsp of pure vanilla extract 1/3 cup of maple syrup 1
tbsp of fresh lemon juice 3 pinches of sea salt Optional: 2 tbsp of cacao powder -LSB-...]
QUESTION: I have started to drink an apple cider vinegar first thing in the AM (1 tbsp of act, 1
tbsp of fresh lemon juice, small amount of fresh grated ginger and a bit of cayenne pepper, all in about 4 oz of filters water).
Add blend to instant pot and 4 remaining cups of broth, kale, shredded chicken, zest of all three lemons and
tbsp of fresh lemon juice.
of simple syrup and 5
Tbsp of fresh lemon juice.
Not exact matches
For the Filling: 3.5 - 4 cups
fresh raspberries 2 cups
fresh cranberries 1/2 cup granulated sugar 3
tbsp cornstarch 2
tbsp fresh lemon juice pinch
of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1
tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie)
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
I also added the grated zest
of 1 meyer
lemon and about 2
tbsp chopped
fresh parsley for flavor.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3
tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs
fresh thyme, leaves only, chopped 4 sprigs
fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2
tbsp chopped chives to garnish
lemon slices for serving
Ingredients: For Dressing: 1/2 cup
fresh or frozen blueberries 4
Tbsp extra virgin olive oil 3
Tbsp apple cider vinegar or white balsamic vinegar 2
Tbsp lemon juice 1/2
Tbsp liquid sweetener
of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
2 cups green beans, topped & tailed, then halved 2
tbsp extra virgin olive oil 2 - 3 cloves garlic, crushed juice
of one
lemon sea salt &
fresh black pepper to taste (optional)
50g flat leave parsley 25g mint leaves 10g tarragon (about half a bag) A few
fresh oregano leaves (about a third
of a bag) 25g coriander (optional) 3 cloves
of garlic 1/2
fresh red chilli (optional) 2
tbsp olive oil 2
tbsp apple cider / red / white wine vinegar Juice
of 2
lemons
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2
tbsp olive oil — 1
tbsp tomato puree — Juice and zest
of half a
lemon — Half a tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2
tbsp fresh mint, chopped — A pinch
of sea salt and black pepper
1 yam 2
Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 c
fresh spinach, tightly packed 2
Tbsp sunflower seeds 1
Tbsp pumpkin seeds Juice
of 1
lemon 1
Tbsp ground cumin 2
Tbsp sesame tahini 1
Tbsp hot sauce (optional) Salt and pepper, to taste A little flour, for dusting the burger patties
1 head
of kale, washed, dried and torn into large pieces 1/4 cup raw almonds (or almond butter) 1
Tbsp fresh lemon juice 1
Tbsp tamari 1 tsp raw honey 1 inch
fresh ginger, grated dash cayenne
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4
of small
lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp
fresh mint leaves, chopped 1
tbsp extra virgin olive oil 2 — 4
tbsp water, as needed * Salt and black pepper to taste
Ingredients 1/3 cup citrus juice (juice from one lime, 1
lemon, and about 2
Tbsp orange juice) Zest from one lime 1/2 cup reduced sodium soy sauce 2 tsp rice vinegar 1/4 cup plus 1
Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger *
fresh cracked pepper pinch
of red pepper flakes
2 cups packed
fresh basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled juice
of 1/2
lemon (about 2
tbsp) 1/2 tsp
lemon zest 1/2 -3 / 4 cup extra virgin olive oil salt and pepper, to taste
8 honeycrisp apples, peeled, cored and cut into chunks 1 cup apple juice or water juice
of 1
lemon 1 2 ″ piece
fresh ginger, peeled 2 cinnamon sticks 3 - 4
tbsp honey or maple syrup
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1
tbsp poppy seeds 2
tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz
fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice
of 1/2 -1
lemon or lime, adjust to taste coriander leaves for serving
3
tbsp of butter (use olive oil with a little bit
of garlic powder if you are dairy intolerant) 1
tbsp of olive oil 1
tbsp of fresh minced garlic 1/2 to 1 tbsp of lemon juice A pinch of paprika Salt to taste Fresh chopped parsley to sprinkle on top (opti
fresh minced garlic 1/2 to 1
tbsp of lemon juice A pinch
of paprika Salt to taste
Fresh chopped parsley to sprinkle on top (opti
Fresh chopped parsley to sprinkle on top (optional)
Ful Mudammas: 1 15 - oz can fava beans, drained and rinsed 1 clove garlic, minced and mashed to a paste with 1/4 tsp kosher salt Zest
of 1/2
lemon Juice
of 1/2
lemon (2
tbsp) 1
tbsp olive oil 1/2 cup loosely packed
fresh parsley leaves, chopped Kosher salt and freshly ground black pepper
Using a cylinder, add 2
tbsp of extra virgin olive oil, the roasted garlic, 1 raw garlic, 2 tsp
fresh lemon juice, a pinch
of sea salt and a generous pinch
of freshly chopped parsley
Lamb: 1 12 - oz leg
of lamb steak Zest
of 1/2
lemon 1
tbsp freshly squeezed
lemon juice 2
tbsp olive oil 2 tsp chopped
fresh oregano leaves 2 cloves garlic, minced 1/4 tsp freshly ground black pepper
Dressing: 1
fresh squeezed
lemon, 1 tsp
of apple cider vinegar & 4
Tbsp of extra virgin olive oil mixed together
1 lb
of raw shrimp 1
tbsp of olive oil 4
tbsp of butter or ghee (or more olive oil) 1
tbsp of minced garlic 1/2
tbsp of lemon juice 1
tbsp of orange juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp
of dry oregano
Fresh Parsley or cilantro for garnishing
1 lb
of sea bass, cut into 2 or 3 pieces 2
tbsp of coconut aminos (soy sauce replacement) 1
tbsp of sesame oil 2 tsp
of fresh ground ginger 3 - 4
lemon slices salt to taste red pepper flakes to taste (optional)
-LSB-...]
fresh ground ginger 2
tbsp of sesame oil 2
tbsp of coconut aminos (soy sauce replacement) 2
tbsp of date paste 2
tbsp of lemon juice A pinch
of salt Red pepper flakes to taste -LSB-...]
1/2 cup quinoa, rinsed well 1 cup
of freshly squeezed tangelo or orange juice (or a mix
of both) 1/4 cup water 1/4 tsp cinnamon 1/2 tsp
lemon juice 1/4 large mango, peeled and diced (about 3/4 cup) 1
tbsp fresh coriander, chopped just before using 2
tbsp almonds, chopped and lightly toasted 1 tsp pure maple syrup
At the end
of the cooking time I also added the juice
of half a
lemon and 2
tbsp of chopped
fresh parsley.
Ingredients • 2 cups plain low - fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and juice
of 1
lemon • 2
tbsp chopped
fresh oregano • 1
tbsp chopped
fresh chives • 1 tsp salt • 1/2 tsp ground black pepper • 2 lbs lamb loin, cut into 2 - inch chunks • 2 green bell peppers, cored and cut into large chunks To serve: • 1/4 cup chopped
fresh herbs, such as oregano, parsley, chives and thyme • 1
lemon, cut into wedges.
1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate) 1/2 cup water 1 - 2
tbsp fresh parsley, chopped 1 clove garlic, minced juice
of 1/2
lemon 1/8 tsp cumin kosher salt, to taste
1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate) 1/2 cup water 1
tbsp fresh parsley, chopped 1 clove garlic, minced juice
of 1/2
lemon 1/4 tsp cumin kosher salt, to taste 2 tsp Mina spicy harissa, or to taste
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1
Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup vegetable or chicken broth small handful
fresh basil 1/2 cup Parmesan cheese, divided Juice
of half a
lemon salt and pepper to taste 1 chicken breast, cooked and shredded
2
tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2
tbsp minced
fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley,
lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped
fresh mint, plus extra for garnish 1/4 cup chopped
fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
1 x 400g tin chickpeas, rinsed well and drained 1/2 a
fresh beetroot (approximately 120 - 150g), peeled and grated 2
Tbsp extra virgin olive oil 1 clove garlic, minced Juice
of 1
lemon 1/4 tsp paprika pinch cayenne pepper himalayan pink salt & pepper to taste
Ingredients for the Filling: 2 to 2 1/4 pounds (about 36 oz)
fresh blueberries, rinsed and well - drained 2
Tbsp lemon juice, freshly squeezed 1 tsp
lemon zest (zest
of 1
lemon) 3
Tbsp Namaste Gluten Free Flour 1/4 cup granulated sugar 1 tsp ground cinnamon
Lemon Ginger Date Bites (makes 12 bites) 1 cup
of pecans 1 cup
of dates, pitted 2
tbsp of dried mango (roughly chopped) 1/4 tsp
of turmeric 1 tsp
of poppy seeds 1/2 tsp
of minced,
fresh ginger (or 1/4 tsp dried) 1 heaping
tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2
tbsp of coconut water 1
tbsp of maple syrup the juice and zest
of half a
lemon
Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate
of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch
fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch
fresh parsley2 x small bunches
fresh chives, roughly choppedFinely grated zest 1
lemon, plus juice 1/2 4
tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2
tbsp creamed horseradish4 preserved
lemons, flesh discarded and peel finely chopped
Quick lamb tagine with tabbouleh 2
tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2
tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved
lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful
of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful
of fresh flatleaf parsley, choppedGood glug
of extra-virgin olive oilJuice
of 1
lemon Heat most
of the oil in a shallow casserole and gently fry the onions for 10 minutes.
2
tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2
tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved
lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful
of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful
of fresh flatleaf parsley, choppedGood glug
of extra-virgin olive oilJuice
of 1
lemon Heat most
of the oil in a shallow casserole and gently fry the onions for 10 minutes.
Horseradish and preserved
lemon salmon roulade Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate
of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch
fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch
fresh parsley2 x small bunches
fresh chives, roughly choppedFinely grated zest 1
lemon, plus juice 1/2 4
tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2
tbsp creamed horseradish4 preserved
lemons, flesh discarded and peel finely chopped
Pin It Author: tested by Ana Serves: 16 Ingredients: 2 lbs
fresh ricotta cheese 1
Tbsp melted butter 2 digestive cookies 1 cup sugar 4 eggs 250 g
of mascarpone 2 Tsp vanilla extract 2 Tsp
of grated
lemon zest... Continue Reading →
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (
fresh or frozen) 1/4 cup coconut milk (or nut milk
of choice) 2
Tbsp pure maple syrup, rice syrup or raw honey 1
Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4
Tbsp coconut oil
Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (
fresh or frozen — approx. 12
fresh passionfruit) 1/2 cup coconut milk (or nut milk
of choice) 1/3 cup rice syrup (or pure maple syrup) 2
Tbsp lemon juice pinch Himalayan pink salt 1/2 cup coconut oil 2 tsp pink pitaya powder (dragon fruit) to colour the frosting
for the sauce: 8 cornichons 1 green chile a few sprigs
of fresh parsley a few sprigs
of fresh dill 4
tbsp cottage cheese or Greek yogurt 1/2
tbsp vegetarian Worcestershire sauce a splash
of chile sauce the zest
of 1/2 an unwaxed
lemon salt and freshly ground black pepper, to taste
1
tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece
of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful
of coriander leaves a squeeze
of lime or
lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
Turmeric Vinaigrette Dressing: 3
Tbsp extra virgin olive oil 2
Tbsp lemon juice (approximately 1
lemon) 1
Tbsp apple cider vinegar 1/4 tsp turmeric powder 1 small red chilli, finely chopped 2 cm piece
fresh ginger, finely grated pinch
of pink Himalayan salt freshly ground black pepper
The dressing 1/4 cup extra virgin olive oil juice & zest
of one
fresh lime juice
of 1/2
lemon 5 stems
fresh mint, leaves and stems 1/2 avocado 2 tsp agave or as you may (I like to replace 1 tsp with 3 drops liquid stevia) pinch sea salt 2 - 3
tbsp filtered water for consistency
Beet & Raspberry Purée 1 cup / 125 g raspberries (
fresh or thawed frozen) 1 small raw beetroot (approx 65 g / 2 oz), peeled and coarsely chopped or grated (depending on the strength
of your blender) 1/2
lemon, juice 2
tbsp water 2 soft dates, pitted
For
lemon, honey and thyme curd: 2 large free - range eggs, lightly beaten 1/3 cup (80 mL) honey Finely grated zest
of 1 large
lemon 1/2 cup (125 mL) freshly squeezed
lemon juice 3 1/2
tbsp (50 g) butter, diced 3
tbsp (45 mL) finely chopped
fresh thyme