Be sure to
use organic lemons and cinnamon for best results.
Be sure to
use organic lemons and cinnamon for best results.
If you can,
use organic lemons.
I used organic lemons and blackberries for this cake and I have to say I think it does make a difference, especially when making something raw, because it gives you the opportunity to taste the fruit in all its richness and to reap all of its healthy nutrients.
There are many natural ingredients that can cleanse the body safely and one of my favorites is
using organic lemons.
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.
Not exact matches
In addition, I
used organic, grassfed buttermilk, but if you're dairy free, just sub your favorite dairy - free milk and add a tablespoon of
lemon juice.
* 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
actually ive been
using baking soda with an
organic lemon squeezed over it.my teeth are hella white now
If you are
using a
lemon from supermarket (it's preferable to buy an
organic one as the skin is non-treated),
use only 1/3 of it if the
lemon is very juicy.
1 tsp Celtic sea salt or Himalayan salt 1 TBSP ground cinnamon Juice from one real
lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR if you do not have a scoby
use 1/2 tsp of this starter culture 3 - 4 cups chopped
organic sweet apples (ex: honey crisp) Water
For this recipe, I
used a little under 1/3 cup of sea salt and 7
organic lemons.
Vegan option:
use chia «eggs» instead of hen's eggs;
use 1 x 200g pack of
organic tofu, 2 tbsp nutritional yeast, 2 tsp
lemon juice and 1 tsp fine
lemon zest in place of the cheese OR
use cashew «ricotta».
• 5 gala apples • 2/3 cup instant oats (I
used instant toasted oats) • 1/8 cup dried blueberry (or naturally dried fruit of your choice) • 1/2 cup raw walnut halves • 2 tbsp Kelapo coconut oil • 1/8 cup raw,
organic honey • 1 tbsp cinnamon •
lemon wedge (NOT for the recipe)
I made these with a bag of
organic lemons this past summer, and now I want to
use them all the time!
As for the icing, I will venture making the coconut creme one next time, but for old times sake, I
used gluten free icing sugar, creme cheese,
organic butter, a little
lemon juice and
lemon rind.
I
use pure raw
organic honey,
lemon juice and sugar as a facial scrub / mask and it has made my skin feel amazing!!
gluten free if intolerant) 1 cup / 250 ml / 100 g almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1 tsp baking powder 1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1
organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we
use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
2 cups / 500 ml / 200 g almond flour 1/2 cup / 125 ml / 75 g buckwheat flour 1 tsp baking powder 2 - 3 tbsp poppy seeds 1/2 tsp sea salt 100 g butter 1/2 cup / 125 ml honey or maple syrup 2
organic lemons, zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we
use Greek or Turkish yogurt)
If
using the sunflower seed topping, add the raw seeds to a food processor with a pinch of salt, dash of pepper, and (optional) zest of 1
organic lemon.
* 1 head of cauliflower, preferably
organic, bottom trimmed off and separated / chopped into florets * 6 cloves of garlic, unpeeled * 4 tablespoons olive oil - I
used blood orange olive oil, but you could
use any fruity olive oil * 2 tablespoons balsamic vinegar - I
used a dark chocolate balsamic vinegar, but you can
use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer
lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or
use fresh tarragon, parsley or basil)
I just made this
using hazelnuts, subbed
organic sugar cane for maple syrup in the filling and upped a bit the amount of
lemon juice and it turned out SO GOOD OMG!
To make the base of this recipe, all I did was
use quick
organic oats, shredded coconut, unsweetened coconut yogurt, ground flax, apple pie spice, a little
lemon, some stevia, and some grated carrots.
sea salt Zest from 1
organic lemon (
use the juice in the tahini dressing) Butter or coconut oil to fry in
2 cups fresh blueberries,
organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh
lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could
use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I
used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
* 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 pound of
organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4 of a yellow onion, finely diced 1 tablespoon of dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of dried oregano or I
used a handful of fresh
lemon oregano minced 1 egg 1/2 cup of Panko bread crumbs
3 tablespoons butter 1 pound
organic chicken livers, coarsely chopped 1/2 pound mushrooms (I
use white button), washed, dried and coarsely chopped 1 bunch green onions, chopped 2/3 cup dry white wine 1 clove garlic, mashed 1/2 teaspoon dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 tablespoon
lemon juice 1/2 stick (2 oz) butter, softened 1/2 teaspoon sea salt
* 1 cup
organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably
organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I
used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh
lemon juice), plus more to taste
1 cup raw cashews, soaked for at least 2 hours 1/2 cup
organic vegan margarine (I
used Earth Balance Coconut Spread) 1/3 cup
organic powdered sugar 1/3 cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon
lemon juice
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons
organic white sugar 1 large egg 1 1/2 tablespoons freshly grated
lemon zest (
use a microplane for this)
For the chicken: * 1 pound chicken breasts (I
used organic), cut into cubes * 2 tablespoons olive oil * 1 tablespoons fresh
lemon juice * 1 tablespoon minced fresh garlic * 1/2 teaspoon crushed red pepper flakes
Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (
organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (
lemon and orange are both wonderful) Vanilla bean paste (contains processed sugar,
use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!
,, I
used organic Santa Cruz
lemon plus erythritol as I don't like the flavour of stevia - thx!
I might
use 3 - 6 stalks of celery, 1/2 -1 cucumber (with skin if
organic), 5 - 10 dark green leaves with stalks (can be kale, collards, chard), 1/2 -1 whole
lemon with the skin, 1 to 2 inches of whole, fresh ginger (with skin).
Thoroughly washed
organic oranges,
lemons, or limes should be
used for zesting.
Also, forgot to buy a
lemon, so
used bottled (
organic)
lemon juice and dried
lemon zest, which worked just fine.
I
used molasses instead of honey (what I have on hand), and coconut oil stead butter, and a few drops of
organic lemon oil and they are yummy!
If you don't have
organic lemons, just omit
using the zest.
In this recipe I have specified
organic lemons particularly because the zest is
used.
If you can't find
organic lemons,
use a reliable produce rinse to thoroughly clean your fruit.
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.
Though I always
use Meyer
lemons for
lemon desserts if I can find them, they've been absent from local markets this winter, so I
used regular
organic lemons here.
Great tip about
using only
organic lemons especially when making the zest.
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries;
use more for an even fruitier drink, or consider
using both roasted and fresh strawberries in this recipe) * 4 tablespoons
organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or
lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I
used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
4 cups filtered water 2 bags of
organic black tea 4 slices of
lemon, 1/2 inch 8 to 10 mint leaves freshly sliced stone fruit, I
use peaches and nectarines
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.
1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup apple cider vinegar — I like the
organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD,
use GF tamari 1 tbsp
lemon juice, about half a
lemon's worth 1/2 tsp salt —
use more if you're
using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2 cup water — depends on the liquid content of your tahini.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1
organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan
use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
Icing: 1 can chilled coconut milk, (
use thickened top portion) 1/2 tsp vanilla bean paste 2 Tbsp
organic blond cane sugar 1
lemon, zest