Tag Archives: lemon

Raw Juice Pulp Cake

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I’m always looking for ways to reinvent my juicing pulp since I have so much in my freezer. I usually make raw burgers by mixing sunflower seeds and a few other things together, then dehydrating them. I’ll post that recipe soon but until then you’ve got to try this! This turned out great but I’ll also be experimenting with many new additions!

When you use leftover pulp containing beets it comes out a beautiful red velvet color! You can’t even tell there are veggies in this, everyone will be fooled AND you won’t waste your pulp!! Sorry about the bad pics but you know the story! 😉

Raw Juice Pulp Cake

Raw Juice Pulp Cake

INGREDIENTS

 Cake

  • 3 cups of leftover juice pulp (I used beet, basil, fennel & carrot pulp – pulp with beets in it are really good in this recipe!)

  • 1/2 cup almonds or cashews, soaked for at least 4 hours

  • 3/4 cup dates, chopped

  • 1/2 cup psyllium husks

  • 1 teaspoon of nutmeg

  • zest of one lemon or orange

Date Icing

  • 1 cup dates, soaked for at least 1 hour

  • juice of one lemon or orange

  • 2 teaspoons of psyllium husks

Optional mix-ins – Haven’t tried these yet but I think they would be good?

* Unsweetened shredded coconut – add to cake mix or icing

* 1/2 banana into the cake mix

* Almond butter

* Cacao powder

Instructions:

  • Cake – place all ingredients into a food processor and blend until well mixed, stopping to scrape sides and push mixture along if it gets stuck

  • Press cake mixture into a pan – I used a 8″ x 8″ pan but you could use a pie pan

  • Icing – blend dates, psyllium husks and lemon together until you have thick frosting consistency – I used my magic bullet for this, next time I’ll use my mini food processor

  • Spread icing on top of cake and let cake sit for 10 or so minutes. I let mine sit in the fridge for 30 minutes but I don’t think that’s necessary. Cut and serve!

Original recipe idea from The Raw Food Mum

So pretty!

So pretty!

Couldn't resist eating more, it's so good!

Couldn’t resist… it’s so good!

"Uh... Mom.... What in the heck is this?"

“Uh… Mom…. What in the heck is this?”

"Ok.. here goes!"

“I guess I”ll try it…”

"OOH! I LIKE IT!"

“OOH! I LIKE IT!”

Ava's still working on her dinner, cake later

Ava’s still working on her dinner, cake later

Raw Juice Pulp Cake

Raw Juice Pulp Cake

Oil-Free Garlicky Lemon Dipping Sauce (Guest Blogger!)

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Here’s a new recipe from featured guest blogger, Karen Hix! You may have seen Karen on my Facebook Page or our new Facebook Group! Please be sure to read all about her at the end of this post, after you make her delicious recipe!

Take it away Karen!!!

One of the summer veggies I always love to eat is an artichoke. Problem is, since I’ve gone plant based with no oils, I can’t eat them the way I used to … melted butter, or mayonnaise with lemon. So I came up with this Lemon Garlic Sauce (two of my favorite ingredients!) which I’ve found to be totally versatile! I now have a healthy dipping sauce for my artichokes and it makes a yummy dip or topping for steamed veggies as well … But my second favorite way to eat this is over a veggie version of no-eggs benedict … toasted muffin, topped with a grilled portobello mushroom, sliced tomatoes & avocados and drenched in this sauce. Yummy! I love lemon and garlic, so bringing these together is pure paradise. Hope you enjoy!

Garlicky Lemon Dipping Sauce!

Garlicky Lemon Dipping Sauce!

Garlicky Lemon Dipping Sauce
1 (12.3 oz.) pkg Mori-Nu firm or extra firm silken tofu
2-4 cloves garlic (I used 4 because I LOVE garlic, but adjust to your liking)
2 Tbs non-dairy milk (I used unsweetened almond)
2 Tbs nutritional yeast
4 tsp yellow miso
1 tsp granulated onion powder
2 tsp brine from green olives jar
4 Tbs fresh lemon juice
artichokes (or other veggies to steam)
1. Trim the stem and edges from your artichokes. Place the prepared artichokes in a pot of boiling water and steam them until done (approx. 20-30 minutes).
2. While the artichokes are steaming, combine all sauce ingredients in a blender.
3. Blend until well combined.
4. Pass the sauce and dip away! (Sorry my pic is a little blurry … I was too excited to start eating, I guess … lol)
Steam your artichokes, approx 20-30 minutes

Trim and steam your artichokes, approx 20-30 minutes

Combine all sauce ingredients in a blender and blend well.

Combine all sauce ingredients in a blender and blend well.

Ready to serve!

Ready to serve!

Garlicky Lemon Dipping Sauce!

Garlicky Lemon Dipping Sauce!

Hmmm a little about me … well, I’m a manicurist by day, and a major foodie who loves to cook. I’ve always taken a huge interest in health … and always thought I ate healthy … until one day when I watched the movie “Forks Over Knives”. That movie, along with the book “The China Study” by T. Colin Campbell opened my eyes to a new lifestyle of healthy eating. I actually have a birthdate for going plant-based of 3/30/12 and have never looked back. I lost 10 lbs within my first 2 weeks … all because I realized my problem … was with olive oil. Now the olive oil is gone from my cooking days … and it was a lot easier than I thought it would be!

With my newfound dietary changes, I became addicted to researching recipes on the internet, and found April on her “Kid Tested Firefighter Approved” website … which is by far my favorite source for plant-based recipes!  I have loved every recipe of hers that I’ve tried (and I’ve tried almost every one she’s posted!) and tell all my friends about her delicious and easy recipes. Now they’re addicted to her recipes too 🙂

I have ventured out in trying out a few recipes on my own, mostly trying to recreate some loves from my pre-plant based lifestyle. That’s how this recipe evolved. I told April about it, and she’s graciously asked me to share it with her fans. This sauce kinda reminds me of a garlicky hollandaise sauce … I hope you enjoy 🙂

Oil-Free Raspberry Vinaigrette

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This is a great oil-free dressing with lots of lemon zing to it!

Salad with No-Oil Raspberry Vinaigrette

Ingredients:

* 1/2 cup fresh lemon juice

* 1 Tbsp parsley

* 1 tsp fresh basil, finely chopped

* 1 Tbsp shallot, finely chopped

* 1/2 cup raspberry vinegar

* 2 tsp Dijon mustard, grainy style (I like the Trader Joe’s brand one)

* I add a teeny bit of Stevia to sweeten it up a bit

Directions:

* Blend all ingredients together until smooth, season to taste. I used my Magic Bullet to make this, so easy!

Makes about 1 cup

Blend all ingredients

Yum!

Coconut Mung Beans (Pressure Cooker)

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I bought some mung beans at the Asian Market last week, I’ve been wanting to try them since they’re so good for you. This recipe is from Melomeals: Vegan For $3.33 A Day – I’ve had my eye on it for a while now so I decided to make it tonight. It’s really easy to make, doesn’t take much time at all and tastes delish! It was a tad too spicy for our toddler but not for us at all. The toasted coconut topping was a nice touch.

Coconut Mung Beans

  • 1 T coconut oil
  • 1 /2 t cumin seeds
  • 1 large onion, diced
  • 1 Serrano chili  (I used a jalapeno, all I had. Removed all seeds and diced)
  • 1 T minced ginger
  • 1 T curry powder (I used Kashmiri Curry from World Spice Merchant)
  • 1 c mung beans
  • 4 c water
  • 1 t Creole seasoning
  • Juice and zest 1 lemon (around ¼ lemon juice. You can use lime juice or 3 T of apple cider vinegar in place of lemon juice)
  • ½ c cilantro
  • Toasted coconut for garnish (I toasted unsweetened coconut shreds in my toaster oven on 325F for a few minutes)
  • Soy Sauce/Pepper to taste
* In case you’ve never seen them before, here are mung beans:

Dry Mung Beans

Directions:
  • In a pressure cooker over med hi heat add the oil, cumin, onion, chili, ginger, and curry powder along with a pinch of salt. Sauté for several minutes, then lower the heat down to low and continue cooking for 10 more minutes. (My pressure cooker doesn’t have a low setting so I just sautéed it for about 8 minutes or so)
  • Add the beans, water and Creole seasoning
  • Put top on pressure cooker and bring to high pressure for 6 minutes.
  • Let the pressure come down naturally then stir in lemon juice and zest and cilantro. Taste and adjust seasonings and add toasted coconut to garnish if you desire
  • Serve over rice – I used brown rice and served it with Naan bread… my hubby’s request!

Saute onions, pepper, ginger, curry, cumin seeds and a pinch of salt in coconut oil

Add beans, water and creole seasoning

Cover, cook on high pressure for 6 minutes

Toast unsweetened coconut for topping

Slow release pressure, add lemon juice, zest and cilantro

Yum!

Lemongrass Coconut Cake/Bars (Gluten-Free)

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Let me start by saying, I am NOT a baker! I attempt it now and then but I am not very good at it. We don’t eat many sweets so that’s okay. Every now and then I get a craving for something sweet so I attempt to bake. Sometimes it works out, sometimes it doesn’t. This cake turned out really tasty so I’m glad I attempted it. I’m new to gluten-free baking so this cake may not look the way it’s supposed to but it sure is good! They’re really more like bars with their thick texture. Ah, whatever you want to call them is fine because I call them DELICIOUS!!

I received a bunch of lemongrass in my CSA box last week and I’ve been looking for new recipes that call for lemongrass. I usually make Thai Food but I wanted to make something new. I’ve been cooking my way through my favorite vegan food blog, Melomeals: Vegan For $3.33 A Day – she had this recipe on her site so I had to try it! I love anything with lemon too so this was a perfect match!

Here’s her recipe:

Lemongrass Cake with Coconut Frosting
·         ½ c golden flax meal
·         ¼  c Vegenaise (vegan mayo – found at Sprouts)
·         1 c sugar
·         1 t vanilla
·         1 t coconut extract
·         Juice and zest of 1 lemon
·         2 T lemongrass (sold at Sprouts)
·         ½ c light-colored oil – I used vegetable oil
·         1.5 c Bob’s All Purpose Gluten-Free flour (I suppose you could use regular flour too)
·         2 t baking powder
·         1 t baking soda
·         ½  t salt
Method:  Pre-heat oven to 350
1.       Mix flax, mayo, sugar, extracts, lemon juice, zest , lemongrass and oil together very well until everything is totally incorporated
2.       Sift together the flour, powder, soda and salt into the wet mixture and mix together completely. You don’t have to worry about over working this dough. Mix super well!
3.       Spray a 9 by 9 cake pan with cooking spray, pour batter into pan and bake for 25-35 minutes or until a toothpick comes out clean.
4.       Cool cake completely on a wire rack
5.       Frost!
Frosting:
·         1.5 c unsweetened coconut shreds
·         ¼ c nondairy milk
·         3 – 4 c powdered sugar
·         Juice and Zest of 1 lemon
·         Pinch salt
1.       In a food processor, process the coconut and milk if needed until coconut turns into butter like substance. This will take around 4 minutes
2.       Add the powdered sugar, lemon juice and zest,  salt and process until it comes together like frosting  adding milk as needed
Fresh Lemongrass Whole and Chopped
Remove the tough outer layer and chop the softer part
Coconut Lemon Frosting!

May not look pretty but tastes pretty darn good!!

The BEST Sangria using CHEAP wine

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Easy Sangria

I’ve given this recipe to many people and they love it every time! It’s not your typical high-maintenence sangria recipe either, you can use good ol’ $2 Chuck and no one will know the difference. I like to use the Cab or the Syrah but really, you could use anything you have open.

  • 1/4 tsp Stevia
  • 1/2 cup fresh lemon juice
  • 1/2 cup orange juice
  • 1/4 cup orange-flavored liqueur – triple sec (cheap will do)
  • 1 (750 ml) bottle red wine
  • 1/2 – 1 whole lemon, sliced
  • 1/2 – 1 whole orange, sliced
  • 1/2 – 1 whole apple cored and sliced
  1. In a plastic container (with lid) combine sugar, lemon & orange juices, liqueur and wine; stir.
  2. Refrigerate for several hours.
  3. Pour into pitcher add lemon, apple and orange slices – you can add these before if you want them to soak up a bit of the booze
  4. Serve over ice.