View Full Version : Blimey Lemony Limey
11-06-2005, 07:39 PM
Hope everyone is having a rawsome day. I have a whole bunch of lemons and limes that are on the border of going bad.
Anyone have any good recipes with lemons and/or limes? I do not have Alissa's book quite yet. :rolleyes:
11-06-2005, 07:49 PM
Lemon chews from Sharon in Colorado
2 cups soaked cashews
zest from 2-3 lemons
juice from 3-5 lemons (amended - add more for smoother consistancy)
1/2 cup of agave nectar or honey (or to taste)
2 cups dried coconut
Process nuts until creamy, then add remaining ingredients & process to cream. Taste it to make sure it is sweet enough, but it should be nice and tangy from all the lemon zest & juice.
Drop into thin wafers or pipe through decorating bag (or zipbag with corner snipped off) on to dehydrating sheets. You can make initials, shapes, etc.
Dehydrate for quite a while until the outsides are fairly hard, but they should still be a chewy. I had to dehydrate mine 18-24 hours, and transfer them to mesh sheets once they solidified.
Lemon or Limeade by Revvell
Juice some lemons (or limes or BOTH), add water, sweeten w/ agave (if you are into it, stevia, honey or maple syrup will substitute) to taste. Optional ~ can add some ginger juice and/or a pinch of powdered cayenne. ( I can't give specifics on amounts as honey juiced the lemons ~ don't know how many ~ maybe 1/2-3/4 C; then I poured in agave while he poured in water. He added more agave and it's good to go!
11-06-2005, 07:56 PM
Google for "Dehydrating Lemons" yields this -->
How do I dehydrate whole fruits, i.e. whole lemons?
Whole lemons are easy to dehydrate, although, obviously you must slice the whole lemon in order to dehydrate it. I buy them whenever I can get a good deal, then dehydrate them and make a great lemon powder that I use in a huge variety of recipes, from baked goods to Chinese food.
Wash the lemons with hot water to remove any insect spray or other noxious chemicals. Pat them dry, then slice about a quarter of an inch thick. Remove and discard any seeds from the lemon rounds and place the rounds in a single layer on a dehydrator screen or on a cookie sheet, if you dont have a dehydrator. Dehydrate at about 145° F until they are dry. The oven of your gas kitchen range, with only a pilot light on, will dry your cookie sheet trays of lemons. Or you can leave them in the backseat of your car on a warm, sunny day. They dry quickly.
Once they are dry, the pulp is crispy and the rind tough and leathery. What I do is whiz them in the old blender that I got at the dump, until the whole lemon is a granular powder. This is excellent in pies, all baked goods, and a ton of other recipes. It is very lemony in fragrance and taste.
Obviously, we RAW folks would dry at a temperature well below 145. ;)
11-06-2005, 11:06 PM
Thanks for the help!!
11-06-2005, 11:13 PM
lemon-limeaid, just squeeze and add agave or honey & water - very refreshing.
11-07-2005, 12:01 AM
lemon, lime, pears, parsley.
I love a granny smith apple, fresh ginger and lemon blended together....a "legal" buzz:)
11-07-2005, 06:05 PM
Um, I hope they cleaned out that blender well.. I tend to buy my blenders at the store or at the thirft store.. even a yard or rummage sale.. But at the dump? Maybe it is just me.. LOL
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.