1. Add beans, tahini, oil, water, lemon juice to taste, garlic, spices, and salt and pepper to taste in the bowl of a food processor or container of a high-speed blender.
2. Process until smooth and creamy, pausing, if necessary, to scrape down the sides with a spatula.
3. Transfer mixture to a storage container. Chill until ready to serve.

1. Heat water until almost boiling, but do not boil.
2. Put in mug and add lemon, honey, and ginger slices.
3. Mix together and drink.

1. Place the broth and orzo in a large saucepan and bring to a boil.
2. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
3. Add the chicken. Remove the soup from heat and cover.
4. In a separate bowl: Whisk the eggs and lemon juice in a medium bowl until frothy.
5. Slowly add 1 cup hot chicken broth to the lemon and eggs, whisking continually.
6. Slowly stir the warmed eggs into the soup.
7. Ladle soup into bowls. Serve immediately with a slice of lemon.

Pie Shell

1. Preheat oven to 275°.
2. Sift together [q:1/2] cup of the sugar and cream of tartar.
3. In a separate bowl, beat egg whites until stiff but not dry.
4. Gradually add sugar mixture, continuing to beat until blended.
5. Use this meringue to line bottom and sides of a well-oiled, 9 or 10 inch pie plate, hollowing center to form a shell.
6. Make sure not to spread mixture too close to rim.
7. Bake in oven one hour. Cool.

Pie Filling

1. Beat egg yolks slightly.
2. Beat in remaining [q:1/2] cup sugar.
3. Add lemon juice, rind, and salt.
4. Cook in top of double boiler over hot water until very thick, stirring constantly (about 8 to 10 minutes).
5. Remove from heat and cool.
6. Whip cream and combine half of it with the lemon custard. Fill cooled shell.
7. Cover with remaining whipped cream.
8. Chill in refrigerator about 24 hours.

1. Preheat oven to 350°F. Lightly brush a 9-inch cake pan with olive oil.
2. Sift flour, baking powder, baking soda into a mixing bowl and set aside.
3. In another bowl, vigorously whisk eggs and sugar together for 3 to 4 minutes. Whisk in vanilla extract, lemon juice, and zest. Whisk in olive oil.
4. Stir in flour until just smooth and combined, don't overmix.
5. Pour batter into prepared pan and bake 25 to 30 minutes.
6. Cool the cake 10 minutes in pan then remove to cooling rack for another 5 minutes. Stir the icing sugar and extra tablespoon of juice in a small bowl until smooth. Glaze the cake top and serve with berries.

1. Make the simple sugar syrup by mixing 1 cup water and [q:1/2] cup sugar in a small saucepan over low-medium heat. Heat the mixture, stirring constantly, until the sugar dissolves and the liquid becomes clear. Let it cool and refrigerate it in a sealed container.
2. Make the strawberry-raspberry purée by blending the berries until a thick liquid is formed. Add as little water as necessary to allow the fruit to blend. Repeat the process with the blueberries. Store the purées in sealed containers in the refrigerator.
3. Mix the juice of 1 lemon, [q:1/4] cup water, 2 Tbsp of simple sugar syrup and 1 to 2 spoonfuls of strawberry-raspberry purée in a martini shaker or a pitcher. (In place of the simple syrup, you can substitute 1 Tbsp sugar.) Add more simple sugar syrup or strawberry-raspberry purée to taste. Repeat the process with the blueberries to make the blueberry lemonade.
4. Pour the juice into the popsicle molds. Add a few sliced strawberries or raspberries into the molds with the strawberry lemonade and a few frozen blueberries into the molds with the blueberry lemonade.
5. Place the lids on the popsicle molds and place them in the freezer.
6. Freeze them for several hours or until the juice is frozen.
7. Remove them from the freezer and gently pull the popsicles out.

1. Melt coconut oil in a large skillet over medium-high heat.
2. Add bell pepper, onion, and garlic; cook until onion is soft.
3. Add shrimp and cook, turning once, for 2 to 4 minutes, or until pink and opaque.
4. Add greens; cook until wilted. Add coconut milk, then season with lemon juice and zest, salt, and pepper.
5. Remove from heat and serve.

1. Mix and drink 8 to 12 glasses throughout the day. Eat or drink nothing else except water, laxative herb tea, and peppermint or chamomile tea.
2. Keep lemonade in glass container (not plastic) or make it fresh each time. Rinse your mouth with water after each glass to prevent lemon juice from hurting enamel of your teeth.