Garlicky Greens with Ginger and Lemon

Garlicky Greens with Ginger and Lemon
Prep Time
10 minutes
Number of Servings
4
Ingredients
  • 3 Tbsp low-sodium chicken broth or olive oil
  • 1 large bunch (about 1 lb) greens (kale, chard, mustard, beet greens, or collards), cut crosswise with stems removed
  • 2 garlic cloves, peeled and minced
  • [q:1/8] tsp ground ginger
  • Pinch of salt
  • 2 Tbsp freshly squeezed lemon juice
  • Parmesan Cheese (optional)
Directions
  1.  Heat broth or oil in saute pan over medium heat.
  2.  Add greens, garlic, ginger, and salt, stirring until greens wilt, about [q:1 1/2] minutes.
  3. Remove from heat and drizzle on lemon juice.
  4.  Top with parmesan (optional) and serve.
Nutrition Info
With chicken broth and kale: 23 Calories, 2 g Protein, 0 mg Cholesterol, 3g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2g Fiber, 1 g Total fat (0 g sat), 164 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Calcium

Ginger Thermos Tea

Ginger Thermos Tea
Ingredients
  • 1-inch chunk fresh ginger, thinly sliced or grated (no need to peel)
  • 16 ounces boiling water
  • optional ingredients:
    • 1 heaping tablespoon of honey
    • 2 squeezed fresh lemon wedges
    • 3 fresh thyme sprigs
    • 2 cinnamon sticks
    • 6 whole cloves
    • 1 star anise pod
Directions
  1. Prepare ginger
  2. Put in thermos with optional ingredients of choice
  3. Pour in boiling water and cover
  4. Let sit 30-60 minutes before drinking.

Very Green Avocado-Tahini Dip

Very Green Avocado-Tahini Dip
Ingredients
  • 3 to 4 oz baby spinach or arugula, or a combination
  • 1 large, ripe avocado, peeled and diced
  • [q:1/2] cup tahini (sesame paste)
  • Juice of 1 lemon
  • [q:1/2] tsp ground cumin
  • 2 Tbsp minced fresh parsley, cilantro, or dill
  • Salt and freshly ground black pepper to taste
Directions
  1. Rinse greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook greens until just wilted down. Remove from heat.
  2. Place all ingredients in the container of a food processor. Process until smooth. Add [q:1/4] cup water, as needed, to achieve a medium-thick consistency.
  3. Transfer to a serving bowl. Serve as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

Lemon Chia Seed Muffins

Lemon Chia Seed Muffins
Ingredients
  • [q:3/4] cup whole-wheat flour
  • [q:1/4] cup almond flour
  • 1 tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/4] tsp salt
  • 2 Tbsp chia seeds
  • Zest of 1 lemon
  • [q:1 1/2] tsp (1 packet) Lemon Natural Calm
  • Juice of [q:1/2] lemon
  • 1 tsp vanilla extract
  • 1 Tbsp coconut oil, melted
  • 3 Tbsp maple syrup
  • [q:1/4] cup + 2 Tbsp almond milk
Directions
  1. Preheat oven to 350°F.
  2. Grease a mini-muffin tin with baking spray or coconut oil.
  3. In a large bowl, mix together the flours, baking powder, baking soda, salt, chia seeds, lemon zest and Lemon Natural Calm.
  4. In a small bowl, whisk together the remaining wet ingredients.
  5. Pour the wet ingredients into the dry and stir together until fully incorporated.
  6. Fill the muffin tins [q:3/4] full with the batter. Bake for 10 to 12 minutes.
  7. Remove from oven; let cool for 3 to 5 minutes in the tin, then remove and let cool completely on a wire rack.

Lemon Pineapple Frosties

Lemon Pineapple Frosties
Prep Time
20 minutes
Number of Servings
6
Ingredients
  • [q:1/2] cup sugar
  • 2 Tbsp cornstarch
  • 2 cups unsweetened pineapple juice
  • 3 eggs, lightly beaten
  • [q:1/3] cup lemon juice
  • [q:1/2] cup fresh pineapple, finely chopped
  • 1 cup fresh or frozen blueberries, pureed,
  • [q:1/2] cup berries and chopped pineapple reserved for garnish
Directions
  1. In a small saucepan, stir together sugar and cornstarch. Stir in pineapple juice until thoroughly blended. Cook over medium heat, stirring constantly, until mixture boils.
  2. Stir a little of the hot mixture into the eggs, then pour egg mixture back into the hot mixture.
  3. Reduce heat to low and stir until mixture bubbles, about 2 minutes. Stir in lemon juice and chopped pineapple
  4. Spoon into six 6-ounce custard cups or gelatin molds. Freeze several hours or overnight.
  5. To serve, spoon 2 tablespoons blueberry puree onto each plate and gently place un-molded frosties in center. 
  6. Garnish with a few whole blueberries & chopped pineapple, if desired.
Nutrition Info
178 Calories, 3 g Protein, 80 mg Cholesterol, 37 g Carbohydrates, 31 g Total sugars (17 g Added sugars), 1 g Fiber, 2 g Total fat (1 g sat), 35 mg Sodium, [nut:2] Vitamin C

Gluten-Free Lemon Chia Fresca

Gluten-Free Lemon Chia Fresca
Prep Time
10 minutes, plus overnight soak time
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp Organic Chia Seed
  • [q:1/2] cup Water
  • 1 Lemon's Juice
  • [q:1/2] cup Sugar
  • 32 Fl. Oz. Club Soda
  • 1 lemon cut into wedges to garnish
Directions
  1.  Combine chia seed and water in a bowl. Refrigerate overnight.
  2. Combine lemon juice and sugar in a saucepan and heat just until granules dissolve. Remove from heat and let cool completely.
  3. Fill 4 tall glasses with ice. Divide chia seed and lemon syrup evenly between glasses. Top with club soda. Garnish with lemon wedges.

Seared Lemon-Ginger Salmon

Seared Lemon-Ginger Salmon
Prep Time
20 minutes, plus marinate time
Number of Servings
Serves 4
Ingredients

Lemon-Ginger Marinade

  • [q:1/4] cup lemon juice
  • [q:1/8] cup soy sauce
  • 1 Tbsp minced fresh ginger
  • 2 Tbsp honey
  • Salt and freshly ground black pepper

For Salmon

  • 4 salmon steaks, about 6 oz each and about 1 inch thick
  • Olive oil
  • Assorted tossed mixed greens
  • Lemon slices and dill sprigs, optional
Directions
  1. Combine lemon juice, soy sauce, ginger, honey, and salt and pepper to taste in a small bowl.
  2. Place salmon steaks in a single layer in a shallow pan. Pour marinade over and let marinate in the fridge for one hour.
  3. Lightly coat the bottom of a frying pan with a small amount of oil. Heat pan to hot.
  4. Add salmon steaks and cook each side for 3 to 4 minutes, or until golden brown and center of fish is opaque and flakes easily with a fork.
  5. Serve salmon steaks over greens. Garnish each serving with a lemon slice and dill sprig, if desired.
Nutrition Info
436 Calories, 36 g Protein, 94 mg Cholesterol, 14 g Carbohydrates, 10 g Total sugars (9 g Added sugars), 1 g Fiber, 26 g Total fat (6 g sat), 618 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Phosphorus, [nutrition:4] Vitamin E, Vitamin K, [nutrition:3] Vitamin B1 (thiamine), Vitamin C, [nutrition:2] Vitamin A, Vitamin B2 (riboflavin), [nutrition:1] Folate, Magnesium, Potassium

Lemon Sorbet

Lemon Sorbet
Ingredients
  • [q:1 3/4] cups water
  • 2 cups sugar
  • 2 cups juice from freshly squeezed lemons
  • 1 Tbsp freshly grated lemon zest
Directions
  1. Ccombine water and sugar in a small saucepan and bring to a boil.
  2. Keep at a boil until sugar dissolves.
  3. Remove from heat, and allow to cool.
  4. Stir in the lemon juice and lemon zest.
  5. Transfer mixture to a 13-inch by 9-inch metal baking pan.
  6. Stir every half hour.
  7. Freeze until firm (about 2 to 3 hours).
Nutrition Info
Calories: 167 Fat: 0 Carbohydrate: 44.2g (Dietary Fiber 0.2g Sugars 41.1g) Protein: 0.2g Cholesterol: 0g Sodium 1.3g

Slow-Roasted Fig Preserves with Lemon

Slow-Roasted Fig Preserves with Lemon
Number of Servings
Makes about 4 half-pint jars
Ingredients
  • 1 small lemon, quartered and thinly sliced, seeds removed
  • 3 pounds ripe figs, stemmed and rinsed, left whole if small, halved if larger
  • [q:1 1/2] cups sugar
Directions
  1. Preheat the oven to 300°F.
  2. Scatter the lemon slices over the bottom of a large roasting pan, then spread the figs in the pan. Sprinkle with the sugar and pour in 1 cup water.
  3. Cover the pan with aluminum foil and roast for 2 hours, then uncover the pan, increase the oven temperature to 400°F, and roast for about [q:1 1/2] hours more, until the figs are dark, the lemon slices are translucent, and the juices are bubbling and have reduced to a dark, somewhat thick syrup.
  4. Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
  5. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
  6. Spoon the hot figs and lemon slices into the jars, leaving [q:1/4] inch headspace at the top, and pour the syrup from the roasting pan over them, leaving [q:1/4] inch headspace. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.
  7. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
Nutrition Info
68 Calories, 0 g Protein, 0 mg Cholesterol, 18 g Carbohydrates, 16 g Total sugars (9 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nut:1] Vitamin B6
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