LemonHead Recipe Box

[mtmouse]

No, I think the cake is smaller than the video shows. Putting the recipe into a regular-sized loaf pan (and admittedly using frozen and then chopped-up berries), my cake is only about 2" high. And that's using extra frosting.

And her raspberries look as big as strawberries on there. I've never seen raspberries that big.

Nevertheless, 1/8 of the total cake is a plenty-big serving, no matter how little it looks.

[Res]

It didn't look to me like a normal sized loaf pan. It looked smaller. I have a smaller loaf pan so I'll try that...well, when I can.

[mtmouse]

Hee-hee. I love it when you do long cleanses--we get all these great recipes! When you're eating again the rest of us have to starve, LOL.

[Res]

Hee-hee. I love it when you do long cleanses--we get all these great recipes! When you're eating again the rest of us have to starve, LOL.

How could you starve with all of these great recipes? I have to admit that the fudge cake was a wonderful find. And this is just based on your comments and the look on the guys face in the video when he took his first bite. I am SO anxious to try this.

I found two incredible websites with raw recipes, I'll grab the links and post them.
I made soup for Friday. My house smells like heaven. All day today at work I followed the food smells and took very deep breaths. I'm ready for food.

[mtmouse]

I am just amazed at you! I did the one 30-day cleanse and can't really stomach (haha) the thought of doing it again (even though weight-wise I'd love to have those results again). You (and all the others who have done multiple long-term cleanses) are incredible!

[Res]

I love raw or cooked stuffed peppers. How pretty is this?

Mini Sweet Peppers Stuffed with Herbs de Provence Pesto



Mini Sweet Peppers Stuffed with Herbs de Provence Pesto


The pesto will keep stored in an airtight container and refrigerated for up to one week. It can also be frozen and stored for up to one month.
Herbs de Provence Pesto

2 cups fresh spinach leaves
2 cups fresh basil leaves
2 cups fresh flat-leaf parsley leaves
4 garlic cloves, minced
3/4 cup sprouted sunflower seeds [soak in water for 2 hours or more; drain]
3/4 cup pine nuts
2 tablespoons fresh squeezed lemon juice
1 tablespoon Herbs de Provence
Salt and freshly ground black pepper to taste
1 1/2 cups extra virgin olive oil
Blend all the ingredients in a blender or food processor until smooth.
Yield 4 1/2 cups

Herbs de Provence:
Organic Basil, organic Marjoram, organic Thyme, organic Lavender, organic spices, and organic herbs.

*Thanks for the details on those last two ingredients.... Sheesh

[Res]

Remember the whole mandolin thing Kathy when many of us were emptying our wallets on all our kitchen necessities? The mandolin I bought is still in the box. I'm afraid of it. BUT, check this out. I might whip it out.

Zucchini Spirals with Basil Pesto + Red Pepper Coulis



Zucchini spirals are easy and fun to make. You can use any number of delicious pesto, like the basil pesto I used here, or pates to fill them. Red pepper coulis compliments the flavors of this dish. Serve this recipe as a fun finger-food appetizer [have napkins ready], or as a meal with a side salad.


Basil Pesto
1 cup fresh basil, rinsed
1 cup fresh flat leaf parsley, rinsed
½ cup pine nuts, unroasted
3 large garlic cloves, peeled
½ teaspoon sea salt
½ teaspoon black pepper, fresh ground
½ cup extra virgin olive oil

Add the basil, parsley leaves, pine nuts and garlic to a food process and pulse a few times to chop and mix the ingredients. Scrape down the sides of the food processor with a rubber spatula, if necessary. Add the sea salt, black pepper, and the olive oil in a constant stream while the food processor is running. Add more sea salt and pepper to taste, if desired.
Makes about 1 cup


Red Pepper Coulis
1 red pepper
2 tablespoons onion, chopped
1 tablespoon apple cider vinegar or fresh lemon juice
1 large garlic clove, peeled, chopped
½ teaspoon sea salt
Pinch of pepper

Add all ingredients to a food processor and process until well mixed and chopped. Place a fine mesh strainer over a bowl. Pour the red pepper mixture in the strainer. Use a spoon or rubber spatula to press the mixture against the strainer to push the juice through. Reserve the red pepper pulp for another use – keep refrigerated.
Makes about ½ cup

Zucchini Spirals
Zucchini spirals can be made a day in advance, cover and refrigerate until ready to use.
1 large zucchini, scrubbed
Using a mandoline or similar slicing device, cut the zucchini lengthwise into 1/8-inch slices. Arrange the slices on a clean working surface for assembly.

Option: To make the zucchini slice softer and more flexible, lay the zucchini slice on a dehydrator tray and place in a dehydrator for about 30 minutes.

Assembly
Using a teaspoon dot and spread each zucchini slice with basil pesto. Roll up each slice - starting from one end roll to the other.

Pour about 1 – 2 tablespoons of red pepper coulis among each plate and place zucchini spirals, seam side down, atop the coulis.
Serves 6 as an appetizer, 2 Р4 as an entr̩e

[Res]

I am just amazed at you! I did the one 30-day cleanse and can't really stomach (haha) the thought of doing it again (even though weight-wise I'd love to have those results again). You (and all the others who have done multiple long-term cleanses) are incredible!

Thank you for the kind words, much appreciated, but between you and me I'm simply insane.

Now where's the food!!!! I should be staying away from HERE and all the other raw food websites I have open in my browser because looking at all of this causes hunger! I considered ending tomorrow! LOL, but I'll stick it out.

[mtmouse]

Remember the whole mandolin thing Kathy when many of us were emptying our wallets on all our kitchen necessities? The mandolin I bought is still in the box. I'm afraid of it. BUT, check this out. I might whip it out.

Yes, I was one of the casualties! However, I still use mine from time to time. You just have to be extra careful always to use the pusher and never your hand and all appendages will be safe!

(That's MUCH easier said than done and I still push with my hand, LOL. Otherwise you lose so much of the veggie. But I'm very careful! Hee-hee.)

[Tanyazl1]

Res & Kathy, the two of you are too cute!

Kathy, I agree with you about the cake pan...Res wasn't fooled...I think the close up shots and our minds eye created our reality...I'm going to have to either double the recipe or purchase smaller cake pans. Kathy, wasn't the little cake quite heavy? I could just about use it as a dumb bell

Res...I was cookin' and uncooking up a storm the last weeks of my cleanse. My son and hubby loved it. Now, I must get in the mood to make raw dishes 'cus my hubby has only made me salads...