When I found Meyer lemons at my local Hannaford’s market last week, I did a little happy dance.
I’ve been hoping they’d show up in my area for many weeks now, ever since I saw this Meyer lemon tart recipe over at Food52.
Meyer lemons are said to be a cross between a lemon (the most common varieties being the Lisbon or the Eureka) and a mandarin orange. Meyer lemons have thin edible skin and lack the bitter pith of regular lemons. They are much more sweet than tart.
I did make the Meyer lemon tart and it is absolutely delicious. If you’re looking for a gorgeous decadent Meyer lemon dessert, I highly recommend that recipe. But I also made a couple of healthier Meyer lemon recipes, and this raw pudding is one of them.
I am calling this a pudding because I’m not sure what else to call it, but it’s nothing like a traditional lemon pudding. It’s got an almond base, so it’s high in protein, nutrients and fiber, the coconut oil adds a little healthy fat, the chia seeds thicken it a bit, and the raisins and agave sweeten it up. Because the rest of the ingredients have very subtle flavors, I like how the taste of the lemon really shines through here.
I used the 2 Tb. of agave and while it’s enough for me, some of you might prefer this to be sweeter. So start with the 2 Tb. and add 1-2 more Tb. of agave if you feel it’s necessary. You could also use raw honey, pure maple syrup or another natural sweetener instead, if you like.
This makes a super healthy dessert, but I’ve been eating it for breakfast or as an afternoon snack, too.
Meyer Lemon and Almond Pudding Recipe
*2 tablespoons organic chia seeds
*1 1/2 cups filtered water
*2 cups almonds
*1/2 cup golden raisins
*2 tablespoons organic coconut oil
*2-4 tablespoons agave syrup (use the lesser amount if you watch your intake of sweet foods)
*1 whole Meyer lemon, cut in half (you don't have to remove the seeds)
*1 teaspoon vanilla extract- optional
Soak chia seeds in water for 10 minutes, and then process them together with the rest of the ingredients in a high speed blender or food processor until fairly smooth. Leftovers will keep for several days in the refrigerator.
If you’re like me and just can’t get enough of Meyer lemons, here’s more:
All About Meyer Lemons from Cooking with Amy
100 Things To Do with A Meyer Lemon from the La Times
Meyer Lemon Cranberry Scones from White on Rice Couple
In know, I know, the title doesn’t sound terribly appetizing, right?
Please bear with me, though, because this recipe for breakfast millet is surprisingly delicious.
Millet has a long history of cultivation, but it’s hardly a popular food here in the United States. Most people probably know it as “bird food” more than anything else. It’s seriously good for you, though- gluten-free and very hypoallergenic- it also contains a good amount of protein, B-vitamins and minerals including iron, zinc and manganese.
Millet has a naturally sweet, almost nutty flavor that works very well in healthy breakfast recipes like this. The prunes here give lend additional sweet “chewiness”, and they’re high in fiber, as well… I like this served with a big dollop of organic plain yogurt, but any dairy or non-dairy milk could be mixed in instead. I don’t think it needs any additional sweetener, but you can drizzle with a little extra maple syrup, if you like.
Recipe for Millet Breakfast Porridge with Prunes
Makes 6-8 servings
1 cup organic millet, rinsed well in a fine-mesh strainer
1/2 cup chopped prunes/California dried plums
3 cups filtered water
1 tsp. ground cinnamon, plus a little more for serving
1/8 cup pure maple syrup, plus more for serving (if needed)
1 tsp. vanilla extract
pinch of sea salt
Place millet, prunes, water and cinnamon in a medium pot on the stove. Bring to a boil and then reduce the heat to a simmer. Cook for 30-45 minutes, until all the water has been absorbed and the millet is fluffy. Allow to cool slightly and then mix in the maple syrup, the vanilla and the salt. Serve with organic plain yogurt and a sprinkling of ground cinnamon.
This post is linked to Food Renegade’s Fight Back Friday!
I’m sort of a salad freak. I’ll put pretty much anything in a salad, and I rarely make exactly the same salad twice. Here’s a new one that I just love.
I love the mild flavor of baby spinach as well as the simplicity of using it- there is no chopping required. And as far as spinach nutrition goes, it’s quite high in antioxidants (lutein is one that is often mentioned), B vitamins, and minerals including calcium, potassium, and zinc.
In this salad, I combined the spinach with parsley because I love its nutritional profile (it is also very high in minerals as well as vitamin C), as well as it’s characteristic fresh taste. Toasted hazelnuts add depth and crunch, the pear adds a little sweetness, and the shaved parmesan lends it’s salty richness.
I strongly recommend using Parmigiano-Reggiano cheese here (it’s pretty expensive but a little goes a long way), but any hard Italian cheese will work. I like this dressed with just a drizzle of olive oil and a squeeze of fresh lemon; feel free to use your favorite healthy vinaigrette recipe, if you prefer.
Baby Spinach Salad Recipe
7 cups baby spinach (more or less), preferably organic
1 cup fresh parsley, coarsely chopped
1/4 cup shredded red cabbage-optional
1/2 cup hazelnuts, toasted in a 350°F oven for appox. 5 minutes
1 pear, shaved with a vegetable peeler
approx. 1/4 cup Parmigiano-Reggiano shavings (I use a vegetable peeler for this)
Good olive oil and fresh lemon juice or your favorite healthy vinaigrette dressing
Course sea salt and fresh ground pepper- to taste
Mix all ingredients in a medium-large bowl. Compose salad on plates and drizzle with olive oil and fresh lemon juice or your favorite vinaigrette. Sprinkle with a little course sea salt and fresh ground pepper if you like.
This spinach salad recipe is my contribution to Weekend Herb Blogging.
WHB was founded by Kalyn of Kalyn’s Kitchen and it is currently managed by Haalo of Cook Almost Anything.
Maninas is the host this week!