The winner of the Garden of Life Giveaway, chosen at random, was Heather. Thank you all for sharing your amazing smoothie ideas; I truly enjoyed reading through each and every comment.
Guess what? I won an online giveaway recently too, and a five pound box of Meyer lemons landed on my doorstep as a result. Thanks to Wine Imbiber for this awesome treat!
These lovely orbs arrived just in time for another snow fall in my area…
…so I had an excuse to stay home and play with my lemons all day.
Do you remember when I had some Meyer lemons last month and I made this lemon pudding and this lemon cream tart? I wasn’t sure what to make next, so I asked my friends on Facebook for some ideas. Quite a few of them mentioned lemonade, of course!
While I’m pretty sure they didn’t mean green lemonade, you should definitely try this if you’ve got a juicer.
Green lemonade is a sweet juice treat high in enzymes, vitamins and minerals.
I first learned about it from Natalia Rose’s book The Raw Food Detox Diet
I love this as a refreshing, cleansing drink first thing in the morning; it’s so much better for you than coffee or tea! Yes, cleaning the juicer is kind of a pain, but I promise it’s worth it…
Green Meyer Lemonade Recipe
Ingredients:
*1 bunch Romaine lettuce
*1 handful of dark greens (I used frissee because it’s what I had on hand; you could also use kale, collards, etc.)
*1 1/2 whole Meyer lemons
*1-2 green apples
*1 small hunk of peeled fresh ginger- optional
Directions:
Process through your juicer and drink immediately. Sip slowly and enjoy every last drop. If you don’t have a juicer, you can make this in a high speed blender (so it’s a green smoothie) instead.
Next, as an experiment of sorts, I started a batch of naturally fermented ginger Meyer lemon soda.
To do so, I adapted this natural soda recipe from LearningHerbs.com, which I’ve made several times with berries. This time I used fresh ginger and Meyer lemon juice, plus the natural homemade soda culture I already had on hand in my fridge. It’s going to need a little while to “ferment”, so I’ll let you know how it works out.
When I squeezed the lemons for the lemon soda, I didn’t want to waste anything, so I made candied lemon peels.
I used this recipe from Phoo-D.
I’ve never made any kind of candied citrus peel before, but I am definitely a convert now. I used a lavender sugar (organic sugar infused with lavender flowers) that I put together last summer, and it’s a really delicious combination with the lemon peel. Truly like candy…addictive…
Lastly, I made this lemon ice cream recipe from epicurious.
I used Meyer lemons, of course, and I added my candied lemon peel instead of making the meringue. Instead of the 1 1/2 cups cream, I used 1 cup of buttermilk and 1/2 cup of creme fraiche. I figured this would work out well since Meyer lemons are sweeter than regular lemons…and I was right. It was terrific.
I’ve still got lots of lemons left, so stay tuned for Part 2!
