EAT THIS – Lemon Essences

Posted on March 30, 2013 by


The lemon has an inspiring flavor.  Citrusy, uplifting, joyful and balancing – it can alkalinize your body and raise your spirits.  It’s light refreshing scent makes it a perfect focus for spring inspiration!

Broiled Lemon Salmon


2 tbsp. chives

1 clove garlic

1 tbsp. low sodium soy sauc

.33 cup lemon juice

1 lemon

1 tsp. olive oil

24 oz. raw wild salmon


Fresh lemon juice is key. This is great cold for leftovers, on salad. Remember to look for wild, not farmed, salmon. The Atlantic salmon is lower in fat – but still contains the essential fish oils.


Mix soy sauce, minced garlic, lemon juice, olive oil, and chives together. Slice lemon into 1/8 ” slices. Place salmon filets in flat pan. Cover with marinade and lemon slices. Marinate, turning occasionally, for 30 minutes. Remove lemon slices from fish and place around pan. Broil salmon with rack set 6″ under broiler unit for 3-4 minutes. Turn salmon carefully and continue to broil another 3 minutes, or until brown and fish flakes easily. Remove to serving platter and place lemon slices on top of fish. Pour any remaining marinade over it. Serve immediately.

Lemon Asparagus Soup


3 pds. raw asparagus

4 cups low-sodium chicken broth

2 tsp. lemon juice

2 tbsp. olive oil

1 medium onion


This silky, citrus-spiked soup is wonderful cold or warm, and is an Italian-based recipe. you will also need 2 1 inch strips of lemon zest.


Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Boil all of the asparagus until just bright green and barely tender, about 3 minutes. Drain and transfer to ice water to cool quickly, then drain again. Cut it into 1/2 inch pieces (you can reserve 12 tips for garnish, if you like). Wipe out the saucepan. Add teh olive oil and heat until shimmering. Add the halved and sliced onion and cook over moderate high heat, stirring, until softened, about 5 minutes. Ad dthe chicken stock and 2 – 1 inch strips of lemon zest, bring to boil and simmer for 5 minutes. Add the asparagus pieces and cook until tender, about 5 minutes. Discard the lemon zest. Working in batches, puree the soup in the food processor or blender. Return the soup to the saucepan and stir in the lemon juice. Season with white pepper, and reheat if necessary. Garnish each bowl with 2 asparagus tips, if you like.

Whole Roasted Lemon-Herb Chicken with Vegetables


12 oz. raw carrots

2 cloves garlic

2 lemons

2 tbsp. olive oil

1 onion

.75 tsp – black pepper

.25 oz. fresh sage

1.5 pds. butternut squash

.25 fresh thyme

3 raw turnips

4 pd. whole chicken


A nice hint of lemon and herbs and extremely moist!!


Preheat oven to 400 degrees. Chop 8 sage leaves and place in a bowl with thyme leaves. Squeeze the juice from 1 lemon into the bowl. Add garlic, 1 tbsp. oil, and .5 tsp pepper; mix well. Set aside. Pierce the remaining lemon all over with a sharp fork. Put the lemon, onion, and remaining sage and thyme into the chicken cavity. Place the chicken in a greased roasting pan. Use your hands to gently loosen the skin covering the breast, thighs, and the top end of the drumsticks. Smear the lemon herb mixture under the skin, covering as much of the meat as possible. Then place the chicken breast side down to cook (it will be moister than breast side up). Toss carrots, turnips, and squash in a large bowl with the remaining 1 tbsp. oil and .25 tsp. of pepper until well coated. Scatter the vegetables around the chicken. Bake, stirring the vegetables occasionally, until an meat thermometer reads 165 degrees, 1 to 1 1/4 hours.

Lemon Rice


1 cup brown rice, dry

2 cups low sodium chicken broth

1 tsp. coconut oil

1 clove garlic

1 tsp. lemon zest

2 tbsp. fresh parsley

.25 tsp. black pepper


Great way to change up and bring some flavor to brown rice.


Combine rice, coconut oil, garlic, lemon peel, pepper and broth in medium saucepan. Bring to boil; stir once or twice. Lower heat to simmer. Cover with tight-fitting lid. Cook 15-20 minutes or until rice is tender and liquid is absorbed. Stir in parsley.

Lemon Poppy Seed Muffins                           


.25 tsp. baking soda

.25 cup coconut flour

.25 cup coconut oil

3 eggs

.25 cup raw honey

1 tbsp. lemon zest

1 tbsp. poppy seeds


Delicious, desert like muffins.


In a medium bowl, combine coconut flour and baking soda. In a large bowl, blend together eggs, honey, oil and lemon zest. Blend dry ingredients into wet. Fold in poppy seeds. Spoon batter evenly into 8 greased muffin cups. Bake at 350 degrees for 15-20min. Cool and serve.

Elana’s Lemon Bars


1.5 cups almond flour

3 eggs

5 tbsp. raw honey

.5 cup lemon juice

6 tbsp. grapeseed oil


These REALLY do taste like the originals!!


Preheat the oven to 350 degrees. Grease 8″ square baking dish with grapeseed oil and dust with almond flour. In medium bowl, whisk together the grapeseed oil, honey, and vanilla. Stir the wet ingredients into the almond flour until thoroughly combined. Press the dough into the prepared dish. Bake for 15-17 until lightly golden. While baking crust, prepare the topping. In a blender combine the grapeseed oil, honey, eggs and lemon juice. Process on high until smooth. Remove crust from oven and pour the topping evenly over the hot crust. Bake for 15-20 minutes until the topping is golden. Let cool in the baking dish for 30 minutes – then refrigerate for 2 hours to set. Cut into bars and serve.

Samantha Ray

Posted in: Eat This!