The Lemon Book - Natural Recipes and Preparations Read Online Free
Author: Alexandra Végant
Tags: Health; Fitness & Dieting, Cookbooks; Food & Wine, Vegetables & Vegetarian, Professional & Technical, Organic, Medical eBooks, Vegetarian & Vegan, Alternative Medicine, Cooking Methods, Non-Vegan Vegetarian, Naturopathy, Alternative & Holistic
and leave for 2-3 minutes. When it has set it is ready to serve.
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ARTICHOKES WITH LEMON
8 large artichokes
2 lemons
extra-virgin olive oil
salt and pepper
Trim the artichokes, remove the hard leaves and cut the stalks 4cm from the flowers.
Immerse the artichokes in a large salad bowl of lemon juice in water during the preparation.
Open up the leaves of each artichoke by rubbing them upside-down on the chopping board.
In a saucepan with a thick, flat bottom, heat enough oil to be able to immerse the artichokes in it head-down.
Cover and cook on a low heat, stirring from time to time.
Test to see if they are cooked with a fork, and when the artichokes are tender, drain them and place on a serving plate.
Sprinkle with lemon juice and grated zest, and serve.
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CUCUMBER SALAD WITH LEMON
2 cucumbers
extra-virgin olive oil
white pepper
100g walnuts
2 gloves of garlic
the juice of 2 lemons
breadcrumbs
salt
Start by preparing the sauce: grind the walnuts in a stone pestle, if possible. Add the crushed garlic, salt and pepper, and continue to work the mixture in the pestle.
Moisten 1 soup-spoonful of breadcrumbs in water and squeeze out the excess, add it to the pestle and continue to work the mixture until you have a smooth paste.
Add the lemon juice and mix with a wooden spoon, adding enough water to make the mixture creamy.
Peal and slice the cucumbers thinly, place the slices on a serving dish and pour the sauce over them.
Add a drizzle of olive oil and serve.
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CHICORY WITH LEMON
4-5 chicories
2 lemons
2 fresh white onions
extra-virgin olive oil
salt and pepper
Wash the chicories and place them in the bottom of a pan.
Add half a glass of water, half a glass of oil, the whole onions, salt and pepper.
Cook over a low heat for 15 minutes, remove the onions, add the juice from the two lemons and leave to simmer for another 5 minutes.
Turn off the heat and leave to rest with the pan covered before serving the chicories with the juice.
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RYE SALAD WITH LEMON
To make this recipe quicker to prepare, the rye should ideally be cooked in advance, for example, the day before, and kept in the fridge ready to make several dishes.
300g rye
2 small apples
1 cucumber
1 bunch of radishes
1 onion
the juice of 2 lemons
150g plain full-fat yoghurt
2 soup-spoonfuls of yeast flakes
extra-virgin olive oil
salt
Wash the rye and soak overnight.
Cook it in three times its volume of salted water (e.g. 3 cups of rye in 9 cups of water) for about 45 minutes, or until soft.
Leave it to cool completely.
Wash and dice the apples and cucumber, and cut the radishes into thin slices.
Prepare a dressing with the oil, lemon juice, yoghurt, chopped onion and yeast flakes.
Mix all the ingredients together in a salad bowl and leave to rest for an hour before serving.
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ZUCCHINI WITH LEMON
1kg zucchini
the juice of 2 lemons
a few basil leaves
extra-virgin olive oil
salt
Wash the zucchini, trim the ends and cut them lengthways into thin slices.
In a dish, prepare a marinade with 7-8 soup-spoonfuls of oil and the lemon juice, add the zucchini and place in the fridge for 4-5 hours.
After refrigeration, remove the zucchini, pour the marinade into a saucepan and heat. Add the zucchini and cook on a high heat for a few minutes.
Sprinkle with chopped basil and serve.
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VINAIGRETTE WITH ESSENTIAL OILS
To season raw or steamed vegetables, try this mixture:
50ml olive oil
4 drops of essential lemon oil
3 drops of essential basil oil
It's really practical, especially in winter!
Return to Savoury Dishes.
Return to the Table of Contents
SWEET DISHES
VEGAN LEMON MOUSSE
This dessert, containing neither animal protein nor sugar, is quick and easy to prepare.
Ideal after
Return to the Table of Contents
ARTICHOKES WITH LEMON
8 large artichokes
2 lemons
extra-virgin olive oil
salt and pepper
Trim the artichokes, remove the hard leaves and cut the stalks 4cm from the flowers.
Immerse the artichokes in a large salad bowl of lemon juice in water during the preparation.
Open up the leaves of each artichoke by rubbing them upside-down on the chopping board.
In a saucepan with a thick, flat bottom, heat enough oil to be able to immerse the artichokes in it head-down.
Cover and cook on a low heat, stirring from time to time.
Test to see if they are cooked with a fork, and when the artichokes are tender, drain them and place on a serving plate.
Sprinkle with lemon juice and grated zest, and serve.
Return to the Table of Contents
CUCUMBER SALAD WITH LEMON
2 cucumbers
extra-virgin olive oil
white pepper
100g walnuts
2 gloves of garlic
the juice of 2 lemons
breadcrumbs
salt
Start by preparing the sauce: grind the walnuts in a stone pestle, if possible. Add the crushed garlic, salt and pepper, and continue to work the mixture in the pestle.
Moisten 1 soup-spoonful of breadcrumbs in water and squeeze out the excess, add it to the pestle and continue to work the mixture until you have a smooth paste.
Add the lemon juice and mix with a wooden spoon, adding enough water to make the mixture creamy.
Peal and slice the cucumbers thinly, place the slices on a serving dish and pour the sauce over them.
Add a drizzle of olive oil and serve.
Return to the Table of Contents
CHICORY WITH LEMON
4-5 chicories
2 lemons
2 fresh white onions
extra-virgin olive oil
salt and pepper
Wash the chicories and place them in the bottom of a pan.
Add half a glass of water, half a glass of oil, the whole onions, salt and pepper.
Cook over a low heat for 15 minutes, remove the onions, add the juice from the two lemons and leave to simmer for another 5 minutes.
Turn off the heat and leave to rest with the pan covered before serving the chicories with the juice.
Return to the Table of Contents
RYE SALAD WITH LEMON
To make this recipe quicker to prepare, the rye should ideally be cooked in advance, for example, the day before, and kept in the fridge ready to make several dishes.
300g rye
2 small apples
1 cucumber
1 bunch of radishes
1 onion
the juice of 2 lemons
150g plain full-fat yoghurt
2 soup-spoonfuls of yeast flakes
extra-virgin olive oil
salt
Wash the rye and soak overnight.
Cook it in three times its volume of salted water (e.g. 3 cups of rye in 9 cups of water) for about 45 minutes, or until soft.
Leave it to cool completely.
Wash and dice the apples and cucumber, and cut the radishes into thin slices.
Prepare a dressing with the oil, lemon juice, yoghurt, chopped onion and yeast flakes.
Mix all the ingredients together in a salad bowl and leave to rest for an hour before serving.
Return to the Table of Contents
ZUCCHINI WITH LEMON
1kg zucchini
the juice of 2 lemons
a few basil leaves
extra-virgin olive oil
salt
Wash the zucchini, trim the ends and cut them lengthways into thin slices.
In a dish, prepare a marinade with 7-8 soup-spoonfuls of oil and the lemon juice, add the zucchini and place in the fridge for 4-5 hours.
After refrigeration, remove the zucchini, pour the marinade into a saucepan and heat. Add the zucchini and cook on a high heat for a few minutes.
Sprinkle with chopped basil and serve.
Return to the Table of Contents
VINAIGRETTE WITH ESSENTIAL OILS
To season raw or steamed vegetables, try this mixture:
50ml olive oil
4 drops of essential lemon oil
3 drops of essential basil oil
It's really practical, especially in winter!
Return to Savoury Dishes.
Return to the Table of Contents
SWEET DISHES
VEGAN LEMON MOUSSE
This dessert, containing neither animal protein nor sugar, is quick and easy to prepare.
Ideal after
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