LEMON RECIPES

The Promise Celebrities including Beyoncé have used this diet. But it's far from the principles of healthy eating, and the results aren't likely to last. The Lemonade Diet, also called the Master Cleanse, is a liquid-only diet consisting of three things: a lemonade-like beverage, salt-water drink, and herbal laxative tea. The claim is simple: Give it 10 days (or more) and you’ll drop pounds, "detox" your digestive system, and feel energetic, vital, happy, and healthy. You’ll also curb cravings for unhealthy food. It all started with Stanley Burroughs’s book, The Master Cleanser. There are many variations, and Peter Glickman continues Burroughs’s legacy with his own book, Lose Weight, Have More Energy and Be Happier in 10 Days , and web site. Does It Work? Because you're getting so few calories, you'll probably lose weight.  You’ll also be losing muscle, bone, and water.  And you're likely to gain the weight right back. There's no proof t...

Lemon oil is very beneficial to the body . When used with other substances , it is good for different ailments . These include: include skin diseases , poisoning, blood pressure problems , antidepressant activity, nutrient, liver disease has. As a powerful citrus Lemon offers it’s “liquid sunshine” as a powerful essential oil for purifying, and cleansing. It offers an amazing antibacterial agent which leaves only the uplifting aroma of fresh and clean. Diffusing lemon not only cleanse the air and neutralizes odors but also creates an uplifting mood. With a few drops and some honey Lemon soothes a sore throat. Historical Uses: Lemon has been used in the past to fight typhoid, food poisoning, lower blood pressure, liver problems, arthritis, scurvy, and malaria. Possible Oil Uses: Lemon essential oil can help with blood pressure, memory improvement, sore throats, anxiety, dissolving cellulite, debility, clarity of thought, energy, gallstones, digestive problems, strengthe...

Materials:            For Cake : 5 large eggs, almost at room temperature 1 cup unsalted butter, just cooler than room temperature (60-65 °F) ½ cup cake & pastry flour 1 Tbsp finely grated lemon zest 1 ½ cups sugar 1/3 cup sour cream (full-fat) 1 ½ tsp vanilla extract ½ tsp salt 1 cup all-purpose flour Traditional Lemon Cake For Glaze 3 Tbsp fresh lemon juice 2 Tbsp water 1/3 cup sugar Preparation: Preheat the oven to 325 °F and grease a 9-x-5-inch loaf pan. Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter. In a separate bowl, sift the all-purpose and cake & pastry flours and the sa...

It's Good Recipe from Food Network   Materials: 1 cup plain whole-milk yogurt1 2 tsp baking powder 1/2 tsp kosher salt 1 1/3 cups sugar, divided 1/2 cups all-purpose flour 1/2 cup vegetable oil 2 tsp grated lemon zest (2 lemons) 1/3 cup freshly squeezed lemon juice 1/2 tsp pure vanilla extract 3 extra-large eggs     For the glaze: 2 tbsp freshly squeezed lemon juice 1 cup confectioners' sugar   Preparation: First, Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch (10 cm x 20 cm) loaf pan. Line the bottom with parchment paper. Grease and flour the pan. After, Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar (170g) , the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prep...

Materials: 1 tablespoon lemon zest 4 cups boiling water  8 sprigs fresh mint sprigs 2/3 cup freshly squeezed lemon juice 8 lemons (for optional decorative serving)  12 packets Splenda Essentials No Calorie Sweetener with Fiber Preparation: First Combine boiling water and Splenda Essentials No Calorie Sweetener with Fiber in a large bowl, stirring until dissolves; cool slightly. Stir in lemon rind and juice. Pour mixture into a 9-inch square pan; cover and freeze. After, Cut tops from lemons; remove pulp. Set aside. Finally, Remove sorbet from freezer; let stand about 10 minutes. Scrape sorbet surface with a spoon; scoop or spoon sorbet into lemon shells or into small serving dishes. Garnish with fresh mint, if desired

Easy Lemonade Recipes - Homemade   Heavenly Homemade Lemonade Materials: 1 tablespoon grated lemon rind 1/2 cup boiling water 5 cups cold water 1 1/2 cups fresh lemon juice fresh mint leaves fresh mint sprigs, for garnish 1 1/2 cups sugar  lemon slices, for garnish Preparations: 1. Combine sugar and boiling water, stirring until sugar dissolves. 2. Add lemon rind, lemon juice, mint leaves and cold water; mix well. 3. Chill. Serve over ice. Garnish with lemon slices and fresh mint sprigs.

Materials: 4    tilapia fillets (1 lb.) 1 pkg.  (6 oz.) baby spinach leaves 1 tub  (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme , divided 10   RITZ Reduced Fat Crackers , crushed (about 1/2 cup) 2  Tbsp.   milk          Preparation HEAT oven to 400°F. PLACE fish in shallow foil-lined pan; top with 1/2 cup cooking creme and crumbs. BAKE 12 to 15 min. or until fish flakes easily with fork. Meanwhile, cook and stir remaining cooking creme and milk in large skillet on medium heat 2 min. Stir in spinach; cook 2 min. or just until wilted, stirring frequently. SERVE fish over spinach.   Special Extra Garnish with fresh lemon wedges. Serving Suggestion Serve with a mixed green salad tossed with ...

    Materials: 1/4 cup fresh lemon juice 1 Tablespoon lemon zest 1/4 cup margarine or butter, melted2 1/8 teaspoon salt and 1/4 teaspoon pepper 4 cups crushed corn flakes 6 small chicken breasts 2 Tablespoons lemon-pepper seasoning crispy baked Preparation: 1. First, preheat oven to 375 degrees F. 2. Line a large cookie sheet pan with foil. 3. Spray the foil with cooking spray. Set pan aside. 4. Th en , c ombine the corn flakes, lemon-pepper seasoning, salt and pepper together in a large freezer bag. 5. Perfect for a taste, in a small bowl, mix together the melted margarine and lemon juice. 6. Take 2 pieces of chicken at a time and dip them into the butter/ lemon juice mixture. 7. Without waiting, drop chicken into the freezer bag. 8. Twist the top of bag closed and shake the bag so the chicken is fully coated in crumbs. 9. Place chicken onto the prepared pan, and repeat process with the ...

Materials: 3 cups onions, sliced 1/2 lb black olives, cut in half; Sea salt and freshly ground black pepper to delicious  1/4 cup butter  tallow, coconut oil or poultry fat; 8 chicken thighs, with bones and skin; 1/2 cup lemon juice; 1 1/2 cups chicken stock30 gloves garlic, minced and smashed almost to a paste; A bunch of picked thyme leaves; 2 extra lemons, thickly sliced (remove seeds with  a knife); Chicken Lemon Preparation: First! Preheat your oven to 350 F. after, melt the first  1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside. on the other hand, Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so. Perfect for a taste, a dd the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point. Add the chicken stock, thyme an...

Materials 1 rosemary sprig, chopped  sea salt & pepper  2 tbsp olive oil 4 chicken breasts 1 lemon, juiced         Preparation:     Season chicken with sea salt & pepper and place them in a glass container with a lid Shake the remaining ingredients in a small mason jar then pour over chicken breasts and massage Store, covered in the fridge for at least 3 hours Preheat oven to 375 and cook chicken for 25 minutes, checking to ensure there is no pink left in the centre

  Materials: 1 cup water ½ large onion, diced 8 baby carrots, sliced  3 cloves garlic, minced 2 lemon rosemary chicken breasts, cooked & shredded Sea salt & pepper 3 leaves kale, torn into pieces & rinsed 2 cups brown rice, cooked 6 cups broth 1 tbsp olive oil 1/2 tbsp butter 4 small stalks celery, chopped   Preparation: In a large pot over medium heat, melt together olive oil and butter Add in the carrots, celery and onion and season with sea salt and pepper. Cook for 3 minutes. Add the kale and garlic and cook for about 2 minutes more. Add the broth and water and bring to a boil. Simmer over low heat, stirring occasionally for about 20 minutes. Add the brown rice and chicken to the pot and stir. Simmer for about 10 minutes  

Materials: 1/2 teaspoon salt 1/2 cup sour cream 1/4 cup chopped fresh basil leaves 1/4 cup slivered almonds 4 cups diced cooked chicken 1/2 cup mayonnaise 1 1/2 teaspoons fresh lemon juice  1/4 teaspoon ground black pepper1 rib minced celery Preparation In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.

Materials: 1 pint cherry tomatoes, halved 1 pound corkscrew pasta 1 cup frozen peas, defrosted 2 tablespoons Dijon mustard 1 garlic clove, minced 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil Freshly ground black pepper  1 pound asparagus 1/4 cup freshly chopped dill leaves  Salt 7 ounces crumbled feta cheese Preparation: 1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside. 2. In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well. 3. Trim the ends of the asparagus and cut into bite-size pieces on the bias. 4. Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste. 5. Combine the reserved asparagus and pasta in a lar...

Materials: 3 teaspoons salt 4 plum tomatoes, cut into 1 inch dice 8 basil leaves, cut into chiffonade  Fresh basil leaves, for garnish  1 lemon, juiced 1 pound farfalle pasta 1/4 cup extra-virgin olive oil Preparation 1. Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down. 2. Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves. Good Appetit

Materials: 20 ounces frozen red raspberries in syrup, drained 1 cup whipped topping (recommended: Cool Whip brand) 6 ounces cream cheese 1 (6-ounce) package lemon flavored gelatin 3/4 cup chopped pecans10 1 (20-ounce) can crushed pineapple, drained ounces lemon-lime carbonated beverage 1 cup miniature marshmallows Preparation In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.