Tag Archives: meyer lemon

Mean Green Openface Sandwiches!

I’m calling this the mean green sandwich because it’s full of raw, good-for-you awesomesauce and they’re open face because I like to look my meal in the eye. Fortunately these don’t have any eyes because I have issues with that. The first thing I did was make a basil garlic spread using the following:

1 very large handful of basil leaves

5-6 peeled garlic cloves

1/4 cup of pumpkin pits

1/4 cup shelled hemp seeds

2 tbsp nutritional yeast

2 tsp Meyer lemon olive oil

2 tbsp veganaise

1/2 tsp flake red pepper

1/2 cup of water (you might not use all of it)

I blended all of that up, adding water as needed to form a spreadable texture. We spread it on sliced, toasted gluten-free bread and topped it with spinach and avocado.

I added a lot of extra flake red pepper because I’m just that kind of girl. This was a fast and delicious meal. The buttery avocado was a great contrast to the spicy basil and pesto. The nuttiness of the bread and hemp reminded me I was getting a heaping dose of omega fatty acids and protein to go with my antioxidants and iron.¬† It would have been great in a nori wrap with sprouts too for a real raw meal! Maybe we’ll do that next time and until then, nom on!

This is Christie, signing off!

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Coconut Lemon Custard PIE!

I got some Meyer lemons at our local market. Is there anything these crazy Floridians won’t grow?
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Anyways, Meyer lemons look like lemon colored oranges and tastes like a lemon would if it wasn’t acidic… at all. They’re mildly fragrant and delicious. I decided to make them into a lemon coconut pie. This is what I started with:
6 Meyer lemons
1 1/2 cup of shredded coconut (unsweetened)
4 tbsp coconut sugar
1/3 cup of cashews
1 box of silken tofu
1 tsp vanilla extract
1 tsp coconut extract (optional, if you don’t have coconut sugar)
1 tsp of arrowroot starch
1 tsp of vegetable gelatin
1 pinch of salt
I combined the lemon juice (be careful to exclude seeds and any rind from the mix as it will make the pie bitter… like mine was /sadface) tofu, half the coconut, cashews, vanilla extract, sugar, starch, gelatin and salt.
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I blended them until they were smooth and then poured them into a saucepan and heated it to marry the flavors. While I did this, I adjusted the seasonings. After it was steamy and warm, I poured the mixture into a springform pan over a crust in the style of Melissa’s previous raw cheesecake experiments ¬†using another 1/2 cup of coconut in addition to the nuts and dates.
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I sprinkled the remaining coconut over the top and put it in the freezer for about 20 minutes and them moved it to the refrigerator. The texture was light and smooth.
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I did get a little too much of the rind from the lemons into the custard and it made the end product slightly bitter but it didn’t stop us from devouring most of it.
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The coconut and lemon were complimented beautifully by Melissa’s date crust. WIN!
This is Christie, signing off!
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