Day 228 Honeydew in Ginger Lemon Syrup

Honeydew in Ginger Lemon Syrup

1 Ounces Fresh Ginger Root, peeled and sliced
1 Lemon
2 Cups Water
2/3 Cups Sugar
1 Honeydew Melon, cut in chunks
Pomegranate Seeds, for garnish

Strips of lemon peel

1.  Remove several long strips of peel from the lemon. Combine the water and sugar, and add the ginger slices and lemon peel.  Bring to a boil and simmer for 20 minutes.  Remove the ginger and lemon.

Syrup

2.  Place the syrup in a bottle or bowl and place in the refrigerator to cool.

Honeydew melon

3.  Add the melon to a serving bowl.  Pour some syrup over and garnish with the pomegranate seeds.

Soundtrack  The Matrix Reloaded: The Album - Various Artists

Day 162 Lemon Ginger Smoothie

Lemon Ginger Smoothie

1 Lemon, peeled and seeded
2 Inch Piece of Ginger, peeled and chopped
2 Frozen Bananas, sliced
2 Cups Water
1 Cup Ice

Blend all ingredients together in a high powered blender.

Soundtrack  Summer Solstice - Various Artists

Day 104 Lemon Cashew Aioli

Lemon Cashew Aioli

1/2 Cup Cashews
1/2 Cup Water
3 Tablespoons Lemon Juice
1 Teaspoon Kosher Salt
2 Cups Avocado Oil
1/2 Teaspoon Xantham Gum

Ingredients

Place the cashews, water, lemon juice and salt in a blender and puree until smooth.  With the blender running, pour in the oil in a slow steady stream.  This should take several minutes.  Blend in the xantham gum.  Pour into a jar and store in the refrigerator.  The mixture should thicken when cold.

Goes well with salad.

Soundtrack Trivium - Ascendancy

Day 93 Blueberries with Lemon Cream

Blueberries with Lemon Cream

4 Ounces Vegan Cream Cheese
3/4 Cup Vegan Vanilla Yogurt
1 Teaspoon Honey
2 Teaspoons Lemon Zest, grated
2 Cups Fresh Blueberries

1.  In a medium bowl, add the cream cheese, yogurt and honey.  Using an electric mixer, beat at high speed until light and creamy.  Stir in zest.

2.  Layer the lemon cream and blueberries in dessert dishes.

Makes 4 servings

Soundtrack - Megadeth - Countdown to Extinction

Day 10 Lemon Curd

Lemon Curd

Lemon Curd can be used as a tart filling, spread on breads, or a dip for fruit.

1 Cup Water
1 Cup Cashews, soaked in water for 8 to 12 hours, drained and rinsed
1 Cup Sugar
3/4 Cup freshly squeezed Lemon Juice
Zest of 5 Lemons
1/2 Cup Earth Balance, cut into tablespoons
Pinch of Turmeric for color

1.  In a blender, combine the water and cashews and process until smooth and creamy.  It will look like a thick milk.

Cashew cream in the blender

2. Pour in a medium saucepan and bring to a simmer.  Stir constantly to ensure that it does not burn on the bottom.The mixture should thicken and be smooth.  If it gets clumpy, use a whisk to smooth it out.

Fresh Zest

3.  When thick, add the sugar, lemon juice and zest and cook for a few minutes until creamy.  Remove the pan from the heat.

Juicing lemons

4.  Whisk in the butter substitute by the tablespoon until fully incorporated.  Whisk in a pinch of turmeric to give it a yellow color.

5.  Pour the curd into a jar with a lid. and let it cool completely in the refrigerator before using.  It will thicken as it cools.

Cooking the curd

Soundtrack - Big Grams - self titled album

Addicted to Results 4/14

Hemp Protein Green Smoothie

Time for another Addicted to Results challenge at Canton Club. I will be using the blog as a food log.  I started the day with a Hemp Protein Green Smoothie.  This is a blend of water, frozen pineapple, ginger, hemp protein, frozen banana, lemon and ice.  This kept me fueled for a 3 mile and some treadmill inclines.

Lunch was a modification of the Tofu Fra Diavolo.  I did not quite have of the sauce for a serving, so I made up the difference with some Kale Salsa on top of the whole wheat spaghetti.   It worked.

A snack of banana with  almond butter spread on it, was my pre workout snack before the XPF Foundations class at the gym.  The class is a circuit of resistance training with some cardio thrown in.  Yes, I am sore today.

Roasted tomatoes

In the afternoon I made a large batch of roasted tomatoes to use for several meal.  The tomatoes were quartered and seasoned with salt, pepper and parsley and cooked in a bit of olive oil.  Once they done, a splash of red wine was added.

Barley Salad

The base of dinner was a Barley Salad.  I used some of the barley that was cooked a few days ago and added cucumber, kalamata olives, Kale Salsa, Roasted Tomatoes, chickpeas and a Lemon Vinaigrette that I had also made earlier. 

Lemon Vinaigrette

The vinaigrette is easy.  Some fresh meyer lemon juice, olive oil, salt, black pepper, and a little bit of sugar.

This is the final dish.  The Barley Salad is on top of some butter lettuce and topped with some Beyond Meat mock chicken.

Kale Salsa