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Yellow Food Energy: Lemon (Citrus Limon)

By Gwen Nyhus Stewart

Recipes

Lemon and Herb Butter

1/2 cup (125 mL) butter
1/4 cup (50 mL) parsley, finely chopped
1 tsp. (5 mL) basil, chopped
1 tsp. (5 mL) oregano, chopped
1 tbsp. (15 mL) lemon zest, finely grated

Combine the lemon, parsley, basil, oregano and butter.
To serve, pack the butter into small serving crocks and chill.
Top moulded butter with crushed ice to keep them cold once out of the refrigerator.

Lemon and Mustard Dressing

1 1/2 tbsp. (15 mL) lemon juice, freshly squeezed
1 clove garlic, crushed
1 tsp. (5 mL) French mustard
3 tbsps. (45 mL) peanut or sunflower oil
freshly ground black pepper, to taste

Mix the crushed garlic and mustard in a small dish then gradually add the lemon juice to form a paste. Add the oil and whisk with a fork briskly to combine.

Lemon Pasta

3 1/3 cup (825 mL) flour
1/2 tsp. (2 mL) sea salt
2 eggs, beaten
6 oz. (170 g) lemonade concentrate, thawed

1 tsp. (2 mL) olive oil
In a mixing bowl, stir together 3 cups (750 mL) of the flour and salt. Combine eggs, lemonade concentrate, and olive oil or cooking oil; add to flour. Mix well. Sprinkle kneading surface with remaining flour and knead for 10 minutes. Cover and let rest 10 minutes. Roll out and cut into desired shapes.

Lemon Icebox Pie

4 eggs, separated
juice of 3 lemons

14 oz. (400 g) can condensed milk
2 tbsp. (30 mL) sugar

Graham Cracker Crust
2 tbsp. (30 mL) honey
1 2/3 cup (400 mL) graham cracker crumbs
1/4 cup (50 mL) butter

Melt honey and butter together. Mix in graham cracker crumbs. Press mix in an even layer over sides and bottom of oiled 9-inch (22x22 cm) pie pan.
Bake at 350° F (175° C) for 9 - 12 minutes. Let cool before filling.
Makes 1 pie shell.

Preheat oven to 350° F (175° C).
Stir together egg yolks, lemon juice and condensed milk. Put into graham cracker crust. Beat egg whites and sugar into meringue. Making sure meringue goes to the edges of the pie, cover the pie filling. Bake 8 - 10 minutes, until meringue browns. Refrigerate several hours.

Lemon Spice Tea

2 cups (500 mL) warm water
1 tbsp. (15 mL) honey
2 slices lemon
2 cinnamon sticks *
2 tea bags
* Stick cinnamon should be broken up into small pieces.

In a 2 cup (500 mL) measure combine water, honey, lemon slices, and cinnamon.
Heat until steaming hot, add teabags, cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired.

See Yellow Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of yellow, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, pages 62 – 63 for more information about what the colour yellow means and Chapter 8, Colour Energy, Plants, and Recipes pages 75 – 78 for information about using yellow in the garden and recipes.)

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