Once our baby is consuming food other than just breastmilk, I plan on making our own organic baby food and freezing portions of it. I found these baby food freezer containers and like the fact that they are bpa free. I originally bought these freezer containers only for that purpose (you can find containers here) but soon realized they could serve other purposes too. When our little lemon tree had its big bumper crop of fruit for the year, it was more lemons than we could use at one time, but I didn’t want to waste any of that precious juice. I juiced all of the lemons that we weren’t going to be able to use right away and poured the juice into the baby food containers. It worked out to be approximately two lemons worth of juice for each 2 ounce container. After they were frozen, I transferred the frozen cubes to freezer bags for long term storage so the cubes could be used for other things (you can find the freezer bags I use here). It worked out really well since now I always have fresh squeezed lemon juice on hand whenever I need it for a recipe or for making lemonade!
After I perfected my pot roast recipe (recipe shown here), I wanted to save every last drop of the delicious broth that was left over from the crock pot. I used the baby food containers again to make some small portions of broth, perfect for making my homemade dog treats (recipes here and here). I also saved larger portions of the broth in the freezer bags.
Like yesterday’s post (seen here), I wanted to find some uses for the leftover vegetable and fruit pulp when I use my juicer. This is the second recipe that I created to put that fiber goodness to use! They taste about 1000 times better than they sound and look, I promise! Even my mom who hates vegetables loves these bars. 🙂 They have a slightly sweet (but not too sweet), nutty taste. You would never even realize that they are full of fiber!
3 cups of vegetable/fruit fiber pulp leftover from juicing (I use a mix of carrot, beet, apple, and ginger)
2 cups old fashioned oats
1/2 cup unsalted almonds
1/2 cup honey
1/4 unsalted, unsweetened almond butter
1 tablespoons sesame seeds
1. Preheat oven to 350 degrees F.
2. Pulse oats lightly in food processor 6 times. Add oats in with juicing leftovers in large mixing bowl.
3. Pulse almonds lightly in food processor, about 5 times, and add to mixing bowl.
4. Add honey, almond butter and sesame seeds to mixing bowl, and mix everything together with stand or hand mixer.
5. Once well combined, take dough out of mixing bowl and spread out on cookie sheet. I line my cookie sheet with a Silpat to prevent sticking and burning.
6. Once evenly spread across a half sheet size cookie sheet, I cut the dough into 12 bars and spread them apart slightly.
7. Bake in oven for 35-40 minutes, until cooked through.
8. Cool on wire rack, and store in airtight container.
One of my husband’s friends from work has an amazing lemon tree that produces tons of mature, huge lemons. Our baby lemon trees cannot keep up with the volume that this mature tree produces. Luckily for us (and my crazy pregnancy citrus cravings), the owner of the lemon tree is very generous with the lemons and always sends some home with my husband for me. 🙂 One of my favorite things to do with all of the lemons is to make tons of homemade lemonade. I don’t like to use a lot of sugar when making lemonade, so I found a way to make it with just the tiniest bit of sugar.
I start with about 6 large lemons, and scrub them well to remove any dirt. This step is important since the lemon zest is an important part of the recipe. If you are using smaller lemons, you should increase the number of lemons that you use.
Start by peeling the zest off the washed lemons using a vegetable peeler. Be sure to just peel off the zest, avoiding the white pith which is bitter tasting.
You will need approximately two cups of peeled lemon zest. Put the strips of lemon zest in a small pan along with 6 cups of water, and 6-10 tablespoons of sugar (adjust according to how sweet or tart you want it – add more if you want it really sweet). Bring to a low boil and cook covered on a medium-low flame for approximately two hours. After enough time has passed, the water will be infused with the natural sweetness from the lemon zest, and the water will be tinted yellow. Once finished, allow the syrup mixture to cool to room temperature before using.
Juice the 6 lemons used above to use for the lemonade.
Once cooled, pour the lemon syrup mixture into a large canning jar. This will make several batches of lemonade, and can be stored in the fridge for a few months. To make the lemonade, mix together 1/2 cup of the lemon syrup, juice from the 6 lemons, and approximately 6 cups of cold water. You can add more or less syrup and water to adjust to your own personal taste preference. That’s it! It’s really easy, and uses only a minimal amount of sugar for each glass of lemonade!
Super easy recipe for my favorite green veggie juice! All you need is:
-2 cups mixed leafy greens (I used a mix of spinach, kale & arugula since that is what I have tons of in my garden)
-juice from 2 oranges
Just throw everything in a blender until liquified, then chill & enjoy!
Homemade strawberry/apple-mint lemonade, with no sugar needed. 🙂
This is the easiest lemonade I’ve ever made. Here is what I added together:
1 quart water
juice from 3 lemons
5-6 strawberries, sliced and mashed with a mortar and pestle
5-6 sprigs of apple mint (a unique variety of mint with a sweet, apple-like taste), leaves removed from stems and mashed with a mortar and pestle
That’s it! Just mix it all together and serve over ice! It is naturally sweet and needs no additional sweeteners. 🙂