Lavender-Chia Lemonade from YumUniverse
I enjoy this drink for its nostalgic taste without all the dyes and processed sugars in the store-bought stuff. It’s hydrating (chia) and boosts energy (honey), which makes it a powerful endurance drink for sustained fitness. The main reason I love this recipe though is because it reminds me of my friend Paul, who once said to me when he saw it on my desk at work, “Whatcha got there, Crosby, some seahorse eggs?” I can’t deny it. Lavender-Chia Lemonade is a showstopper with a lovely taste to match.
Makes 2+ servings (feel free to multiply for a larger group!)
8 cups water
1/4 cup lemon zest
1 cup lemon juice
2 tablespoons culinary lavender buds
2 tablespoons chia seeds
1/2 cup raw honey (see note)
- In a pot filled with 8 cups of water, add zest, juice, and lavender buds. Bring to a boil.
- Turn off heat and allow to steep, like tea, until cool. Refrigerate for about 4 hours (or overnight).
- Strain into pitcher. Stir in chia seeds after you strain out the lavender and lemon.
- Sweeten with honey if you like. Serve chilled or room temperature.
Psst!: Feel free to enjoy this lemonade without the chia.
Lemon Note: You’ll need about 5–6 large lemons to make this recipe.
Lemon-Kalamata Hummus from Better Than Vegan
The lemon and olives really give this hummus a kick with a Greek flair. Add a little fresh dill if you like for a truly unusual spread.
Makes 4 servings
2 cups cooked garbanzo beans, rinsed, drained, and warmed
1/2 cup kalamata olives, pitted and drained
4 cloves garlic, minced
Zest of 2 lemons
- Combine all ingredients in a food processor and purée until smooth and creamy.
Lemon Meringue Cupcakes with Lemon Coconut Frosting from Blissful Bites
These are fantastic on their own, or you can throw in some fresh blueberries or cranberries. The frosting has no refined sugar, like most frostings made with powdered sugar, and is delicious!
Makes 12 cupcakes
2 tablespoons oil, plus more for pan
1 cup all-purpose flour
1 cup kamut flour (or other whole-grain flour like spelt)
1 cup coconut palm sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons lemon zest (plus more for garnish)
1/4 cup lemon juice (about 2 small lemons)
1 cup unsweetened rice or almond milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla flavoring
1 teaspoon lemon extract (optional), for more lemon flavor
Lemon Coconut Frosting
Makes about 2 1/2 cups
1 package Mori Nu silken tofu
1/2 cup maple syrup
1 tablespoon vanilla flavoring
1 teaspoon lemon extract
2 tablespoons lemon juice
2 tablespoons arrowroot
1/2 cup coconut palm sugar
1/2 cup coconut oil, melted
- Preheat oven to 350 degrees F. Spray muffin tin with oil or line with cupcake liners.
- Mix together dry ingredients in a large bowl. In a separate bowl, whisk together wet ingredients. Add wet ingredients to dry ingredients and mix until well combined. Spoon into muffin tin until almost full. Bake for 20 minutes, or until toothpick inserted in the center comes out clean.
- While cupcakes are baking make your frosting. Combine all ingredients except the coconut oil into a food processor. Blend until well combined. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients. With the blade running, slowly drizzle in the coconut oil.
- Refrigerate frosting for 20 minutes before icing cupcakes. When cupcakes are cool, top with frosting then garnish with lemon zest.
Blissful Variation: This cupcake recipe can be used as a base to make any flavor cupcake you would like. For example, sub the lemon for orange (also in the frosting) and add fresh raspberries to the cupcake base. Or remove lemon and add 1 cup cocoa powder and 1/2 cup chocolate chips to cupcake base, and sub lemon for melted chocolate in the frosting. The possibilities are endless!