It’s that wonderful time of Summer when you suddenly find you have a glut of some fruits and vegetables – all ripening at once and needing preserving, giving away, or leaving to rot. Obviously I’m not a big fan of leaving anything to rot. I figure by the time I’ve shared the harvest with the birds and insects then I should do all I can to retain the rest for human consumption.
Today it was lemons. I hand juiced over 50 of them, put them into ziplock bags and froze them. I grated some of the rind and did the same thing – pretty sure I’ve done that before and it’s still been ok for muffins etc later on. It was worth a try anyway. The juice is very versatile. I drink the juice of one lemon every morning in warm water, and the juice of two lemons is needed in my very yummy and popular Raw Vegan Berry ‘Cheesecake’, as well as numerous other recipes!
Next on the agenda is zucchinis, I have 4 already sitting looking at me on the bench. I love that you can use them in sweet or savoury dishes and both Raw and Paleo (my two ways of eating!). With the temperature tipping to be over 40C for most of the next month I think my emphasis might be on Raw!