For the Love of Lemons

To all my food blog followers and lemon lovers, I have finally followed my dream and written and published my first humble cook book. This one in particular focuses on Lemons, but there will be many to follow, all concentrating on different flavours!

So if you are in need of stocking stuffers, lemon recipes and willing to support me you can now purchase my book on amazon – For the Love of Lemons

Would love to get comments and feedback and will happily answers any questions you might have on any of the recipes!

Of course the most popular recipe in this book will probably be my most followed blog post – the Lemon Caper Capellini Salad Obsession!

Wishing everyone a Happy Holiday Season 🙂 and thank you for being such a great audience ❤

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For the love of lemons…….a fab carb free yummy salad!

After I posted the recipe for my imitation version of the”Lemon Caper Capellini Salad” one of my blog readers made a comment that they made my salad and used basil instead of parsley and zucchini noodles instead of pasta!

So tonight I am going for that same version but with an “Andy” twist “……

For this I used:

  • 4 zucchini’s
  • 12 cherry tomatoes cut into quarters
  • 1/8 cup of capers
  • juice from 4 lemons
  • 1/8 cup of olive oil
  • salt and pepper to taste ( love lots of black pepper)
  • dash of garlic powder
  • 4 kafir lime leaves
  • 1/2 cup chopped cilantro

Started by putting my zucchini’s through my handy dandy spiralizer.

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Then I proceeded to boil some water seasoned with salt, garlic powder and 4 kaffir lime leaves. The kaffir lime leaves infused some lovely thai lime flavor into the zucchini noodles. Don’t have any but happen to have a lemon or lime tree, use those leaves instead, they are very aromatic!

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I let the zucchini noodles boil for just 2 minutes, any longer and you will have zucchini mush, 1 minute will give you an all dente texture.

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As soon as I got them out I placed them in an ice bath to stop the cooking process.

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Whilst they cooled down, I squeezed the lemons, mixed the juice with the olive oil, salt and pepper and put that to the side.

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I quartered my cherry tomatoes, chopped up the cilantro and got my capers.

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Now all that’s left it to put this delicious lemony Zucchini healthy salad together.

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Add the tomatoes, cilantro, capers and top off with the lemon vinaigrette, give it a toss and kaboom, there we have it, if you love lemons, you will love love this guilt free salad!

Bon Apetite!

Arugula Summer Salad with a garlic sesame dressing…

Nothing better after a very hot South Florida day than a nice refreshing salad for dinner!

After 2 days on a road trip visiting my not so favorite lunch and dinner establishments, its really nice to be able to enjoy something really tasty, fresh and nutritional 🙂

So here is today’s dinner salad:

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For the dressing mix all the below ingredients:

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  • 2 tablespoons of lime juice
  • 1 tablespoon of light brown sugar
  • 2 teaspoons of fish sauce
  • 2 teaspoons of sesame oil
  • 1 teaspoon of sesame seeds
  • 1 teaspoon of black sesame seeds
  • 2 teaspoons of chopped jalapeños
  • 2 teaspoons of chopped garlic

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For the salad:

  • 4 cups of arugula
  • 3 hard boiled eggs
  • 2 avocados
  • 4 nice big strawberries
  • green onions
  • 3 radishes thinly sliced

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I quartered the boiled eggs, slice the avocados ( I sliced them earlier and drizzled some lemon juice to stop them from going black).

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Sliced the strawberries, green onions and radishes and layered them all nice and pretty on the arugula.

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Finally drizzled the yummy dressing onto it and gave it a nice toss before serving.

Talk about a bite with a kick! That was one tasty and refreshing salad 🙂

Some rules are meant to be broken……

For all of you avid cooks out there you know what I mean.

There is an art to cooking and certain rules that have to be followed, but as long as we follow the basics, the rest is up to our imagination.

Years ago I was given a recipe of a delicious black eye pea salad which I thought was perfection and didn’t need any changes.

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Here is the recipe for the original salad:

  • 4 cans of black eyed peas, drained and rinsed
  • 1 cup of chopped green bell pepper
  • 1 cup of chopped yellow bell pepper
  • 1 cup of chopped red bell pepper
  • 1 cup of chopped red onion
  • 1 1/2 cups cherry tomatoes quartered
  • 1 cup chopped fresh parsley

Since then I replaced the parsley for cilantro and the tomatoes don’t always make it in. Also I prefer more veggies so I only use 3 cans of peas and add extra chopped peppers.

The dressing (did I mention this is the best part)consists of:

  • 3/4 cup of balsamic vinegar
  • 1/2 cup of olive oil
  • 1/4 cup of sugar (I use splenda most of the times)
  • 2 tsp of salt
  • 1 tsp of black pepper

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Today of all days I was really craving this salad as it’s great on its own, as a dip (scoops work the best), on toast as a bruschetta topping and its great tossed with cold pasta turning it into the best pasta salad ever!

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Low and behold when I found that I had no cilantro, no parsley and wasn’t in the mood to put tomatoes into it……..so instead I,

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  • Chopped some watermelon
  • chopped some fresh mint from the garden
  • chopped some fresh basil from the garden

And added it to the peas, peppers and onions, and I have to say it turned into the best of the best black eye pea salad ever!

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So now you understand what I mean by rules are meant to be broken!

Let your imagination run wild, experiment and enjoy!

Andy’s Greek Salad Wrap…..

Sweltering hot weather in South Florida calls for nice light, heathy, tasty and refreshing lunch that can be made in no time!

I went to Whole Foods this morning to buy a few special ingredients and got caught between the Cheese Section and the Olive Bar!

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We all know what happens when the Kalamata Olives meet the Feta Cheese in your trolley! Yes, Greek Salad it is!

My fridge always has Tomatoes, Cucumbers and Onions so the rest of it was easy……

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Chop up the Tomatoes, Cucumbers and Onions. A pet peeve I have is that in my salad everything has to be the perfect bite size and they all have to be slightly the same size! For this I have to thank a wonderful boss I had “Sally Cruickshank” whilst working in a Pub in London “The White Horse on Parsons Green“. She would always say, “Don’t be silly, nobody wants to have to cut their salad”!

Anyway, back to my salad…..

Tossed the tomatoes, cucumbers and onions in a bowl, added the cubed Feta Cheese, Calamata Olives, some chopped Cilantro, a nice drizzle of olive oil and vinegar, a squeeze of lime and salt and pepper to taste.

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I crisped up a Low Carb Tortilla and then topped it with some of my lovely Greek Salad for a finger licking, deliciously refreshing Greek Salad wrap!

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Cucumber Salad – Healthy, tasty and done in a flash!

I love my cucumbers (and no, no twisted mind comments allowed)! I use them everyday in my juices but at least twice a week I make my favorite cucumber salad. Its fresh, its healthy, its tasty and its easy to make.

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All you need is:

  • 1 large cucumber sliced (takes 30 seconds with a mandolin)
  • 3 tablespoons of Seasoned Rice Vinegar
  • 1 tablespoon of Sesame Oil
  • salt and pepper to taste and a generous sprinkle of sesame seeds

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And that is it, see how simple it was? I find myself having this for breakfast, lunch, dinner, side dishes, etc.

I even have my daughter Phoebe hooked on it, she will swing by the house, steals it from the bowl in the fridge, into a tupperware container and woosh off to school it goes!

Think its too bland for you? If so, jazz it up with some sliced tomatoes or sliced peppers. Also try adding some chopped watermelon!

Don’t like the Sesame oil/seeds, use Olive Oil instead….

Enjoy