Currently viewing the tag: "lemon juice"

If you find yourself with a glut of melons – and don’t think you’ll be able to eat your way through before they begin to turn – give this melon jam a try. It was completely an experiment; but we liked it so much that I have made it more than once…

Cantalope Jam. Photo by Camilla M. Mann

  •  2 ripe cantaloupes, deseeded, skinned, and cubed
  • 1 C organic granulated sugar
  • 1 vanilla bean, sliced lengthwise and seeds scraped out
  • 1/4 C freshly squeezed lemon juice

To make the jam, place the fruit and sugar into a large pot and bring to a boil over medium-high heat. Add the vanilla bean seeds and pod. Continue to cook, stirring the jam constantly, for about 15 minutes. Reduce the heat to medium and add the lemon juice. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it’s set. If the liquid runs back to fill the path, cook it a little bit longer. Remove the vanilla bean pod.

Photo by Camilla M. Mann

Place the jam in sterilized jars, leaving about a 1/2″ gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter.

You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!

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I am probably one of the least gadgety cooks ever. I don’t have a food processor, stand mixer, or bread machine. I have, but barely use, my hand mixer or my blender. But after I attended a raw food workshop, I decided that I wanted to make pasta out of vegetables and I didn’t have the patience – or knife skills – to cut them on my own.

Everywhere I looked, a spiralizer seemed a must for raw foodies to make “pasta” out of carrots, zucchini, or anything like that. But the least expensive spiralizer was fifty bucks and it went up from there. Then I realized that if all I wanted was something to cut “pasta”-like strands out of my veggies, I needed a julienne peeler.

Julienne Peeler. Photo by Camilla M. Mann

I found one and it was perfect for making zucchini “pasta”…and it only cost me twenty dollars.

This is an easy “pasta” salad. Julienne 4 zucchini and toss with olive oil, lemon juice, salt, pepper, fresh thyme, fresh mint, and raw sliced almonds. Feel free to adjust herbs to what you have on hand!

Zucchini "Pasta" Salad. Photo by Camilla M Mann

This is one of our favorite “no cook” meals.

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From Sunset Magazine April 2010

Mix 3 pureed ripe tomatoes with one chopped tomato.  Add 1/2 cup finely chopped cucumber, 1/4 cup finely chopped bell pepper, 2 tsp lemon juice, and salt to taste.  Top with 1 T slivered purple basil, 2t chopped chives and 1 T minced jalapeno.  Ladle into bowls.  serves 3 or 4.

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Head into any taqueria here in the West and likely you’ll find agua fresca (translated literally “fresh water”) for sale as well. The standard flavors are tamarindo (made with tamarind), horchata (rice and cinnamon), and jamaica (hibiscus), but you can make agua fresca, a cooling, refreshing drink, from almost any juicy fruit.


  • 1 pound diced seedless or seeded watermelon (without rind), about 3-4 cups
  • 8 ounces strawberries, stems removed (about a pint)
  • 1 Tbsp lemon or lime juice
  • 1 Tbsp sugar
  • 1/4 to 1/2 cup cold water


Put all ingredients into a blender and blend until smooth. If you want, you can strain the purée through a mesh sieve, to strain out any pulpy pieces that didn’t get broken up in the blender. Adjust the ingredients to taste.

Makes 4 cups.

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