By Holly Royce
A few weeks ago I started in my quest to use up the 30 lemons my housemate harvested from her family home over her holidays. My mission is to use them to make delicious vegan treats to share with my housemates, neighbours and in the 1 Million Women office. I made vegan coconut and lemon slice – last week I made Vegan Lemon Pound Cake.
The lemons are starting to go soft so it’s time to pull out the big guns – Blushing Rose Lemonade and Raw Vegan Lemon Meltaway Balls.
Why is eating seasonable produce sustainable?
Where fruit and vegetables come from, the way they are grown, how far the food items have traveled, and how they are stored and preserved or refrigerated – all are important elements in determining its carbon footprint. Incredible as it may sound, what we eat and drink contributes to about one third of the CO2 pollution connected with our day-to-day living. We have the power to make positive choices when we shop that will affect food preparation, eating and what we can do with scraps and leftovers. – See more at our website.
Raw Vegan Lemon Meltaway balls –
Thanks to The Healthy Family and Home for this recipe.
1 1/2 cup almond flour
1/3 cup organic raw coconut flour
1/2 teaspoon pink himalayan salt
1 – 2 tablespoon organic maple syrup (or raw honey for non-vegan)
3 organic lemons (fresh squeezed juice)
2 teaspoons organic vanilla extract
1/4 cup organic coconut oil (melted/liquid)
– Put all ingredients into a food processor and process until well combined.
– Take out about a spoonful at a time and roll them in the palms of your hand into a ball shape.
– Leave them plain or roll in shredded coconut flakes, almond flour, or powdered sugar (not raw).
– Put them in the refrigerator to firm for about 10 – 15 minutes.
– Keep them in the refrigerator until ready to serve. They will get soft if left out at room temperature as the coconut oil melts.
Blushing Rose Lemonade –
1/3 cups water
1 cup granulated sugar
The juice of 8 lemons
3 tsps rose water (lesser amount for a more subtle flavor)
– Combine water and sugar in a saucepan and heat over medium-low heat, stirring just until the sugar has dissolved.
– Remove from heat and let cool.
– Add to pitcher and stir in lemon juice.
-Add rose water to taste.
– Chill well before serving.
Another 11 lemons down – leaving me with 10 lemons to use up.
Did you try this recipe? What did you think? Share any of your lemon based recipes in the comments below!
Don’t forget to head over to our website! We are daughters, mothers, sisters and grandmothers getting on with practical climate action to live better for us and the planet. Join the movement at www.1millionwomen.com.au