WHEN LIFE GIVES YOU LEMONS…

Squeeze them!  Yes, I spotted a mini lemon squeezer at our local kitchen store, and recognizing its possibilities, promptly bought it. It has not disappointed.  I’ve squeezed lemon and lime juice by the measured tablespoons and used the spray nozzle top to spritz fruits and vegetables with fresh citrus spray.  All this in a tiny gadget the size and cost of 2 lemons!  How did I ever get along without it?

With this clever device it’s very easy to prepare these 2 delicious oil-free Plant-Based treats in no time. But even without it, these recipes are a snap. One calls for lime juice, the other lemon.  Both taste great as a sandwich filling, a dip with crudites or as a spread with toasted pita chips (cut into wedges and toast at 300 for 20 minutes).  Enjoy!

CURRIED CHICKPEA SPREAD

GET HEALTHY, GO VEGAN COOKBOOK

By Neal Barnard, M.D.

1 medium onion quartered

3 garlic cloves

2 (15 oz) cans chickpeas drained and rinsed

1 Tablespoon curry powder

3 Tablespoons freshly squeezed lime juice

1 ¼ tsp kosher salt

1/8 tsp freshly ground black pepper

Preheat oven to 350

Wrap onion and garlic in foil.  Bake until softened, 20-30 mins.

Add onion, garlic, remaining ingredients, and ¼ cup water to food processor until smooth.

SWEET POTATO HUMMUS

PREVENT AND REVERSE HEART DISEASE COOKBOOK

By Ann Crile Esselstyn and Jane Esselstyn

1 large sweet potato baked and peeled

1 4 oz jar roasted red peppers drained and blackened skin removed

3 Tablespoons fresh lemon juice

1 clove garlic minced

½ tsp ground cumin

Pinch cayenne pepper

1 Tablespoon chopped fresh parsley.

Process all but parsley. Refrigerate for at least 1 hr.

Sprinkle with parsley.