February 5th, 2011 - by Jessica Espinoza
Weekly Recipe Wrap Up – The Preserved Lemon Edition
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I started going through all of my bookmarks of the recipes I wanted to feature in this week’s Weekly Recipe Wrap Up and I started laughing when I saw just how many recipes I have collected for preserved lemons. So, I figured I would focus this week’s edition on this tasty, fermented food. Preserved (fermented) lemons are a great source of vitamin C and probiotics. These lemons are used a lot in Moroccan and North African cooking.
Nouished Kitchen’s “Moroccan Preserved Lemons”
Carolyn Jung’s “Meyer Lemons — The Salty”
David Lebovitz’s “Moroccan Preserved Lemons”
The Mommypotamus’ “Preserved Lemon Recipe”
Granola Mom 4 God’s “Fermented Lemons”
Simply Recipes’ “How to Make Preserved Lemons”
The Kitchn’s “How to Make Preserved Lemons”
Pickl-It’s “Italian or Moroccan-Spiced Lacto-Fermented Lemon Recipe”
Seasonal Cehf’s “A North African Way With Lemons”
Hunter Nagler Gardener Cook’s “How to Preserve Lemons”
Green Organic Mama’s “Probiotic Foods: Salted Lemons, & Miso”
And for something a little different:
Kelly the Kitchen Kop’s “Fermented Lemonade Punch from Nourishing Traditions”
The Healthy Home Economist’s “Fermented (Hindu) Lemonade”
Nature Mom’s Blog’s “Friday Favorite: Limoncello”
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Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.