I adore borscht. It is such a fabulous cold weather soup. Hot off the fire, with roasted garlic tofu sour 'cream', it hits the spot on a cold winters day... and it is cold and snowy and I'm sick.
Having a pot of soup on the stove is sometimes the best medicine.
These lemons have seen better days, but I was determined to use them. Honestly, I have been throwing food out. I hate that. I am learning the whole cooking for one. In the past week, I have thrown out 1/2 container of mushrooms, homemade 'cheese', half a loaf of bread, scallions and garlic. How sad is that? I will figure this out.
I eat salad almost daily, even though it's winter. I decided to utilize my lemons in a very low fat flax lemon vinaigrette. With mustard, garlic, stevia and vegetable broth as a base, the golden flax meal and lemon complimented the flavors and textures well. I will definitely be dressing my organic baby arugula with this mixture when I get more of an appetite back.
Roasting vegetables is my absolute favorite way to prepare them. Here is a simple preparation, only tossed with olive oil, salt and pepper. Cauliflower and whole garlic cloves are charred to perfection. I only used a couple sprays of extra virgin olive oil, so this is very low calorie way maximizing the flavor of simple veggies. Try it with any of your favorite vegetables. You won't be sorry.