Lemonade with Stevia September 19, 2009

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After last year’s crop of fresh lemons, I made several batches of limoncello. Since the liquor requires only the peel of the lemon, I had a considerable amount of lemon juice left. I froze it in 1 cup quantities for lemonade. I used 6 teaspoons of stevia in my first batch of lemonade but find that, as I’ve reduced the amount of sugar/sweetener in my diet, I like my lemonade tangier.

Ingredients

• 1 cup of freshly juiced lemon juice (4-6 lemons)
• 3 teaspoons stevia (or more, to taste). I use SweetLeaf stevia. If you are using concentrate start with 1 teaspoon, taste, and adjust. It’s a lot easier to add sweetener than adjust once it’s too sweet.
• 6 cups of water

Directions

Combine ingredients in a pitcher, adjust sweetness with stevia, if necessary, chill and serve over ice.

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Shrimp Tacos with Citrus Cabbage Slaw September 14, 2009

Quick and easy dinner recipe. I’m not a fan of mayonnaise based dressings so really liked the tang of the citrus dressing for the cabbage slaw.

Ingredients

• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons sour cream
• kosher salt and black pepper
• 1/2 small cabbage, shredded
• 1 cup corn kernels (1 to 2 ears fresh corn or frozen and thawed)
• 1 jalapeno, seeded and minced
• 1 tablespoon olive oil
• 12 peeled and deveined large shrimp
• 4 medium flour tortillas, warmed

Directions

1. In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
3. Serve the shrimp with the tortillas and the slaw.

Recipe from Real Simple – Shrimp Tacos With Citrus Cabbage Slaw Recipe

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