Since I quit only three days into the cleanse, I had a ton of leftover lemons! After scouring my cookbooks for recipes calling for lemons, I devoted my weekend to the cooking with the lovely fruit. We hosted a few friends for dinner, and I made Lemon Risotto to accompany grilled fish and grilled asparagus. Lemon juice and peel offer a double punch of flavor in this delicious dish.

Lemon Risotto (adapted from Bon Appétit)

Ingredients:

• 6 cups low-sodium vegetable stock
• 2 1/2 tablespoons Butter or Earth Balance
• 1 1/2 tablespoons olive oil
• 2 large shallots, chopped
• 2 cups arborio rice
• 1/4 cup dry Vermouth
• 1 cup freshly grated Parmesan cheese or hard goat’s cheese of your choice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel

Directions: Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt Earth Balance with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add vermouth and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese, parsley, lemon juice and lemon peel. Season risotto with salt and pepper. Serves 4-6 as a side dish or 2-3 as a main course.

Since we were still observing Passover, I whipped up some individual Passover Lemon Cakes for dessert. I couldn’t find my hand mixer, so we resorted to hand-beating the egg whites called for in the recipe. Good thing I’ve got a strong helper.

Passover Lemon Cakes (adapted from Gourmet)

Ingredients:

• 1/2 cup Butter or Earth Balance, softened, plus 1 1/2 tablespoons, melted
• 3/4 cup matzo cake flour plus additional for dusting
• 2/3 cup plus 1/4 cup sugar
• 1/4 teaspoon salt
• 3 large eggs, separated, at room temperature for 30 minutes
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• whipped cream or whipped soy topping

Directions: Preheat oven to 350˚F. Lightly brush 8 muffin cups (use a large muffin cup pan) with some of the melted butter/Earth Balance and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.

Beat together softened butter, 2/3 cups sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer (a food processor also works) at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.

Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks.

Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but throroughly. Spoon batter into 8 prepared muffin cups.

Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden toothpick inserted into center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) to cool. Serve with whipped cream or whipped soy topping.

I also made Vegan Lemon Cupcakes for a friend’s graduation party. This recipe makes two dozen cupcakes, so if you only need a dozen, cut it in half. You’ll also have a bunch of frosting left over, perfect for cake decorating or to top graham crackers.

Vegan Lemon Cupcakes (courtesy of Bake & Destroy)

For cupcakes:

• 2 cups soy milk
• 2 teaspoons apple cider vinegar
• 2 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup canola oil
• 1 1/2 cups granulated sugar
• 1 tablespoon + 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon lemon extract
• 2 tablespoons finely grated lemon zest

Directions: Preheat oven to 350˚F, line pans with paper liners. Whisk together soy milk and vinegar in a large bowl and set aside for a few minutes to curdle. Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts. In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients until no large lumps remain. Mix in lemon zest. Fill cupcake liners 2/3 full and bake 20-22 minutes.

For Lemon Buttercream Icing:

• 1/2 cup non-hydrogenated shortening
• 1/2 cup margarine or Earth Balance, softened
• 4 cups confectioners’ sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon + 1 teaspoon fresh grated lemon zest
• 2 tablespoons vanilla extract

Directions: In a small bowl, cream the shortening and margarine/Earth Balance until well combined. Add the sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3-5 minutes until smooth, creamy and fluffy. Using a knife, frost the cupcakes and add grated lemon zest to each as a garnish.

After my lemon-filled weekend, I only have five left. Let me know if you have any other ideas!

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I am in no way advocating the use of this program for everyone; each individual has their own unique physical and mental idiosyncrasies to deal with. But for some, the Master Cleanse may free them from caffeine, alcohol, fatty foods, and poor eating habits, at least for a short time. If anything, the cleanse might aid in re-examining your lifestyle and help you embrace healthy eating. After completing my first Master Cleanse, I realized that my body didn’t agree with meat or dairy, and I’ve cut both from my diet (aside from the occasional burger). I’m aware of the controversy that surrounds the Master Cleanse, and have to deal with friends and family who think its an insane idea. Nevertheless, fasting and resting for 10 days centers me and allows me to tune into my body.

So, what exactly is the Master Cleanse? The MC eliminates toxins and congestion that have built up in the body. One should fast for at least ten days, and can fast for as long as forty days. For newcomers, the ten day fast is recommended. I drink three 24 ounce bottles of Master Cleanse through the day, plus as much water as I can. The actual drink is made with fresh-squeezed organic lemon juice, organic cayenne pepper, water, and grade B maple syrup. A daily “salt water flush” and special tea move the cleansing process along, and precautions (a diet of vegetable soup) are taken after the ten day fast to reintroduce food to your system.

If you’re interested in learning more about the Master Cleanse, check out this forum and read Stanley Burrough’s book, published in 1941. I’ll be checking in with updates on my progress; feel free to email me with questions or comments!

*Originally published at Gapers Block

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Ras Dashen, located in Chicago’s Edgewater neighborhood, focuses on authentic Ethiopian comfort food. Fun fact: Ras Dashen is the highest mountain in Ethiopia (and fourth highest in Africa), and is located in the Simien Mountains National Park. Ras Dashen offers a large selection of vegetarian & vegan dishes since the Ethiopians observe over 100 days of fasting during which the Ethiopian Orthodox church mandates having no meat, fat, eggs or milk (I thought the Master Cleanse was rough!). Other than vegan choices, the cuisine is also rich in lamb, poultry and beef either sautéed to perfection or prepared in the unique spicy hot stew called ‘Wot ‘ or its mild counterpart ‘Alicha’.

Spinach sambusas—hot, crispy dumplings—are a fine way to start your meal. I’m a fan of the vegetarian combo platter: an assortment of your choice of vegan or vegetarian dishes. Try cold or hot lentils, beet salads, pumpkin or mushroom wot, and sauteed greens. We also love their tilapia dishes, Asa Wat (boneless tilapia fillets cooked in a spicy berbere sauce) or Asa Tibs (boneless tilapia fillets cooked with ginger, garlic, and Ethiopian spices.

Ethiopian beer and wine is suggested to complement the intense spices and rich flavors of the food. Once you’re on the cusp of a food coma, order Ethiopian espresso….shazam! You’ll quickly be back in action, bopping to the beats of the band normally in residence at this neighborhood gem.

Ras Dashen
5846 N. Broadway
Chicago, IL
(773) 506-9601

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