Lemon water recipe, Lemon Water Benefits - How to make Lemon water
Lemon Water Recipe & Pure Benefits
How to make Lemon Water

Lemon water Recipe - the benefits of drinking lemon water & how to make lemon water. pure & organic
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Lemon water recipe, Lemon Water Benefits - How to make Lemon water

Tips to Gain muscle mass quick - Healthy ways to gain weight!

by lemonwaterrecipe.com on 03/02/15

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Lemon water recipe dot com - healthy Almond recipe series

by lemonwaterrecipe.com on 02/16/15

Cream of Almond Soup


2 tablespoons butter
1 clove garlic, peeled and crushed 1 large stalk celery, thinly sliced
3 cups chicken or vegetable broth 2/3 cup ground almonds
1/8 teaspoon ground mace
1 cup heavy cream
salt to taste
2 tablespoons toasted slivered almonds


Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes.

Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.

Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds.


Almond Chocolate Coconut Cups


1 (18.25 ounce) package chocolate fudge cake mix 1 egg
1/2 cup margarine, melted 3/4 cup all-purpose flour

1/2 cup white sugar
1/2 cup evaporated milk 14 large marshmallows 7 ounces flaked coconut

1/4 cup evaporated milk
3/4 cup semisweet chocolate chips
2 tablespoons margarine
1/2 cup sliced almonds


Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.

In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.

Bake in preheated oven 10 minutes, until set.

While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.

In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.


Almond Potato Puff


1 1/2 pounds potatoes, peeled and quartered
1 small onion, chopped
2 tablespoons butter or margarine 2 eggs

3/4 cup whipping cream, warmed 1/2 cup ground almonds
1/2 teaspoon salt
1 dash ground nutmeg

1/2 cup shredded Cheddar cheese
1/4 cup slivered almonds


Cook potatoes in boiling water until tender, about 15 minutes; drain and place in a mixing bowl. In a skillet, saute onion in butter until tender; add to potatoes. On low speed, beat in eggs, one at a time, until smooth. Beat in cream (the mixture will be thin). Add the ground almonds, salt and nutmeg. Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with the cheese and slivered almonds. Bake, uncovered, at 400 degrees F for 20 minutes.


Almond Pound Cake


1 cup butter, softened
2 cups white sugar
6 eggs, room temperature
1 3/4 cups all-purpose flour 1/2 teaspoon salt
2 teaspoons almond extract 8 ounces almond paste
1 cup confectioners' sugar 4 tablespoons milk
1/2 cup blanched almonds 4 drops red food coloring
4 drops green food coloring


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, cream butter and sugar together until well mixed with an electric mixer. Add eggs, one at a time, and beat until mixture is light and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into prepared pan.

Bake for 60 minutes, or until a toothpick when inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Remove from pan, and transfer to a wire rack to continue cooling.

Break off tablespoon-sized pieces of the almond paste, and shape into holly leaves. Using the tip of a knife, score the shaped holly leaf to resemble veins in the leaves. Mix green food coloring with a small amount of water and brush the holly leaves, repeating until desired color is reached. Set aside on waxed paper. Break off 2 tablespoons of almond paste, and knead in several drops of red food coloring. When color of almond paste is a bright red, break off smaller pieces. Roll into balls to resemble holly berries. Place on waxed paper.

In a small bowl, combine 1 cup confectioners' sugar and milk. Mix until smooth. When the cake has cooled, drizzle with the confectioners' sugar glaze. Top with blanched almonds, and garnish with the marzipan holly leaves and berries.


Chocolate Almond Marble Cheesecake


3 cups chocolate cookie crumbs 1/2 cup finely chopped almonds 1/4 cup white sugar
1/2 cup butter, melted

3 (1 ounce) squares bittersweet chocolate
2 (8 ounce) packages cream cheese, softened

1 cup white sugar
3 eggs
1 teaspoon almond extract 1 (16 ounce) container sour cream, room temperature


Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.

Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.


Ghirardelli® Chocolate-Almond Berry Bark


1/2 cup chopped almonds
2 cups Ghirardelli Milk Chocolate Chips
1 tablespoon solid vegetable shortening
1 cup cranberries


Line a 9 by 13-inch baking pan with parchment paper. Set aside.

In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside.

In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in 1/4 cup of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 cup nuts and 1/2 cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve.


Apple Almond Crunch Salad


1 (10 ounce) package mixed salad greens
1/2 cup slivered almonds
1/2 cup crumbled feta cheese

1 cup tart apple, cored and chopped
1/4 cup sliced red onion 1/4 cup golden raisins

1 cup raspberry vinaigrette salad dressing


In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.


Italian Almond Cookies I


2 2/3 cups all-purpose flour 1 cup ground almonds
1 pinch salt
1 cup shortening

1 cup white sugar
2 tablespoons fresh lemon juice 1 tablespoon brandy
1 teaspoon lemon zest


Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan.

Combine flour, almonds, and salt. Set aside.

In a large bowl, cream vegetable shortening and sugar. Beat in lemon juice and brandy. Beat in lemon zest. Gradually blend in dry ingredients. Spread mixture evenly in prepared baking pan. DO NOT press down on the mixture.

Bake for 50 to 60 minutes, until lightly colored on top. Cool in pan on a wire rack before cutting into large or small bars.


Tahini Almond Cherry Cookies


1/2 cup butter, softened 1/2 cup roasted tahini 3/4 cup brown sugar 3/4 cup turbinado sugar 1/2 cup almond paste

1 egg
2 teaspoons vanilla extract
2 tablespoons orange juice
1 1/2 cups all-purpose flour
1 tablespoon baking powder 1/2 teaspoon salt
1/2 cup almond meal
1/2 teaspoon ground cinnamon 1/2 cup multigrain flake cereal 2/3 cup dried sour cherries
3 tablespoons turbinado sugar


Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper.

In a large bowl, cream together the butter, tahini, brown sugar, 3/4 cup of turbinado sugar, and almond paste until smooth. Mix in the egg, vanilla and orange juice. Combine the flour, baking powder, salt, almond meal, and cinnamon; stir into the batter until well blended. Mix in the cereal and sour cherries.

Drop dough by heaping spoonfuls onto the prepared cookie sheets. Sprinkle the remaining 3 tablespoons of turbinado sugar over the tops.

Bake for 8 to 10 minutes in the preheated oven, until golden at the edges. Cool for a few minutes on the cookie sheets, then transfer to wire racks to cool completely.


Green Beans With Mustard Cream Sauce and Toasted Almonds


4 tablespoons butter
1 (16 ounce) package frozen pearl onions or small whole white onions
2 pounds green beans, trimmed and snapped into 2-inch pieces Salt
1 1/2 cups milk
1/2 cup chicken broth
1/4 cup Dijon mustard
3 tablespoons flour
Freshly ground black pepper
1/2 cup slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)


Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.

Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.

Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)

Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)

Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.


Toasted Almond Chicken Rolls


4 skinless, boneless chicken breast halves
3 tablespoons butter
1 cup sliced almonds

1 cup grated Parmesan cheese 2 cups baby spinach leaves 1/3 cup bottled red wine vinaigrette


Preheat an oven to 350 degrees F (175 degrees C). Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the breasts with the smooth side of a meat mallet to a thickness of 1/4 inch; set aside.

Melt the butter in a skillet over medium heat. Stir in the almonds, and cook until dark, golden-brown, about 10 minutes. Set aside until cool enough to handle.

Lay the chicken breasts out onto your work surface and evenly divide the toasted almonds among them. Sprinkle with the Parmesan cheese, then arrange the spinach leaves over top. Roll each chicken breast into a log and secure with toothpicks. Pour half of the vinaigrette into a 7x11-inch baking dish. Place the chicken rolls into the baking dish seam-side-down. Pour the remaining vinaigrette over the rolls.

Cook the chicken breasts until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let the breasts rest 5 to 10 minutes before serving.


" Lemon Water Recipe . com's " recipes and cookbooks - Almond recipe 20-30

by lemonwaterrecipe.com on 02/12/15

" Lemon Water Recipe . com's " recipes and cookbooks - Almond recipe 20-30



Almond Crescents II



?1/2 cup shortening

1/2 cup butter

2/3 cup ground blanched almonds 1 2/3 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 cup confectioners' sugar

1 teaspoon ground cinnamon



?Mix together shortening, butter and almonds. Sift in flour and salt. Add vanilla.

Chill dough until firm.

Preheat oven to 325 degrees F (170 degrees C).

Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on ungreased baking sheet. Bake until just slightly brown -- about 16 minutes. Cool on pan

While still slightly warm, carefully dip in a mixture of confectioner's sugar and cinnamon. These are extremely fragile cookies -- handle with care!











Browned Butter Vegetables with Almonds



?1/2 cup butter

1 teaspoon garlic salt

1 teaspoon garlic pepper

2 tablespoons sliced almonds 2 tablespoons white wine

1 medium onion, chopped

1 medium red bell pepper, chopped

2 cups chopped broccoli

2 cups chopped cauliflower


?Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.










Vanilla-Almond Fruit Tart



?1/2 cup PLANTERS Sliced Almonds, toasted, divided

50 NILLA Wafers, finely crushed 6 tablespoons butter, melted

1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup thawed COOL WHIP Whipped Topping

1 cup mixed fresh fruit (blueberries, raspberries, blackberries, halved strawberries, sliced kiwi)



?Reserve 1 Tbsp. nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom and up side of 9-inch tart pan or shallow pie plate.

Beat pudding mix and milk with whisk 2 min. Stir in COOL WHIP. Spoon into crust.

Refrigerate 3 hours or until firm. Top with fruit and reserved nuts just before serving.









Honey Crystal Almonds



?2 cups whole natural California Almonds, roasted*

1/2 cup honey

2 tablespoons butter

1 cup turbinado sugar (Sugar in the Raw®)



?Over medium heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium-low, simmer 2 minutes, stirring occasionally. Add almonds; simmer and stir 2 minutes.

Using slotted spoon, transfer almonds to baking sheet lined with parchment paper or sprayed with nonstick cooking spray; spread in single layer and cool slightly.

Toss almonds with sugar to coat using a medium plastic food storage bag.







Almond-Honey Wheat Bread



?1 1/4 cups water (70 to 80 degrees F)

1/4 cup honey

2 tablespoons butter or margarine, softened

2 teaspoons salt

2 cups bread flour

2 cups whole wheat flour

2/3 cup slivered almonds, toasted 3 teaspoons active dry yeast



?In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).






Almond Orange Pithiviers



?1 cup sliced blanched almonds 1/3 cup granulated sugar

4 tablespoons unsalted butter, softened

2 eggs

1 tablespoon grated orange zest 1 teaspoon vanilla extract

1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets

1 teaspoon water

confectioners' sugar



?Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Place the almonds, sugar, butter, 1 egg, orange zest and vanilla extract into a food processor. Cover and blend until the almond mixture is a smooth paste.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into an 11-inch square. Cut the pastry into a 10-inch circle using a 10-inch cake pan. Repeat with the remaining pastry sheet.

Place 1 pastry circle onto the baking sheet. Spread the almond mixture on the pastry circle to within 1-inch of the edge. Beat the remaining egg and the water in a small bowl with a fork or whisk. Brush the edge of the pastry circle with the egg mixture. Place the remaining pastry circle on top of the almond mixture. Crimp the edges of the circles together with a fork.

Bake for 25 minutes or until the pastry is golden. Sprinkle with the confectioners' sugar.








Cherry Almond Coffeecake



?1 cup sour cream

1/4 cup water

3 eggs

1 (18.25 ounce) package white cake mix

1 (21 ounce) can cherry pie filling 1/4 cup sliced almonds

1 1/2 cups confectioners' sugar 2 tablespoons milk

1 dash vegetable oil



?Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan.

Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter.

Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.

To Make Glaze: Mix confectioner's sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.





Broccoli With Lemon Almond Butter



?1 head fresh broccoli, cut into florets

1/4 cup butter, melted

2 tablespoons lemon juice

1 teaspoon lemon zest 1/4 cup blanched slivered almonds



?Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.

In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.





Mushroom Almond Chicken



?4 ounces fresh mushrooms, sliced 1 garlic clove, minced

1 tablespoon butter or margarine 1/2 teaspoon lemon-pepper seasoning

1/4 teaspoon cayenne pepper

1 (3 pound) broiler-fryer, skinned and cut up

3 eggs, lightly beaten

1/4 cup buttermilk

1/4 teaspoon salt

1 1/2 cups Italian-style bread crumbs

1/2 cup chopped almonds

1 1/2 teaspoons dried basil

1/2 teaspoon dried oregano

1 cup shredded Monterey Jack cheese



?In a skillet, saute mushrooms and garlic in butter; set aside. Combine lemon and cayenne peppers; sprinkle over the chicken and let stand for 10 minutes. In a shallow bowl, combine eggs, buttermilk and salt. In another bowl, mix the bread crumbs, almonds, basil and oregano. Dip chicken in buttermilk mixture, then in crumb mixture, coating well. Place in a 13-in. x 9-in. x 2-in. baking pan; sprinkle with mushroom mixture. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 20 minutes longer. If desired, sprinkle with cheese and let stand for 5 minutes.






Sweet and Spicy Almonds



?1/4 cup white sugar

1 1/2 teaspoons kosher salt 1 teaspoon cayenne pepper

2 1/2 cups whole almonds

1 tablespoon water 1 tablespoon honey 1 teaspoon olive oil



?Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.

Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.

Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.





Almond Apricot Coffee Cake



?1 cup butter or margarine, softened

2 cups sugar

3 eggs

1 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt

1 cup sour cream

3/4 cup slivered almonds, divided 1 (12 ounce) jar apricot preserves, divided



?In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.






Cream of Almond Soup



?2 tablespoons butter

1 clove garlic, peeled and crushed 1 large stalk celery, thinly sliced

3 cups chicken or vegetable broth 2/3 cup ground almonds

1/8 teaspoon ground mace

1 cup heavy cream

salt to taste

2 tablespoons toasted slivered almonds



?Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes.

Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.

Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds.



Add healthy almonds to your meal using these recipes

by lemonwaterrecipe.com on 02/09/15

Chicken with Almond and Berry Relish

4 boneless, skinless chicken  breasts Salt and pepper 2 tablespoons olive oil 1 tablespoon freshly squeezed  lime juice
Almond and Raspberry Relish 1/2 pint raspberries, divided 1/2 teaspoon lime juice 1/2 teaspoon finely minced or  pressed garlic 1/2 teaspoon honey 1/8 teaspoon salt 2 tablespoons vegetable oil 1/3 cup sliced California Almonds 1/3 cup chopped scallions

For chicken, season chicken with salt and pepper. Place in a large  zippered plastic bag with olive oil, and marinate refrigerated for 1-24 hours.
Preheat grill or broiler, and cook chicken 3-4 minutes each side, or until cooked throughout.  Sprinkle with lime juice and top with  relish.
For relish, combine about half of raspberries with lime juice, garlic  and 1 teaspoon honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy.  Taste and add more  honey if mixture is too tart. Add salt and whisk in vegetable oil.  Gently stir in remaining raspberries, keeping them whole. Stir in  almonds and scallions just before serving.



Almond Peanut Butter Squares



1 cup sugar 1/2 cup honey 1/2 cup light corn syrup 1 cup creamy peanut butter 1 teaspoon vanilla extract 2 1/2 cups whole unblanched  almonds

Line a 9-in. square pan with foil and butter the foil; set aside. Butter the sides of a heavy saucepan; add the sugar, honey and corn  syrup. Bring to a boil over medium heat, stirring constantly. Boil,  without stirring, for 2 minutes. Remove from the heat; immediately  stir in the peanut butter, vanilla and almonds. Pour into prepared  pan. Let stand at room temperature until completely cool. Cut into  squares. Individually wrap pieces in foil or waxed paper; twist ends.


Chocolate Vanilla Almond cake - frosted

3/4 cup butter or margarine 1 cup water 1/4 cup baking cocoa 2 1/2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon almond extract FROSTING: 1/2 cup butter or margarine 1/4 cup milk 3 cups confectioners' sugar 1/4 cup baking cocoa 1 teaspoon vanilla extract

In a saucepan over medium heat, bring butter, water and cocoa to  boil. Remove from the heat and cool to room temperature. In a  mixing bowl, combine the flour, sugar, baking soda and salt. Beat in cocoa mixture. Add eggs, buttermilk and extracts; mix well. Pour  into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375  degrees F for 20-22 minutes or until a toothpick inserted near the  center comes out clean. Cool for 10 minutes.

Meanwhile, for frosting, place butter and milk in a saucepan. Cook  and stir over medium heat until butter is melted. Remove from the  heat; add remaining ingredients and beat well. Carefully spread over warm cake. Cool.


Maple Ricotta Parfait with Almonds and Plums


1 tablespoon butter 1/3 cup maple syrup, divided 6 black plums, pitted and sliced 1 1/4 cups part-skim ricotta  cheese 1/2 cup sliced California Almonds, roasted*

Heat butter in a saute pan. Add 2 tablespoons maple syrup, and  gently stir in plum slices.  Cook on medium heat just until plums are soft and giving out some juice, but still holding their shape.
Meanwhile, stir together the remaining maple syrup and ricotta. Set aside.
Divide 1/2 cup prepared plum slices among 4 clear bowls or brandy glasses. Follow with a layer of ricotta mixture, then remaining plum slices, and then the remaining ricotta mixture. Drizzle with remaining maple syrup, and sprinkle with roasted almonds.

Apricot Almond Loaf

1 (15 ounce) can apricots, drained and rinsed 2 teaspoons almond extract 2 1/2 tablespoons butter, softened 1 teaspoon salt 1/4 cup sugar 3 1/2 cups bread flour 2 1/2 tablespoons vital wheat  gluten 1 (.25 ounce) envelope rapid rise  yeast 2/3 cup slivered almonds

Place ingredients (except the almonds) in the pan of the bread  machine in the order recommended by the manufacturer. Select  cycle; press Start.
If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

Almond Kisses

2 cups almonds 2 egg whites 1 cup packed brown sugar 2 tablespoons sifted all-purpose  flour

Preheat oven to 300 degrees F.  Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff.  Fold in brown sugar, flour and almonds.  Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30  minutes.

Figs Stuffed with Almonds and Chips

6 fresh figs 2 tablespoons mini semi-sweet  chocolate chips 1/4 cup blanched slivered  almonds 1/2 fluid ounce orange liqueur


Preheat your oven to 350 degrees F (175 degrees C).
Cut each fig in half. (If you cannot find fresh figs and would like to  use dried figs, cut a little opening in the top of the fig and make a  pocket for the stuffing.)
In a small mixing bowl, combine chocolate chips, almonds, and  wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
Bake on a cookie sheet for 10 minutes.



Cinnamon Almond Butter

2 cups whole raw almonds 3 tablespoons white sugar 1 tablespoon brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon salt, or more to taste


Preheat an oven to 350 degrees F (175 degrees C).
Spread the almonds into a single layer on a baking sheet.
Roast the almonds in the preheated oven until dark brown, about 8 minutes. Be careful to not overcook. Allow to cool completely  before proceeding.
Blend the almonds in a blender until thick and creamy, 8 to 10  minutes. The mixture will be very dry initially and then begin to  clump. Scrape the sides of the blender with a rubber spatula as  needed to keep the almonds blending. Add the white sugar, brown sugar, cinnamon, and salt; continue blending until completely  smooth. Store in refrigerator.


Almond Sauce Chicken Breasts

4 skinless, boneless chicken  breast halves salt and pepper to taste 1 egg 1/2 cup water 2 cups finely chopped almonds 1/4 cup butter 3 tablespoons olive oil 1 pound fresh mushrooms 1 onion, sliced into rings 2 cloves garlic, crushed 1 cup heavy cream 1/4 cup almond paste 1/2 teaspoon freshly ground  nutmeg


Pound chicken breasts to flatten; Season with salt and pepper to  taste. In a small bowl, beat together egg and water to make egg  wash. Place almond crumbs in a shallow dish or bowl; dip chicken  in egg wash, then dredge in almonds.
Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking  dish.
Preheat oven to 350 degrees F (175 degrees C).
In same skillet, brown the mushrooms and onions with the garlic.  Mix together and spread mixture over the chicken.
In same skillet, combine the cream and almond paste and mix  together; heat through, then stir in nutmeg. Pour sauce over  chicken, mushrooms and onions.
Bake in preheated oven for 40 minutes, or until chicken is cooked  through and no longer pink inside.


Chocolate Almond Pudding

1/2 cup sugar 1/3 cup baking cocoa 2 tablespoons cornstarch 2 cups milk 1 egg, beaten 1/4 teaspoon vanilla extract 1/8 teaspoon almond extract


In a medium saucepan, stir together the sugar, cocoa and  cornstarch. Gradually whisk in milk and egg. Stirring constantly,  bring to a boil over medium heat, and cook until thickened.   Remove from heat, and quickly stir in the vanilla and almond  extracts. Garnish as desired, and serve warm.

Top Corporate Gift Basket to Choose From

by lemonwaterrecipe.com on 02/08/15

Top Corporate Gift Basket to Choose From

Saying "thank you" to a client or a boss has never been so thoughtful these days with the popularity of corporate gift baskets. And with lots of different themes to choose from, corporate gift basket is probably the best gift you can offer. 

Here are some of the popular corporate gift baskets made for you:

Chocolate goodies gift basket

A basket of sweets are good, but a basket of chocolates is even better! There is something magical with chocolates that so many people love to receive even a bar of it. What more if the chocolates are in one basket? Chocolate goodies as a corporate gift basket are ideal for any age, gender, and profession. 

A corporate basket with loads of giving thanks written on the sweets and chocolates is also available to those who want to loudly say that their appreciation to a client or an employee. 

Wine for a toast gift basket

Saying "thank you" can be a cause for a celebration. And there is no better way to celebrate it than by having a drinking with any of the wines that is included in your wine gift basket. Red and white wines with wine glasses coupled with almonds, candies, and cookies can complete this corporate gift basket. 

Trunk of Treats Gift Basket

Pretzels, chocolate hazelnuts, spearmint balls, peach slices, cookies, pistachios, flavored candies, lemon drops, peanut brittle, and every mouthwatering goody you can ever think of. Who would not want them all? Even you will surely be dazzled once you see how delight able these goodies are. Make all these fit in a corporate gift basket and you will surely send your sweetest thanks to its recipient. 

Bundle of gracious gourmet

For a very special client, a bundle of gracious gourmet will surely send thousands of thanks. Gourmet gift basket may include different types of chocolates, caramels, almonds, pretzels, cheese, fruit crËmes, and all other mouthwatering delights you can think of. 

Chef corporate gift basket

Chef corporate gift basket does not only include salt and pepper with shakers.  It also includes fruits, grains, herbs, and spices, perfect to someone with high regards to the food artistry.  

Cookie and coffee gift basket

Everyone loves the aroma of fresh coffee being brewed early in the morning. And for sure, everyone will be impressed if they receive a basket of different coffee beans, muffins, brownie and cookies. 

Personal-favorites gift basket

If you want to give a corporate gift basket that includes everything that he or she likes, then, it may be the best gift you can offer. Personal-favorites gift basket lets you choose the things the recipient would want to receive. Some online sites and department stores let you choose the items you want to include in a basket. Or, shop for the different items you want to give, place them in a basket, and wrap it yourself. 

Make-your-own gift basket is a popular selection among all types of gift baskets. Choose from a range of items as well as baskets that are perfectly tailored to the recipient. 

All of these are available online for a more convenient shopping. Price ranges from $20 to $300 or more. 

Pros and Cons of the Coffee Franchise

by lemonwaterrecipe.com on 02/08/15

Pros and Cons of the Coffee Franchise

In the world of business and investing there are always pros and cons. The same holds true when it comes to investing in a coffee franchise or any other franchise for that matter. The problem is that far too few people sit down and discuss the pros and cons before jumping in with both feet. Before you make the final decision regarding your coffee franchise future it is a wise plan to take a step back and analyze the benefits and potential pitfalls of your business. The following information should help with overall pros and cons and you can add to your list with details that are specific personal preferences.

Pros of a Coffee Franchise

Excellent potential for low investment and high profits. Most coffee franchise stores have fewer overhead expenses than many retail establishments or even establishments that require a huge amount of money for cooking and storing cold and/or frozen foods. You are also looking at lower costs related to actually operating a coffee franchise with less staff than many other business ventures require.

Having a good reputation for quality, service, and consistency. Building a business is tough period. Building a business and a reputation for quality and service at the same time are tougher still. A coffee franchise eliminates the need to build a reputation if you choose wisely and will bring in profits much more quickly as a result.

Building on a solid business plan. This is invaluable to most business owners just starting out and struggling to find a foothold in the market and in the world of business. A franchise offers the benefit of their experience to new business owners and that is something that a franchise fee just doesn't cover when it comes to value.

Cons of a Coffee Franchise

Having the potential for market saturation. The coffee market is a tough business to break into. Even with an excellent name there is a great deal of competition in this particular field because of the reasons mentioned above. This means you are going to need to be aggressive in your marketing and work hard to be better than the alternatives in the area. This means you need to have a cleaner store, friendlier staff, better music, and other incentives to get more people in the door than other coffee franchise businesses in the area or seek areas that aren't already saturated with coffee cafes, houses, and stores.

You must follow the directives of the parent company. For many who have dreamed of owning their own business and being their own boss a coffee franchise, or any other franchise, is definitely not the way to go. You must follow the corporate directives in order to maintain your status as a franchise store and build upon the capital of the good name of the franchise.

This is only a small sample of potential pros and cons for franchises. You must decide which things you can live with and those you'd feel better leaving behind. Your coffee franchise, if you choose to go that route, will be a long-term commitment. Do not take that commitment lightly.

Your Shopping Cart Needs To Be Optimized

by lemonwaterrecipe.com on 02/08/15

Your Shopping Cart Needs To Be Optimized

Given the level of competitions in commercial online businesses, you are well aware of the need to maximize the potential of your websites and other features that you might have. This includes optimizing your shopping cart by using SEO techniques to meet and go beyond the current web standards and enable you to get ahead of your competitors.

An online shopping cart is in itself a wise investment especially if you have a website geared towards commercial viability. The benefits of a shopping cart cannot be undermined. By having a shopping cart, you can manage more efficiently your product inventories. It is also a great means to convert website traffic to tangible sales. The shopping cart is useful application that can help increase your visibility on the internet which in turn can increase your return of investments.

The shopping cart is an innovative product that you should take full advantage of. And like any other investment, if you don’t take good care of your cart, it will not be worth anything. There are a number of ways where you can optimize your shopping cart.

When you customize your shopping cart remember to that little crawling neighborhood friend of yours: the spider. But in this case it’s more of the web spider concept that you need to worry about. It is important that your links on your shopping cart can be spidered. Ensure that your URLs will be easily remembered by both your clients and search engines. Using categories and product names on the URL is one way to keep search engines spidering your content.

One thing that you should avoid when optimizing your shopping cart are duplicate contents. You can have duplicate contents when you the same exact content in multiple categories. Your page rank can be affected by having duplicate contents.

Another thing that you should remember is to know your clients’ needs and how they go about finding them. When you created your shopping cart, use commonly searchable words to refer to your products. For instance, use ‘chair’ if you’re selling a chair and not a ‘comfort device.’ Make sure to use brand and specific model names on your inventory as well. Place them properly in the title and heading of the pages.

With regards to the SEO order, use proper title tags. Write creative meta descriptions as well as the texts describing the products and categories. Don’t forget to use proper headings.

Another aspect of SEO that you should incorporate in your shopping cart is linkbuilding. This is creating an opportunity for search engines to find and rank you. You will have to create a lot of links to your site. You can email various site owners and sell the idea of linking your site. It would be ideal to have site owners use your top keywords in the anchor text, though.

If you find SEO work complicated and troublesome, there are numerous specialists which can do the work for you. However, that would be additional costs on your end. It would be better to study the techniques and applications and do the basic optimization yourself.

In this day and age, being noticed on the internet is no longer as simple as creating your own website. You need to direct traffic to your webpages including your shopping cart and try to convert that web traffic into sales. The need to optimize your shopping cart is real and would be advantageous to you as well.

Wahm baby sitting tips

by lemonwaterrecipe.com on 02/08/15

Wahm baby sitting tips

If you have experience working with kids, or are just an children lover, then starting a work at home baby sitting business may be right for you. baby sitters offer an important role to parents and help keep the one hundred and forty-five million babies in this country healthy and happy. As a baby sitter, you’ll offer a valuable service to busy parents who are on vacation or who need someone to take care of their babies during the day.

Getting started as a baby sitter is very simple. To begin with, you’ll need to decide if this really is a business that you want to pursue. First off, ask yourself if you really love kids? If you are considering baby sitting just because you think it will be an easy job, then it is not right for you. You must enjoy spending time with kids and have at least a little experience in being around them. While most baby sitting jobs involve young children, you may occasionally be asked to care for older kids or teenagers as well. Make sure you are comfortable with teens before accepting assignments involving them.

Start your business by becoming legal. Obtaining a business license doesn’t cost much and will give you a professional edge when getting new clients. You’ll also be able to take advantage of many tax write-offs, including your costs for mileage to and from your customer’s homes and any necessary business supplies.

Speaking of business supplies, all you’ll really need are business cards and an appointment book to keep track of your assignments. Unlike other work at home businesses, the start up necessities for baby sitting are relatively low. 

Next, you’ll need to decide on what services you offer and how much you are going to charge. Play detective and find out the going rate for baby sitting services in your area. Try to stay in the same range. Offering lower prices may seem like a way to beat the competition, but it also makes your services appear less valuable to potential clients. You can print your rates on the back of your business cards, or make up a small flyer with prices listed on it.

Getting clients for your baby sitting business may be the most difficult part of running the business. However, with a little effort you can build a client list rather quickly. The best way to get clients and assignments is by word of mouth. Offer to baby sit for neighbors and friends to help build your reputation. Once you’ve done a good job for them, they’ll tell their friends and so on.

You can also use a few free and low cost advertising methods to get the word out about your business. You can distribute your cards at local baby shops, or post a flyer on their bulletin boards. Ask your local pediatrician if they would put some of your business cards on their reception desk, or recommend you to other parents. A small ad in your local paper can really help get the ball rolling for your business.

Once you have clients calling you for baby sitting appointments, make sure to keep them by treating them with great customer service. Always arrive on time and prepared to watch their babies. Respect their home and their property. If they enjoy your service, they’ll be more likely to call you in the future.

Is Your Teen An Entrepreneur?

by lemonwaterrecipe.com on 02/08/15

Is Your Teen An Entrepreneur?

Word Count:

Are you hoping you've got your own Bill Gates in the making in your home? As a parent you can probably tell pretty easily whether or not the entrepreneurial spirit is evident in your child. Some kids make it very obvious that the regular nine-to-five will not be a part of their future. For others, you might need to investigate a bit further to see.

Ask these simple questions about your teen to see if your teen has the entrepreneurial spirit. If your answer is "yes" to one ...

teen business, home business

Article Body:
Are you hoping you've got your own Bill Gates in the making in your home? As a parent you can probably tell pretty easily whether or not the entrepreneurial spirit is evident in your child. Some kids make it very obvious that the regular nine-to-five will not be a part of their future. For others, you might need to investigate a bit further to see.

Ask these simple questions about your teen to see if your teen has the entrepreneurial spirit. If your answer is "yes" to one or more, you probably do. 

1. Does she ask what she can do to earn more allowance? Is she willing to take on jobs around the house instead of hanging out at the mall with her pals? Does she do her chores and work with vigor and excellence?

2. Did she have the best lemonade stand on the block? Did she go the extra mile to make sure that her stand was profitable and her product and service brought back customers over and over again?

3. Does she value flexibility and independence more than the ìsure thingî of an hourly job? Does she make comments about wanting something "more" than just flipping burgers or selling pink t-shirts?

4. Does she work well on her own? In her free time is she thinking of other ways to make money or start a business? When you give her a job or chore around the house does she jump in and do it quickly and efficiently?

5. Is she a self-learner? ? Does she spend time researching and reading for her schoolwork and outside of that? Does she enjoy finding out more about how to use the computer to her advantage? 

If, indeed, you do have a young entrepreneur budding in your midst, you might want to start her off now in a business of her own even now, before the college bills start piling up! It will serve her well now and in the future!

Recipe for Lemon water - How to make lemon water 

1. Buy organic lemons & slice them according to the amount and shape of lemon you plan to utilize.

2. Pour a chilled bottle of pure natural spring water into a carafe, pitcher, or glass. warm water works as well.

3. Place the cut lemons into the water vessel at about 1/4 of an entire lemon per 12 ounces of water.

4. Allow the lemon to dilute in the water around 5 minutes & squeeze the lemons to speed up the process if you wish. Warm water helps the diluting.

5. Here we can get creative by adding a few popular compliments to the lemon water (raw honey, organic mint, &  wild ginger) - also allow herbs to dilute. To add Ginger, finely grate the root into the glass.

6. Some folks add stevia or other natural sweeteners in- that really makes the drink lemonade - don't do it!

Pure Lemon water is great for you! Enjoy in confidence.
Try drinking  a glass of our Lemon water recipe every morning and see for yourself the benefits!
Lose weight, improve your confidence, boost your immune system, detox - simple pure ingredients.
A full month consuming lemon water in the morning will clean the sludge out of the intestinal tract.