Lemon Lush

Lemon Lush I made Saturday.

We had friends over for dinner this weekend. My husband suggested I make lemon lush for dessert. I usually make it during Christmas week.

It’s an old recipe that I discovered in the 1980s when I worked in public relations for the Bob Hope Classic golf tournament. When the tournament was over, we’d have potluck in our meeting room for staff and volunteers. One of the wealthy lady volunteers brought in lemon lush and it was a huge hit. I asked her for the recipe. So many people asked for it that she used the copy machine and handed them to us.

I kept that recipe in my old Betty Crocker cookbook until it faded. There are tons of versions online. The one posted below is closest to the recipe that faded beyond recognition. (Tip: you can use pecans instead of walnuts.)

Our friends loved lemon lush and asked for the recipe. I’m embarrassed to share it because it’s a Jello Pudding and Cool Whip recipe. But it tastes so delicious. When I’ve shared the recipe before, people look disappointed. It’s verging on embarrassment to share this with my new Arizona friends! But it tastes so good — I won’t stop making it. Maybe I should throw in some fresh ingredients like lemon zest or fresh lemon juice?

I think it must be a recipe from the 1970s.

LEMON LUSH

Printed from COOKS.COMhttps://cooks.com/kb8i85fz


Crust:

1 1/2 cups flour
1 1/2 cups ground walnuts
1 1/2 sticks of butter

Filling:

8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup of Cool Whip

Topping:

2 small packages instant lemon pudding
3 cups cold milk

Crust:

Using a pastry cutter, combine ingredients for crust and pat into the bottom of 9×13 pan.

Bake at 325°F for 30 minutes. Let cool.

Filling:

Mix well and spread over cool baked crust. Refrigerate.

Topping:

Mix packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.

Top off with more Cool Whip and nuts, if desired.

https://www.cooks.com/rec/doc/prt/0,1613,129181-245195,00.html

What recipe do you have that is super easy but so delicious?

It’s a Game Changer…

Lentil recipe with veggies.
Red lentils with veggies that I cooked Sunday.

Saturday evening, after watching a show on Netflix called The Game Changers, my husband announced he wanted to go on a plant-based diet. He said the show talked about the health benefits and that we should try it several days a week. Not go full vegan, but cut out meat three to four days per week. The movie featured professional athletes and Olympians who went plant-based and got stronger and gained more endurance. It argued against theories we’ve grown up with that to be strong you need to eat animal protein. The movie explained that plants also offer complete proteins.

When our kids were young, my husband told them that if they wanted to grow up big and strong they needed to eat something “with a face.”

At the exact time my husband said he wanted to cut out meat, I was charring a giant tri-tip on the barbecue that I found half price at the store. I also sauteed shishito peppers in sesame oil, cooked green beans from the farmer’s market and heated up mashed potatoes. It was a delicious meal. Yes, we eat a lot of meat. Would I be able to give it up? Or cut back? I crave protein and eat beef, chicken, pork and fish.

Charred rare tri-tip, green beans and mashed potatoes.
Last night’s dinner. Tri-tip charred on the outside, rare inside and veggies.

I watched the show on Sunday and thought I could try it a few days a week and see how it goes. We’re both feeling aches and pains we didn’t a year or two ago — and if a plant-based diet makes us feel better and healthier, why not? So, I cooked a batch of lentils. My son introduced me to lentils a few years ago and they are a staple in his diet. He’s not a vegan, but he definitely doesn’t eat meat every day.

I tried a different type that that I haven’t used before, fast cooking red lentils, and I simmered them in vegetable broth for 15 minutes. The package said one cup lentils to three cups liquid. They need to be rinsed before you cook them. Then I prepped garlic, onion, peppers, carrots, celery and cherry tomatoes.

Red Mill red lentils
The lentils simmering on the stove.
lentils draining after simmering
Red lentils draining after 15 minutes of simmering.
onions, peppers, celery, carrots and cherry tomoatoes
The best tasting and most beautiful part of this dish.

I sauteed garlic and onion and spices in avocado oil. I’m an avocado oil fan because it cooks at a higher temperature than olive oil. It cooks faster and hotter.

garlic and onions sauteed in avocado oil
Sauteed onions, garlic and spices of cumin, ginger, ancho chile powder, turmeric, salt and pepper.

The secret is to come up with a blend of spices that you love and season it well. The lentils pick up the flavors of their surroundings.

It was filling and delicious. I sent my husband to a friend’s house with a big slab of the tri-tip roast. I’ll enjoy the leftover tri-tip on a non-vegan day, but if I’m going to try going meatless three days a week, I don’t want it sitting in the fridge staring at me.

Should I try going plant-based three days in a row? Or, mix it up?

Have you tried a plant-based diet? How did it make you feel? I’m not known for a lot of will power. Do you have any tips or recipes I should try? Is it cheating to eat cheese or use butter? Would you give up meat? Why or why not?

Here are some plant-based recipes from the The Game Changers website: CLICK HERE.