Make lemon pulp, not lemon juice

This tip comes from How Not to Die, by Dr. Michael Greger. If you peel and blend a lemon and use the resulting pulp in lieu of the juice squeezed from the lemon, you get significantly more nutrients and also dietary fiber. After a little experience, I worked out an efficient way to prepare a lemon for the blender (where most frequently I blend it with the other ingredients for a salad dressing, as described in this post on my salad checklist). Since I just made a salad for lunch, I thought it was a good opportunity to show the method in photos.

Viewing the two rows left to right, you see:

• Lemon, knife, and beaker for immersion blender.
• Ends cut off lemon
• Lemon cut in half at equator and place flat, wide side down
• Trimming the peel from the first half, partly done
• First half done, trimming second half, partly done
• Peeled halves in beaker, read for other salad dressing ingredients to be added before blending

Since I was using the immersion blender, I used a clove of fresh garlic rather than garlic powder. This was our local garlic, whose (enormous) cloves are not pungent and indeed somewhat sweet.

And try using diced lemons

When I cook greens, I often include a diced (Meyer) lemon. It took me a while to figure out the best way to dice a whole lemon (except for the ends, which I discard.