Brooke: These look sooooo good! I need a raw food restaurant in central Illinois to make these for me Or maybe I...
Written by Tera on June 13, 2012 – -
by Guest Blogger
When life gives you lemons, make lemonade and many other wonderful dishes. But wait! Use the whole lemon. Yes! The peel, also! The peel contains 5 to 10 times more of the vitamins and nutrients than just the lemon flesh and juice.
When most people think of lemons, they think of them as a seasoning to add to dishes or beverages, to enhance flavor. We never really think of consuming the whole lemon. Also, we usually just think of lemons as being high in vitamin C. Well, that is true. In fact, lemons were once very valuable and during the California Gold Rush, people were paying up to $1 per lemon in hopes of preventing scurvy. Wow! $1 per lemon in 1849. Imagine what they would cost today.
Recent research is once again putting lemon in the lime-light. Or should I say, the lemon-light. Lemons have been shown to kill 12 different types of cancer cells and to be 10,000 times stronger than chemotherapy!
Consuming the entire lemon offers quite a nutrient punch. They are a good source of carotenoids and flavonoids. Lemons also offer anti microbial properties effective against bacterial infections, fungi and internal parasites and worms. Thought to aid in lowering blood pressure, serve as an antidepressant, combat stress and nervous disorders, and aid in digestion and toxin elimination, lemons are quite the powerhouse against ailments.
Make sure you are getting all you can from your lemons. Freeze the entire lemon, peel and all. Once frozen, using a grater, add bits of lemon (yes, the entire lemon!) to all your dishes. It will enhance the flavor, aid in digestion and could result in a longer, healthier life!
Here are some of my favorite ways to add a little lemon to my day:
Place ¼ cup dried nettles in a quart jar. Grate frozen lemon into jar (yes, peel and all). Pour boiling water to rim. Cap and let infuse overnight. In the morning, strain and add a touch of honey to your liking. Sip and enjoy!
1 tsp lemon zest
2 Tbsp lemon juice
3 Tbsp honey
Mix together and drizzle over all of your favorite raw desserts or ice cream. Also, excellent for adding a little sweetness to your favorite tea or beverages.
Adapted from Ani Phyo’s recipe
1 cup almonds
1 1/2 cups pitted dates
Seeds of 1 vanilla bean
1/4 teaspoon sea salt
Zest of 1 lemon (from frozen whole lemon)
2 tablespoons lemon juice
1 cup dried shredded coconut
In food processor, chop almonds into small pieces. Use some of this nut powder to “flour” the bottom of a 9 inch square baking pan. Add remaining ingredients and process some more until well mixed. Press into baking pan. To serve, chill for a couple hours until firm. Then cut into squares. For an extra nutrient punch, be generous with the lemon zest!