Did you know that 29th August is Lemon Juice Day ? Lemon juice is healthy and nutritious with many, many uses. It has excellent amounts of vitamin C, citric acid and flavonoids, good amounts of folate and dietary fiber, and to a lesser degree the B vitamins, magnesium and phosphorus.
The vitamin C and flavornoids in lemon juice make it an excellent antioxidant, antibacterial and antiviral. Drinking the juice regularly builds up the immune system, increasing resistance to infection and fighting free radicals, improving circulation, strengthening the blood vessel walls, preventing atherosclerosis and varicose veins, helps reduce some of the symptoms of arthritis, guards against degenerative eye disease, damage caused by aging and lowers histamines in the body.
Potassium, an electrolyte, is one of the main blood minerals and is involved in nerve function, muscle control and blood pressure. Drinking lemon juice with it's high potassium will helps maintain the required levels. It is depleted with exercise and that is why athletes are often seen with a lemon which they squeeze for juice to drink from a hole in the top. The phosphorus in lemon juice aids in digestion of proteins like dried beans. The stomach is also assisted by the juice as it has an alkaline effect in the body and prevents heartburn and stomach acid naturally. The folate is very necessary during pregnancy to prevent birth defects and a few spoons of lemon juice in a glass of water will help with morning sickness
The citric acid, which gives lemons their sourness, has helped seamen ward off scurvy for hundreds of years, aids in slowing down the oxidation in apples, bananas and avocados, preventing them from turning brown and removes stains and odors from hands. It also helps beauty wise as it has a bleaching effect and is used to lighten freckles, age spots, black areas under the eyes and also to lighten hair. It is wonderful natural astringent.
When purchasing lemons for juicing, pick the ones with thin skins and heavy in weight for their size, as they will have the most juice. Always buy organic lemons which are fully yellow with no green coloring as they will be ripe and not too sour. Be careful not to buy overripe lemons which are wrinkled with soft patches. They can be stored at room temperature, out of bright light, for up to a week. When squeezing roll them on the counter to soften and so get more juice. Five to six lemons will give around one cup of juice. If there is too much juice to use that day it can be frozen in ice trays for later use. A cupful is +/- 60 calories.
Lemon juice can be added to salad dressings, smoothies, tea, sweet and savory dishes, and made into marmalade. Have a happy Lemon Juice Day !
The vitamin C and flavornoids in lemon juice make it an excellent antioxidant, antibacterial and antiviral. Drinking the juice regularly builds up the immune system, increasing resistance to infection and fighting free radicals, improving circulation, strengthening the blood vessel walls, preventing atherosclerosis and varicose veins, helps reduce some of the symptoms of arthritis, guards against degenerative eye disease, damage caused by aging and lowers histamines in the body.
Potassium, an electrolyte, is one of the main blood minerals and is involved in nerve function, muscle control and blood pressure. Drinking lemon juice with it's high potassium will helps maintain the required levels. It is depleted with exercise and that is why athletes are often seen with a lemon which they squeeze for juice to drink from a hole in the top. The phosphorus in lemon juice aids in digestion of proteins like dried beans. The stomach is also assisted by the juice as it has an alkaline effect in the body and prevents heartburn and stomach acid naturally. The folate is very necessary during pregnancy to prevent birth defects and a few spoons of lemon juice in a glass of water will help with morning sickness
The citric acid, which gives lemons their sourness, has helped seamen ward off scurvy for hundreds of years, aids in slowing down the oxidation in apples, bananas and avocados, preventing them from turning brown and removes stains and odors from hands. It also helps beauty wise as it has a bleaching effect and is used to lighten freckles, age spots, black areas under the eyes and also to lighten hair. It is wonderful natural astringent.
When purchasing lemons for juicing, pick the ones with thin skins and heavy in weight for their size, as they will have the most juice. Always buy organic lemons which are fully yellow with no green coloring as they will be ripe and not too sour. Be careful not to buy overripe lemons which are wrinkled with soft patches. They can be stored at room temperature, out of bright light, for up to a week. When squeezing roll them on the counter to soften and so get more juice. Five to six lemons will give around one cup of juice. If there is too much juice to use that day it can be frozen in ice trays for later use. A cupful is +/- 60 calories.
Lemon juice can be added to salad dressings, smoothies, tea, sweet and savory dishes, and made into marmalade. Have a happy Lemon Juice Day !
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When fate hands you a lemon, make lemonade
Dale Carnegie
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Raw Lemonade
From the Karen Knowler's Raw Food Coach Newsletter
A refreshing drink that will keep for hours and give you a pep talk from the inside out!
2 organic lemons
2 cups / 500 ml pure water
3-5 tbsps agave syrup
ice cubes (optional)
Juice the lemons using a normal juicer, or hand held citrus press. You can juice with or without the peel still on (I made mine with the peel juiced as well as the flesh, but you need to go easy on the peel as in excess can make you feel a bit queasy ~ Karen). Pour 2 cups / 500 ml of water into your blender jug and add the lemon juice and 3 tbsps of agave syrup. Blend on full until well mixed. Taste test. Add more agave as desired. Add ice cubes if desired and blend again. Pour into a tall glass and serve with a straw for a great breakfast drink or hot day refreshment. This makes enough for 2-4 people depending on glass size. Feel free to add apples for a sweeter twist on this tangy drink.
Herbin' Ranch Dip
From Kristen's Raw Newsletter
This is the one of the most nutritious, delicious ways to have ranch dip, but without guilt. I love serving this dip at summer picnics with vegetable crudite or as a dressing on your favorite greens ~ Kristen.
1/2 cup raw cashews, unsoaked
1/2 cup raw pine nuts, unsoaked
1 zucchini, peeled and chopped
1 tbsp extra virgin coconut oil
3 tbsps fresh lemon juice
1 clove garlic
1 tsp onion powder
1 tsp sea salt
1/2 tsp tarragon
1/8 tsp white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed
Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container (mason jar works great) in the refrigerator. This dip also freezes well. Yield 1 1/2 cups. To make this as a dressing, simply add more water until you reach the desired consistency.
Raw Carrot Pate'
From Loloville Raw Food Recipes
5 carrots
2 cups almonds, soaked 12-48 hours and blanched
1/4 cup carrot or other fresh juice
1/4 cup finely chopped green onions
3 tbsps lemon juice
Celtic salt to taste
ground kelp
Process in food processor or champion juicer with solid plate. Roll in lettuce leaves, use on salads, or rolled in Nori.
Tabbouleh Primavera
From the Vegetarian Times Newsletter
1 head Boston lettuce, leaves separated
1 tsp freshly ground black pepper
1 cup bulgur wheat
1 lb/450g/2 cups thin asparagus, trimmed & cut into 1/2"/1cm pieces
1 medium red bell pepper, finely diced (1 cup)
5 tbsps olive oil
4 oz/110g crunchy sprouts, mixed bean sprouts or radish sprouts
4 scallions, thinly sliced
2 medium carrots, shredded (1 cup)
2 medium tomatoes, cut into 1/2-inch dice (1 1/2 cups)
1/3 cup chopped fresh flat-leaf parsley
3 to 4 tbsps fresh lemon juice
2 tbsps chopped fresh mint (optional)
1 tsp salt
In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes. Meanwhile, in medium skillet, combine asparagus and 1/2 cup water. Cover and simmer over high heat for 2 minutes. Drain and rinse under cold water until cool. Return asparagus to skillet with bell pepper and 1 tablespoon olive oil. Cook over high heat until crisp-tender, about 2 minutes. In large bowl, combine asparagus mixture, cooled bulgur and remaining 4 tablespoons olive oil. Add remaining ingredients except lettuce and toss well. Serve over lettuce leaves. 8 Servings
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