The lemon, nature’s sunshine fruit, is in season. Though lemons are available year round, they are at their peak in May and June. Visit a local farmer's market and stock up on this wonder fruit. Lemons do more than look pretty in a bowl or vase, they are quite nutritious as well.
According to TV personality, Dr. Oz:
“When we add organic lemons into our diet, we get a better working digestive system, a healthier immune system and better-looking skin. We enable the body to remove bad cholesterol, and we create a supportive environment for good bacteria; all of this means the body works more efficiently and effectively.”
Dr. Oz describes an excellent way to clean up your insides with lemons. Drink what he calls “lemon-aid.” It’s simple, warm water, juice of half an organic lemon, and small amount of natural sweetener like Stevia.
According to Energize for Life, though lemons are acidic outside of the body, once digested in the body, they are alkaline. Lemons calm inflammation. Lemon in lukewarm water is not only comforting but is alkaline in the body. An Alkaline body fights a myriad of disease.
So cook with lemons, drink water with lemons, eat dessert with lemons, and you can even clean with a mixture of lemon juice and water.
Lemon recipes abound on the internet, but below are a few recipes that will help incorporate this super food into a diet as well as give you a delicious lunch, dinner or dessert.
Serve your lemon dishes with sliced lemon and limes as garnish. Filling pitchers of cold water with ice, sliced lemons and oranges will add to the ambiance creating a spa-like atmosphere.
Ingredients for lemon risotto with garlic from Nigella Lawson and www.foodnetwork.com
1 rib celery
1/4 cup unsalted butter
1 tablespoon olive oil
1 1/3 cups risotto rice, preferably Arborio or Vialone Nano
Approximately 1 quart vegetable stock
1/2 unwaxed lemon, zested and juiced
Needles from 2 small sprigs fresh rosemary, finely chopped
1 egg yolk
4 tablespoons grated Parmesan, plus more, for garnish
4 tablespoons heavy cream
Good grating black pepper, preferably white
Maldon or other sea salt, to taste
Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in.
Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/lemon-risotto-recipe.html?oc=linkback
Ingredients for simple gluten-free pasta with lemon from withstyleandgraceblog.com
- 3/4 lb spaghetti, gluten-free – I used a corn based pasta
- 4-5 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons butter
- 1/2 cup fresh Italian parsley, chopped
- 2 tablespoons lemon zest, grated
- 1/4 cup fresh lemon juice
- salt + pepper
- Parmesan cheese
In a large pot, cook pasta as directed. Drain and then place pasta into a large serving dish or back into the pot.
In a small saucepan, heat olive oil and butter. Add garlic and cook until tender or fragrant. Pour the garlic & oil mixture over the pasta and then toss with parsley, lemon zest, lemon juice, salt and pepper.
Serve immediately with a side of parmesan cheese
Asparagus with lemon
Asparagus with lemon and olive oil by Paula Deen.
1 pound asparagus
3 tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon grated lemon zest
1/4 teaspoon paprika
Salt and freshly ground black pepper
Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture. Cook to desired tenderness and season with salt and pepper.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/grilled-asparagus-with-lemon-and-garlic-recipe.html?oc=linkback
Blueberries with lemon cream
Blueberries with lemon creme by www.eatingwell.com
4 ounces reduced-fat cream cheese, (Neufchatel)
3/4 cup low-fat vanilla yogurt
1 teaspoon honey
2 teaspoons freshly grated lemon zest
2 cups fresh blueberries