Health with a twist…

When Life Hands You Lemons…

 

Get REALLY excited!! Lemons are a great health and mood booster and one of my favourite ways to cleanse the body! 

The best bits…
 

Lemons are great for your immune system! As well as lots of vitamin C to help fight off colds and infection they also contain calcium, magnesium, bioflavonoids, potassium pectin and limonene … All goodies that work to keep you healthy.
Anti Ageing! As we get older we need a little more help protecting against free radicals. Vitamin C will fight these nasties and the potassium in lemons helps stimulate brain and nerve function as well as control blood pressure. Look young. Be smart.
Balancing Act! Lemons are alkalizing for the body, which mean they help to restore the PH balance in your body.
Improves Digestion! Adding lemon to your daily diet is a great way to kick start your digestion and help your liver and kidneys flush out any unwanted materials and toxins. It aids in weight loss and boosts your metabolism.
Energy! The sour zing just gives you a nice little boost, try swapping a coffee for a lemon drink every now and then and see how you go! 

The yummy bits…
My favourite way to enjoy lemons is a few slices in warm water with a pinch of cayanne pepper to give it a kick! I’ll often replace my morning tea with a lemon drink as it helps with cravings and gets me through my morning slump.
A lemon blend is also a refreshing and light way to enjoy pasta. Instead of a thick tomato sauce that can be high in salt and hidden calories try this quick and easy lemon and leek recipe to go with any kind of pasta (especially delicious with zucchini pasta)
3 Tablespoons olive oil
2 cups well rinsed sliced leeks
1 tablespoon lemon zest
Juice of 1 lemon
¾ cup walnuts, coarsely chopped and lightly toasted
Salt and pepper to taste
(You can add lots of other things to this dish to fill it out; In the past I’ve also used kale, fennel,  flaxseeds, cherry tomatoes, chili, olives, mushrooms and more!)
In a frying pan, heat the olive oil and add the leeks and a little salt. Cook, stirring until leeks are coated with oil. Cover and cook until tender but not browned-about ten minutes. (This is the bit where you add any extra ingredients too!)
Add your cooked pasta to the pan along with 1 cup of water. Stir in the lemon zest and juice and add lots of black pepper. Heat gently for a few minutes, adding more water if needed. Add walnuts, salt and pepper (can never have too much pepper) to taste and serve!

Oh so Sweet!
I literally came across this dessert because I had no other food in the house and felt like something sweet. So easy and so delicious. Great as a morning tea snack or after dinner.
Puff pastry
Thinly sliced lemon rounds (skin on is fine.)
Raw sugar 1 teaspoon
Honey, 1 teaspoon
Lay the pastry flat on a lined baking tray, fold over the edges to form a little square. Place the lemon slices in the middle of the square so that it’s not overlapping. Sprinkle with sugar and drizzle with honey.
Pop it into a preheated oven for about 15- 20 minutes until the pastry has risen and is golden brown and the lemons have caramelized. The skin of the lemon should be delicate and crispy.
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If you have ANY questions (especially about the recipes… I can be a bit vague whilst cooking and tend make things up as I go) then please feel free to leave some love here, or to send me a tweet!

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