Health: Lemons are full of vitamin C, potassium, and magnesium. Just add fresh squeezed lemon juice to a glass of water for a full dose of vitamin C for the day. Add lemon and honey to your tea or coffee in the morning for a great vitamin boost. Always dilute lemon juice as it contains acid that can erode the enamel from teeth.
Lemon Juice helps fight off the flu virus, the common cold and malaria due to its antioxidant and antibacterial properties. Lemon juice gives good relief in fever. Lemon Juice mixed with water is useful in quenching the thirst of patients suffering from diabetes. It gives immediate relief in abdominal disorders. Lemon acts as a sedative for the nerves and the heart and allays troublesome palpitation.
Cleaning: A large number of commercial cleaning products smell like lemons and there is a reason for that. Lemons not only smell fresh and clean they can be a tough competitor among the chemical cleaners on the market. To get an eco-green clean just use a ¼ cup of lemon juice with about ½ gallon of water to clean copper pots, counters tops, drains, windows and mirrors and more. For use in kitchens, bathrooms, and laundry.
Beauty: Lemon acts as a natural hair lightener and skin bleach by reducing the pigment melanin.
Lemon juice when diluted can be used as a mouthwash to help remove plaque, prevent gingivitis and whiten teeth. Warning – when used at full strength lemon can erode teeth enamel. Be careful!
Lemon is a great treatment for dandruff and greasy hair.
Cooking: Salt, pepper and lemons are the most common ingredients in the culinary world.
Here is a wonderful recipe for asparagus with lemon vinaigrette.
Ingredients: 1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly-squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt or sea salt
Pinch freshly-cracked black pepper or to taste
2 pounds fresh asparagus stalks, washed and trimmed
In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.
Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
Toss asparagus with enough lemon vinaigrette to lightly coat.
Arrange asparagus on serving platter or individual serving plates.
Makes 4 to 6 servings.
Happy Spring –
Warm regards and love,
Erin
