Lemons & limes are medicine foods and add zing and zest to recipes. According to Ayurveda they are best consumed in Winter and early spring as the are cleansing.
The sour taste of lemons and limes benefit the liver and aids digestion, and has a overall cleansing effect on the blood and lymph – with compounds called bioflavonoids that support the body's immunity.
5 Ways to use lemons and limes
- Citrus zest is often my secret ingredient in cooking, sprinkled on steamed vegetables, soups and stews, or added to salad dressings.
- Drinking a glass of lemon juice in the morning made with lukewarm water can provide hydration after an overnight fast. Adequate hydration can help the body digest food better.
- Make a refreshing Lemon-Aid with: 1/4 cup lemon juice, 2 cups filtered water and 8 drops of liquid stevia such as Sweet Drops
- Add citrus zest to baked goods like GF green muffins, banana bread or spiced pumpkin muffins and GF versatile biscuits.
- A few slices of fresh ginger, dipped in lemon juice and a pinch of sea salt taken before meals stimulates agni (digestive fire) and may help break down food. Lemon juice also contains vitamin C, which can help curb indigestion.
It is possible to have too much lemon. The American Dental Association says too much citrus can weaken your enamel, increasing your risk of tooth decay. Be mindful and consider drinking your lemon water with a stainless steal or bamboo straw.
