This is one of the simplest, healthiest and most delicious treats I make. Seeing as many of you have told me that you have an abundance of lemons from your backyard trees, I thought now would be a good time to share it.
So much of my passion for food and cooking comes from growing, picking and cooking food with my nana. Even into adulthood, my Saturday routine was to finish consulting in my Naturopathic clinic by mid-day and drive straight to my Nans for lunch. In winter, we’d bunker down and watch the footy. In summer, we’d sit out back in the sun or we’d do a bit of gardening.
One very strong memory I hold dear was helping my Nan pot a new lemon tree, not too long before she passed away. To this day, my Nans’ lemon tree lives on in my mums little courtyard, its fruit as abundant as always. Mum actually tried to graft it so I too could have a little piece of Nans’ tree (sadly it didn’t work out). Maybe this is why I just love lemons!
Lemons are a vitamin C and antioxidant rich fruit and a concentrated source of nourishment. For more about the health benefits of lemons (plus recipes using lemons) click here. Coconut oil is a delicious, immune supportive and healing fat that I’ve raved about here.
½ cup extra virgin coconut oil, semi-solid is best (pop in the fridge or warm for a few minutes if you need to)
Juice and zest of one small lemon (approx. ¼ cup of juice)
1-2 tablespoons of sweetener (honey, rice malt syrup or maple syrup), I like these quite tart, but add more sweetener if you like.
Choose rice malt syrup as your sweetener.
Pop one cube into warm water or herbal tea (I love it with ginger) for a delicious, nourishing hot drink.
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