The clean scent of lemon is refreshing, relaxing and can enhance your mood. A bowl of bright, yellow lemons is a beautiful and long-lasting centerpiece that can really brighten up a room! This beautiful, tangy, great-smelling fruit is thought to have come from northern India. It was cultivated in Egypt around 700 AD and in Italy in 200 AD, then, Christopher Columbus brought lemon seeds with him on his travels and they were, thereafter, cultivated extensively in California from. Sailing ships of the eighteenth century often carried the fruit with them to prevent scurvy.
Lemon juice is a great, non-toxic fabric brightener and bleach, and mixed with salt it cleans copper and other metals. I grew up having it with honey as a remedy for sore throats and the common cold. The juice of one lemon will have about 46 mg. of ascorbic acid, 141 mg. of potassium, 10 mg. of phosphorus and 7 mg. of calcium. This is a power-packed juice. Lemonade dates back to ancient Egypt, where the lemon was considered sacred.
Lemon herbs have a subtler flavor and make versatile garnishes. I like to combine lemon herbs with the juice and add it to different dishes to create a graceful looking presentation and subtly enhance the flavor. Lemon basil, lemon geranium, lemon balm, and lemon thyme are a few of my favorite varieties. I like to add these to my salad dressings, soups, and vegetable dishes and use them for garnishing. A popular thirst-quencher in colonial America (when tea was being boycotted) was to mix lemon balm with lemon juice, rosemary and lavender, thus creating a patriotic drink not taxed by the British. Today you can infuse lemon balm with green or black tea for a special flavor.
One way to enjoy lemons and lemon herbs is with fish. The lemon juice neutralizes the odor and tenderizes the meats. Here is an easy and nutritious recipe for salmon using lemon and herbs.
Salmon with Lemon and Dill
Ingredients:
4 6 ounce Salmon steaks
4 Carrots, sliced
2 Yellow Squash
1 Shallot, minced
¼ cup Lemon Juice
¼ cup Butter, melted
1 1/2-teaspoon Dill
1 teaspoon Lemon Thyme
1 T. Coconut oil
Salt and pepper to taste.
Instructions:
Preheat oven to 400 degrees F. Brush a medium baking dish with coconut oil. Layer bottom of dish with carrots and squash. Place the salmon on top. In a medium bowl combine lemon, butter, dill, thyme and shallot, salt and pepper. Gently pour the mixture over the salmon. Tightly cover the baking dish and place in oven. Bake for 25 to 30 minutes, until salmon just flakes with a fork. Serves 4. You can garnish with sprigs of fresh lemon herbs or parsley. This goes nicely with whole grain rice. Lemon pepper is a nice addition, as well.
Nancy Addison, CHC, AADP
Personal Wellness Coach
214-202-9243
nancy@organichealthylifestyle.com
Dance in the sunshine and your heart will catch the light!
For more information go to: http://www.organichealthylifestyle.com
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