I use lemon for my water, teas, smoothies, green juices, mocktails, cocktails, salad dressing, nail care, salad dressings, pestos and the list goes on. This super versatile fruit is loaded with flavor, amazing on fresh seafood, and jam packed Vitamin C. It makes a world of difference in all the items I mentioned above.
I’ll start with one of my favorite mocktails (i.e. alcohol free cocktail)
- 1 tablespoon of lemon juice
- quarter cup of frozen raspberries
- sparkling water/sodium free seltzer/club soda
Muddle berries and lemon in a tall glass. Add one cup of crushed ice fill with sparkling water, stir lightly. ENJOY!
On some days I want a hint of sweet and will add a tablespoon of sugar while muddling. You can use your favorite sweetener but keep it light. You can also add vodka or gin to get your cocktail hour started. You may also add just a drop of Angostura Aromatic Bitters to the mix to give your drink a bit more 'character'.
Lemon Butter Sauce
Quick and easy broiling of seafoods like salmon and shrimp are a staple. Lemon butter sauce is one way to punch up these items in under five minutes.
Here's What You'll Need:
- 1/4 unsalted butter
- 5 tablespoons lemon juice
- 1/2 teaspoon of crushed red pepper
- Salt to taste
In a sauce pan combine a quarter cup of unsalted butter, four to five tablespoons of lemon juice, a half a teaspoon of crushed red pepper and salt to taste. Use this to base your seafood as you broil.
Store bought salad dressings often give you a quarter of your daily intake of sodium in 2 tablespoons (for those on a 2000 calorie intake) That is a bit too much for me. Especially when I’m trying to reduce sodium intake to prevent bloating and swelling.
Here is one of my favorite recipes
- 1 teaspoon of lemon zest
- 5 tablespoons fresh lemon juice
- 2 teaspoons spicy brown mustard
- 3 tablespoons honey (I sometimes substitute with brown sugar)
- 1 large garlic clove finely minced
- 1/2 teaspoon fresh ground black pepper (I sometimes use red pepper flakes)
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon chopped parsley (I sometimes substitute for a tablespoon of the dry Italian blend because I always have that on hand.)
Combine all ingredients (except oil) in small bowl. Once combined, whisk in oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or store in an airtight container in refrigerator up to 5 days. If chilled, let stand at room temperature 15 minutes. Whisk before serving.
There you have it - lemon, one of my essentials.