Lemons get a bad rap. A lemon lot is a lot of dilapidated cars, and a lover who is a bad lemon, well..is a bad lemon, rotten seeds and all. But these jewels of the Mediterranean come in all sorts of varieties, more sweet than sour. It may be the sentiment of the large yellow bulbs draped off of the Amalfi Coast that make my Italian heart swarm with pride, but even if you have never ventured to the coast, they deserve high-ranking in your kitchen and your lifestyle.
Not only are they beautiful but also abrasive, and both are imperative! They have strong antibacterial, antiviral, and immune-boosting powers. Lemons aid in digestion and this makes them a top choice for simple healthy drinks and dishes to help you slim down. Lemons contain citric acid, calcium, magnesium, vitamin C, flavonoids, pectin, and limonene–promoting immunity and fighting infection like a ninja!
Me and mini me use lemons around the house, as part of our beauty routine and in so many of our favorite dishes. Last week we made Phylicia’s Amalfi Plate. A lemon chicken with tarragon, some couscous and a simple lemon olive oil dressing.
We brown 4-5 chicken cutlets in lemon olive oil , seasoning both sides with sea salt and pepper. Remove them from the pan, cover with foil. Next, brown baby portabello mushrooms, garlic, shallot until the mushrooms are golden bulbs. Then simply juice 3 meyer lemons, add to the pan with 1/4 cup of chicken stock. Add some white wine if you have any around. Bring it to a boil, then reduce heat. Put the chicken back in the pan until cooked through. Add fresh tarragon and lower the heat. Then we added two tablespoons of cream, and the zest of two meyer lemons. We used our homemade lemon olive oil for a simple fresh spinach salad. Phylicia then mixed up some whole wheat couscous with two tablespoons of lemon juice, one teaspoon of olive oil. Simple, bright and good for your every part of you, heart and soul.
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