Archive for March 21st, 2007

 Citrus Collage - wikipedia.org

Oh, I just had to respond to Spring!  So, I’ll give you some great recipes to eat and to use for detoxifying your body. For me, lemons impart some of the mercurial quality of this season, so that is why I chose this food for this time.

While the sunbreaks come and go with amazing quickness, and sudden spring showers arrive from nowhere, and leaves which had been tightly folded that morning burst forth in abandon by noon, then that’s what lemons appear to me to be — by taste and use — in an instant, they change a dish, completely.

And, even though they are citric acid, in our body, they become a potent alkalinizer for good health. They are also a low glycemic index fruit — that’s good.

Lemons are also a mild, natural diuretic, so be sure you are drinking plenty of plain, alkaline water, too, as you have learned to do in the last 3 posts.

Lemons. I love lemons. As a kid I did not think they were special, but my Mother did. Now, we both do, along with my own child, who loved them even before being 10 years old.

So, in our family, it’s interesting to see who’ll  ask first for “extra lemons, please”, or drink the most raspberry lemonade (even better for you) — is it the mid-eighty-something, the just-sixty-something or the almost-thirty-something?!

So, I thought I’d comment on the healthiest items on Kim O’ Donnell’s list of “36 Ways to Love the Lemon” but my title reflects my world view.

By the way, I eat the most-nutritious, white pith separately, as it contains most of the healing bioflavinoids. The rest of these tips either ask you to use the juice, the flesh of the fruit or the “zest” (the yellow colored part)(spend about $5 and get a zester at a kitchen shop).

Using Kim’s original numbers, here are my annotations.

 20 Ways I Love Lemons

1. In organic brown rice or quinoa, just before serving; add lemon, toasted cashews or macadamia nuts or pecans, a little hemp oil or flax oil and then black mustard or black sesame seeds, and a tiny dash of cayenne for even more pizzaaz!

2. Quickly top and toss steamed asparagus, spinach, broccoli, green beans and any other green veggie that loses color in its cooking.

9. Mix diced lemon flesh with cured olives, pepper flakes and thyme and apple-cider vinegar (only use ones with the “mother of vinegar” enzymes — Bragg’s or Spectrum Naturals with- the -Mother version).

10. Use lemon with garlic and herbs, to make gremolata, a flavor enhancer to smear on bruschetta, garnish soup, grilled meats and fish or potatoes – it is a great salt-free seasoning.

Gremolata Recipe

2 T  finely chopped fresh cilantro* or flat-leafed parsley leaves (wash, dry before chopping)
1 t  minced garlic (~ 1 large clove)
1 t   fresh, grated organic lemon’s zest 
       fresh-ground black pepper to taste
a dash of cayenne*

11. As part of a compound (flavored) organic butter, with shallots and herbs. Mold and freeze it, then slice. Use atop steamed veggies or a baked potato.

12. Infuse and flavor vodka for several weeks – even months. Give this as a gift, and take a sip when you give it. Don’t keep it, as alcohol is very acidifying OR use it very infrequently, as a treat.

13. Squeeze juice over fresh blueberries or raspberries or kiwi.

16. Use in a vinaigrette salad dressing along with only organic apple-cider vinegar (Bragg’s or Spectrum with the “mother”), or use it to help save a vinaigrette which is too bland.

17. Add to a marinade where it can help to flavor and act as a mild acid, to tenderize.

20. Spritz up a soup just before serving, add right to the bowl and sprinkle a little small-diced or slivered rind or zest on top, too. It’s especially good in cold soups, like Gazpacho.

21. Rescue lentils or other legumes that need zip, but not salt

22. Freshen up a bowl of hummus with lemon, a little fresh garlic and some fresh parsley.

23. Use a few cut lemons as part of a broth for risotto, poached fish or a chickpea stew

24. Make a classic lemonade. See my recipe below.

25. Make a sauce — like a butter-intensive hollandaise for Eggs Benedict brunches or something a bit lighter like the Greeks do with avoglemeno soup or the Turks do (see Claudia Roden’s “Arabesque” for details) — it’s a combination of warmed beaten egg yolks, lots of lemon juice and a wee bit of sugar, thickened and then poured over leeks, celery root, asparagus or seared tuna.

26. A little lemon would be an interesting addition to a Greek salad — with feta, cucumber, mint, red bell pepper, romaine and fennel

27. For people over 2 years old, use a spoonful of organic raw honey and the juice of one lemon for helping a cold, or to keep one away or help yukky medicine go down

30. Pack halved or quartered lemons or just slices into the cavity of a whole fish, with herbs and leeks, for grilling or roasting and use a circular slice of fresh lemon to appear as the “eye” when serving it.

33. Lemon can counter-point an already naturally sweet tea like rooibois or “sweet bush / honeybush” tea (available at health stores and Trader Joe’s).

34. In Morocco, cooks preserve a bunch of lemons in whole sea salt, in a sterilized jar for a few weeks, and then use the transformed peels (which are no longer bitter) in salads or with cooked veggies as well as in couscous and other vegetable or fish stews.


* Using cilantro will be better for detoxing. Black pepper has a small amount of chromium in it to help diabetics utilize insulin, but black pepper is also very irritating, so use it discretely. Consider using chromium supplements with GTF (glucose tolerance factor), but ask your physician first and monitor your blood more closely, as you may require less medication. Cayenne pepper is very heart-healthy, but should be used moderately.

Did you know that:  if you roll a lemon on the counter, with fairly firm pressure down on it, as you roll OR if you heat a lemon, even by placing it in a bowl of warm water, that it will yield more juice? That one lemon yields about 3 tablespoons of juice, much more than an unprepared lemon would.Now, here’s an alkalizing treat — my recipe for Honest Lemonade.

Em’s Alkalizing “Honest Lemonade”

1 bottle Minute Maid Premium Lemon Juice** OR juice of 7 organic lemons

2T   agave syrup ***

1T   organic maple syrup, Grade B ****

4 C   alkaline water (either Evamor or Essentia, or Dasani as last choice), chilled

ice cubes (optional when serving, but they water it down)

fresh mint (optional)

This recipe makes about 40 ozs, so choose the appropriate size pitcher or bottle.

Combine all the ingredients and stir well. Chill. Taste when cold and adjust sweetening, if needed, but err on it being not super-sweet! You should want the lemon to be the primary flavor.
**Minute Maid Premium Lemon Juice comes in a small, yellow plastic bottle in the freezer section and it is PURE lemon juice, with no sugars added. Do NOT use cans of frozen concentrate in the freezer as these have lots of sugar added!

*** Agave Nectar is the sweet, yet excellently low-glycemic syrup which comes from the agave cactus plant. It is helpful for diabetics and is a natural sweetner. I never use syntheic sweeteners! However it is a highlt acidic pH food, which means use just a little or balance it with alkaline foods. Learn more about agave at: www.madhavahoney.com 

I use the Amber version. Agave has a glycemic index of 46; honey is 58 and glucose (like sucrose – table sugar type) is 100; the lower the number the better it is for you.

**** Organic Maple Syrup, Grade B has all the minerals still intact, whereas “Grade A” does not. This is one case where B is better for you! This amount of maple syrup should not be a problem, but check your own blood readings. This Grade B maple syrup is used successfully as part of the Lemon Detox of The Master Cleanser plan instituted in the 1940’s by nutritionist Stanley Burroughs and it has been used by some diabetics to detox.

I personally used that detox plan to successfully substitute one and sometimes two meals, but I control my diabetes only by diet (after successfully fending-off diabetes for 45 years, using diet). I have never needed medication. I still intend to reverse my just over-the-official-edge diabetes, with the tools I’m mentioning here (mostly the “extra” push will be me actually instituting Dr. Young’s protocols more consistently and effectively than I had been able to, over the past few years, when I had tremendous pressures and back-slid from my 45 year winning-routine).

On the Master Cleanser, I did not use the senna laxative (or any laxative) and I did not do the salt-water flush. Diabetics cannot assume these aspects are safe, and according to Dr. Weil, MD, everyone should only regard this as a regimen for brief detox, not anything for weight-reduction. It is too severely calorie-restricted to stay on it safely for very long, and the ‘weight lost” is mostly water (bad idea).






Please consult with your own physician before beginning any detoxification program or semi-fast.

Err on the side of caution and go short rather than for many days. Build up your tolerance. Release toxins slowly rather than fast (when you can get healing reactions that can be unpleasant). My use was of 1 or 2 of each days’ meals for about 3 or 4 days. Then stop for a couple of days. Then start again, for a max of about 3 cycles. Then assess how you feel. This regimen produced no healing crisis for me. Go slowly and experiment with your own body, if your doctor says it’s OK to be on the regimen, and keep checking your blood readings.

Spring is the traditional time for Detoxification. Everyone’s body needs it most now, but many people detox 2 or 3 times a year, as our world is far more problematical now as in traditional times.

If you do not feel comfortable with a lemon-only meal like Master Cleanser’s recipe, then aid your detox with the following mix of foods incorporated into your meals as frequently as possible:
___ asparagus
___ artichoke
___ bitter greens
___ dandelion greens (excellent)
___ endives
___ lemons and limes
___ sorrel, and the sorrel soup named Schav by Manischewitz

Also consult your physician about using milk thistle extract to help your liver detoxify, as it is heavily burdened during its quest to help your whole body detoxify. If you are on cholesterol-lowering medication, then this would seem to be even more important. Ask a knowledgeable practitioner.

I hope you find all of this helpful.
Enjoy Spring!

Best to all — Em





(c)2007 Em https://diabetesdietdialogue.wordpress.com
If you use any portion of this article as a quote, please include the copyright citation and my website URL along with the quote. Thanks.

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