Fresh lemon can be an all-purpose superstar in your kitchen. Try these five hacks where lemon substitutes for hard-to-find ingredients, helps with kitchen cleanup and more.
Q: Does drinking lemon just help with or speed up weight loss?
A: If you’re looking to lose weight or speed up your efforts, it’s all about eating right and regular physical activity. Sipping on lemon juice or adding lemon juice to warm water isn’t the magic solution.
There are many myths surrounding lemon juice that just don’t have the scientific evidence to back them up. I’ve heard that lemon juice improves digestion and regulates sugar absorption — both don’t have enough scientific evidence to make strong claims. One of my favorite myths is squeezing lemon juice on chicken in order to melt the fat away– unfortunately, that’s an unfounded claim. Acidic ingredients like lemon juice, however, are used in marinades to help tenderize meat and poultry by breaking down collagen, a fibrous compound that aids in the formation of connective tissue.
A second myth that’s often discussed around the water cooler is that when lemon juice is mixed with cold or lukewarm water it’ll dissolve fat in your body. Again, this doesn’t happen metabolically, though drinking more water (cold or lukewarm) will help you stay hydrated.
For the burst of flavor lemons provide, the calories are pretty minimal at a mere 12 for the juice of one. Lemons are also an excellent source of the antioxidant vitamin C, providing over one third of your daily dose. It’ll also give you a splash of folate, vitamin B6, thiamin, magnesium and potassium.
Lemon juice isn’t the only way to add flavor to dishes. These waffles use grated lemon zest for an extra special burst of flavor.
Recipe: Lemon and Walnut Waffles
Dazzle guests with this easy appetizer made with a few simple ingredients: toasted bread, lemon juice, parsley, garlic and olive oil.
Recipe: Lemon-Parsley Bruschetta
We’ve got two versions of this recipe so no matter what, it’s ready time for the holidays. One bakes in the oven to speed up the preservation process (see the video here), the other will do all the work itself sitting in a jar for a couple of weeks. Enjoy this Moroccan delicacy by rinsing well and adding to tagine and couscous recipes like this one from Tyler Florence.
There’s just something special about the bright and tangy goodness of a lemon. Sprinkle in some sweet elements and your taste buds get a wake up call. Celebrate spring with any of these lemony Healthy Eats-approved treats.
- Mini Olive Oil Cakes with Lemon Glaze
- Lemon Ricotta Cookies with Lemon Glaze
- Lemon Cake
- Angel Food Cake with Lemon Honey Yogurt Sauce
- Meyer Lemon Granita
- Lemon Icebox Bars
TELL US: What’s your favorite lemon dessert?
I usually write about my favorite finds from the farmers’ market or my CSA box, but I also grow some of my own food. After a few years of TLC, my lemons trees have produced their first harvest. I couldn’t wait to dig in!
I didn’t want to waste one bit of these plump and juicy Eureka lemons, so I found a use for everything from the juice to the peel.
You’ll this food additive in a variety of sweet foods — jams, gelatin desserts, candy and ice cream, to name a few. Luckily, it’s safe. Here’s some info on how it’s made and why it’s used.
I’m a true-blue sweets lover. I’m often tempted to press my face up against a bakery window and drool at all the chocolate goodies. Looking for something new to satisfy your sweet tooth? These low-cal desserts are perfect for the summer and feature its fresh fruits. Add them to your recipe collection!