As the lemons start ripening on my lemon tree, I thought it would be timely to write about them.
I’m sure you have all heard of drinking lemon water. It can actually be quite helpful. I don’t suggest only drinking lemon water (seriously if you ever see something telling you to only do one thing, run don’t walk away!), but a glass of lemon water in the morning can be great.
Lemons are acidic. If you drink a glass in the morning it can help stimulate your digestive juices and get them ready for digesting breakfast.
Lemon water can help with constipation. The combination of lemon and warm water can help to get things moving in the morning.
Lemons are loaded with antioxidants and flavonoids. This means they can help boost your immune system and decrease inflammation.
Lemon water can help with kidney stones. This is due to their high citrate content. If you have kidney stones though, seek professional health advice. Don’t just drink lemon water and hope they go away. Talk to your naturopath to see if this is appropriate for you.
Drinking a glass of water in the morning will help you stay hydrated. Over night we don’t drink anything and can become dehydrated. Drinking water in the morning can get us going on the right path.
You want to drink this in the morning, ideally half an hour before eating breakfast. Consistency is best for seeing results.
Squeeze half a lemon of juice into a mug (real never artificial).
I love this recipe! It is so easy to make and super delicious. And 2/3 of the kids will eat it! Ok not ideal, but if I only shared recipes they would all eat, you wouldn’t have much to read. You can easily scale this up or down depending on how many people are eating and the leftovers are awesome! Experiment with how strong you (or the kids) like it. I am always adding different veggies depending on what is in the fridge, so don’t focus too much on the specific veggies I use, just add some and enjoy!
1 small onion
1 large clove of garlic
1 head of broccoli
3 medium carrots
1 medium zucchini
¼ head of cauliflower
Ginger – depends on how strong you want this to be. I use about an inch long piece. This gives a mild-medium ginger flavour. Good if feeding kids.
2 Tbsp of coconut oil
400-500g chicken thighs cut into pieces
2-3 Tbps of soy sauce – You may want more or less for your taste. Experiment here.
2 Tbsp honey – a big squirt of honey
200g Rice vermicelli noodles
Cut up all the veggies into bite sized pieces. Cut up the garlic and ginger until it is super tiny.
Stir-fry all the veggies, garlic and ginger in the pan with some coconut oil. Once these are about half cooked add the chicken. Once the chicken is cooked, add the soy sauce and honey.
Bring a pot of water to a boil and cook the rice noodles as per the instructions. I just pop mine into boiling water for 2 minutes and then strain.
Mix the rice noodles in with the veggie chicken mix. Only put a small amount in at a time to make it easier to mix around.
My daughter loves to eat this for breakfast but it can be used as a treat during the day as well. Chia seeds are mostly known for their great omega-3 content, but they also contain protein, fibre, iron and calcium. This recipe is sweet but contains no sugar. So enjoy!
½ cup chia seeds
¾ cup coconut cream
1 ¼ cups Lyke Milk (or other milk alternative such as almond, oat or macadamia)
Mix together all the ingredients and stir for about 30 seconds to make sure the chia seeds are mixed around. If you don’t mix right away, then they clump together and don’t soak up the liquid. Leave in a sealed container overnight on the counter or in the fridge (definitely the fridge if you have used cow milk).
In the morning, it can be eaten as is or mixed with berries or muesli. We like to make a chocolate version by adding:
1/3 cup cacao powder
1-2 ripe bananas mashed well
Store in the fridge for 3-4 days.
I make this recipe dairy free, but you could use cow’s milk if you wish.
Let me know what you mix with your chia pudding in the comments!