The Mellow Yellow Lemon

Driving to and fro I marvel at all the citrus trees that I see growing freely in the valley. I wonder what people do with their lemons; do they pick them and eat them? Curse them for making a mess on the ground, make lemonade? But most of all I wonder, do these people know the true power of the lemon?

There seems to be a bit of mystery when it comes to the exact origin of the lemon tree, regardless, lemons have been used throughout the centuries in many parts of the world. As I am writing this, I am enjoying a glass of good quality water, lemon juice and touch of maple syrup; the lemons came from one of my best friends, enriching the energy of my drink.

It seems the lemon has been quite the traveler. Some experts believe that the lemon originated in India, Burma and China. Not sure how, but the lemon was introduced to Persia, Iraq and Egypt around AD 700. By 1150, the lemon had found its way across the Mediterranean region. Historians have recorded ancient Rome as having the lemon, and cultivation began in Genoa during the fifteenth century. Cultivation too a long time to catch on as it was once believed the colour of a lemon was associated with condemnation. The lemon was excommunicated claiming the devil had deformed the fruit as it was not a perfect shape, like an orange.

Christopher Columbus encountered the lemon in 1493 and brought the seeds back with him introducing then to Hispaniola and the Americas. By the late 1800’s Florida and California were planting lemon seeds to reap the benefits of the fruit. Somewhere during this time Arizona began planting and developed small scale lemon orchards, unlike California who by 1957 was producing 11 million gallons/42 million litres of frozen lemon concentrate. Although Florida is thought to be the meca of crops, problems with freezing temperatures, and scab put Arizona and California as the leading source of lemons in the United States. Currently, foreign markets; Italy, Spain, Greece, Turkey, Cyprus, Lebanon, South Africa and Australia, and Mexico import their lemon wares making them more in demand than our own. This I do not understand. Why would you want to pay for a lemony heavy carbon foot print that ripened on a truck? And why should we pay crazy prices for lemons when they are right here in the valley with no carbon foot and freshly ripened on the tree.

I seem to be highly emotional about lemons and rightly so. Do you have any idea what a lemon can do for you? Are you aware of the health benefits? There is more to a lemon than you might think. According to Casanova, the unshapely lemon was considered an aphrodisiac. Well ok, I am not sure about that; I’ll have to think about that one! What I do know is there is a wealth of health in one lemon

Therapeutic Benefits of Lemons

Lemons, along with other citrus fruits, are famous for preventing scurvy, which was common among sailors, pirates and others, spending months aboard ships. Miners used lemons to avoid scurvy during the California Gold Rush. It was not the lemons but what they contained-Vitamin C. Unlike animals, humans cannot synthesize their own vitamin C, thus, must be obtained by the diet. Hipocrates recorded the connection between citrus fruit and scurvy between 460 BC-380 BC. Around the world lemons are used for medicinal use such as diuretic, antiscorbutic, astringent, and febrifuge. All parts of the lemon has medicinal properties from the white pith, to the expressing of its oil and seeds. Even the root is medicinal; Cuban use it for the treatment of fever, gonorrhea in West Africa and the peel and bark used to relieve colic.

So what’s in it?

Besides vitamin C lemons contain water soluble plant pigments called flavonoids which help to strengthen capillaries and other connective tissue. Flavonoids contain anti-inflammatory, antihistamine, antiviral and antioxidant compounds. In animal studies and laboratory tests with human cells, compounds in citrus fruits, called limonoids have been shown to help fight cancers of the mouth, skin, lung, breast, stomach and colon. Now, scientists from the US Agricultural Research Service (ARS) have shown that our bodies can readily absorb and utilize a very long-acting limonoid called limonin that is present in lemons which is  approximately the same amount as vitamin C.

I can spend all day talking to a lemon, I mean about lemons. Spring is around the corner and Mother Nature naturally and conveniently provides the perfect fruit for detoxification. I am not talking about the Master Cleanse; I am talking about incorporating lemon juice into your daily routine. Start your mornings with a cup of hot water with a half to one full juiced lemon, this will kick start your digestion acting as a blood purifier improving your body’s ability to cleanse itself of toxins, preventing constipation and diarrhea. As a powerful antiseptic lemon juice can keep our insides free from harmful bacteria.

Drinking water during the day with a squeeze of lemon juice will help to alkalize your body We think of lemons as acidic and tart, however once digested the acidity turns to an alkalinizing ash thus helping to balance our delicate Ph balance. Ph balance is important for keeping illness and disease at bay.

The high potassium content may actually help with cardiovascular disease. Lemon juice mixed with olive oil makes for a great salad dressing, and helps to keep your liver and gallbladder in tip top shape, and may actually dissolve kidney and gallbladder stones. If you suffer from gout, this is a perfect remedy as it clears excess uric acid from the blood and liquefies bile while strengthening liver enzymes.

Selecting and Storing Lemons

The best way to pick a lemon is right off the tree. A fresh picked lemon has higher levels of nutrients and live enzymes. There is nothing like a fresh lemon, or any other fruit fresh picked. If you do not have a lemon tree, choose fully ripened lemons that are completely yellow for higher antioxidant levels. Organic is truly superior over conventional lemons and has 35% higher nutrient value. Choose lemons that are heavy for their size, thinned skinned and has a visible finely grained texture. Avoid over-matured fruit displaying wrinkling, soft or hard spots and dull colouring. If there is any white on it, consider it rotten.

Lemons will keep fresh at room temperature away from sun exposure for about a week. If they will not be used within a week, store in the refrigerator for up to 4 weeks.

Although lemon juice can be stored in jar in the refrigerator, or frozen, there is no therapeutic value. once a lemon has been juiced, it begins to oxidize and lose its nutrients and enzymes. Lemon zest needs to be stored in a cool dry place in a glass container. Choose only organic lemon peels for zest to avoid unwanted wax, pesticides and herbicides.

Before cutting into a conventional lemon, wash the skin thoroughly with a food grade detergent, or grapefruit seed extract. Run under warm water to melt the wax coating.

So what to do With a Lemon

A quick simple healthy lemonade: to one glass of water add 1-2 tablespoons fresh lemon juice, ½ - 1 tsp maple syrup. It is what I drink and I hope you will enjoy it too. Oh and by the way, if you have way too many lemons, I openly accept all donations! A toast to Mother nature-Cheers!

Here is a lovely Spring Recipe I hope you will enjoy.

Real Lemon Chicken with an Awesome Ginger Sauce

Ingredients:

4 organic boneless chicken breast halves
2 Tb each fresh basil and thyme, finely chopped
1 Tb olive oil
2 Tb organic grain mustard
1 lemon, juiced
1 lemon, thinly sliced
1 pinch each sea salt, ground black pepper

Ginger Sauce

1 2 inch long piece of peeled fresh gingerroot
5 cloves garlic
1 whole orange, peeled, seeds removed
1/2 -whole lemon, juiced
1 Tb Fish sauce, or pinch sea salt

In a glass or stainless steel bowl, combine chicken, basil, thyme, olive oil, mustard, lemon juice, sliced lemons, salt and pepper; stir to thoroughly coat chicken. Seal and refrigerate for 2-4 hours, or overnight.

Remove chicken, discard marinade.

Sauce
Before cooking chicken; in a blender, mini food processor, or Magic Bullet; place ginger and garlic. Whiz until minced. Add the remaining ingredients and whiz until blended. If too thick add a little water to thin.
Grill or broil for about 5-7 minutes on each side, depending on thickness, or until cooked through. Remove to serving platter, drizzle sauce over top of chicken.

Serve with brown rice basmati, and fresh steamed broccoli for a complete meal. Ginger sauce is great over rice and vegetables as well. Serves 4. Sauce will keep refrigerated for up 4 days.

If life gives you lemons, make lemonade, you never know where it might lead you.

Karen Langston 1-877-215-6824 karen@iamworthit2.com* www.IAmWorthIt2.com