Lemons are poised to step into the spotlight. Lemons originated in Southeast Asia and entered Europe via Southern Italy during the time of ancient Rome. Christopher Columbus introduced lemons to the West when he brought them to Hispaniola (modern Haiti) in 1493.
And we are grateful he did: Lemons add a refreshing tartness and, due to their six percent citric acid content, have many health benefits.
The health benefits of lemons are due to its high amounts of vitamin C, vitamin B, phosphorous, proteins, and carbohydrates. Lemons also contain flavonoids, which is responsible for its antioxidant and cancer fighting properties.
Some Benefits of Lemons:
- Strong antibacterial
- Strong antiviral
- Immune-boosting powers
- Aid in digestion
- High in vitamin C
- Helps remove intestinal worms
- Helps detoxify the liver– Lemons help stimulate the liver.
- Helps restore the body’s pH– The acid and alkaline properties of lemons help restore and balance the body’s pH levels.
- Helps fight a cold, flu or fever– The high amount of vitamin C aids in increasing the body’s immune system and defend itself from sicknesses.
- Helps control high blood pressure– The high amount of potassium in lemons benefits the heart and helps control high blood pressure.
- Good for weight loss– Lemons increase fat metabolism and increase the function of glutathione.
- Cleans your teeth– Applying the inside of a lemon peel to your teeth will help clean your teeth and kill bad bacteria in your mouth. (Be careful not to use it for too long as the acidic acid can destroy your enamel).
- Reduces toothaches– Applying a small amount of lemon juice to the aching area can help reduce the pain.
- Treats acne– The antibacterial properties of lemons makes it a good natural remedy for acne and blackheads.
These are just a few of the many benefits that lemons can do for you!
Lemon-Coconut Breakfast Bars
Preheat the oven to 300 degrees. Lightly grease an 8×8 baking pan. In a small bowl, mix 1 1/2 tablespoons chia seeds and three tablespoons fresh lemon juice together. Set aside for 20 minutes, stirring once halfway through. In a medium bowl mix together one cup oat flour, 1/2 teaspoon baking powder, a pinch of sea salt, and 3/4 cup coconut flakes. Sprinkle in two tablespoons fresh lemon zest and mix until distributed. In a separate bowl, combine two tablespoons melted coconut oil, two tablespoons applesauce, and 1/4 cup maple syrup or agave nectar. Mix in the soaked chia seeds. Chop 1/2 cup pitted Medjool dates very finely and mix in with other wet ingredients. Pour wet ingredients into the dry and stir until blended. Spread mixture into baking pan, using a spatula to flatten out the surface. Sprinkle two tablespoons of coconut on top, patting it down lightly. Bake for 25 – 28 minutes, until the edges begin to turn golden brown. While warm, cut into 12 – 16 squares.
Add half a cup coconut sugar (or xylitol or honey) and one cup water to small saucepan. Bring to a boil, stirring frequently. Once boiled, remove from heat and add to a glass pitcher. Add one cup freshly squeezed lemon juice (use about six lemons) and four cups cold water. Chill in fridge for two to three hours, and then serve with ice cubes.