Pucker Up Baby!
Lemons are a must in the kitchen!
Use lemon juice to brighten the flavors in nearly any dish.
Use lemon juice to prevent browning of fruits such as apples and avocados.
Use lemon juice on salads and in dressing, instead of vinegar (especially if you have been told to avoid fermented foods for reasons of yeast overgrowth or Candida).
Use lemon juice to deodorize your hands from fish, garlic, etc.
Drink warm lemon water daily, to support your liver. Though lemons provide acidic flavoring, they are actually very alkaline (that’s a good thing)!
Use lemon juice as a solvent for gummy, sticky things.
When lemons are in season, squeeze the juice and freeze it in ice cube trays for a quick "juice of one lemon" fix.
Best way to extract the juice? If you have a quantity, I recommend an electric citrus juicer. Just one or two lemons? Forget about fancy gadgets – cut the lemon in half, grab a fork, stick it n one half and squeeze! Repeat until it's given all it will. If you do this over a strainer, you won't have to go picking out seeds.
And don't forget that fabulous zest for a delightful lemony edge in a recipe – you'll notice the difference when you use the zest a recipe calls for, instead of substituting juice.
Remember: Harvest the zest before squeezing the juice!!
Are lemons out of season, crazy expensive or just a nuisance for you? Look for Organic lemon juice, NOT from concentrate in the natural section of your grocery store. It’s a staple in my refrigerator!