Enjoy! (Oh, and if you’ve got one to add, don’t forget to comment on the post!)

Homemade Eggnog 4 – Danger! – Around these parts at least, it’s just not the holidays unless my dad comes home with 9 gallons of supermarket eggnog in a plastic jug. And luckily for me, one of the few simple pleasures of being an adult is the ability to recognize that however sweet and well-intentioned he was, my dad was cheap and his palate wasn’t what I would call refined or picky, and we don’t have to follow in those footsteps.

So honor dad’s legacy this year with this easy homemade eggnog recipe!
(Courtesy of  Alton Brown and the Food Network)

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg, and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.

Cook’s Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

My alteration: in a shaker, mix the eggnog and add a touch of Southern Comfort for a Holiday drink that will keep your guests humming!

Winter Sangria 1 – Safe! – Here’s a light refreshing drink that’s just perfect for the holidays and the weight watchers out there! I’ve added into my sangria mixes everything from peaches to grapes to strawberries, so go ahead and get creative – there’s not a combination of fruit and wine in the world that can go wrong!

(Courtesy of MyRecipes.com)

• 1 cup fresh satsuma orange juice (about 4 satsumas)
• 1 cup satsuma orange sections (about 2 satsumas)
• 1/3 cup Triple Sec (orange-flavored liqueur)
• 1/4 cup sugar $
• 2 whole cloves
• 1 cinnamon stick
• 1 lemon, cut into 8 wedges $
• 1 lime, cut into 8 wedges $
• 1 (750-milliliter) bottle fruity red wine

Combine all ingredients in a pitcher, stirring until sugar dissolves. Cover and refrigerate 4 hours or overnight.

Spicy Rum Punch 2 – Careful… – Cranberry juice, ginger, cider and cinnamon. Oh, and sugar. Need I say more?

(Courtesy Aaron Sanchez and the Food Network)

• 1 orange, zested
• 2 Mexican cinnamon sticks
• 5 whole cloves
• 3 tablespoons finely chopped peeled ginger
• 1/3 cup water
• 1/3 cup sugar
• 1 (25 1/4-ounce) bottle sparkling cider (about 3 1/4 cups), chilled
• 4 cups cranberry juice cocktail, chilled
• 1 (1-liter) bottle club soda
• 1 cup dark rum

Bring the orange zest, cinnamon sticks, cloves, ginger, water, and sugar to a boil in a small heavy saucepan, stirring until the sugar has dissolved. Reduce the heat and then simmer, covered, 5 minutes. Remove from the heat and let steep, uncovered, for 1 hour.

Strain through a fine-mesh sieve into a bowl, discarding the solids.

Combine the remaining ingredients with the spiced syrup in a punch bowl and stir. Add ice before serving.

The Mimosa 1 – Safe! – It’s engrained in the nature of our parents, and it’s an equation that is almost universally infallible – if dad loves eggnog, mom loves her mimosas. This is how we’ll be making ours comes Christmas morning:

• Freshly squeezed orange juice (try the Omega Citrus and Veggie Juicer!)
• Bottle of Veuve Clicquot

Mix 3 parts Veuve with 1 part orange juice by first pouring in the champagne, and gently pouring in the orange juice on top. Serve chilled with a strawberry wedge on the rim!

By the way, Veuve Clicquot is considered one of the finest champagnes in the world, and the sticker prices isn’t as shocking as you would think: I pick up my bottles at my local Total Wine for just $38.95 a pop, and it comes in a stunning box and package – making it the perfect gift for friends and family!

But then I find myself missing the fresh fruity goodness. So I wondered, how can I have my smoothie without the chill?

The answer is the Un-Frosty Smoothie that offers all the smoothie goodness without all the smoothie ice, while featuring some of the best of the best in nutrition—as it’s power-packed with vitamins and minerals.

The best part about this smoothie, is that it brings together some of my favorite fruits accented with almond milk and turmeric. The concoction offers both tart and sweet tastes mirroring the layering of the smoothie itself.

The Un-Frosty Smoothie

• 2 cups cranberries
• 1 apple, organic fuji or pink lady, chopped
• 1 frozen banana, peeled
• 1 lemon, juiced
• 1 tsp of turmeric, divided in half
• ¼ – ½ cup of almond milk
• Honey, stevia, or agave nectar to taste

Blend the cranberries, apple, banana, and lemon with ½ tsp turmeric. Pour into two glasses.  Mix in sweetener to taste. Mix together almond milk and ½ tsp turmeric and gently layer on top of the fruit mixture. Drizzle top with sweetener.

Nutritional Benefits

The ingredients in this smoothie are some of my favorites; I love how they come together to create this mid-winter treat and keep it real nutritionally. From apples to lemons, click the appropriate link below to find out more about the nutritional benefits each.

Cranberries are a good system cleanser from your digestive to your urinary tract. It is a powerful ally to your cardiovascular system. Cranberries are a fall/winter treat that keeps on giving vital nutrients such as Vitamin C and K. Click here to learn more about the captivating cranberry.

Apples are part of what I call ‘the crunchy food group’.  There is nothing quite as satisfying as a noisy bit of crunching as you munch on an apple. Click here to find out why the benefits of eating an apple a day is more than just an old wise tale.

Turmeric is a spice of the gods. It assists in healthy blood flow and reducing inflammation (great for arthritis sufferers, especially in the winter). Turmeric is a daily staple in my diet and I invite you to add it to yours. Click here for more about tumeric and a yummy warm drink recipe.

Lemons are a flavor enhancer for almost anything, plus they help alkalize any combination of foods. Lemons also assist in enhancing digestion. Click here for more on lemons.

Almond milk is just another delightful way to get your daily almond fix. Almonds are a powerhouse of energy for the body and mind. Click here to learn how to make your own almond milk and reap the benefits of the awesome blend.

As I wandered through the ingredients aisle for this recipe, I realized that I do actually eat these foods daily (excepting the seasonal cranberries). And the effect they have had on my life is substantial!  The power of these fresh, organic fruits and nuts (and spices!) empowers me and energizes me – they keep me fit and healthy.

My holiday wish for you all is that you engage the same kind of energy and nutrition – to power up for 2012!

Berry Better Bling

• 2 organic sweet apple such as Fuji, Pink Lady, or other sweet variety
• 1 cup cranberries

The fresh tartness of ruby red cranberries is balanced by the sweet purity of the apples. Juice them together and enjoy this juice as a fantastic pick-me-up and for health. And with only 23 calories per ½ cup, this recipe is a great addition for dieters.

Nutritional and Health Benefits of Apples

The benefits of the apple are well-documented. Click here to get in depth information on why an apple a day is indeed good medicine.

Vitamin C, Manganese and Vitamin K are the key players in Cranberry health bennies. But more important are its array of phytonutrients that ‘bring it’ nutritionally.

Cranberries offer 5 major types of phytonutrients:

• Phenolic Acids
• Proanthocyanidins
• Anthocyanins
• Flavonoids
• Triterpenoids

These phytonutrients are known for their antioxidant, anti-inflammatory, and anti-cancer properties. In fact, it is the special combination of phytonutrients in the cranberry that make this small red fruit such a nutritional powerhouse.

Urinary Tract Health: Cranberries have a well-earned reputation for the prevention and treatment of urinary tract infections (UTIs). This particular superpower of the cranberry is its content of the phytonutrient combination of proanthocyanidins. This phytonutrient simply stops the adhesion of bacteria to the urinary tract lining and thereby stops or inhibits the infection.

Anti-Inflammatory: Cranberries help reduce inflammation in both the cardiovascular system and in parts of the digestive tract. It is in the role of anti-inflammatory that the cranberry truly embraces all of its phytonutrient content.

• Digestive Tract: One of the digestive tract benefits is anti-inflammation to our gums. The consumption of cranberries reduces the incidents of gum disease. Also, the intake of cranberries reduces inflammation of the stomach and colon. And perhaps reducing the risk of stomach ulcer and cancer in these sensitive areas.

• Cardiovascular Health: The special combination of phytonutrients strikes again in promoting cardiovascular health. Cranberries help reduce the inflammation in our blood vessels, reducing the incidence of plaque formation and wall thickening. With this reduction of oxidative stress, cranberries assist in lowering high blood pressure.

Cranberry Lore

The cranberries that we know and love today are native to the Americas. Native peoples enjoyed this fruit cooked and sweetened with maple syrup or honey. Cranberry sauce is indeed a traditional recipe.

Native peoples also used the cranberry as a source for red dye and for decoration. This fruit was also used in healing as a poultice for wounds. The cranberry was known to be astringent, help contain bleeding, and also have antibiotic properties.

The fruit was so popular that these deep red berries began to be exported to England by the 18^th century.  Even though there are other forms of cranberries in Europe and Asia, the American version is the most cultivated worldwide.

Cranberries are cultivated throughout the U.S., Scandanavia, and in Great Britain. The most interesting cultivation took root (literally) in Holland, when a shipwreck with a cargo of cranberries washed ashore the island of Terschelling.

Selection and Storage of Cranberries

Cranberries have a short season, with a harvest time between September 1 and October 31. Available only from October through December, choosing a quality cranberry is an absolute necessity. Choose fruit that is deep red in color and that are firm to the touch. They should appear plump and full of juice. The darker the red of the cranberry, the more anthrocyanin compounds the fruit contains.

Organic berries may be available in the traditional 12 oz plastic bags or in smaller pint containers. If you’re lucky enough to find bulk berries, choose the firmest, plumpest, and reddest.

Store fresh cranberries in the refrigerator for up to 20 days. Before placing the bag in the fridge, open it and remove any discolored, soft, or shriveled berries. Like most fruits, the decaying fruit can hasten the decay in the remaining fruit.

Cranberries can be frozen for several years. To preserve them properly, place the berries on a cookie sheet and let them freeze through. Then place them in plastic bags and return to the freezer.  Use thawed berries immediately.

Sources:

http://www.whole-food-supplements-guide.com/health-benefits-of-cranberries.html

http://www.cranberryinstitute.org/healthresearch.htm

As the seasons turn and our bodies adjust, keeping ourselves healthy is the number one priority. No one likes a cold and no one wants the change-of-season-sniffles to keep them from enjoying autumn and winter beauty.

Luckily, we have oranges. Prime season for this sunny fruit is from winter to spring. Obviously, oranges are Mother Nature’s way to bring us sunshine all year round. Conveniently packaged for portability, an orange is a bright way to liven up your day in the colder months.

Nutritional and health benefits of oranges

Check out the Immune Boosting and Cancer Preventing Benefits of one of the most popular fruits in the world:

Oranges deliver the sunshine as Vitamin C. One orange contains over 116% of the daily value required for our bodies. Of course, large doses of Vitamin C are known to be beneficial over the short and long-term. If you’re feeling peaked, power-packing some Vitamin C can give you a grand pick-me-up and even help prevent seasonal colds. Vitamin C may also be helpful in preventing ear infections, especially if you’re prone to them.

Vitamin C’s antioxidant power is well documented. Eating an orange or fresh juicing one is the first stop in cell protection against free radicals. An orange a day will keep damage to DNA (and the resulting cancer) away. For cells that turn rapidly, such as our digestive tract, it is thought that regular consumption of Vitamin C is especially helpful in the prevention of cancer.

Citrus seems to offer the most protection against digestive tract cancers, including those of the oral cavity, esophagus, stomach, and colon. Orange juice (and other citrus like grapefruit juice) has been shown to reduce the risk of kidney stones. And citrus, especially orange juice, may reduce the risk of stomach ulcers.

Drinking orange juice is good for you – all the way through.

History of this delightful little sun fruit

Oranges are Asian in origin – from an area in South China and Indonesia, in fact. They spread to the Middle East in the 9^th century and onto Europe in the 15^th century through trade routes.

Oranges came to the Americas via Columbus in the 15^th century. First, he brought them to the Caribbean, and then Spanish explorers were responsible for bringing oranges to The Sunshine State of Florida in the 16^th century.

Oranges weren’t commonplace prior to the 20^th century due to the expense of production and transportation. As a result, they weren’t widely consumed by the masses. A person might be given an orange once a year during the holidays, for example. It was a staple of my childhood to have an orange in the toe of my stocking each year.

Tidbits about oranges

Oranges come in two varieties (more like tastes): sweet and bitter. Most common for eating are the sweet orange including Valencia, Navel, and Jaffa, and the lovely blood orange. Bitter oranges are typically used for jams and jellies. The zest of bitter oranges are used as liqueur flavorings like those found in Gran Marnier.

Selection of oranges

Choose organic, as non-organic oranges may have been injected with a Citrus Red Number 2 dye. Organic oranges, as a result, typically aren’t as “orange-y” in color. Oranges that are partially green or have a brown russeting are fine to choose.

Steer clear of oranges that have soft spots or any mold. Their appearance should be smooth textured skin that is firm. The orange should feel heavy for its size, which means they’ll be juicier.

Another reason to choose organic is that oranges are in the list of top 20 foods where pesticide residues lurk.

Bodacious Booster Shot

• 2 oranges, peeled
• 1 lemon, peeled
• 1″ or 2” piece of ginger

Juice everything together and supply your immune system with a jet pack. The immune booster will keep you healthy and strong when you’re feeling a bit run down or that scratchy throat.  And remember to relax and take it easy too!

Cleansing the colon is a fantastic way to purge toxins from the body.  The cleansing also provides us with increased energy, a boosted immune system, and keeps us going strong as the weather changes.

The big three of colon cleansing fruits and veggies are carrots, apples, and cucumbers.  Add a lemon for a liver tonic and you’re in cleansing and health business.

All Season Colon Cleanser

• 1 red apple
• 1 medium size carrot
• ½ medium size cucumber
• 1 stalk of celery
• 1 8oz glass of cold purified water
• 1 tbs of honey or agave or 1 tbs apple cider vinegar
• Juice from one lemon

Juice the apple, carrot, celery, cucumber and lemon in the juicer. Slurry them together with the cold water.  Add honey or agave to taste.  Drink immediately, and preferably, do it first thing in the morning.  Or alternatively, dice the veggies and fruits and mix this all up in your blender.

Veggie and Fruit Cleansing Benefits

Apple: The apple’s skin contains pectin which assists in the removal of toxin.  Pectin also prohibits the protein matter in your G.I. tract from putrefying.  Apples also help regulate blood sugar levels.

Carrot: Ease inflammation of the colon. Carrots contain beta-carotene, a great nutrient for the eyes.

Cucumber: Contains an enzyme called erepsin which digests protein. Cucumbers have a high water content which soothes and eases the digestive tract and colon.

Celery: Flushes the kidneys, liver, pancreas, and gallbladder.

Lemon: A natural antiseptic, the acidity of lemon juice destroys harmful bacteria

Apple Cider Vinegar: Prevents the formation of kidney and gall bladder stones.

Honey: Anti-viral, anti-fungal, and anti-bacterial. Boosts the immune system and provides increased energy.

How Much to Drink

The beauty about this colon cleanse is how simple and direct it is.  This juice recipe can be taken daily if you want a deep cleanse or once a week to maintain good health.  Add this cocktail of health to your daily regime and feel the benefits:

• Clearer skin and a natural, healthy glow
• Bright eyes with stronger eyesight
• Easier and smoother digestion
• Regular and productive bowel movements
• Increased energy levels
• Eases frequency of headaches for headache sufferers
• Reduction in allergy attacks

Isn’t it funny how the seasons change so rapidly? Yesterday, I was basking in the Indian summer my city was so gracefully blessed with, and today I am sitting inside with a cup of tea eyeing the falling leaves outside – because just like that, it’s fall.

But truthfully, I don’t mind. I like the changing season; it befits the changing of old ways and encourages the turning over of new leaves. It also summons the beginning of the fall/winter produce cycle, and oh how I love my fall/winter produce!

Some of my favorite fall produce

Turnips, rutabagas, apples, pears and the like start to flourish with life and beg to be used in soups, stews and of course juice. But this year, the ingredient that sets my kitchen alight is beets.

I could eat beets everyday for the rest of my life, but summer weather is not conducive to boiling, peeling and roasting, as that only heats up an already over-heated house. But now fall is here, so my fridge is full of beets.

Beet benefits to the body

Not only do beets lend themselves to any culinary pursuit, they also boast so many benefits for the body. Beet juice helps stimulate the function of liver cells and protect the liver and bile ducts. When consumed regularly, beets can help reduce symptoms of constipation.

For those of us who desire to see the result of our healthy lifestyles, beets help keep the elasticity of arteries, so when consumed regularly they can help prevent varicose veins. And for any woman who desires to reproduce, beets are recommended for pregnant women because they contain folic acid that can help lower the risk of spina bifida and other neural tube defects in newborn infants.

The long and short of it is that beets are “a do” for fall!

I’ll have you know that the very first time I juiced beets, I was slightly apprehensive. I didn’t know how they would mesh with the other ingredients I planned on juicing. But when beets are juiced with ginger, basil and pear, something utterly magical happens – and that something is zingy and sweet!

The Beet Zinger

• 3 beets, lightly scrubbed
• ½ cup basil
• 1 tbsp ginger root
• 1 medium sized pear

Wheatgrass Considerations

The  considerations are simply ways you can better use wheatgrass to get the most benefit for your body.

Drink First. Wheatgrass juice should be taken alone or with other juices only.  Combining wheatgrass juice with other solid foods may cause nausea.  Always take the juice/juice combo on an empty stomach.  First thing in the morning is best.  Don’t eat solid foods for about an hour after consuming the juice.

Detoxification. It’s what wheatgrass does best as a super food.  Because it removes bad fats, heavy metals, carcinogens, and metabolic waste from the human body, there can be uncomfortable side effects.  Expect that you might have a headache, a bit of nausea or G.I. upset.  Once the toxins are removed, the side-effects should no longer occur, while energy and vitality levels will increase.

Wheatgrass and Mold. There are a few varieties of mold that can grow on wheat grass.  The most common is what looks like ‘blue fuzz’ which is a non-pathogenic mold.  It isn’t harmful to the body and does not penetrate the plant.  Simply cut this blue fuzz off and rinse the grass off before juicing.

Care should be taken if the wheatgrass has a white or brown coloring to it.  Both of these are types of mold are harmful to both the plant and the body.  These molds effectively spoil wheatgrass, just like any other food.

Enjoy a one-shot of wheatgrass in any of your smoothie or juice recipes.  Take care to notice how it is affecting you and go with the flow until you feel as if you are on top of the world!

Wheatgrass Juice Recipes

Hula Grass

• 2 cups fresh pineapple (peeled)
• 1 orange  (peeled)
• 1 papaya  (peeled and seeded)
• 2-3 inch round of wheatgrass or 1 oz shot

Citrus-Berry Wheatgrass

• 2 oranges
• 1 banana
• ½ cup fresh blueberries
• 2-inch round wheatgrass
• 1-2 cups ice cubes

Juice the orange and the wheatgrass and then place the juice and other ingredients in a blend till smoothie-like

Click here for additional wheatgrass recipes

Don’t see the one recipe you love? Share your wehatgrass recipes with us in the comments below!

Nutritional Benefits of Celery

As a diuretic, celery’s main benefit is its immense water content.  Celery has so much water, it’s actually a negative calorie food – i.e., you actually burn calories while you eat. In addition to water, celery’s potassium content helps assist in body fluid regulation and stimulates urine production.  Celery assists in ridding the body of excess fluid and toxins.

Celery’s blood pressure reducing properties has long been recognized by Chinese medicine.  But western medical research has discovered a compound call phthalides, which assists the muscles around the arteries to relax and allow dilation of those vessels. With less constriction, blood can flow easier and at a lower pressure. Phthalides also reduces stress hormones, one of the major culprits contributing to high blood pressure.

A possible cancer preventative, celery contains coumarins which combats free radicals. In this fight, celery helps to lessen the damage inflicted upon cells, decreasing mutations and the potential for cells to become cancerous.

Additionally, coumarins increases the activity of certain immune-defending white blood cells, and more specifically against cancer cells.  Another compound in celery, acetylenics, is believed to stop the growth of tumor cells.

Celery provides 44% of the recommended daily value of Vitamin K.  Vitamin K assists in blood clotting, the preservation of bone density, the prevention of calcification of the cardiovascular system, and proper brain/nervous function.  Vitamin K is also an antioxidant and an anti-inflammatory.

History of Celery

Today’s celery was cultivated from wild celery.  Wild celery is thought have originated in the Mediterranean and eastward to the Himalayas.  Wild celery has less stalk and more leaves.

Celery was first used as a medicine and then as a food. The original mention of celery (leaves) as medicine appears in the Odyssey, epic by the Greek poet Homer.

A few more celery facts:

• Celery is in the same vegetable family as carrots, fennel, parsley, and dill
• Celery is a biennial which means that it has a two year life (growing) span
• The roots and seeds of celery can also be used for cooking and for medicine
• Ancient Greeks used celery leaves as laurels for renowned athletes
• Ancient Romans used celery as a seasoning
• Eating raw celery become popular in 18^th century Europe
• Celery came to the United States in the early 19^th century

Selection and Storage of Celery

Choose celery that is crisp and snaps when pulled apart. The stalks should be tight and compact and not splayed.  The leaves should be a pale to bright green in color.  Avoid celery that has yellow or brown coloration in the leaves.

Store celery in a sealed container, plastic bag, or damp cloth in the refrigerator.  Avoid freezing as celery will wilt in frigid temperatures.

Juicing with Celery

Celery is a fantastic addition to many juicing recipes.  Try these combinations:

• Celery, beet, and carrot
• Celery, cucumber, green apple, parsley, kale, and ginger
• Celery, cucumber, and carrot

I just started using the Omega VERT Juicer and figured I would give it a go with some of the softer varieties of items.  I had been using it on all green juices for several weeks (kale, spinach, cilantro) and it has performed incredibly well.  It is, however, a bit hard to clean because of the screen inside – alas, if you juice up a bit to save (I use the Nutri-Vac juice container system which is pictured in one of my photos!) then you are good to go for at least a couple of days.

Without further adieu, I present to you the JuicyJosh Pineapple MishMosh Juice Recipe:

• One super ripe Pineapple
• Three fresh Valencia Oranges
• 1 Red Plum
• 2 Apples
• This should yield just around 56 Ounces of Fresh Juice!

The rest of it is a cinch!  Just prepare all your goods for juicing.  The feed-chute in the Omega VERT is of decent size so it doesnt require that much work to prep the items.

I did put the pulp through the machine twice just to make sure every last bit was squeezed, but overall, I’m satisfied and happy we are selling this juicer! (Note: you will see some bananas, cherries and a cantaloupe in my picture…these were NOT included in juice mix..they were just my snacks!)

Cheers!!  Would love any feedback on how you enjoy the recipe!

Lemons evoke sunny summer days and lemonade stands. Most lemons are acidic, astringent, and tart. This combination adds a “refreshment” to any food from water to watermelon. The most common sour lemons are the Eureka and the Lisbon. The characteristics of a Eureka lemon include a textured skin, short neck on the end, and seeds, while the Lisbon is smoother in skin and is typically seedless. The most popular sweet lemon is the Meyer lemon.

Limes, on the other hand, evoke the passion of the islands and Caribbean. Limes come in both sour and sweet, though the sweet variety is not found easily in the United States. Sour limes have a higher acid and sugar content than lemons that add a distinctive “limey” taste. The Tahitian lime is the typical sour lime you find in your market. Specialty sour limes called the “key lime” provide the distinctive flavor to dishes such as key lime pie, as you can probably infer from the name, Key West.

History of the lemon and lime

Thought to have originated in China or India, the lemon was cultivated as a cross between the lime and the citron. It was first brought to Spain in the 11^th century via Arabia. The Crusades are credited with bringing the lemon to the rest of Europe. Christopher Columbus brought the lemon in 1493 to the New World.

Lemons were highly prized for their ability to prevent scurvy throughout history and in the mid 19^th century, they went for up to $1 per lemon. Even by today’s standards, a buck for a lemon is pricey, so it must have been a pretty coveted little fruit back then.

Limes flourish in the subtropics and the tropics. They were first introduced in the 10^th century to Egypt and North Africa by traders returning from the Orient. Southeast Asia is thought to be this green fruit’s home. The lime spread to Spain in the 13^th century and then throughout Europe and the New World. Limes were cultivated in the Caribbean and flourished easily in similar climates.

Lemon and Lime Nutrition

Lemons and limes contain flavonoid compounds whose properties include antioxidant and anti-cancer power. Limes in particular carry a flavonoid that has been proven to act as an antibiotic, and the lime has played a role in protecting against cholera.

As a power pack of Vitamin C, the lime and lemon play a healing role in osteoarthritis and rheumatoid arthritis. Lemons and limes both have almost 50% of your daily dose of Vitamin C in a ¼ cup serving. Further, studies indicate that ingesting Vitamin C rich foods provides humans protection against the onset of rheumatoid arthritis and protection against current inflammation for those with either disease.

Selection and Storage

Choose lemons that are thin-skinned, for they will be juicier. The rind should have a finely grained texture and the lemon should feel a bit “heavy” for its size. A solid yellow will indicate the lemon is riper than one with green around the edges. Avoid lemons that are too soft, too hard or wrinkled. Keep lemons at room temperature and out of the sun for up to one week. You can then store lemons in the refrigerator for up to four weeks.

Limes should be firm and heavy for their size, too. A glossy skin that is a rich green is the optimal, but be aware that limes turn more of a yellow as they ripen. Their tart flavor is best when they are green. Avoid limes with brown spots. Limes are to be kept at room temperature and out of direct sunlight for up to one week. Afterwards, place them in a loosely sealed plastic bag in the crisper of your fridge, and they will stay fresh for about two weeks.

Lemonade or Limeade:

• 8 lemons or 8 limes
• honey or agave nectar
• water or sparkling water

Remove the peel from both lemon and limes and juice.  Add water, a sweetener of your choice, and ice. Serve, enjoy!