One more Foodie Friday blast-from-the-past - this episode from summer 2010 is still one of my classic favorites. I hope you enjoy this tart & cheeky tribute to the LIME 💚
I'm not sure when it was that lemon took center stage, but today I wanted to promote it's equally impressive counterpart, the LIME! This fruit is regarded as a health-building food of great value. Sour limes are extensively cultivated as their importance in food and medicine has been recognized for centuries.
The lime is believed to have originated in India, where it has been grown since remote times. Arab traders are believed to have taken it to Eastern Mediterranean and Western countries in about 1,000 AD. The Spaniards took it to the New World early in their colonization. It has since spread throughout the tropics, where it is the most commonly cultivated species of citrus.
Limes are excellent source of citric acid, natural sugar, vitamin C, calcium and phosphorus. It contains by far more vitamin C than the lemon. Lime juice forms an indispensable ingredient in many salad dressings and it's used in fruit salads to help retain the normal color of fruits and imparts tart flavor.
The juice of fresh limes first was used in medicine from ancient times in India. The vitamin C content in lime increases the body's resistance to disease, aids the healing of wounds and prevents damage to the eyes. Vitamin C is also helpful in maintaining the health of the teeth and other bones of the body. It prevents decay and loosening of the teeth, dental caries, toothache, bleeding of the gums and fragility of bones.
The rind of the fruit also has medicinal properties. It contains a volatile oil which is used in medicine for improving digestion and removing wind. Yep, that's right! Did you know that a teaspoonful of lime juice mixed with water and a pinch of soda bicarb makes an excellent remedy for reducing the acidity in the stomach? It also acts as a powerful remedy in the prevention of the formation of gas in the gastrointestinal tract or facilitates the expulsion of said gas, thereby combating flatulence. in case of indigestion. It produces a marked sedative effect in the stomach due to release of carbonic acid gas. Lime is beginning to sound like this IBS girl's dream date!
Lime juice is of great value in constipation, when it is taken as the first thing in the morning in a glass of warm water. In chronic cases, it helps cleanse and reduce gallstones or sludge by promoting biliary secretion from liver. It's cool because lime (and lemon) juice counteracts the effects of greasy food and reduces gastric acidity. It is, therefore, especially valuable in the treatment of peptic ulcers.
Other conditions greatly benefit from the therapeutic usage of limes; the common cold, tonsillitis, issues with your gums, eye disorders, cystitis and obesity. I don't know about you, but I plan to be Livin' La Vida Limey, Baby!
image from rawrevive.com
Sometimes I drink this as one would the master cleanse. I feel that it nutritionally supports the body more completely than the standard Master Cleanse lemonade.
1/2 cup organic goji berries
32 oz pure water
1 orange, juiced
5 limes, 4 juiced and one extra for garnish
Pinch of Sea salt
Put all ingredients except the lemon for garnish into a high speed blender. Strain off the goji pulp with a mesh strainer or nut milk bag and pour over ice to serve. You can add some additional sweetener of your choice if you like it sweeter. Add lemon slices to the rim of the glass to serve.
Lentil Salad with "Roasted" Peppers, Feta & Baby Spinach
This is a raw re--creation of one of my most favorite salads at one of our local restaurants, The Wild Fork.
1 tablespoons maple syrup
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 tablespoons cold pressed olive oil
Sea salt & pepper to taste
1/4 cup red onion, thinly sliced
1 1/2 cups sprouted lentils
1 red bell pepper, sliced vertically
1 - 2 tablespoons of raw "feta"
3 cups fresh baby spinach
First of all, I made my raw sour cream recipe and put a couple of tablespoons of the mixture into a bowl in my dehydrator (temperature set at 105 degrees). I left it in there for a few hours (maybe 4) and stirred the mixture a few times during the drying time. The is no real science here, you just have to play with it. Once the mixture had lost considerable moisture, I look it out and covered it until I was ready to use it.
Cut a large red bell pepper vertically into slices. Toss with a bit of olive oil, sea salt & pepper. Add this to your dehydrator for about 4 hours to reduce and "roast."
Cut about 1/4 of a large red onion into thin slices. Put in a small bowl and toss with a pinch of sea salt. This will draw moisture out of the red onion and create a wilted or "cooked" effect.
In a small mixing bowl, combine the maple syrup, olive oil, vinegar, and lime juice, whisking together until emulsified. Season with sea salt & pepper to taste.
Toss the sprouted lentils with a bit of the dressing and set aside. Toss the spinach in the remaining dressing and put onto a chilled plate. Arrange the lentils, roasted peppers, onions and feta as you see in the photo. Serve and enjoy!
1/2 cup raw agave nectar
1/2 cup lime juice
1 teaspoon lime zest
pinch of sea salt
1 teaspoon coconut oil
1 cup crushed ice
Blend all ingredients in a blender and pour into an ice cream freezer, processing for about 20 - 30 minutes.