I found myself with a bag of lemons that didn’t have a lot of life left in them and I’m mindful of how important vitamin C is to boost our immune system, so I decided to make a home version of a store bought elixir that I love.
Super simple, full of immune boosting properties and so darn tasty! This makes a daily addition to my water – warm or cold.
6 lemons (use more or less if you have) – peel and remove seeds
1 large piece of ginger (skin peeled) and cut into small pieces
Raw honey to taste
Place lemons and ginger in blender and blend until liquified
Strain through sieve (retain pulp for another recipe coming up!)
Add Raw honey to taste
Pour liquid into jar and store in the fridge
I love to start my day with a splash of elixir in hot water or flavour my water with it through the day. You can use it for cocktails if you dare or use it in a salad dressing or in cooking
The Medicine in your cup
Packed with vitamin C, lemon is a wonderful immune booster which can help prevent colds and flus. Lemon juice also helps soothe sore throats, soothe coughs, and open up the respiratory passages. In Eastern medicine it’s helpful to move the energy (Qi) and regulate water in the body. It is also helpful in clearing heat and reducing toxicity.
Ginger is known for its anti-inflammatory, antioxidant, and digestive properties. It’s wonderful to calm upset stomachs, including nausea, vomiting, car sickness, and even morning sickness. It’s helpful for both viral and bacterial infections. In Eastern Medicine, ginger is known for its ability to Clear Toxins (including the Pathogenic Factor Cold and Damp.) It is known for Releasing to the Exterior and Dispersing Cold to help ease coughs and calm an upset stomach. Learn more here
A good source of antioxidants and is considered to have antibacterial and antifungal properties. It can help heal wounds, good for digestive issues and works wonders for a sore throat or dry cough. Children under 6 and pregnant women should not use.
Cranberry Lemon-Ginger loaf
For the Bread:
1 cup Cranberries (dried or fresh)
1 cup pumpkin seeds
1 tablespoon Lemon Zest, from one lemon
Pulp from lemon ginger elixir
1/2 cup maple syrup
2 1/2 cups Flour (I mixed Quinoa flour with rice or spelt, I like to play around and mostly use gluten free versions)
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
2 large Eggs
1/2 cup Unsalted Butter, melted and cooled
1 cup soy or other unsweetened nut milk
1 1/2 teaspoons Pure Vanilla Extract
For the Glaze: (optional)
1 cup Powdered Sugar
2 tablespoons Lemon Juice, from about 1 lemon
Preheat the oven to 350°F. Lightly spray a 9×5 inch loaf pan with non-stick spray and set aside.
In a small bowl, toss the cranberries and lemon zest and lemon ginger pulp. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the remaining 1/2 cup maple syrup eggs, and melted butter until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined. Fold in the cranberries and pumpkin seeds.
Scoop the batter into the prepared loaf pan, smoothing the top.
Bake 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
Allow the bread to cool for 10-15 minutes in the loaf pan, and then remove it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze. Drizzle the glaze over top of the cooled bread.