Lemon Archives - Busy Moms Helper

A Glass of Warm Water with Lemon in the Morning Can Do Great Things

June 10, 2020 by Angela Paris

If you ask anyone if they drink their water hot or cold, the answer would undoubtedly be cold. Cold water is refreshing especially in the summer and tastes so much better than a glass of hot water. However, according to many experts, warm water has much better benefits for our health.

Why Drink Warm Water?

According to recent studies, cold water has a number of negative effects on our health. It can solidify and thicken the mucus in our lungs and can also impair our digestion. This is why more and more people are joining the warm water team, something people in China and India have been doing for a long time.

Drinking warm water in the morning with a bit of lemon is a custom in Asian countries. It can enhance your digestion and literally jumpstart your immune system, helping you come out a winner in the fight against various diseases and conditions. As much as warm water is beneficial, a slice of lemon or fresh lemon juice in it boosts its properties even further, making the drink truly extraordinary.

Here are a few benefits of drinking warm water with lemon every morning:

Boosts Digestion

A glass of warm water with lemon in the morning will improve your digestion and improve the blood circulation in your stomach. The lemon will detoxify and optimize your liver essentially boosting your digestion even further.

Hydrates Your Body

The human body absorbs warm water easier and it’s even better when you infuse the drink with lemon. It will hydrate your body better than anything else. Proper hydration is very important and can prevent a variety of problems.

Promotes Weight Loss

Drinking plenty of water is vital if you want to lose weight. Lemons are a great weight loss-booster as well and will accelerate your metabolism on the double. When combined, a glass of warm water with lemon juice can do wondrous things for your health.

As you can see, a glass of warm water with lemon in the morning can have amazing benefits for your health. Start drinking it today and you will start seeing the effects pretty soon.

A Simple Lemon-Meringue Cheesecake That You’ll Fall in Love With

June 25, 2020 by Angela Paris

Everyone has a favorite dessert. Some people like chocolate, some love ice-cream, but if you ask us, fruit desserts are unbeatable. Especially if we’re talking about a recipe that involves lemons. That sour and sweet taste goes well in a bunch of recipes and adds a unique flavor. If we could make all dessert recipes with lemons, trust us that we would.

Today we have a lemon meringue cheesecake for you that you’ll fall in love with. It’s sweet, it’s sour and bold and every piece of it will melt in your mouth.

Cheesecake as we know it was invented in the XVIII century, but its history goes all the way back to ancient Greece. It grew to be one of the most popular desserts of all time and this lemon merengue bit suits it very well.

Dairy- and Gluten-Free Lemon Merengue Dessert

Ingredients

Crust

½ cup coconut oil
1 cup coconut flour
1 teaspoon vanilla extract
4 tablespoons honey

Filling

¾ cup honey
3 eggs
1/3 cup sour cream
Four 8 oz. packs of cream cheese (dairy-free)
3 tablespoons lemon juice

Meringue

1 ¼ cups of honey
7 egg whites
1 teaspoon vanilla extract
A pinch of cream of tartar

Instructions

To make the crust, mix everything in a bowl with a mixer at medium speed, then line it on a pie tin with parchment paper evenly.

Next comes the filling. Beat the cream cheese and sour cream nicely, add in the eggs, add the lemon juice, and then add the rest of the mixture. Set it aside until it settles on room temperature, then let it cool down in the fridge for 3-4 hours.

The meringue comes last. Beat the eggs with a mixer, add the cream of tartar, then in goes the honey. Add the vanilla extract when the mixture is thick. When you’re done, spread it over the cool cheesecake.

Finally, bake the pie in the oven (preheated at 325 F), let it cool down, cut nice slices and enjoy!

Game-Day Smoky Eggplant Dip

June 25, 2018 by Stephanie Kirkos

Hello, and Happy Fall! This is Steph from Steph in Thyme, and today I’m sharing a healthy, yet still super delicious, approach to Game-Day snacking. This Smoky Eggplant Dip is hearty and rich in flavor, perfect for the change in seasons and when the munchies strike watching weekend football.

Another name for this dip is Baba Ganoush, a traditional Levantine dish. The base is eggplant baked, boiled, or grilled whole so the inside “meat” is soft with a deep smoky flavor.

I prefer to grill the eggplant, first pricking it all over with a fork. Set both eggplant on the grill, close the lid, and let them cook for about 30-40 minutes, rotating with tongs occasionally. You want the eggplant to blacken and collapse, like it’s about to fall apart. Once completely collapsed, open up the eggplant and scoop out the soft and tender meaty innards.

No grill? No problem. You can cook the eggplant under the broiler instead, rotating occasionally with tongs until they look like this below.

Tahini (aka sesame paste), lots of lemon juice, even more garlic, and salt and pepper finish off the dip. The result is an appetizer with a very hearty texture and rich, deep flavors.

The dip tastes best after it chills for several hours, the flavors melding and opening up to a whole new level.

Garnish the dip with chopped fresh parsley and a drizzle of olive oil and serve with warm pita triangles, fresh veggies, or hearty crackers. It goes quickly, so you may want to make a double batch!

No grill? No problem. You can cook the eggplant under the broiler, rotating with tongs until evenly cooked. The method can be different, but the result the same - eggplant that's blackened and collapsed.

Print Recipe

Game-Day Smoky Eggplant Dip

Prep Time10 mins

Cook Time40 mins

Servings: 6 -8 servings

Ingredients

2 medium eggplant 4 lbs total
1/4 cup tahini
Juice of 1 lemon
2 cloves garlic crushed
sea salt and pepper to taste
2 tbsp chopped parsley
drizzle olive oil as garnish

Instructions

Rinse both eggplant and pat dry. Prick each eggplant all over with a fork.
Pre-heat grill over medium-high heat. Place the eggplant whole on the grill and close the lid. Cook for 30-40 minutes, rotating occasionally with tongs to eggplant cooks evenly, or until eggplant are blackened and collapsed.
Remove eggplant from grill and let sit for 15-20 minutes until cool enough to handle.
With your fingers, open the eggplant and scoop all the soft insides into a bowl. Mash the cooked eggplant "meat" with a fork until mashed and no large chunks remain.
Add the tahini, crushed garlic, lemon juice, and salt and pepper to the eggplant and stir until well combined. Make sure to season well with salt, adjusting amount to taste.
Cover the dip and chill for several hours to let the flavors come together and open up. Adjust seasoning as needed after it chills, i.e. add more lemon, tahini, salt and pepper. Some like this dip more lemony, some with more tahini (me!) Adjust to your particular taste.
To serve, scoop the dip into a serving dish. Sprinkle topped parsley over top and a drizzle of olive oil.
Serve with warm pita bread, fresh veggies, or hearty crackers.