The lemon is a curious, pucker inducing citrus fruit indigenous to Asia. Its juice is highly regarded for culinary and non-culinary purposes around the globe. I recently finished my Spring Liver Cleanse. After 7 days you go through quite a bit of lemon . . . using the juice only. I do my best to embody the “Whole Food” philosophy: “enjoy foods with all of their edible parts.” The peel is an underrated edible part of the lemon. Needless to say, throwing out all of those peels left me feeling wasteful. Which introduced the thought “why not have your peels and eat them too?”
Before we dive into dessert, let’s explore some sweet facts about this and sour super food. The whole lemon:
*Has a cooling effect on the body
*Especially helpful in calming a fever, soothing a sore throat, healing colds, coughs and flu’s
*The peel contains much of the fruits immune boosting properties
*Aids digestion by stimulating saliva release
*Easier digestion = less stress on the liver!
*Ayurveda recognizes the peel as a digestive tonic
*Increases mineral absorption in the body
*Cleanses our blood
*Improves circulation, promoting clear skin
*Throw the peels in your next bath for a relaxing detox experience
*Promotes weight loss
*Treats high blood pressure by strengthening the blood vessels
*Packed with Vitamin C, B1 and Potassium
My cobbler below is a delicious way to incorporate the whole lemon into a classic dessert. It requires a small amount evaporated cane juice or sugar in the raw to break down the lemons. I like to use the bare minimum amount of sugar in my baking, so to keep the sugar quantity low I added orange blossom water to inspire a sweeter flavor. I also used Gluten-free flour as a cleaner flour alternative since I was coming off of a cleanse. Any flour can be substituted.
Rena Unger – Holistic Nutrition Chef
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1/2 cup evaporated cane juice or sugar in the raw
1 tsp orange blossom water
1/4 tsp salt
1/4 cup butter, melted
3 tbsp gluten free all-purpose flour(or any flour you prefer)
1 1/4 cup gluten free all-purpose flour(or any flour you prefer)
1/8 cup honey
1/2 cup cold butter
1 tsp lavender
1/2 tsp salt
1. Thinly slice lemons. Toss in a bowl with sugar, orange blossom water and salt until evenly coated. Allow to sit for 4-24 hours, stirring occasionally.
3. Beat eggs until foamy and slowly add melted butter. Drain liquid from lemon and beat with egg mixture. Add flour and beat again until well mixed.
4. Add lemons to egg mixture, mix and pour into a glass baking pan. Bake at 425 for 30 minutes.
5. Mix all crumble ingredients together, until a crumble begins to form. Place in refrigerator until ready to top the lemon filling.
6. Add crumble; reduce heat to 325 and back for another 20 minutes until golden.