Tag Archives: lemon

Home Remedies – Pure Lime Juice to stop Nausea and Vomiting

23 Apr

Sorry that we’re talking about these unsightly symptoms… but if we like to eat, sometimes, unfortunately we’ll eat something that does not agrees with us. It’s life…

I have found that drinking the pure juice of 1-2 limes when I have nausea helps ease the stomach in such a way that it settles in a little while. This is partly the reason why I always like to have limes and lemons in my kitchen.

Lemons and limes are acidic in the outside world… but when ingested, they alkalinize the blood and eases any upset stomach symptom. I am no scientist, but I have used this remedy many more times than I would like to admit. And it works. I squeeze the juice out of the fruit and drink it like a shot – all at once.

Lime juice is also good to stop diarrhea. If by any chance you have “the runs” and they won’t stop… try drinking a shot of lime juice to see if you feel better. I have a friend that took a colon cleansing tea… and afterwards she would not stop going to the bathroom. She was getting worried and drank some lime juice and “the runs” stopped. It’s an amazing remedy…

Hope you never have to use it. But if you do, now you know a natural way, right??

Peach Cherry Crisp

9 Aug

I raided Costco the other day and bought a whole case of peaches… and a case of cherries. All, just for myself. Well, I did share some with my mom when she came over to visit, but before she came over I was puzzled on what would I do with a case of peaches all for me.

I have made already this plum and blueberry crisp… so I tried the same concept with peaches and cherries to see if it would work. The results??? It DID!!!!

When I asked a bunch of you on FaceBook what should I make with these peaches, Adriana recommended a peach pecan something… that gave me the idea to add pecans to the crisp topping. A hit!!!



2 medium peaches, peeled and cut into pieces
About 14 cherries, pitted and cut into pieces
3 tsps cornstarch
¼ cup raw sugar
The juice of ¼ lemon
Pinch of ground cinnamon
For the crisp topping
¼ cup whole wheat pastry flour
¼ cup rolled oats
3 tbs butter
¼ cup raw sugar
2 handfuls of pecans… about ¼ cup
Butter Spray
  1. In a glass baking dish, sprayed with butter spray, add the cut fruit. Add the cornstarch, sugar, lemon zest and juice and finally the cinnamon. Stir well to combine.
  2. Pre—heat oven to 350F.
  3. In the bowl of a food processor combine the crisp topping ingredients – flour, oats, butter, sugar and pecans. Pulse a few times for all the ingredients to combine and form a sand-like consistency. If you want to make this crisp gluten-free or even dairy free, just follow the instructions for the crisp topping I use here. It’ll work all the same.
  4. Place crisp topping over the fruits in the glass dish. You can be generous.
  5. Bake in oven for about 45 minutes, until the topping is golden and you see the fruit juices starting to bubble a bit. If you would like to avoid spills in your oven or toaster over, place the glass dish over a sheet pan to catch any drippings.

I did this the other night for a dinner with my friend Walter… he is not into sweets and he had seconds. I hope that meant it tasted awesome!!!!

How I squeeze the juice out of a lemon

4 Oct

I use a lot of lemons in my cooking…  I just love lemon juice drizzled over fried eggplants, as part of a dressing or even to marinate tofu.

I never thought the way I squeeze the juice from the lemon was anything special, but watching so much food shows on TV I noticed no one on TV does it the way I do.  The only person that does something similar is Anne Burrell.  So I want to share it with you to maybe help you out getting as much juice out of your lemons.



1 lemon half


  1. To get the most juice out of your lemon half, I insert the tines of a fork in the lemon pulp and squeeze away. 
  2. I change the positioning of the fork so I can squeeze as much juice as possible out of the half I am working with.


Anne Burrell sticks the tip of a knife inside the pulp, but I think that is a bit dangerous.  I was taught to do this when I was little by my dad.  So this is a tried and true method that works with all types of lemons.  And I’ve noticed that on yellow American lemons, it’s best if you take some of the rind off to make the pith more pliable and helps get more juice out.

Hope this new technique will help you get as much juice out of your lemons as possible.  Especially when drizzling lemon juice on food at the table.

Steamed Broccoli with Grain Mustard Vinaigrette

4 Nov

The other day I was talking over Skype with my friend from high school, Clari, who now lives in Izmir, Turkey about one of her favorite dishes to make.  She gave me a bunch of Turkish recipes I hope to try for me and you soon.  I would rather eat them while traveling in Turkey first, really, but I will try them here if I do not win the Lotto first.   She mentioned that one of her favorites is Steamed Broccoli with a Yellow Lemon Vinaigrette.  

I was very surprised to hear her story about how her mom does not like the steamed broccoli with lemon combination at all, but her little 5-year old daughter, Kayra, loves it.  The thing is that I love it too…  After our last yoga retreat, I was craving steamed broccoli over olive oil mashed potatoes.  I just needed something to jazz up the broccoli and vinaigrette was just the answer.

So even across the Atlantic, in 2 different continents, two friends love the same dish.  Here’s how I do it…



½ a head of broccoli florets
1 tsp grain mustard
Juice of ½ a yellow lemon
About ¼ cup of extra-virgin olive oil
Salt and pepper to taste


I usually make this with my Olive Oil Mashed Potatoes… so when I finish boiling the potatoes, I place the broccoli florets on top of the potatoes and cover the pot again and turn off the heat.  I let them steam with the steam and heat from the potatoes.



  1. If you’re making this on its own…  just bring to a boil about ½ inch of salted water in a small saucepan, place the broccoli florets in the pot, cover and turn off  the stove.  The broccoli will cook enough with just that steam that is in the pot.
  2. In about 5-6 minutes, the broccoli will be bright green, cooked, but still have some crunch to it.  I do not like over cooked, limp, opaque green broccoli at all.
  3. While the broccoli is steaming, make the vinaigrette – in a bowl or a jar mix together the mustard, lemon juice, salt, pepper and oil and whisk vigorously until well combined and emulsified.
  4. Drizzle the vinaigrette over the broccoli when you’re ready to eat.  I drizzle the left-over vinaigrette over the mashed potatoes too and it tastes awesome.


This vinaigrette works very well with any kind of steamed veggies – cauliflower, green beans, etc.  It’s super versatile as a salad dressing too.  Maybe this way, your kids might like to eat their broccoli too just like Kayra loves it.

Strawberry Lemonade

11 Aug

August, by far, has been the hottest month in the Summer.  So to cool off I have developed a nice repertoire of refreshing drinks that will keep me cool.

To give a nice sweet twist to your regular lemonade…  add some fresh strawberries.




The juice of 2 lemons – I prefer criollo lemons
About 1 ½ cups of water – this may vary according to the amount of juice your lemons yield
2 strawberries, hulled and quartered
2 tbs agave nectar
3-4 cubes of ice


  1. Mix all the ingredients in a blender. 
  2. Enjoy under a shady palm tree.
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