In fact, even as I write this, some tips for the best use of lemons come to my mind and let me pen down at least some of them:
1. A lemon at room temperature will yield more juice.
2. Before juicing, press down firmly and roll the lemon on the kitchen counter to break up the pulp before juicing.
3. If the lemon is very cold, you can microwave it for a few seconds before squeezing.
4. Freeze the juice in ice cube trays, when frozen save in a plastic bag.
5. Grate lemon zest; seal tightly in a plastic bag and freeze.
6. Put lemon wedges inside the cavity of a whole chicken.
7. Tenderize meat by marinating it in lemon juice.
8. Squeeze lemon on vegetables while steaming, to keep the colours bright.
9. Add it to rice while cooking to make it fluffier.
10. A few drops of lemon juice improves the taste of other fruits.
I also recommend adding beetroot seriously to your daily diet. Beetroot can be eaten raw. You just need to peel it and it’s ready to use. Beetroot can add a refreshing touch to a salad, a sandwich (try it with cheese!) or as an accompaniment to other vegetables. I prefer having it thinly sliced and mixed with onion rings with a dash of lemon juice and salt. This is a nice, crunchy, pink-hued salad! Otherwise grate it finely to add to other vegetables. Or try adding a teaspoon or so of finely grated beetroot to a chilled glass of fresh orange juice. It’s refreshing! Plain grated beetroot is great on burgers.
Usually when you buy fresh beetroot it will still have the leaves and stalks attached. To cook the beetroot simply cut off the stalks but make sure you leave some of the stalk intact. By doing this it will help to stop the beetroot from losing it’s colour when you cook it and helps to hold in the nutrients. Beetroot can be steamed or cooked in boiling water. Cooking time can be from twenty to thirty minutes depending on the size of the beetroot. Test the beetroot with a skewer: when it’s soft, remove it from the heat and cool it under running water – this will make the skin easier to remove for serving.
You can serve cooked beetroot: as a hot vegetable accompaniment to a meal; or allow it to cool and slice it to put it in a sandwich with cucumber slices and tomato slices. You can also try this: cut beetroot into cubes and stir-fry it with some steamed cubed potatoes and pumpkin. Add a little garlic and some diced onions – this makes a delicious vegetable dish to serve with the rest of your meal.