lemon – ARTFOODHOME.COM

: Image: Prevention.com

Oh, oranges, lemons, tangerines and grapefruit! MMMM, the crisp clean scent of citrus… delicious eaten as is or squeezed into water… Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine! If you haven’t been a reader of Prevention magazine, I highly encourage you to read it, check it out! On to today’s tip…

Disease-Fighting Fruits – Part One

Fresh and frozen varieties provide year-round protection

Oranges, tangerines, lemons, and grapefruit contain anti-inflammatory compounds called flavonoids that stimulate the detoxification of carcinogens by the liver. Certain flavonoids in the skin of tangerines–tangeritin and nobiletin–can also help promote the death of brain cancer cells.

How to Eat It: Sprinkle grated citrus zest (from organic fruits) into salad dressings or breakfast cereals, or steep in tea or hot water. Eat whole fruits out of hand, toss with other fruits in a salad, or use in a salsa to season grilled fish.

Hope this helps! Catch you back here tomorrow!

Hey Mom!! Well this is treatment number 9… only 3 to go… can you believe it? You are awesome! Love you… me

Everyone loves a good lemon square. Normally when I post a recipe I post it as I’ve made it with some changes, additions or subtractions. But this my friends is PERFECT JUST AS IT IS. It’s a Cooking Light recipe. You can copy and paste the recipe below… (the link to Cooking Light no longer exists).

Beware, this is “16 servings” which is really like “4 servings” in my book, so the calories, etc. do go up… but it’s worth every bite! Really…

EASY LEMON SQUARES – Cooking Light

For the crust:

¼ cup sugar

3 tablespoons butter

1 cup flour

In a mixing bowl, beat the sugar and butter at medium speed until creamy. Gradually add flour to sugar mixture, mix on low until resembles fine crumbs. Gently press into the bottom of an 8” square baking pan. Bake at 350˚ for 15 minutes; cool pan on wire rack.

For the topping:

3 large eggs

¾ cup sugar

2 teaspoons grated lemon rind

1/3 cup FRESH lemon juice

3 tablespoons flour

½ teaspoon baking powder

1/8 teaspoon salt

In a mixing bowl, beat eggs at medium speed until foamy. Add sugar, lemon rind, lemon juice, flour, baking powder and salt. Beat until well blended. Pour mixture of partially baked crust. Bake at 350˚ for 20-25 minutes or until topping is set. Cool on wire rack.

Before serving:

Sift 2 teaspoons of powdered sugar evenly over the top once it has cooled. (I skip this step, but it’s pretty!)

Nutritional Information:

Calories 118, Fat 3.2g (sat 1.7g, mono 1g, poly 0.3g), Protein 2.2g, Carbs 20.5g, Fiber 0.3g, Cholesterol 47mg, Iron 68mg, Sodium 68mg, Calcium 16mg

Post updated 01/23/25