My wonderful lemon tree, knuckles dragging with heavy yellow fruit, has been relieved of her burden by two enthusiastic little pickers. It's our first lemon season being grain-free and sugar-free , so I have been scouring Pinterest for lemon recipes and ideas. Thank goodness for the Real Food Movement, I say! So what's on the menu? Preserved lemons (of course, because there's nothing better than fermenting a crop so that it lasts all year!), lemon and almond bread, lemon lime curd (with honey instead of sugar), and these lemon coconut lollies pictured above, that I made to pop into the kids lunchboxes. We have to eat a certain amount of coconut oil every day, along with lots of other healthy fats like butter, ghee, olive oil, lard and fish oils.
Coconut oil is, among many other things, a fabulous anti-fungal so we have been using it as a great way to treat/ help keep parasites at bay in our GI tract. And what better way to get it into everyone, than by making it into a medicinal lolly!
Coconut Lemons Recipe: 1 cup Coconut oil 2 T raw Honey 1 x Lemon (rind and juice) Warm it all together in a pan (don't boil it, as this will destroy the medicinal properties of the honey and coconut oil)
Blend with a food processor/ stick blender until smooth. Pour into silicon moulds and put into the freezer.
Once removed from the moulds, store in a dish the fridge. In winter, these will last perfectly in lunchboxes. In the Australian summer, they will melt like a chocolate teacup, so keep them in the fridge for an afternoon treat after school.
