As the season warms, and the garden needs more tending, we find ourselves in need of cooling, and quenching. This cilantro lemonade is surprising and delightful, a green class of refreshment that hydrates, invigorates, and detoxifies. Brittany Wood Nickerson, author of Recipes from the Herbalist's Kitchen: Delicious, Nourishing Food for Lifelong Health and Well-Being
, recommends this recipe to support liver and digestive function and gentle detoxification. “It also makes a nice seasonal tonic to help the body transition from colder to warmer weather,” she writes. This page, and several others, are dog-eared in our copy of her lovely book, which is becoming one that we turn to often, for inspiration and guidance.
The tradition of salted lemon and lime-ades is strong in southeast Asia, but we don’t do it much, here. We should! The mineral-rich sea salt contains electrolytes that replenish the body on a hot day, and the enzymes in raw honey and the generous Vitamin C content of fresh lemon contribute as well. Drink this in the garden as you lean on your shovel and dream of what to plant next.
Prepare the ingredients. Roughly chop the cilantro.
Squeeze the lemon juice.
Combine all ingredients in a blender.
Puree for 3 minutes, until the mixture is a rich green color, with a head of lovely white foam on top.
If desired, strain the juice through a metal strainer. Or simply pour it straight from the blender over ice, for a refreshing green glassful.
Over to You
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