For the last 6 months, every morning I have taken up the habit of squeezing 2 or sometimes 3 lemons, add a little warm water and sip slowly. I use to find it quite acidic but I now don't notice it anymore and I actually quite enjoy it. The benefits of drinking lemon juice first thing in the morning are infinite and I have certainly noticed a difference as I feel more energetic and my skin is more radiant and clearer.
I must say I grew up sipping lemon juice in the morning but I gave up the habit as soon as I turned into a rebellious teenager when my parents could not make me "drink that stuff" anymore. Then as you get older you get wiser..
I have heard people saying "drink it in a shot", I think that's pure madness as it is not going to do your stomach any good. Instead use a straw (to avoid damaging your tooth enamel) and sip it slowly mixing it with water.
In tune with all of this my recipe today is made with carrots, orange and lemon, a delicious healthy combination! This is a very moist cake and has almost the texture of a dessert so it can be stored in the fridge.
- Prep Time : 20 minutes
- Cook Time : 50 minutes
Wash the carrots and grate them finely in a processor.
Add the zest of the juice of the orange, the lemon zest and 1 tbsp of lemon juice.
Add the eggs, the sifted flour and baking powder, sugar, vanilla and oil. Whiz all the ingredients and pour the mixture on a round baking tin measuring approx 20 cm or 8 inch diameter.
Cook at 170C or 325 F for about 50 minutes to 1 hour. As it cooks you might see cracks on top but that is OK.
Check with a toothpick. If the cake appears still quite wet it is a good idea to switch the oven off and leave the cake in for a further 10 to 15 minutes with the door left adjar.
Wait for the cake to cool down before enjoying it.