A journal of my experiences with breast cancer to inform those who are interested and to help any one else who might have just been diagnosed.

“[She] will have no fear of bad news; [her] heart is steadfast, trusting in the Lord.” Psalm 112:7

Thursday, June 12, 2014

Cancer Fighting Kitchen: Lemons and Limes and a recipe for Lemon Ricotta Pasta

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Not only are lemons and limes are packed with a natural disease-preventing compound called limonene that is being studied for its potentially potent anti-cancer powers, but they also help lower your blood sugar, and four tablespoons of lemon juice will give you almost half the vitamin C you need for the day.  Lemons also are antioxidants and make cholesterol less likely to stick to your artery walls. The citric acid in lemons and limes also helps stave off kidney stones by reducing the excretion of calcium in the urine. Lemon rind is rich in a compound called rutin, which strengthens the walls of veins and capillaries. Only 1-2 tablespoons of lemon or lime juice should be enough to lower the blood sugar impact of a meal by as much as 30 percent.

Lemon Ricotta Pasta

12 oz fettuccine, tortellini or other pasta, preferably whole wheat
2/3 cup skim ricotta cheese
1 teaspoon grated lemon rind
4 garlic cloves, minced
2 tbs fresh lemon juice
3 cups fresh baby spinach
1 1/2 cups diced red bell pepper
salt and crushed black pepper
1 tbs olive oil
1/8 tsp crushed red pepper (increase to your taste level)

Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water.
While pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, black pepper and crushed red pepper. (I listed 1/8 tsp of crushed red pepper, but don't be shy, this dish is even better with a bit of a kick from the red pepper, so adjust according to your taste level ).
Heat oil in a large skillet over medium-high heat. Add bell pepper and garlic, saute for 3 minutes.
Add pasta, spinach, ricotta mixture and pasta water to skillet; cook about 1 minute or until spinach wilts. Top with extra salt, black pepper and crushed red pepper if desired.

source: Scattered Thoughts of a Crafty Mom
Magic Foods, Robert Barnett, Christine Pelkman and Denise Webb

3 comments:

  1. Oh! My! Word! Perfect for my meatless Friday menu!!!

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  2. Now if only my husband liked lemons or limes in main dishes. That would be wonderful.

    I've been putting a slice of lemon or lime in my drinks recently, and that's been good.

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