Lemons. They are indispensable in my kitchen; finding themselves everywhere from my morning liver boosting shot or on my dinner plate. This should come as no surprise since they are rich in vitamin C which helps protect us from breast and a host of other cancers.
The beauty of this sunshine colored fruit is its versatility; making it easily applied to savory and sweet dishes. Not mention that lemons can be used in their entirety; from the juice to the peel, lemons contain valuable nutrients and antioxidants that are bodies need for health and vitality. This canary colored citrus fruit contains an antioxidant called Limonene, found in the oil of the skin, which may prevent cancer and lower bad blood cholesterol; and Rutin, also found in lemons, has been found to strengthen weak veins- goodbye varicose!
This recipe is what I call the perfect breakfast; full of fiber and flavor, boosted by the zing of the lemon zest. This recipe was inspired by the lovely Heidi from 101Cookbooks; but I altered it slightly, opting for coconut palm sugar, hazelnuts and chia seeds in place of honey, almonds and poppy seeds- but you are the author of your own recipe so choose whichever nuts, sweeteners and seeds that are to your liking. However, beware of stevia and similar sweeteners, as when they are used in large quantities they can impart a metallic flavor to the dish.
This recipe calls for lemon zest, so it best to use unwaxed or organic lemons; if that isn’t an option, wash them thoroughly before use- by thoroughly I mean scrub the hell out of them with warm water. Once cooked this recipe can be stored in an airtight container for up to a week; to refresh leftovers, add a little coconut or almond milk to loosen it up.
Lemon Zested Bulgur Wheat
In a medium sauce pan over medium heat, bring 1 cup coconut milk and ¾ cup water to a simmer. Stir in 1 cup bulgur, bring the mixture just to a boil, then dial down the heat and simmer the mixture, stirring often, for 5 to 20 min., or until the bulgur is creamy, but still retains some texture. This size of the grains will dictate how long they need to cook. If the liquid in the pan is absorbed before the bulgur has finished cooking, stir in more water, ¼ cup at a time, until done. Stir and 1 ½ teaspoons chia seeds, zest of 1 lemon, and 1 ½ tablespoon coconut palm sugar. Serve hot in individual bowls topped with sliced toasted hazelnuts.