I have been thinking up recipe ideas to go along with a liver/hormone series I am running on instagram. Citrus fruits are considered top foods for liver function. Citrus are more important for phase 1 liver detox which can help the liver choose more favourable pathways and create less harmful estrogen metabolites. I am not too knowledgeable on the way the liver processes medications, but I have heard that certain citrus fruits like grapefruit can actually block absorption of medication all together.
Lemons are of course an incredibly rich source of vitamin C, but they are also high in anti-oxidants which can help reduce the damage caused by free radicals. This is especially important with the liver as often harmful metabolites of estrogen can be present following phase 1 liver detox. Lemons (and many other anti-oxidant rich foods) help to counteract some of the damage by harmful estrogen metabolites. Lemons also help aid digestion. The citric acid helps to increase digestive enzymes and may help ease symptoms of bloating and indigestion. The skin of citrus fruit is actually much more potent than the flesh and juice. The majority of the vitamin C is held in the skin and most of the aroma and flavour is also in the skin. This is why I love this easy recipe because its a no waste way to use up an entire lemon. It gives off a lot of flavour and saved the hassle of needing to zest the lemon (does anyone else hate zesting citrus fruit? so time consuming!). Because this recipe is very high in vitamin C, I decided to add poppy seeds to the mix. Poppy seeds are actually quite high in iron and pairing them with citrus can help up iron absorption.
I love that this recipe only requires a blender so there is no mixing or sifting involved and only required a few simple ingredients. I used a quick yogurt frosting. To do this I just mixed in a couple of tablespoons of maple syrup and 1 tsp vanilla extract to my plain soy yogurt, but you could easily use an already sweetened vanilla yogurt, use a different frosting or omit the frosting all together. The loaf tastes delicious toasted and warn with a little bit of nut butter or vegan butter. This recipe is adapted from PlantYou on Instagram. You can find the original recipe here
|Vegan Lemon Poppy Seed Load With Whole Lemon|| |
- ¾ cup maple syrup
- 1 whole lemon
- ½ cup vegan yogurt (I used soy)
- ½ cup plant milk
- 1 tsp vanilla extract
- 1¾ cups wholemeal spelt flour
- 2 tsp baking powder
- Pinch salt
- ½ tsp turmeric powder
- ⅓ cup poppy seeds
- Soy yogurt mixed with maple syrup and vanilla (optional)
- Add all ingredients to a high speed blender and blend until smooth. This may take a few minutes. Transfer to a lined baking tin and bake at 180C for 40 mins or until a toothpick comes out clean. Once baked, drizzle with some extra yogurt as frosting if desired.