Quick Gut-Healing Lemon Paste
ends trimmed, sliced to 1/4 inch rounds, seeds removed.
fresh lemon juice
Himalayan pink salt
Combine all ingredients in a small saucepan over medium-high heat.
Simmer until salt dissolves (1-2 minutes) turn to medium-low heat.
Cover and cook until lemon rinds start to look translucent. (about 12 minutes)
Set aside to cool, transfer to a food processor or high-speed blender. Blitz until smooth and thick.
Add a tablespoon of water if you think it needs to be thinner. It should be a spreadable paste.
Transfer to an airtight container. Pour a thin layer of olive oil on top to preserve. Cover and keep refrigerated for up to 2 weeks.
Choose smooth-skinned lemons when possible, as they contain more juice.
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