Nutrition
Health benefits of lemon
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- Good for heart health
Lemons are rich in vitamin C and antioxidants. May help keep your heart healthy.
- Boost immunity
Lemons contain vitamin C and antioxidants that strengthen the immune system. Vitamin C helps in recovery from chronic and acute infections.
- Improves digestive health
Lemon is high in fibre, aids digestion and improves gut health.
- Support weight management
Lemons have pectin a fibre that makes you feel full longer and may help people trying to shed off some weight.
- May reduce the risk of cancer
Lemon and lemon juice are packed with vitamin C and antioxidants that are known to lower some risk factors for cancers.
- Supports dental health
Lemon being rich in vitamin C is beneficial for gums. Vitamin C deficiency can cause bleeding gums.
- Good for skin
Lemons are a good source of vitamin C. Consumption of lemons can help make collagen and hence gives your skin a firm and healthy glow.
- Improve hair health
Lemons are rich in vitamin C boost collagen and help support hair health.
Ingredients
-2 pounds of goat meat
-3 large tomatoes
-3 large onions
-1 large carrot
-Salt to taste
– ¼ garlic
-4 fresh garden eggs
-Pepper
-2 fresh onions
-4 tablespoonfuls of tomatoe paste
Preparation
– Wash goat meat in clean water and set aside
-Blend ginger, garlic, onion and tomatoes
-In a pot containing the meat, pour the blended mixture and allow it to cook for sometime
-Add the tin tomato paste, salt, with more water, cover and cook for about 10 minutes
-Place carrot, garden eggs, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil
-Blend cooked carrot, garden eggs, pepper and pour it into the meat and add more water
-Allow to boil for about 5 minutes
Ingredients
-4 tablespoons Cowbell milk powder
-2 cups of fresh milk
-1 cup of condensed milk (sweetened)
-2 tablespoons of vanilla custard powder
-1 teaspoon of vanilla essence
-Optional: Sugar (only if you want extra sweetness, since condensed milk is already sweet)
Preparation
-Mix the custard base in a small bowl to dissolve the custard powder in ½ cup of cold milk to make a smooth paste
-Cook the custard, heat the remaining milk in a saucepan
-Stir in the Cowbell milk powder until fully dissolved
-Add the custard paste and cook on low heat, stirring continuously until it thickens slightly
-Remove from heat and stir in the condensed milk
-Add vanilla essence for flavour
-Taste and adjust sweetness if needed
-Let the custard mixture cool to room temperature
-Cover and refrigerate for at least 3–4 hours (overnight is best).
-Pour into a container, and freeze
-Scoop into bowls or cones and enjoy your homemade custard ice cream.
