These lemon bars are packed with good-quality fats & protein plus antioxidants from the lemon zest. Perfect for a healthy breakfast, dessert or afternoon snack!
High quality fat is a necessity in your diet. Your brain is composed of over 60% fat, your cell membranes are made of fat and fat helps regulate your body temperature, hormones, mood and thinking ability, not to mention it keeps you full and satisfied so you eat less. You also need fat to absorb fat-soluble vitamins like A, D, E & K. High quality fat means that it is unrefined and organic.
Coconut oil: A healthy saturated fat that balances blood sugar and aids in proper digestion and metabolism, increasing weight loss. It’s antiviral, anti-fungal and antibacterial, increasing immunity. It can also increase HDL cholesterol to help balance the LDL to HDL cholesterol ratio, which can be damaging if not well balanced. It has been shown that eating 2 tablespoons of coconut oil daily actually decreases visceral fat (belly fat)*. Lastly, the medium chain triglycerides, a fat found in coconut oil, are an ideal source of sustained energy.
Recipe!
Lemon Curd:
* 3 organic eggs * 1/2 cup lemon juice
* 1/4 cup raw honey * 1 tbsp. organic lemon zest
* 6 tbsp. of extra virgin coconut oil (or organic butter/ghee)
Opt for organic ingredients whenever possible
In a medium saucepan on low heat, whisk the eggs, honey and lemon zest together. Add the coconut oil (in small clumps for even melting) and lemon juice. Whisk continuously while cooking, until the mixture thickens and a few bubbles appear. Remove from heat. Strain curd if desired, although I prefer not to so that the lemon zest remains in the curd for some extra flavonoids & potassium! Refrigerate for several hours to thicken.
Nut Crust:
1 cup organic, raw almonds * 1-2 tbsp. organic lemon zest
1 cup organic, raw cashews * 2 organic eggs
1/2 cup extra virgin coconut oil or organic butter/ghee, melted
1/2 tsp. Celtic sea salt
Opt for organic ingredients whenever possible
Preheat oven to 400*. Grind nuts to a medium fine flour in a food processor or blender. Small chunks are fine; if you grind too much, it'll turn into paste. Add the remaining ingredients and blend. Spread the mixture evenly onto a greased 8x8 pan. Cook for 15-18 minutes, until top is lightly browned and a toothpick comes out clean when stuck in the middle. Note: You'll see some of the oil rising during baking but it'll subside once removed from the oven. Cool completely and spread lemon curd on top. Let set in the refrigerator for several hours. Makes 16 bars, or cut into smaller pieces for bites on the go.
* http://www.ncbi.nlm.nih.gov/pubmed/19437058