Jules’ Soft Lemonade

Freshly-squeezed antioxidants reduce inflammation

RECIPE BY JULIE DANILUK ALAN SMITH Julie Daniluk is a registered holistic nutritionist & anti-inflammatory food & lifestyle expert based in Toronto, ON.

JULIEDANILUK JULIEDANILUKNUTRITION

Have you ever tried fresh-pressed lemonade at farmers’ markets or festivals? My husband has been selling this recipe at our local farmers’ market for a decade, and now I’m sharing our recipe with you. I recommend fresh juice over bottled because the antioxidants are higher, but it will still taste good if that is all you can muster. Lemons reduce inflammation, balance your blood sugar and taste great with stevia. Avoid using lemon juice packed in plastic as the acidity can pull toxins, such as Bisphenol A (BPA), from the plastic into the juice.

Makes 4 servings

INGREDIENTS

• 1 lemon, sliced • 4 cups water • Juice of 3 lemons (about ⅔ cup) • ½ tsp. liquid stevia • Pinch of ground turmeric (optional) • A pinch or 1/8 tsp. unrefined pink salt • 1 tsp. electrolyte powder (a mix of magnesium, calcium and potassium is ideal) (optional) • 1 cup ice cubes or 1 cup frozen blueberries

DIRECTIONS

1. Add the lemon slices to a pitcher.

Pour in the water, then add the lemon juice. 2. Add the stevia, turmeric and/or electrolyte (if using) and salt. Stir well, adding the ice just before serving. 3. If using frozen blueberries, place them in a blender, top with the lemonade and blend until smooth. You can also reduce the water by two cups and add one cup of ice and one cup of blueberries to create a blueberry lemonade slushie.

Nutrition facts per serving

Calories 9; protein 0.25 g; fat 0 g; carbs 3 g. 

Excerpted from Becoming Sugar-Free: how to break up with inflammatory sugars and embrace a naturally sweet life by Julie Daniluk. Copyright © 2021 Julie Daniluk Consulting Inc. Photography ©2021 Alan Smith, with Julie Daniluk, Bethany Bieremaand Nat Caron. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.