Aloe Lemonade

Since dealing with health issues lately, I have been on a search for ways to detox my body from toxins and build up my immune system. I have come across a super food that is suppose to aid with these things: aloe vera juice! Add it with lemon juice (which also aids with detoxification and we have a winning combination). I have read that you should start slow with aloe as your body needs to get used to it. I think this is a good way to do it. I am no expert on aloe but am always looking for ways to be healthy. Just make sure you are using organic pure aloe. Not the green stuff that is sold in most stores that is not pure and has been processed.

3 cups cold water

1/2 cup lemon juice

2 oz aloe vera juice

stevia to taste (you may need to blend this in a blender if using powdered stevia)

I like my lemonade tart so I only used a few pinches of dried stevia, but experiment with what you like. You can use sugar if you want, but I am trying to eliminate sugar from my diet.

Blueberry Lemon Coffee Cake

1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla extract
juice and zest of one lemon (I think next time I may even do juice from 1 1/2 lemons)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
Blueberries fresh or frozen

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In another bowl, mix sour cream, vanilla, lemon juice and zest. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture. Mix well. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle blueberries on top of batter according to taste. We like lots of berries on top. Bake at 350 degrees F for 30-35 minutes or until cake tests done.

I think this would also taste good with raspberries instead of blueberries!

Icelandic Baked Fish

1 tablespoon butter
6 fish fillets or 6 cod fish fillets I used both cod and Alaskan Pollock (we preferred the Pollock but both were good)
1 lemon
salt , pepper to taste
200 g emmenthaler cheese or 200 g tilsiter cheese , grated (I used emmenthaler)
1 tablespoon mustard (I used dijon mustard)
1 cup cream
½ cup breadcrumbs

Preheat oven at 180° celsius. Butter a baking-dish. Put the fillets into the baking-dish. Season the fillets with salt, pepper and freshly squeezed lemon juice. Cover the fish with ground cheese. Mix mustard with cream and pour it over fish fillets. Cover with breadcrumbs. Bake the fillets for 35 minutes. Serve with rice or noodles.