Women's Health (South Africa) - - BEST BODY -

Suc­cu­lent fans, you may al­ready have this wonder on your desk. It’s ace at car­bon se­ques­tra­tion, mean­ing it ab­sorbs large quan­ti­ties of car­bon diox­ide from the air. But you can also nip off a leaf or two and taste its tart, lemony flavour. GOOD FOR: Ward­ing off ill­ness, given its high vi­ta­min C con­tent, but the juice can also be used on blis­ters and rashes. USE IT: “I would use it in a fatty dish and the flavour kind of cuts it down,” says Gray. “When you cook with it, it changes and be­comes more of a sub­tle, mel­low, le­mon flavour and it pairs beau­ti­fully with any egg dishes.”

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