This lemon myrtle recipe has taken far too long to perfect. I love making caramels but there are so many variables at the best of times, let alone when you’re introducing unrefined sugars and oily native leaves into the mix!
I’m happy to say, it’s now ‘perfect’ enough for the blog – although I’m sure there will be updates and I’d love your feedback if it doesn’t turn out perfectly for you.
Now so I don’t get carried away waxing lyrical about how much I adore lemon myrtle, I’m going to save the endless nutritional benefits for another lengthy essay, because this post is about indulgence. There are far healthier ways to enjoy the benefits of lemon myrtle. Caramels (in strict moderation of course), are simply good for the soul. So let’s have a closer look at our star ingredients.
When you’re choosing sugars to make good caramel, the heavily refined versions are much, much easier to...
Vitamin C supplementation is a very controversial topic. The literature is divided and even perusing the internet, you’ll quickly discover three predominant theories in terms of source, dosage and whether supplementing is warranted. I’ll simplify them for you:
Theory 1 (popular in the blogosphere):
“Ascorbic acid is synthetic, made from GMO’s and should be avoided at all cost. Only ‘natural’ vitamin C or ‘complex’ should be taken.”
Theory 2 (usually clinicians and researchers):
“Regardless of whether it’s derived from synthetic or natural sources, the active part of vitamin C is the same molecule and can be used safely in larger doses than current recommendations suggest. There are non-GMO products available.”
Theory 3 (spokespeople for industries selling patentable treatments):
“Supplementation has minimal benefit. The work of Dr’s Pauling, Hickey, Levy, Roberts and Klenner are irrelevant and...