Organic Limes (as many as you need to fill the glass jar)
Rock Salt (I used Pink Himlayan Salt)
Cut a cross in each lime without cutting completely through.
Fill the slit with rock salt.
Pack all the limes into a glass canning jar with a glass top.
Fill the jar with lime juice upto the top, covering all the mies.
Place the jar in a sunny place so the limes can cook in the sun for 21 days.
Place the jar in a dark cupboard for 6 months until ready to eat. Chop or pulse a few limes in a blender or food processor. Enjoy with rice and curries.
About This Page
Healthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness.