Given my low Vitamin D levels, I am eating a lot of tinned tuna. It is not the most exciting ingredient flavour wise so I am adding it to salads. The lemon and lime salad dressing adds a lot of zingy flavour.
Head straight on to the Recipe For ♥ Lemon And Lime Salad Dressing ♥
It was really hard work sticking to my regime of slowly adding back my supplements. With the outbreak of Covid-19 I wanted to start taking an antiviral supplement. But, I had to stay disciplined. I got the results back from my blood tests and my Vitamin D levels were finally above what they needed to be. After my bone density scan last year my count was 17 nanograms/milliliter. Whereas this is not considered dangerously low, it was not optimal. Following the advice of my health care practitioner I started off by taking 3000 IU Vitamin D-3 per day. After a month I dropped this to 2000 IU per day. I then stopped taking the Vitamin D for three weeks before being tested to get an accurate reading. I was really relieved to see the improvement to 38 ng/ml.
Today’s inspirational recipe from Lavender and Lime ♥ Lemon And Lime Salad Dressing ♥ #LavenderAndLime Click To Tweet
The long term aim is to keep the levels above 32 ng/ml. The main reason is to maintain my bone health. But, the added benefit is that high Vitamin D levels can assist our body in fighting off infections. I will lower my dose to 1000 IU per day in summer, and ensure I sit outside every day. And in winter I shall double the dose. Of course, I am doing this under advisement from a medical professional. Personally I would recommend that you get tested for Vitamin D deficiency. I really thought I was OK given how much time I spend outdoors. But, when I got my results I was really shocked at how low my levels were. Have you ever been tested and do you take a vitamin D supplement?
Click on the links for conversions and notes.
Lemon And Lime Salad Dressing
Ingredients
- 80 mls lemon juice
- 45 mls lime juice
- 2 cm fresh root ginger, grated
- 20 mls date syrup
- 15 mls tarragon mustard
- salt and freshly ground black pepper to season
Method
- Place the juice, ginger, syrup and mustard into a mixing bowl
- Whisk to combine and then season to taste
- Store in a salad dressing container and use as needed
Inspiration published on Lavender and Lime April 27:
-
- 2018 – Cheesy Polenta
- 2016 – Two
- 2015 – Sourdough Focaccia
- 2012 – Lemon Verbena
Flatten the curve! It is a public holiday in South Africa – we are celebrating our freedom under lockdown and staying home and staying healthy.
I’ve never thought about taking a vitamin D supplement, Tandy. It never occurred to me that I could be short on this given we live in a sunny country. I like this salad dressing, thanks for sharing.
That’s why I never got tested. Don’t leave it too late!
I take a Vitamin D supplement every day, as well as B-12. Part of this is due to being a vegan, and part is due to not getting enough sunshine.
B12 is very important if you are vegan. Not many people know that 🙂
That brocoli looks scrumptious.. 😉
Thank you Lisa 🙂
Your dressing sounds delicious and so perfect for the season.
Amalia
xo
Thank you Amalia 🙂
Date syrup, interesting. I was wondering what made it brown! I take strontium, and after having been diagnosed at the osteopenia zone, I’m now with normal bone density. But I also take vitamin D.
I’m using up all my pantry ingredients.