Inspired by Lorraine I made preserved lemon egg salad. This is a bit of an exotic twist on the classic. Eggs are a great addition to your diet as they contain Vitamin D, B6 and B12 as well as copper, iron, selenium and zinc.
Head straight on to the Recipe For ♥ Preserved Lemon Egg Salad ♥
It feels like an age ago that I blogged about my vitamin regime. The last thing I added back was my multivitamin. I have done some research into what I should be taking and I am sort of doing OK. For a woman of my age I should supplement with Vitamins A, C, D, E and K as well as B6 and B12. I should also be taking Thiamin, Riboflavin, Folate, Niacin, Choline, Pantothenic Acid and Biotin. As far as minerals are concerned, the list is just as long. I should be taking Calcium, Chloride, Chromium, Copper, Fluoride, Iodine, Iron, Magnesium, Manganese, Molybdenum, Phosphorus, Potassium, Selenium, Sodium and Zinc. My current supplement does not contain two of the vitamins, and six of the minerals. It does however contain Inositol and Nicotinamide which are not on my list.
Today’s inspirational recipe from Lavender and Lime ♥ Preserved Lemon Egg Salad ♥ #LavenderAndLime Share on X
As I take Chromium as a separate supplement I am not sure it is worth looking for a new multivitamin. It would entail a lot of list checking for sure if I were to change. And the tablet I currently take works for me. It does what I need it to do. However, nothing so far has fixed my finger. The pain is there, under the surface. And only bothers me when I tweak it doing something like tying my shoelaces. Hopefully with time it will get better as I am not sure what else to do. Do you have any suggestions?
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Preserved Lemon Egg Salad
Ingredients
- 3 eggs, hardboiled, peeled and finely chopped
- 60 mls mayonnaise
- 2.5 mls sumac
- 10 g flat leaf parsley, finely chopped
- 1/2 preserved lemon, finely chopped
- salt and freshly ground black pepper to season
Method
- Place the eggs, mayonnaise and sumac into a bowl and mix to combine
- Add the parsley and preserved lemon and gently mix
- Season to taste and serve when ready
Inspiration published on Lavender and Lime May 22:
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- 2019 – The 6 Week Programme
- 2017 – Bottled Guavas
- 2014 – Trail Mix Rusks
- 2013 – Rustic Basil Pesto Pasta
- 2010 – The Challenge Bake a Soufflé
That looks great Tandy! I mainly take vitamins for my skin, nails and hair (my obsessions LOL).
Your hair and nails are amazing so clearly yours works well 🙂
Preserved lemons do add a nice tasty boost to a lot of dishes. I’ve been meaning to make some, which I would use in Moroccan flavored dishes, but I haven’t organized myself to do it.
be well… mae at maefood.blogspot.com
I try have then in the fridge at all times. But I’m not always that disciplined.
I’m guessing there’s no multivitamin that would contain everything you are looking for…
There could be – but I don’t have time to look 😉
I just made preserved lemons recently and I’m excited to use some! I’ve bought them jarred before and they were awful. Maybe they were old. Great recipe!
I have never bought jarred ones, and I would feel so cross if I did and they were not good!
OMW that is a complicated list of vitamins, do you not get some of that in foods you eat.. 😉
Probably most of them come from what I eat but it is too complicated to work out how much each day 😉
For my hip I’m taking D, Magnesium citrate and K and my hip still hurts too. There are many, many things I’ve tried and abandoned. Tart cherry juice actually seems to help though. I made preserved lemon a number of years back and didn’t find enough to do with it (I think I made way too much). But this is a great idea!
I would drink the tart cherry juice just for the flavour, if we got that here. Hope your hip comes right 🙂
What a delicious combination of flavors from the lemons and sumac.
Thank you Karen 🙂