2 Serves
15 Mins
Using a chefs knife, finely mince the fresh ginger and slice the fresh lemons.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
13 mg / 1,250 mgPotassium
163 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a small saucepan, heat the olive oil over medium heat.
Add the minced ginger and lemon slices to the saucepan, sautéing briefly to release their aromatic oils.
Season the mixture with a pinch of salt and pepper, then remove from heat and strain into serving glasses.
25
g95
g20
g
Yemeni
