Thursday, February 10, 2011
What to do with Cucumbers!
Cucumbers...those juicy little devils! Personally, I equate eating a cucumber with taking a dip in a lake on a hot summer day. They are so replenishing, nourishing, and alkalinizing to the body. And also quite delicious, especially when flavored up.
Here are my top five ways to use this cool vegetable:
1. One of my all-time favorite veggie recipes, from my book Radiant Health, Inner Wealth:
Indian Kuchumber Salad
Here is the boom-boom that I love to pile on my plate at Indian buffets. Except all organic-like.
1¾ cups diced cucumber (one medium cucumber), peel left on if organic
½ cup chopped tomato (or halved grape or cherry tomatoes)
¾ cup diced red onion (or white or yellow)
2 tablespoons each: fresh lime juice and non-virgin olive oil (or sunflower oil)
½ teaspoon each: sea salt and ground black pepper
3 tablespoons chopped fresh cilantro
Optional: 1 teaspoon untoasted (raw) black sesame seeds
Gently toss all of the ingredients together until very well combined. Serve cold or at room temperature.
Serves 4; 30 minutes or under! GF/SF/Green (according to the health guidelines in my books)
2. Toss thinly sliced cucumbers with fresh dill, lime juice, agave nectar, sea salt, and cracked pepper. Marinate in the fridge and enjoy cold or at room temperature.
3. Top sprouted grain toast points with herbed vegan cream cheese, very thinly sliced cucumber, and kalamata olives. Elegant, simple, delicious.
4. Toss with fresh tomatoes, fresh basil, roasted garlic, olive oil, and sea salt. Marinate and serve at room temperature. Mmmmm.
5. For a simple, healthy lunch-on-the-go: First you get a nice, sprouted grain tortilla. Then you top it like so: hummus, chopped cucumbers, fresh basil, chopped tomatoes, spinach, and thinly sliced red onions. If you like, add some kalamata olives for extra flair.
Thanks so much for stopping by.
And I hope you are eating your veggies every day...and loving them! Cheers to a healthy, happy lifestyle!