I’ve always overlooked the cucumber as a boring vegetable, well it’s actually a fruit — the whole seed thing. Recently, however, I find myself turning to this magical produce at almost every meal. These green gems are truly miraculous; they’re your ticket to health. They help with everything from fighting cancer and replenishing vitamins to helping with bad breath and hangovers! Seriously, google the cucumber.
I use it as the base for my morning juice or smoothie. There is so much water and nutrients in it you could just drink the cucumber water on its own. You can also try it with kale/spinach, celery, apple, ginger and lemon or mix it up with watermelon and mint.
For lunch or snack time, I top a piece of ezekiel bread and avocado with cucumber and dill, which has taken the place of my beloved cucumber sandwiches that require cream cheese. Or if I need a kick I use chipotle pepper flakes instead of dill. It’s also great base for cold soups and let us not forget about how it transforms gazpacho.
More than tasting great, if you run hot and have excess pitta, (the Ayurvedic way of loosely saying you’re hot-tempered, competitive, perfectionist, type A), then cooling foods like cucumbers can balance that excess heat. Healing from the inside. Nice.
Remember, cucumbers are number nine on the dirty dozen list compiled by the Environmental Working Group, so, if you don’t buy organic, please take the skin off before using them…otherwise all these benefits are counterproductive.
Try this recipes to get you started…
Cucumber and Avocado Soup (from Kris Carr’s cookbook)
8 cucumbers, roughly chopped
1 jalapeño, no seeds
1/2 bunch of cilantro
1 sprig mint, stems removed
1 lime, juiced
2 tablespoons salt
Blend all ingredients in a high-speed blender until pureed. Pass through a colander or china cap. You can top with corn kernels or chopped red pepper. Season according to your taste. Happy eating!