Posts Tagged ‘Cucumbers’

Salad Alley: Light Eating for Summer Heat: Chill Out with Cucumber Salad

Friday, August 7th, 2020

My Note: Just as I do lighter reading in the summer (See last two reviews by scrolling back), I also lighten my eating habits with lots of summer salads. The one today is mainly cucumbers, which are perfect for summer since they are watery and light and perfect for summer salads. I bought mini-cukes because the large ones sometimes begin to go bad before I finish them.

Here is nutritional information on cucumbers with source:

Health Facts: https://whatthafact.com/nutritional-benefits-of-cucumber/

The cucumber is considered to be a super vegetable due to its nutrient value including protein, fat, magnesium, carbohydrates, iron, and phosphorus, Vitamin A, B, C and B2. There are 35,100 to 486,700 parts per quadrillion linoleic acid. It has high water content and it is often included in low carb diet for people who want to go for a weight loss program.  All the nutrients found in cucumber makes it a beneficial for healthy living. 10 nutritional benefits are listed here – 

1: Keeps our body hydrated 2: Blood pressure stabilizer 3: Improves digestion

4: Prevention of Cancer 5: Helps in overcoming joint pains 6: Improves the condition of kidneys

7: Strong tissues and healthy joints 8: Oral health (good for strengthening teeth, gums and kills bacteria in mouth) 9: Good for diabetes 10: Reduces cholesterol

 

Utensils: Cutting board and knife, strainer, bowl and serving plate
Prep. Time: 15 minute
   Cooking Time: None
Categories: Vegan, Sugar Free, Gluten Free, Paleo

Ingredients (Add any you wish to include)

one large or two small organic cucumbers
two scallions (mostly white parts)
organic red bell pepper
6-8 black or green pitted olives
Dressing of choice
(Black) sesame seeds
Salt & Pepper, optional
Fresh dill to taste

Directions

1. Wash and drain cukes, scallions, olives and pepper.

2. Slice cukes with skins if tender, mince scallions, slice olives into thirds lengthwise and place in
a bowl. (Slice pepper and add after tossing below.)

3. Toss salad ingredients with dressing.  I use fresh lemon and some olive oil. Place slivers of pepper around bowl. Top with sesame seeds,
dill, and optional salt & pepper. Serve chilled.

Feel free to garnish with sprouts if you have them.

 

 

 

Cool as a Cucumber Salad and Colorful Beet Salad

Friday, August 23rd, 2019

Here are two easy recipes that can be considered cooking by the strings of your apron recipes because you can use any number of spices and dressing with them. Also, there are no specific amounts; just eyeballing them instead.

Cool as a Cucumber Salad

Quick look at nutritional profile of cukes: Cucumbers are good sources of phytonutrients (plant chemicals that have protective or disease preventive properties) such flavonoids, lignans and triterpenes, which have antioxidant, anti-inflammatory and anti-cancer benefits, according to World’s Healthiest Foods. Source: https://www.livescience.com/51000-cucumber-nutrition.html.

 

Cucumber Salad

Utensils: Cutting board & knife, one bowl for mixing and one for serving
Prep. Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten-Free, No Sugar

Ingredients

1-2 organic cucumber(s), washed and peeled if skin is tough
sliced (red) onion – 2-4 slices
(plum) vinegar or lemon juice (one lemon)
salt and pepper to taste (optional)
(black) sesame seeds

Directions

1. Slice washed (and peeled or unpeeled) cucumber(s) thinly and place in a mixing bowl.
2. Add sliced onion.
3. Add about 1/3 cup vinegar or juice of one lemon
4. Add salt & pepper, if using.
5. Place in a serving bowl and sprinkle on sesame seeds. Allow to marinate in the fridge for at least one hour. Serve chilled.

Variation: Add 2 small pieces of fresh ginger and/or one small minced clove of garlic

 

 

Colorful Beet Salad

Utensils: 2-quart saucepan for cooking beets, bowl, cutting board and knife, serving platter|
Prep. Time: 15 minutes
Cooking Time: About 45 minutes for beets; can be cooked ahead of time.
Categories: Vegan, Gluten-Free, No Sugar Added

Ingredients

1. One large red beet and one large yellow beet (organic)
2. Two slices of large onion
3. Juice of one lemon or Hold Your Horses Dressing+
4. Sea Salt (optional)
5. Sesame seeds
6. Green or Black olives

Directions

1. Scrub beets and place in enough water to cook until they can be pierced with a fork.
2. Remove from water and allow to cool in a bowl. When cool, you can remove the skins with a knife or sometimes by sliding the skin off with your fingers.
3. Slice thinly and place on a large platter. Add slices of onion and sprinkle with salt, if using. Add juice of one lemon, sprinkling it over the platter.
4. Add sesame seeds and olives *and serve chilled.

Note: I love Castlevetrano olives because they are green AND ripe.

 

+ Hold-Your-Horses-Dressing from a previous posting:

  • Everything can be done in the blender or food processor and requires no cooking, so I am skipping my Utensils, Prep Time, Cooking Time, and Categories. It is vegan with no added salt or sugar unless you choose to use them. It is also gluten-free, but not soy free.Ingredientsone container tofu (1/4 container in the refrigerated section)*
    one garlic clove, minced or small piece of minced shallot
    grated fresh horseradish to taste, about one tablespoon (no sugar added, if from a jar)
    deli mustard to taste, about 1 tsp. (optional)
    one small pickle (I use Bubbie’s natural pickles with no vinegar)
    sesame seeds for garnish
    water or veg. stock (Can also use the pickle juice for part of the liquid for a zestier dressing)

    Directions

    1. Cut tofu up into smaller pieces. Mince garlic or shallot. Grate horseradish, if fresh. Cut up pickle. Add mustard, if using. Place in blender.
    2. Start with about 1/4 cup water or stock and buzz until smooth. Add more liquid as needed.  (For a dip, use more tofu to thicken.)
    3. For dressing, place in a small pitcher for pouring.  For dip, place in a small serving bowl and sprinkle on sesame seeds. Refrigerate after use.* Regular tofu comes refrigerated in tubs as either firm or extra firm. Silken tofu comes in a box on the shelf and need not be refrigerated until after it is opened. Silken tofu is much softer and smoother and easier to blend, so would probably
      work best for the dressing, but either kind works. Because of these differences in texture, the liquid should be added a little at a time to obtain the consistency you wish.