Now, with the weather heating up, she's sharing her five favorite ways to use this versatile and cooling fruit — from making noodles and salmon bites
in cucumber cups... to ice cream flavored with this favorite summer veg.
Not exact matches
6
cups watermelon, seeded and diced
in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2
cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper
I made a few alterations to the recipe when I served it — used 4
cups of low sodium organic vegetable broth instead of water, and used most of a seedless
cucumber in place of the avocado.
Make the sauce by whisking 1/4
cup olive oil, minced
cucumber, dill, green onion, and 1/2 tsp of sea salt together
in a bowl.
2
cups (16 oz / 500 g) plain Greek yogurt 1
cucumber, peeled, seeded and chopped 2 cloves garlic 2 Tbsp chopped fresh mint 2 Tbsp fresh lemon juice Salt and freshly ground pepper 6 whole - wheat pitas, cut
in half and split open to form pockets
Pack each
cucumber cup with noodles, twirling them slightly to help them settle
in the
cup.
1
cup quinoa (soak overnight
in warm water, then drain and rinse thoroughly) 1/2 medium
cucumber (semi-peeled, quartered lengthwise and sliced) 1/2
cup cranberries 3/4
cup cherry or grape tomatoes, sliced
in half 3 - 4 scallions, sliced 1 red pepper, seeds removed and diced Salt and pepper (to taste)
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2 tsp red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med
cucumber, grated and spun dry
in salad spinner (about 1/2
cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2
cup)
These
cucumber shrimp
cups qualify
in all three categories.
2 tablespoons coconut oil 1 acorn squash, sliced
in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2
cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice 6
cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless
cucumber, sliced
In a large mixing bowl, combine the soba, the 1/4
cup cilantro, the green onions,
cucumber, and about 2/3
cup of the dressing.
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4
cup chopped fresh cilantro 3 green onions, thinly sliced 1/2
cucumber, peeled, cut
in half lengthwise, seeded, and thinly sliced 1 small handful of cilantro sprigs, for garnish 1/4
cup toasted sesame seeds, for garnish
Place two partly peeled and roughly chopped
cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2
cup water, 1 tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping
cucumbers.
1/2
cup uncooked wild rice 4
cups water 1/4
cup pomegranate seeds 1
cucumber, diced
in small pieces 1 small tomato, diced
in small pieces 1 small red onion, diced
in small pieces 1/4
cup red bell pepper, diced
in small pieces 1/4
cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and pepper
cans of chunk light tuna
in water 1/4
cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of
cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
For the salad: * about 1
cup tiny tomatoes (I used a combination of cherry, sungold and yellow pear tomatoes, and sliced the bigger ones
in half) * about 1
cup chopped tomatoes, preferably heirloom (any color you like) * 1 fat kirby
cucumber, chopped
1/2 a large, seedless English
cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1
cup (about 6 ounces) cherry or grape tomatoes, halved 1/4
cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites),
in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
And since you asked — on the list this week is: — Turkey burgers; tabouleh salad; avocado
cups (halved avocado with chopped cherry tomatoes
in the middle)-- Grilled sweet - spicy salmon; homemade potato salad; tomato -
cucumber salad — Shrimp stirfry with mushrooms, onion, snow peas and rice; salad — Roasted veggie enchiladas with crumbled goat cheese; sautéed pinto beans with spinach and shallots
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced
in half 1/2 lb
cucumber, sliced into half moons (about 1 1/2
cups) 1/2
cup finely diced red onion 1/2
cup roasted, salted peanuts 1
cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked
in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1
cup peeled, seeded and julienned
cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
1/2
cup rinsed quinoa 1 medium carrot, cut
in large chunks 6 scallions, thinly sliced 15 ounces great northern beans, drained and rinsed 1/4
cup plain dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin Coarse salt Ground pepper 2 tablespoons olive oil 1/2
cup plain nonfat Greek yogurt 1 tablespoon fresh lemon juice 4 pitas (each 6 inches) 1/2 English
cucumber, thinly sliced diagonally
4 Cups Chopped Ripe Tomatoes 3 Cups Peeled & Chopped
Cucumbers 2 Medium Red Onion, Peeled & Chopped (or Sliced) 15 to 20 Gaeta or Kalamata Olives, Pitted & Sliced
in Half 4 Ounces Reduced Fat Feta Cheese Dressing: 1/3
Cup Extra Virgin Olive Oil 3 Tablespoons Red Wine Vinegar Salt & Pepper to Taste 1 Teaspoon Dried Oregano
chunk light tuna
in water, drained • 1/3
cup canned white beans, rinsed • 3/4
cup veggies of your choice (try
cucumbers & tomatoes) Combine ingredients and top salad with 1 Tbsp.
For the soup, chop
cucumber, avocado, and green onions and combine with 1
cup cashew cream
in a blender or food processor.
All you need to do is chop tomatoes, onion,
cucumber, bell pepper and parsley, whisk the olive oil and lemon juice
in a
cup to make a dressing, toss the vegetables with the dressing and add salt and pepper to taste.
One 15 - ounce can of pinto or kidney beans (drained and rinsed) 1 medium
cucumber (peeled, seeded, and diced) 1 medium fresh tomato (halved, seeded, and diced) 1/4
cup diced red onion 2 tablespoons fresh basil chiffonade 1/4
cup bottled nonfat Italian salad dressing Salt and pepper, to taste Combine all the ingredients
in a large bowl and stir to blend.
When the quinoa is ready, place about a half
cup in a large bowl and mound the tuna, carrot, and
cucumber around it.
Pulse 1 1/2
cups tomato, 1/4
cup cucumber, orange zest and juice, garlic, onion, bell pepper, gochujang, dill, parsley, lemon juice, vinegar, ginger, and salt
in a blender until coarsely chopped.
Vitamin C Vitamin A Vitamin K Magnesium Manganese Folate Iron Fibre Ingredients: 1
cup spinach leaves, packed 1/2
cucumber, chopped 8 medium strawberries, chopped juice from medium lemon, squeezed 2 serves Instructions:
In a blender or food processor, combine all the ingredients until blended to the desired consistency.
ingredients HONEY MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon mustard 1 and 1/2
cups vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split
in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1
cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly sliced)
In each bowl, add 1 / 2c of the cauli rice, a handful of shredded kale, a few radish slices, a handful of diced
cucumber, about 1/4
cup of the beets and 1/4 of a sliced avocado.
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone -
in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1
cup rice wine vinegar 1/3
cup brown sugar 1 and 1/2
cups soy sauce 1/2
cup mirin 1/2
cup orange juice 2
cups rice (to serve) Kosher salt and freshly ground black pepper (to taste)
CUCUMBER KIMCHI: 2 pounds English
cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2
cup rice vinegar 1/3
cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
Monday: 10:00 - 10:30: 1 egg, 2 egg whites fried
in coconut oil, kale, bell peppers; 1/4
cup rolled oats, cinnamon, vanilla, splash of coconut milk; lemon water & vitamins 3:00 - 3:30: spring mix & spinach salad with chicken breast, egg whites, sea salt, bell pepper &
cucumber; 1
cup sweet potato w / cinnamon, sea salt, vanilla stevia, cocoa powder & a little EVCO (E), water, black coffee 6:45: lemon dijon salmon, avocado, broccoli, cauli & carrots, bite of unsweetened chocolate (S), water 8:00: bite of unsweetened chocolate & natural calm cherry water
1
cup frozen
cucumber cubes for more benefits (Chop and freeze these
in a baggie the night before you make this - I keep a huge bag
in my freezer.)
1
cup julienned or grated
cucumber and carrot, combined
in any proportion (I use one medium
cucumber and one medium carrot and a food processor for this task)
1 6 — 7 - pound bone -
in pork shoulder (Boston butt), preferably skinless 2 medium butternut squash (about 7 pounds total; pick ones that are about the same size) 2
cups apple cider or juice 3/4
cup low - sodium soy sauce or tamari 3/4
cup distilled white vinegar 2 heads of garlic 6 scallions 3
cups short grain white rice 1 16 - ounce jar kimchi 1 8 - ounce brick cream cheese 1 8 - ounce tub sour cream 6 Persian
cucumbers, or 1 English
cucumber 1 medium head of Napa cabbage (about 2 1/2 pounds) 1 bunch cilantro 1 bunch dill 2 limes
That means it's hydrating and low
in sugar (just two grams
in one
cup of
cucumber slices) all at once!
Combine 1/4
cup finely chopped English hothouse or Persian
cucumber, 1/4
cup thinly sliced scallions, 1 1/2 tablespoons fresh lime juice, and 1 teaspoon finely grated peeled ginger
in a medium bowl.
Pair with Juniper Jasmine Viognier cocktail of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard juice of 1 mandarin orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4
cup peanut oil pinch of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2
cups picked) shaved fennel bulb, thinly sliced 4 mandarin oranges, peeled and sectioned 1
cucumber, thinly sliced 4
cups frisee, washed and trimmed 2 belgium endives,
in 1» slices 1 small radicchio, thinly sliced
Purée reserved basil syrup, tomato, melon,
cucumber, 1/4
cup lime juice, and chile
in a blender until very smooth.
1/4
cup sugar 1/4
cup white vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2
cup cucumber, seeded and chopped 1/4
cup yellow zucchini, seeded and chopped 1/4
cup red bell pepper, seeded and chopped 2 tablespoons chopped baby carrot 2 tablespoons chopped red onion 2 tablespoons chopped fresh cilantro 1/2 pound boneless sirloin steak 1 tablespoon prepared horseradish 2 tablespoons horseradish sauce 6 miniature pita breads cut
in half (microwave for 5 seconds if needed)
Purée
cucumbers, garlic, and 1/2
cup water
in a blender until smooth.
The picture I originally saw
in Pinterest called for some lovely micro-sprouts as filler for each
cucumber cup.
Purée 1
cucumber and half of strawberries, lime zest, lime juice, and sugar
in a blender until very smooth; transfer to a large pitcher or measuring
cup.
1/2 grapefruit 1 beet 2 celery stalks 1/3
cucumber (peeled) handful of spinach sprig of basil 1/4 avocado 1 tbsp VEGA natural protein 1/3
cup frozen blueberries or ice Juice the first 4 ingredients and add the liquid
in a blender with the rest.
Cut up sticks of carrot, celery and
cucumber and serve
in tall
cups with humous, tzitziki, or other yummy dips.
Place tomato and
cucumber and olives
in a bowl, whisk the olive oil, lemon juice, salt and pepper
in a small
cup and add to the salad.
100 - 120g of tandoori chicken (use ready made paste available
in supermarkets) with 1
cup of low - fat yoghurt and
cucumber salad.
freshly ground black pepper 1 can (15.5 oz) chickpeas, about 2
cups, rinsed and drained 2 baby
cucumbers, about 2
cups, diced 1/4 Sun - dried tomatoes packed
in oil, chopped 1/4
cup Kalamata olives pitted, chopped 3 ripe avocados halved, pitted, meat scooped out, diced 1/4
cup Crumbled feta cheese about, about 1 oz.
Pour honey mixture over 1
cup thinly sliced
cucumbers in a medium bowl, and let stand until
cucumbers have softened, about 10 minutes.