Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling
into each cucumber cup.
Not exact matches
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling
cucumbers or 1 - 2 large
cucumbers — peeled, seeds removed 1
cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut
into bite - size pieces
I used 1
cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd cut
into 1 / 4 - inch slices on the bias, and quartered and thinly sliced Kirby
cucumbers (from 5 ounces or 2 whole).
* 1 small garlic clove * 2 medium
cucumbers (1 pound total), divided * 1 1/2
cups plain Greek - style yogurt * 2/3
cup chopped mint, divided * 1 (3 - pounds) piece watermelon, rind removed and fruit cut
into 1 - inch chunks (6
cups) * 2 tablespoons fresh lime juice * Flaky sea salt such as Maldon
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2
cups tomato juice 1/2
cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2
cup peeled, seeded, and chopped
cucumber 1/4
cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1
cup seeded, chopped red tomatoes 1
cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1
cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut
into small slices / sections 3 - 5 radishes, sliced paper thin 1/3
cup Medjool dates, pitted and quartered 1/3
cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English
cucumbers, for serving, optional
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.
Recipe serves 6 Ingredients: 1
cup split emmer farro 1
cup water 1/2 teaspoon Kosher salt 1 medium
cucumber — seeds removed, cut
into small dice 4 roasted red peppers — cut
into small dice 1 bunch Parsley — finely minced 3 tablespoons Mint — finely minced 1/4
cup Kalamata olives - minced 1 lemon — ... Continued
To serve 4 carrots, peeled and cut
into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2
cucumber, sliced 12 radishes, sliced 1
cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1
cucumber, peeled and cut
into thin slices 2 tomatoes, sliced 1 onion, sliced
into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4
cup sour cream 1/4
cup unsweetened yogurt 1/2 teaspoon salt 1/4
cup cilantro or mint leaves for garnish
1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut
into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut
into matchsticks (about 3
cups) 1/2 English
cucumber, very thinly sliced 3/4
cup jumbo lump crabmeat, picked over and rinsed
ginger marinated tofu, recipe below quick pickled
cucumber, recipe below 2
cups (500 ml) black rice 2 carrots, cut
into thin sticks 1/2 daikon radish, cut
into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut
into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2
cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4
cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
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...
1 English hothouse or large standard
cucumber, peeled if desired, quartered lengthwise, cut crosswise
into 1/2» pieces (about 2
cups)
ingredients SIXTY SECOND PIMENTO CHEESE: 2
cups extra-sharp cheddar cheese (grated) 2/3
cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut
into 3 - inch pieces)
cucumbers (sliced)
Ingredients 6 ounces rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1 carrot, cut
into matchsticks 1
cucumber, cut
into matchsticks 2
cups mixed greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped
2
cups sushi rice 3
cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 - 2
cups frozen edamame, thawed 3 Persian
cucumbers, peeled and diced
into tiny pieces 4 - 6 radishes, diced
into tiny pieces 2 scallions, thinly sliced black sesame seeds
-LSB-...]
Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english
cucumber, cut
into noodles * 2 large carrots, cut
into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut
into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
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
Yukon Gold potatoes, peeled and cut
into 1» pieces 6 potol (pointed gourds) or 2 medium zucchini, peeled and cut
into 1» pieces 1 loofah (ridge gourd) or 1 large
cucumber, peeled and cut
into 1» pieces Kosher salt, to taste 1/2
cup fresh or frozen grated coconut 1 tsp.
3
cups cooked couscous * 1/2 a basket of cherry tomatoes, halved 1 medium
cucumber, peeled and cut
into 1 / 4 - inch pieces 1
cup cooked chickpeas
Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian
cucumbers or 1 English
cucumber, cut
into julienne 1/2 small red onion, thinly sliced 2 serrano or jalapeno chiles, stemmed and sliced
into thin rounds 1/2 bunch cilantro, chopped (about 1/3
cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper
1 small
cucumber, cut
into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut
into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1
cup garbanzo beans 1 small avocado cut
into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
Salad: 2 salmon fillets, grilled or poached 6
cups spinach or mixed greens 1 avocado, sliced 1/2 large
cucumber, diced or cut
into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4
cup pumpkin seeds
Salad 2
cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined peeled medium shrimp 4
cups thinly sliced Napa cabbage 1 medium red bell pepper, cut
into matchstick - size strips 1 medium yellow bell pepper, cut
into matchstick - size strips 3 green onions sliced 1/2
cup cilantro, chopped 1/2
cup sliced basil leaves
1/2
cup ketchup 1/4
cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons olive oil 1/2
cup chopped onion 8 ounces chickeny seitan, cut
into 1/2 inch cubes 2
cups quartered cremini mushrooms 1 1/2
cups arugula, julienned 2 carrots, shredded 1/2
cucumber, diced 1 Crisp Pizza Crust Ranch Dressing of choice *
2
cups sushi rice 3
cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian
cucumbers, peeled and diced
into tiny pieces (like you'd find inside a sushi roll) black & white roasted sesame seeds 1/2
cup soy sauce 1/4
cup Gold's wasabi sauce
1 head of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1
cup sugarsnap peas, chopped 1
cup organic mung bean sprouts 1/2 organic
cucumber, cut
into sticks 8 sheets nori seaweed, cut
into small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari
1 medium tomato, cored and cut
into quarters 1 small
cucumber, peeled and cut
into large chunks Flesh from 1/2 avocado, cut
into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two
cucumber chunks, two avocado chunks, and one basil leaf.
* 2 plus tomatoes, finely diced * Half an English
cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4
cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut
into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1
cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1
cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2
cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2
cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
Summer Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut
into chunks → 1/2 medium
cucumber, sliced → a big handful of kale, stems removed (or spinach) → 1/3
cup almonds (ideally, previously soaked) → 1 tbsp moringa powder → 2 tbsp hulled hemp seeds → 2
cups plant - based milk → pumpkin seeds, desiccated coconut + your favourite granola for topping
3/4 of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix of baby spinach, chard, and kale) 1/4 — 1/2
cup of coconut milk (from the carton) or any non-dairy milk 5 large green figs 1/2 of a
cucumber, chopped
into big chunks 1/2 inch piece of peeled ginger (optional) 1 large frozen banana, chopped
into big chunks
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red bell pepper, thinly sliced 3/4
cup shaved or julienned carrots 1/2 English
cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise
into half moons 3/4
cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3
cup cucumbers, cut
into thin matchsticks 1/4
cup green onion, cut
into 1/2 inch pieces, plus more for garnish 2 cloves garlic, very finely diced 2 Tbsp very finely chopped peanuts 1/4
cup soy sauce 1/4
cup dark rice vinegar (white rice vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp white sugar
4
cups mixed veggies cut
into bite sized pieces - red bell pepper,
cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2
cup chopped green onions 1 bunch of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)
Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2 small
cucumbers, halved, and sliced 2 large plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn
into pieces 1
cup basil leaves, roughly torn salt to taste
3 tablespoons olive oil 3
cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut
into 1 - inch cubes 1/2 to 1 hothouse
cucumber, unpeeled, seeded, sliced 1 / 2 - inch thick (I used 1/3
cup fresh pickles) 1 red or yellow bell pepper, seeded and cut
into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
1
cup quinoa, rinsed well 1/2 teaspoon kosher salt, plus more to taste 2 tablespoons fresh lemon juice 1 garlic clove, minced 1/3
cup extra-virgin olive oil Freshly ground black pepper 1 large
cucumber, cut
into 1 / 4 - inch pieces 1 pint cherry tomatoes, halved 2/3
cup chopped flat - leaf parsley 1/2
cup chopped fresh mint 2 scallions, thinly sliced
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic
cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4
cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut
into thick slices organic sour cream (optional garnish)
1
cup of uncooked short grain brown rice, cooked according to packet instructions 5 nori sheets 1
cup roasted pumpkin, mashed 1 tablespoon wasabi 1/3
cucumber, sliced
into strips 1/2 red pepper, sliced
into strips 2 spring green onions, sliced
into strips 1 avocado, sliced
into strips (any other filling that takes your fancy) serve with the usual wasabi, pickled ginger + tamari
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
1-1/2 pounds shrimp, peeled and deveined 1 head romaine or green leaf lettuce, chopped 1 medium
cucumber, cut
into 1 / 2 - inch cubes 2 tomatoes, chopped coarsely 1/2 white onion, chopped 1/2
cup crumbled feta cheese 1/4
cup pitted Kalamata olives 1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 (7 - ounce) package hummus
Pin It Serves: 3 - 4 portions Ingredients: For the soup: Knob coconut oil or ghee 1 medium onion, chopped 2 garlic cloves, minced 1 1/2 large
cucumber, cut
into large chunks 1/2
cup cashews (soaked for at least 4 hours) 1 1/2
cup... Continue Reading →
Grab any remaining cilantro rice,
cucumber salad, cilantro sprigs, cider - honey syrup, and chile vinegar, then separate lettuce leaves
into cups and make sure to grab the Sriracha.
Ingredients: 1 organic tomato, diced 1 1/4
cup organic fresh strawberries, diced 1 mini
cucumber sliced, then cut each slice
into quarters 1 Tb fresh basil, chiffonade 1 small white organic nectarine, diced 1/2 avocado, diced 1/4
cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1 large French baguette
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut
into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise
into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled
into strips 1
cucumber, peeled, halved, seeded, and diced 1/2
cup lightly packed cilantro leaves 1/4
cup chopped fresh mint
Filling (adapted from Raw Food / Real World) 1/2
cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4
cup agave syrup 1/2
cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1
cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut
into thin strips 1 large mango — cut
into strips 1
cucumber — seeded and cut
into strips
Salad 4 medium carrots, peeled and shredded on the large holes of a cheese grater 1 large
cucumber, peeled, seeded, halved crosswise, and thinly sliced
into half moons 1/3
cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken
into 6 - inch pieces 4 - 5
cups romaine lettuce, chopped 1/2
cup fresh basil, chopped 1/4
cup fresh cilantro, chopped 1/4
cup fresh mint, chopped
2 large ripe but firm mangoes, cut
into matchsticks size 2
cups purple cabbage, cut
into julienne size strips 1 large or 2 small carrots, julienned 1/2 of a
cucumber, julienned 1 small sweet pepper, julienned 8 - 10 mint leaves, sliced thinly 3 Tbsp.
Alkaline Green Smoothie yield - 1 smoothie approx 12 - 16oz 6 ″ piece of
cucumber 3 medium Kale leaves, torn 5 stems fresh mint 3 stems fresh parsley 1 ″ piece fresh ginger 1 avocado 1
cup coconut water fresh juice of one lime 1 - 2 tsp udo's oil 1 - 2 tbsp hemp seeds 2 - 3 drops stevia Method Place all ingredients
into high speed blender and mix until smooth, adding a little filtered water if needed for consistency.