A luncheon of delicate, crustless sandwiches of thinly sliced cucumber summons the feeling of long, leisurely summer afternoons. Originating in India, their cultivation dates back about 4,000 years. The Greeks and the Romans valued their medicinal qualities and feasted on them in the hot summer months. The fruit eventually wove their way to France and the rest of Europe making their way onto every continent and into every cuisine today.
Cucumbers are actually a fruit. They are members of the plant family Cucurbitaceae, which also includes squashes and melons.
“Cucumber health benefits include reducing the risk of cardiovascular disease, healthy weight management, detoxifying the body, enhancing the skin, supporting eye health, improving brain health, alkalizing the blood and treating cancer. Other benefits include combating bad breath, supporting digestion, controlling blood sugar levels, maintaining adequate blood pressure, supporting bones, repairing hair, supporting nails and supporting dental health.” www.naturalfoodseries.com/13-benefits-cucumber/
Cucumbers are more than 95 percent water. The term “cool as a cucumber” is a scientific fact. The inside temperature of a cucumber can be up to 20 degrees cooler than outside air, cooling the temperature of the blood during seasons of heat or dehydration.
Drinking fresh green juice is similar to receiving an intravenous infusion of vitamins, minerals and enzymes as they go quickly into the system without having to go through the digestive process. Juice whole cucumbers. Skin and seeds are the most nutritious part so use organic if possible. Add cucumbers to smoothies—you won’t taste them. Use for dips, sliced, especially with hummus. Incorporate into chilled soups and sandwiches. Add to any variety of salad.
Creamy Cucumber Chickpea Salad
Ingredients
“Mayonnaise”
1 small cucumber, peeled
sea salt, to taste
2 Tbsp. raw cashews, soaked 2 hours in water, drained
2 Tbsp. toasted pine nuts, soaked 2 hours in water, drained
½ Tbsp. brown rice syrup, raw agave or coconut nectar
1 ½ Tbsp. fresh lemon juice
1-2 tsp. water as needed to blend
Salad
4 ½ cups sliced cucumbers (4 medium size)
sea salt
2 cups cooked or 1 15 oz. can chickpeas, rinsed, drained
¼ cup red onion, chopped
¼ cup fresh dill weed, chopped, loosely packed or 1 Tbsp. dry, or to taste
sea salt
dash smoked paprika, garnish
Process
Place cucumber in colander; toss with salt. Drain, stirring every 10 minutes, for at least half an hour. Rinse and dry thoroughly.
Mayonnaise: Combine all ingredients in blender, scraping down sides. Add only enough water to blend smoothly.
Assemble: Combine salad ingredients—cucumbers, chickpeas, red onions, and dill in a bowl. Fold in “mayonnaise.” Add salt, additional dill as needed. Sprinkle with paprika. Serve cold.