cucumber

Recipe – Cucumber Salad

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What am I? Fruit or Vegetable?

The cucumber is a creeping vine plant of the Cucurbitaceae gourd family that bears cucuminform fruit. It originated in South Asia, but now grows on most continents. There are three main varieties of cucumber – slicing, pickling and burpless/seedless. The cucumber roots in the ground and grows up supporting frames by wrapping around or it will simply sprawl along the ground. It has large leaves that form a canopy over the fruit. While the cucumber is classified as a type of botanical berry, it is perceived as a vegetable. It is low in calories, fat, cholesterol and sodium.

BENEFITS
Hydration – Consist mostly of water and contain important electrolytes to help prevent dehydration which is essential to maintain a health intestine
Bone Health – Rich in Vitamin K it helps with blood clotting and supports bone health; it also contains Calcium and Vitamin D
Cancer – Contains cucurbitacin which may stop cancer cells from reproducing and the fiber found in the skin of the cucumber may help prevent colorectal cancer
Cardiovascular Health – The fiber and cucurbitacins found in the cucumber skin may also help prevent atherosclerosis and high blood pressure
Diabetes – May play a role in controlling/preventing diabetes by lowering blood sugar or stop blood glucose from rising too high
Inflammation – May have anti-inflammatory benefits that aid the immune system fight against cardiovascular disease, diabetes, autoimmune conditions, depression and cancer
Skin Care –  Contains nutrients that can help cool and soothe skin, reducing swelling and irritation and alleviate sunburn; placed on the eyes it can help decrease puffiness and a face pack of cucumber juice and yogurt can reduce dry skin and blackheads

Recipe – Cucumber Salad

Ingredients

½ cup chopped onions
2 cups chopped tomatoes
3 ½ cups chopped cucumbers
¼ tsp. celery seed
¾ tsp. dill weed
¼ tsp. salt
¼ tsp. garlic powder
1 cup soy sour cream

Process

Combine all ingredients into bowl and gently mix together. Serve immediately or chill first. Yields 5 cups.

Recipe – Creamy Cucumber Chickpea Salad

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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.

Food – Crispy Crunchy Cool Cucumber

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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.

Food for Life – Creamy Cucumber Dressing

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When the Lord took His people from Egypt, He did not give them flesh-meat to eat till they mourned and wept in His ears, saying, ‘Who shall give us flesh to eat? We remember the flesh, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick; but now our soul is dried away; there is nothing at all beside this manna, before our eyes.’ [Numbers 11:4–6.] Then the Lord gave them flesh to eat. He sent them quails from heaven, but we read, ‘While the flesh was yet between their teeth, ere it was chewed, the wrath of the Lord was kindled against the people, and the Lord smote the people with a very great plague.’ [Verse 33.]

“The light God has given His people is that by eating the flesh and blood of dead animals, man becomes animalized. His lower passions are greatly strengthened by such a diet.

“Worldly physicians can not account for the rapid increase of disease among the human family. But we know that much of this suffering is caused by the eating of dead flesh. . . .

“Wise counsel and righteous practices are needed now, if the people of God succeed in preserving clear minds and healthy bodies. We must give close attention to eating, drinking, and dressing. The entire body of believers needs to make a decided reform. A high profession, followed by a disregard of the laws of life, shows a faithless life. Lack of fidelity, want of stability, slavery to wrong habits,—this is the sure result of such a course. Those who follow this course are not consistent Christians. Salvation means deliverance from every habit which tends to drag humanity down. Transgression of the laws of our being is transgression of the laws of God.” The Paulson Collection, 1, 2.

Creamy Cucumber Dressing

1/2 cup raw cashews

1/4 cup raw sunflower seeds

1/2 cup water

1/4 cup lemon juice, fresh squeezed

1 medium to large cucumber, peeled (if bitter) and diced

1 garlic clove, pressed

1 Tablespoon onion powder

1 teaspoon dill seed

1 teaspoon salt

Grind cashews and seeds; add remaining ingredients and blend well. Chill. Great for baked potatoes, sandwich spread, salad dressing.

Judy Ann Hallingstad manages the Mail Order Services Department for Steps to Life. She and her husband, Dennis, live in Derby, Kansas.

Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.

Recipe – Living Cucumber Sunflower Seed Pate

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1 large cucumber, peeled

¼ yellow or sweet onion, chopped

1 cup raw sunflower seeds

1-2 tsp. sea salt, to taste

1 large clove garlic, crushed

Blend cucumber to a liquid consistency and place into bowl. Add raw sunflower seeds into blended cucumber and soak overnight in refrigerator. Blend the mixture in the morning and add remaining ingredients (seasonings).

Food – The Living Cucumber

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A beneficial way to build your body with live foods is by incorporating into your diet as many raw foods each day as you can and include the wonderful cucumber. Consider the following:

Cucumbers, like watermelons, are 95 percent water, keeping the body hydrated and the inner temperature regulated. They are also effective in assisting the body to flush out toxins.

Cucumber skin contains a high amount of vitamin C, which is about 10 percent of the recommended daily allowance so leave on as much as possible. If you do like your cucumbers peeled, the skin has other qualities. It can be used to relieve sunburn and mild skin irritations with an affect similar to that of aloe vera. There are some research indications that cucumbers can even stimulate hair growth. Herbalists recommend cucumber juice to reduce puffiness around the eyes and to calm down acne.

Cucumbers can either relieve acid indigestion and heartburn or cause it, depending on the individual. They are a good source of dietary fiber. www.gardeningchannel.com/the-health-benefits-of-cucumbers/

Cucumber History

Cucumber plants naturally thrive in both temperate and tropical environments, and generally require temperatures between 60–90°F (15–33°C). For this reason, they are native to many regions of the world. The first cucumbers were likely to have originated in Western Asia (and perhaps more specifically in India) or parts of the Middle East. Cucumbers are mentioned in the legend of Gilgamesh—a Uruk king who lived around 2500 B.C. in what is now called Iraq and Kuwait. It was approximately 3,300 years later when cucumber cultivation spread to parts of Europe, including France. And it was not until the time of the European colonists that cucumbers finally appeared in North America in the 1500s.

Today, the states of Florida and California are able to provide U.S. consumers with fresh cucumbers for most of the year (from March through November). Imported cucumbers from Mexico are commonly found in groceries during the winter months of December, January, and February. In California alone, about 6,600 acres are planted with slicing cucumber varieties and 4,400 with pickling cucumbers. Worldwide, China is by far the largest producer of cucumbers, and provides about two-thirds of the global supply. Iran, Turkey, Russia, Egypt, Spain, Mexico, the Ukraine, Japan, Indonesia, and the U.S. all participate in the world cucumber market, with an especially high number of exports coming from Iran, Mexico, and Spain. Annual production of cucumbers worldwide is approximately 84 billion pounds.

www.whfoods.com/genpage.php?tname=foodspice&dbid=42