I’d substitute red bell peppers for green to avoid that nasty acrid flavor that green bells give. From Cooking Light.
This salsa takes on a tropical appeal with its Thai-inspired notes.
- YIELD: 6 servings (serving size: about 3/4 cup)
- 1 cup finely chopped peeled cantaloupe
- 1 cup finely chopped peeled mango
- 1 cup sliced small strawberries
- 1/2 cup finely chopped seeded peeled cucumber
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red onion
- 1 1/2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh basil
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped seeded jalapeño pepper
- 1 tablespoon honey
- 1/4 teaspoon salt
Combine all ingredients in a bowl; toss to combine. Serve salsa with a slotted spoon.
Choose a cranberry-raspberry juice (or juice of your choice) that’s free of added sugars and flavorings and such. From Cooking Light.
Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.
- YIELD: 8 servings (serving size: 3/4 cup)
- 6 cups cubed seeded watermelon
- 1 cup coarsely chopped peeled English cucumber
- 1/2 cup coarsely chopped yellow bell pepper
- 1/3 cup chopped green onions
- 3 tablespoons chopped fresh mint
- 3 tablespoons fresh lime juice
- 1 tablespoon extravirgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon hot sauce
- 1 garlic clove, minced
- 1 cup cranberry-raspberry juice
Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.
I imagine you could throw a couple of handfuls of greens in to turn it into a green (well, greener) smoothie.
By Sarma Melngailis, via Tracy Anderson’s website.
I love cucumbers in shakes because they add filling, thick volume, but they’re very light and low in calories. Mango is also really good in this shake, either as a substitute for, or in addition to, the pineapple.
2 cucumbers, peeled and chopped
1/2 cup coconut water or filtered water
1/2 pineapple, peeled and chopped
2 tablespoons agave nectar, or more to taste
1 large bunch cilantro
2 teaspoons vanilla extract
In a blender, puree all the ingredients until smooth.
Alkalizing Green Juice
If you don’t have a juicer (*raises hand*) you could probably make this in a blender and strain it through a nut-milk bag. It wouldn’t keep very long at all, though, based on my fuzzy understanding of oxidation and the other reasons juices don’t “keep”.
From the Raw Divas.
Elaina’s Alkalizing Green Juice
Makes 6 cups, 1 full-day’s supply
- 2 large cucumbers, cut in quarters
- 1-2 heads celery
- 5 leaves dinosaur kale
- 1/4 bunch cilantro
- 1 lemon, juiced
- Optional: 1 apple with seeds
Juice all ingredients. Store in sealed glass jars, filled all the way. Alkalizing Green Juice will keep for two days if made in a slow-speed masticating juicer (Green Life, Omega 8002, or Samson) or 1 day if made in another juicer.
Creamy Leek and Cucumber Soup
See the previous recipe for the “caramelized” leeks.
Addicted to Veggies, again.
Creamy Leek and Cucumber Soup
Dearsweetbabyjesus this soup is SO good. It’s definitely a favorite of last week’s meals. And it’s fairly simple too! This recipe makes roughly 2 small bowls or 1 large bowl of Soup.1/2c Chopped Leeks
1/2 c Cucumber (seeds removed)
1 medium Avocado
1/4 c Cashews (soaked 2 hours)
3 pinches Lemon Pepper
3 pinches Garlic Granules (can also use fresh garlic if you prefer)
2 pinches Celery Seed ground
1/2 tsp Dill weed
2 tsp Onion powder
1 Tbsp Nutritional Yeast
1 c Water
Sea Salt to taste
In food processor puree the above ingredients very well – for roughly 5 minutes, stopping to scrape down the side of processor once or twice as you go.
Top the Soup with ‘Caramelized’ Leeks and a dash of Cayenne.
From Addicted to Veggies.
Leek Cucumber Zucchini No ‘stir-fry’
1 half of a medium sized Leek (mostly the white part) you can either Spiral slice or shred the leek lengthwise as thin as possible.
1 half of a medium sized Cucumber peeled, and Spiral sliced or shredded lengthwise as thin as possible
Zucchini Peels dehydrated for 2-4 hours. I don’t always eat my zucchini with the peel so I’ve recently begin dehydrating them as a more pungent substitute for the usual zucchini ‘pasta’.
In a bowl combine the above Leek/Cucumber/and Zucchini peels and toss with a few drizzles of Coconut Aminos. Let it chill/marinade for an hour or so.
You can add just about anything you’d like to this dish, for my no ‘stir-fry’ I added:
Thinly sliced Red Bell pepper
Creamy ripe Avocado
And topped it all off with black sesame seeds.
Fresh Kale & Herb Salad
Variation on kale salad, a common raw food staple. Three cloves of garlic is a lot in a raw dish (says the woman who, when cooked, treats garlic as a vegetable — as in “use half a cup of fresh garlic in this recipe”) so you might want to start with one, taste, and see what you think.
From Modern Hippie Mag.
Fresh Kale & Herb Salad
serves 4 as a side salad or 2 as an entrée
- 1 bunch of Lacinato kale, stems removed
- ¾ teaspoon Himalayan salt
- ½ cup cold pressed olive oil
- 3 tablespoons lemon juice
- 3 cloves of garlic, minced
- ½ cup chopped parsley
- ½ cup cucumber, diced
- ½ cup grape tomatoes, halved
- 2 tablespoons chopped dill
- 3 tablespoons hemp seeds
- 1 ripe avocado, cubed
- additional salt to taste
- lemon wedges, to serve
Stack the kale, a few leaves at a time, and cut into very thin ribbons. Place in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the kale, squeezing and tossing until the kale begins to wilt. Add the olive oil, lemon and garlic to the bowl and continue to massage with your hands as the kale will soften more and shrink down in size. Add the parsley, cucumber, tomato and dill to the bowl and toss. Lastly, add the hemp seeds and avocado; toss gently. Taste for salt and add more if desired. Serve with lemon wedges. Enjoy with great pleasure!
Another not-quite-seasonal-yet recipe (no peppers or cucumbers yet).
One more from Manresa.
550g strawberries, hulled and lightly crushed
115g white onions, thinly sliced
115g red bell peppers, thinly sliced
150g cucumber, peeled, seeded, thinly sliced
1/2 clove garlic, crushed
5g tarragon leaves
50ml balsamic vinegar
50ml extra virgin olive oil
Salt and pepper
Strawberries, hulled, cut in fine dice
Chives, finely minced
Red bell pepper, cut in fine dice
English cucumber, peeled, seeded, cut in fine dice
2tbs almond oil
Place all ingredients in a bowl, mix well. Cover with plastic wrap and refrigerate overnight. The next day, purée in a blender and season with salt and pepper. If it is too thick, you can thin with water.
Allow to chill thoroughly.
For the garnish, gently toss all the diced vegetable and fruit with almond oil. Mound in the centre of a soup plate and top with some chervil sprigs. Pour the gazpacho over the garnish when serving.
Peanut Butter/Sesame Noodle Salad
I think this would be good done with kelp noodles or vegetable noodles. Substitute almond butter if you don’t eat peanuts.
From No Face Plate.Peanut Butter/Sesame
makes 3-4 servings
1/2 cup creamy peanut butter
1/2 cup warm water
1/4 cup soy sauce
1 tablespoon minced ginger
4 garlic cloves
1 tablespoon agave nectar
Dash rice vinegar
8 ozs Udon or Soba noodles, prepared al dente[kelp noodles or vegetables noodles of your choice]
1 cup sliced fresh veggies - I used a small roma tomato and 1/3 of an english cuke
Small handful sprouts
1 tablespoon each black and white sesame seeds, to top
Thin sliced red onion, to top
Crushed red pepper to top - if you like the spicy.
Prepare your noodles according to package directions, rinse with cold water, and set in the fridge or freezer to chill.
Puree all the sauce ingredients in your blender for a minute or two, till totally uniform.
Toss your sliced veggies and sprouts with your noodles, add sauce, and wrastle that dressing into every nook and cranny. I admit - I gave up on my tongs and used my paws. It’s a heavy salad.
Put a handful onto a small plate, top with sesame seeds, thinly sliced onion, and crushed pepper.
Not really seasonal (way too chilly out for cucumber soup), but sounds worth saving for warmer weather. From Cooking Light. As with many of their recipes, I’d be inclined to cut the sweetener by at least half and taste it before adding the rest.
This fresh first-course cucumber soup features the addition of avocado, which lends the soup a creamy touch as well as gorgeous color.
Yield: 6 servingsIngredients
- 11 large cucumbers (about 8 pounds), divided
- 1/4 cup honey, divided
- 1/4 cup rice wine vinegar
- 1 ripe avocado, peeled and seeded
- 2 teaspoons chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cracked black pepper (optional)
- Dill sprigs (optional)
Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.
Peel, seed, and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.
Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.
Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.
Based on Random Daze theme by Polaraul