Invasion of the Cucumbers: Health Benefits and Recipes to Make You Love Cukes More (Part 5)

stack cucumbersI no longer view cucumbers as a semi-useless vegetable nor as a pickles-only food. They are tasty, versatile, unique, and on my plate. Today’s recipe happens to be my favorite new way to eat them.

WHY WE LOVE THEM

  1. Cures diabetes, reduces cholesterol and controls blood pressure– Cucumber juice contains a hormone which is needed by the cells of the pancreas for producing insulin which has been found to be beneficial to diabetic patients. Researchers found that a compound called sterols in cucumbers may help reduce cholesterol levels. Cucumbers contain a lot of potassium, magnesium and fiber. These work effectively for regulating blood pressure. This makes cucumbers good for treating both low blood pressure and high blood pressure.

I think “cures” is the wrong word to use here, Natural News. Beneficial to diabetics? Sure, I’ll give you that. But cures?  Nope. As for the rest of it, I’m going to repeat myself a bit: vegetables are awesome. They do so much more for our bodies that fill our bellies. God designed plants to optimize human health which is why the Garden of Eden diet was purely plants. So, (best Mommy voice and shaking my finger at you) eat your vegetables!

10. Promotes joint health, relieves gout and arthritis pain -Cucumber is an excellent source of silica, which is known to help promotes joint health by strengthening the connective tissues. They are also rich in vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium. When mixed with carrot juice, they can relieve gout and arthritis pain by lowering the uric acid levels

Blah, blah, blah – Go eat a cucumber!

 

2015 Aug 2 003HOW WE EAT THEM

Cucumber Soup (Beatrice Snare)

Ingredients:

5 cucumbers (or more), peeled and with seeds removed, cut into quarters

1 onion cut into chunks

4-6 cups water

4 Tb butter  or margarine (1/2 stick)

3-4 Tb flour

2 cloves garlic, minced

Salt to taste

Croutons (optional)

  1. Cover the cucumbers and onion with water and boil until soft (10-20 minutes)
  2. Ladle the cucumbers and onion into the blender along with some of the hot water they were boiled in – fill your blender as much as you safely can. Discard excess water. Blend until smooth.
  3. In the same pot you used for cooking the cucumbers, melt the butter over medium low heat. Add the flour, garlic, and salt and stir constantly. It should look like a bubbly paste.
  4. Add ¼-1/2 cup of the blended cucumber to the paste in the pot and stir until smooth. Add another ¼-1/2 cup of cucumber liquid and stir until smooth. Keep adding ¼-1/2 cup of the blended cucumber and stirring each time until all of the liquid has been added. (Adding the hot liquid slowly prevents balls or chunks of flour from forming in your soup.) Your soup should have a creamy consistent texture.
  5. Add croutons and enjoy! (I added Parmesan cheese for the picture, but this soup doesn’t need cheese…I’m a cheesaholic, so I don’t say those words lightly!)

Natural News article: http://www.naturalnews.com/036769_cucumbers_health_benefits_rehydration.html#ixzz3i5YLJT64

Stack of cucumbers photo courtesy of www.istockphoto.com

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