Tag Archives: cucumber recipe

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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Invasion of the Cucumbers: Health Benefits and Recipes to Make You Love Cukes More (Part 4)

Cucumbers on the vineCucumbers look like the great green torpedoes of the vegetable world, but they do so much more than blow up watermelon submarines.

WHY WE LOVE THEM

  1. Hangover cure– To avoid a morning hangover or headache; eat a few cucumber slices before going to bed. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish many essential nutrients, reducing the intensity of both hangover and headache.

I find this fascinating. I suspect that the one drawback to this plan is that the person who is going to have a hangover the next day is in no shape before bed to remember to eat a few slices of cucumber.

  1. Aids in weight loss and digestion– Due to its low calorie and high water content, cucumber is an ideal diet for people who are looking for weight loss. The high water content and dietary fiber in cucumbers are very effective in ridding the body of toxins from the digestive system, aiding digestion. Daily consumption of cucumbers can be regarded as a remedy for chronic constipation.

Water and fiber, water and fiber, water and fiber. That, my friends, is a magic mantra that can change your digestive life!

 

HOW WE EAT THEM

fridge picklesRefrigerator Sweet Pickles (Grandma Trone’s Recipe)

Ingredients:

7 cups cucumbers sliced very thin

1 cup onion sliced thin

2 cups sugar

2 Tb salt

1 Tb celery seed

1 cup white vinegar

Mix sugar, salt, celery seed, and vinegar. Pour the mixture over cucumbers and onions in a large bowl and stir. Store in the refrigerator for 3 days, stirring at least once per day. After 3 days, ladle the pickles and liquid into glass jars for easier storage. Pickles are ready to eat right away and will keep in the refrigerator for up to one year.

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

Cucumbers on the vine courtesy of: www.rhs.org.uk

Fridge pickles photo courtesy of www.tastespotting.com

Invasion of the Cucumbers: Health Benefits and Recipes to Make You Love Cukes More (Part 2)

P1080415Cucumbers are like the little black dress of the vegetable world: they go with anything. Last week we blended them into a sweet Cucumber Peach Smoothie. This week we’re going green.

WHY WE LOVE THEM

Let’s continue the health benefit list from Natural News:

  1. Skin and hair care– If you don’t like to eat the skin, it can be used for skin irritations and sunburns as aloe would be used. Place a slice over puffy eyes and its anti-inflammatory properties help reduce puffiness. The silicon and sulfur in cucumbers help to stimulate hair growth.

I got uncomfortably sunburned last week for the first time in a long time. I peeled a cuke and rubbed the peel on my sunburn. It felt good like aloe feels good – cool and refreshing. It didn’t leave a residue, which surprised me. The wetness evaporated within a minute and my skin felt great – not sticky or weird. The next day I was taking some more cucumber peels out to the chickens and remembered my sunburn. I stood there next to the coop rubbing cucumber skins on my shoulders and face like a crazy person. Luckily it was hot and my neighbors were all hiding inside in the air conditioning!

4. Fight cancers – Cucumber are known to contain lariciresinol, pinoresinol, and secoisolariciresinol. These three lignans have a strong history of research in connection with reduced risk of several cancer types, including breast cancer, ovarian cancer, uterine cancer and prostate cancer.
Do you get the feeling sometimes that almost every vegetable fights cancer? Some more than others, I’ll admit, but as research is done, the list of cancer fighting plant foods just keeps growing and growing. Gee, it’s like the Garden of Eden Diet was purposefully created for maximum human health.

 

HOW WE EAT THEM

2015 Aug 2 005Cucumber Dill Salad (The BIG RED Cookbook from Betty Crocker)

Ingredients:

2 medium cucumbers, thinly sliced

1/3 cup cider or white vinegar

1/3 cup water

2 Tb sugar

½ tsp salt

1/8 tsp pepper

Chopped fresh dill weed or parsley (I LOVE dill)

  1. Place cucumbers in small glass or plastic bowl.
  2. Shake remaining ingredients except dill weed in tightly covered container. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
  3. Drain salad. Sprinkle with dill weed. Store covered in refrigerator.

(1 serving = ½ cup = 25 calories)

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