Published: 01/22/2015 - Updated: 04/20/2016
Author: Miriam Reyes1 Comments
There is a green and fresh cucurbitaceae (the group that watermelon and pumpkins also belong to) that originated where the Ganges river bathes the land. I’m referring to those delicious cucumbers, that I like so much, raw or pickled, and when speaking of ways to prepare them, there are a few interesting varieties that can be found at the marketplace. The American variety have a rougher, thicker skin, are smaller and thinner in size, and are chosen because they are less easily damaged during transportation. They are perfect for pickling. The European varieties are longer, have a thinner and smoother skin, and are easier to eat raw. Middle Eastern and Asian varieties also have very peculiar skins, smells, and meat.
Cucumbers are refreshing during a hot summer day because a large majority of its content is made up of water and electrolytes (salts, 147 grams of potassium in 100 grams), they’re low-calorie (just 15 Kcals in 100 grams), and they are also an excellent source of vitamin K (17 µg in a 100 gram portion). They also provide a few important antioxidants, like β carotene. So I encourage you to try a few cucumbers. They are easy to add to any diet, and the truth is, you’ve got nothing to lose with this naturally hydrating vegetable.
Fresh cucumber water with lemon
- 2 cucumbers
- 3 lemons
- 2 liters of water
- ¼ c. chia seeds
- Sugar to taste
- Peel and dice the cucumbers, then blend with one cup of water.
- Mix the concentrate with the rest of the water and however much sugar you would like to add. Squeeze the three lemons into it, and adjust the sweetness before refrigerating. Then add the chia see.
- Refrigerate or serve with however many ice cubes you would like.
Chicken and cucumber salad
- ½ kg. cucumber
- ½ kg. chicken strips
- 2 avocados
- 1 clove of garlic
- 2 Tbsp. green onions, thinly diced
- 200 ml. mayonnaise
- ½ c. celery, diced
- 1 Tbsp. paprika
- Juice from one lime
- Olive oil
- Salt and pepper to taste
- In a frying pan with a bit of oil, sauté the minced garlic. Once golden, add the chicken strips and cook, making sure the chicken has no more remaining pink inside. Once finished, cut the chicken into cubes and allow to cool.
- Cut the cucumber and avocados into cubes, just as big as you cubed the chicken. Mix them together with the chicken in a bowl, add the mayonnaise, paprika, green onions and lime juice. Blend all ingredients and season to taste.
- Refrigerate and serve accompanied by whichever dish you like. Salty crackers accompany this dish very well.
Tuna cucumber salad
- 2 cucumbers
- 2 cans of tuna
- 1 mango
- 3 jalapeno peppers, diced
- 3 Tbsp. rice vinegar
- Salt to taste
- Peel the mango and cucumbers, and cut into cubes.
- Drain the tuna and crumble in up. Then add the mango and cucumber in a bowl, add the jalapenos, vinegar and salt.
- Serve on toasted bread.
Lamb chops with cucumber sauce
MORE IN BIOMANANTIAL6 Ayurveda recipes
- 1 cucumber
- 4 lamb chops
- 1 tsp. garlic salt
- 1 tsp. garlic, minced
- 1 tsp. thyme
- 1 c. greek yogurt
- 1 tsp. lemon juice
- 1 Tbsp. olive oil
- 2 Tbsp. cilantro, finely diced
- 3 mint leaves, finely diced
- 1 handful of chambray onions
- Vegetable oil
- Salt and pepper to taste
- Salt and pepper the lamb chops, then add the garlic salt and thyme. Place the pieces of peat in a plastic bag and refrigerate for at least an hour.
- Peel and dice the cucumbers. Process them along with the yogurt, lemon juice, olive oil, cilantro, and the mint leaves. Salt and pepper to taste. Then refrigerate for at least 15 minutes before serving the lamb chops with the sauce.
- In a frying pan with a bit of oil, sauté the garlic and then begin cooking the lamb chops. Once finished cooking, remove the lamb chops and in the same frying pan with a bit more oil, sauté the chambray onion heads until lightly scorching a few of the heads.
- Serve the lamb chops bathed in the cucumber sauce, accompany with the chambray onions.
About the author
That’s crazy, I had no idea there were so many different cucumber varieties!! I bet there are tons more. I grew two varieties in my arden last year, a pickeling variety, and a variety that is eaten better raw, and I didn’t have very good luck with the European varieties. It seems the pickeling ones are a little easier to grow.