Cucumber Sandwiches

Ingredients:

•     16 oz. Softened Cream Cheese

•     Packet of Hidden Valley Dry Ranch

 Dressing Mix

•     White Bread

•     Cucumbers

•     Paprika

•     Bit of Milk

Directions:

 1.. Cut off crusts of bread

2.Cut bread into four equal squares.

3.  Clean and peel cucumbers.

4.  Cut off ends and cut into thin slices.

5. Take your softened cream cheese and put it in a bowl. 

6. Mix in the dry ranch and some milk.  Mix it all up.

7.Carefully spread the cream cheese mix on the breads.

8.  Place a cucumber piece on each and sprinkle lightly with paprika.

My Grandmother’s Multicolored Mixed Vegetable Raita Recipe

Ingredients:  

• 1 large seedless cucumber, the kind with the plastic wrap or 4 small cucumbers (about 3 cups when chopped)
• 3 medium carrots (about 1 1/2 cups when chopped)
• 1 small green pepper (about 1/2 cup when chopped)
• 1 small orange pepper (about 1/2 cup when chopped)
• 1 cup cherry tomatoes
• 2 cups drained canned sweet corn
• 1/2 cup pomegranate seeds (I didnt use, because I couldnt find them)
• 3 cups yogurt
• salt 

Directions: 

• Peel the cucumber and carrots, and chop into very small pieces. Chop the peppers into tiny pieces as well. Cut each cherry tomato into 2 or 3 pieces.  Mix all ingredients together in a large bowl, except salt. Place the raita in the fridge. Raita tastes better if it sits over night. Add salt just before serving and stir well. Serve chilled. 

Recipe found at: http://www.veggiebelly.com/2010/07/multicolored-mixed-vegetable-raita.html

Refreshing Quinoa Salad with Mango, Cucumber, Avocado & Black Beans

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 can black beans, rinsed drained
• 1 fresh mango, cubed
• 1 ripe avocado, cubed
• 1 cucumber, seeds removed and diced
• ½ cup mint, chopped
• ½ cup fresh coriander (cilantro), chopped
• ⅓ cup olive oil
• 2 tbsp lime juice
• 1 clove garlic
• salt and pepper

Instructions

1. Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, and garlic.
3. Add the remaining ingredients, including the quinoa, and gently combine. Season with salt and pepper. Place in the fridge for 20 minutes to let the salad cool and flavors combine. Serve immediately. 

Recipe found at: http://www.vegangela.com/2011/11/22/refreshing-quinoa-salad-with-mango-cucumber-avocado/

Vegetable Bibimbap

Ingredients:2 cups white or brown rice, cooked to make around 4 cups
1/2 cucumber, julienned
Salt
1 packet of firm tofu
Sesame oil
1 large carrot, peeled and julienned
1 cup of mushrooms, sliced
1 cup green beans, ends cut off and cut in thirds (about half-a-finger in length)
Boiling water
Toasted sesame seeds
2 raw eggs (optional)
1/2 sheet roasted seaweed (like what you wrap your sushi in), cut into small strips with scissors
Gochujang (red pepper paste) or chilli sauce, optional

Instructions:1. Start to cook your rice (your usual method) then prepare the other ingredients.
2. Cucumbers – sprinkle cucumbers with salt and leave to drain in a strainer/colander for 10 minutes. Squeeze out excess water.
3. Tofu – Rinse and drain tofu. Cut into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a frypan or cutting board on top to press out excess liquid. Let sit for 10 minutes. Heat a tablespoon of sesame oil in a pan and fry tofu, turning once, until golden. Remove tofu from pan and drain on paper towel. When cool enough to handle, cut into strips.
4. Carrots – Heat a tablespoon of sesame oil in a fry pan/wok. Add carrots and a pinch of salt and stir fry until cooked through. Remove from the heat.
5. Mushrooms – Heat another tablespoon of sesame oil in a fry pan/wok. Once the oil is hot, add the mushrooms and stir fry until cooked through. Remove from the heat.
7. Green beans –  Blanche the beans in a bowl of hot water, just enough to warm them without losing their crunch.
8. To assemble – place a dolsot or fry pan over medium heat. When it’s  hot, add 1 tablespoon of sesame oil and swirl to coat the pan.
9. Add the rice and pack it down evenly with a spoon; it should start to sizzle at the bottom.
10. Arrange the cucumber, tofu, carrot, mushrooms and green beans on top of the rice.
11. Cook for a few minutes until ingredients are heated through.
12. Place the egg on top and garnish with sesame seeds and seaweed. 

Recipe found at: http://vegematarian.com.au/2012/07/01/vegetable-bibimbap/

Cucumber and Hemp Seed Soup

Ingredients:

1 cup cucumber
3 tablespoons shelled raw hemp seeds (I like Manitoba Harvest, you can find them online or in most health food stores.)
2 small vine tomatoes
3/4 cup fresh pineapple
1/4 cup fresh parsley
1 tablespoon fresh dill, chopped
1 tablespoon apple cider vinegar

Directions:

In a blender, blend the tomato, pineapple, 1/2 cucumber, parsley, dill and vinegar until creamy. Next finely chop the remaining 1/2 cucumber. Right before you serve add the hemp seeds and cucumber to the soup and give it a stir. Now grab a spoon and enjoy! 

Recipe found at: http://www.incrediblesmoothies.com/raw-food-diet/raw-recipes/cucumber-and-hemp-seed-soup/

Cucumber and Grapes Super Hydration Juice

Ingredients for 2 servings:

• a bunch of green grapes
• 2 cucumbers
• 1/2 lemon’s juice
• stevia extract, or any other healthy sweetener
• water/ cold green tea
• ice cubes [optional]

Directions:

Juice them all! Juice the cucumbers, grapes and lemon. Add healthy sweetener and water to dilute the juice. Add ice cubes. Enjoy!

Lemon Cucumber Salad

Ingredients:
6 mini cucumbers, sliced into 1/4 inch rounds
1 small onion, halved and thinly sliced
1 lemon, thinly sliced
1 bay leaf

dressing:
1 tablespoon lemon juice
1/2 cup 10% Ättiksprit (Swedish white vinegar)
1/2 cup water
1 tablespoon black peppercorns
1 1/2 tablespoons yellow mustard seed
1 1/2 tablespoons dill seed
1 tablespoon salt
1 tablespoon sugar


Directions:
Toss together the salad ingredients in a small nonreactive bowl or jar. Set aside. In a second bowl, whisk together the dressing ingredients until the salt and sugar dissolve. Pour over the salad and allow to sit at least 3 hours prior to serving. Enjoy!


Note: If you keep this too long in the fridge, you'll find it has turned into pickles! Which are also tasty, of course!

Read more: http://www.coconutandlime.com/2013/05/lemon-cucumber-salad.html#ixzz2fk2e4o4a

Chilled Avocado-Cucumber Soup

Ingredients:
1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cubes
Garnish: 2 fresh coriander sprigs 

Directions:

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper.Serve soup garnished with coriander. Enjoy!

Read More http://www.epicurious.com/recipes/food/views/Chilled-Avocado-Cucumber-Soup-14234#ixzz2cRQVEbkX

Green Smoothie of LIFE

Ingredients

Handful of dino kale (or any other edible dark, leafy green)

Handful of rainbow chard (or any other edible green)

Stick of Celery

Half cucumber

Small handful cilantro or other herbs

Bit of ginger, chopped

Pinch of salt

Juice of 1/2 lemon/lime

1 cup coconut water (electrolytes!) or water

1/8 teaspoon stevia, or a few dates, or a bit of agave - I like things sweet =)

Frozen banana, chopped

2 frozen strawberries, optional

Directions

That's all, folks! Blend them all up 'til it's smooth and creamy and sip away. I drink them in my mason jar with a straw and before I know it, the jar is empty.

Recipe found at: http://www.thisrawsomeveganlife.com/2011/10/elixir-of-life-green-smoothie-recipe.html

Cucumber, Red Onion, and Dill Salad

Ingredients
1/4 cup white-wine vinegar

2 teaspoons sugar

1/4 teaspoon salt

2 English cucumbers, peeled and cut in half lengthwise, sliced into half moons

1/2 red onion, thinly sliced

2 tablespoons chopped fresh dill

 

Directions

In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

 

Recipe found at: http://www.marthastewart.com/349160/cucumber-red-onion-and-dill-salad

Raw Cucumber Soup (Gluten and Dairy-Free)

Ingredients

• 2 cups chopped cucumber
• 1 cup chopped zucchini
• 1 cup peeled and chopped avocado
• 1 clove garlic, minced
• 2 cups lukewarm water
• 1/2 large lemon, juiced
• 2 tablespoons olive oil
• 1/2 teaspoon salt

Directions

1. Blend cucumber, zucchini, avocado, and garlic in a food processor or blender until very finely chopped, about 30 seconds.
2. Whisk together water, lemon juice, olive oil, and salt in a bowl.
3. Turn on the food processor and pour water mixture slowly through food processor's feed tube while processing cucumber mixture. Process until smooth, about 1 minute. 

Recipe found at: http://allrecipes.com/Recipe/Raw-Cucumber-Soup-Gluten-and-Dairy-Free/Detail.aspx?prop24=RD_RelatedRecipes

Romaine Lettuce Salad With Cilantro Dressing

Ingredients

• 1 large romaine lettuce (ragged outer leaves discarded)
• 1 cucumber, peeled, seeded and julienned (any type)
• 4 large celery ribs, trimmed and julienned
• 20 fresh cilantro stems, leaves only
• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 1/2 small white onion, finely chopped
• 1 teaspoon salt (to taste)
• fresh ground black pepper

Directions:

1.  
   Have ready a large bowl of ice water.
2.  
   Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
3.  
   In a salad bowl, combine the lettuce, cucumber, and celery.
4.  
   In a blender, combine the cilantro and olive oil; process to a puree.
5.  
   Add the remaining ingredients and blend until smooth.
6.  
   Toss with the salad and serve.

Recipe found at: http://www.food.com/recipe/romaine-lettuce-salad-with-cilantro-dressing-139174

Beet Juice Recipe

Beet Juice Recipe:
makes about 20 oz of juice depending on juicer and produce size

• 2 beets
• 1 large carrot or 2 medium carrots
• 1/2 a green apple
• 1/2 cucumber
• 3 celery stalks
• 1 small piece of ginger

Directions

Just cut it up into little pieces so it can go through your juice extractor.

Recipe found at: http://healthycrush.com/juice-cleanse-day-8-beet-juice-recipe/

Cucumber-Basil Puree

Ingredients

• 1 cup water
• 1 cucumber (peeled and seeded)
• 1/4 cup torn basil
• Coarse salt

Directions

1. Combine water, cucumber, basil, and salt in a blender and freeze in an ice-cube tray.

Chilled Avocado-Cucumber Soup

Ingredients

• 1 English cucumber, peeled and diced (1/4 cup reserved for garnish)
• 1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)
• 1/2 teaspoon finely grated lemon zest
• 1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
• 1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
• 1 jalapeno, seeded and coarsely chopped
• 1 cup nonfat plain yogurt
• 1 cup cold water
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon fresh lemon juice

Directions

1. Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls. Cover with plastic wrap. Refrigerate 30 minutes. Garnish with cilantro sprigs.
   
   
   Taken from: http://www.wholeliving.com/132892/chilled-avocado-cucumber-soup?center=136760&gallery=136699&slide=83821

Corn, Fava Bean, and Cucumber Succotash

Ingredients

• 1 cup fresh fava beans (from about 20 pods)
• 2 teaspoons canola oil
• 2 tablespoons finely diced white onion
• 1 English cucumber, peeled, seeded, and coarsely chopped
• Kosher salt and freshly ground black pepper
• 1 cup fresh corn kernels (from about 2 ears)
• 1/2 cup diced red bell pepper
• 2 teaspoons chopped fresh tarragon

Directions

1. Blanch the fava beans in boiling water for 3 minutes. Drain well. When the beans are cool enough to handle, remove their skins. Set the beans aside.
2. Heat the canola oil in a large skillet over low heat. Add the onion and cook until transparent but not brown, about 5 minutes.
3. Raise the heat to medium and add the cucumber. Season lightly with salt and pepper. Cook until the cucumber is tender, about 6 minutes. If the onion begins to brown, add a tablespoon or two of water and continue cooking.
4. Add the corn and cook 1 to 2 minutes. Add the fava beans and bell pepper. Season and cook 2 minutes more, until tender. Stir in the tarragon and serve.

Cool Cucumber and Dill Soup

Ingredients

• 3 cucumbers, 2 peeled, seeded, and chopped, and 1 coarsely chopped, for garnish
• 1 1/3 cups low-fat yogurt
• 1 1/3 cups low-fat milk
• 2 tablespoons roughly chopped fresh dill
• 1/2 teaspoon ground coriander
• 1 teaspoon fresh lemon juice
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint

Directions

1. Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
2. Chill the soup in the refrigerator until cold, about 1 hour.
3. Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

Cucumber Salad in Vinegar

Ingredients
3-5 persian cucumbers (with peel) (or regular cucumbers without peel or "striped")
1 red onion
1/2 c. white vinegar
1/2 c. water
1/3 c. sugar
dash of salt and pepper

Directions

Slice onions and cucumber very thin slices & place in shallow dish.

Stir together vinegar, water, sugar, salt, pepper and pour over onions and cucumber.

Cover and marinate at least an hour.

The longer this sits, the tastier it gets.

May be made a day ahead.

Makes about 6 servings.

(For more servings just add more cucumber and onion.)

Number of Servings: 6

Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=354721