Wellness Foundation

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Cucumbers are 95 percent water, helping to keep the body hydrated while also working to eliminate toxins. They are known to contain lignans that have been connected with reduced risk of several types of cancer. Cucumbers have also been show to help in managing diabetes, reducing cholesterol, and controlling blood pressure. *Cucumbers are part of the "dirty dozen" so it's best to buy them organic as much as possible. Try the organic varieties from Halsey Family's Organic Farm in Watermill!

Cucumbers with Creamy Dill Dressing Cucumbers with Creamy Dill Dressing

(makes 4 1-cup servings)
Recipe courtesy of pcrm.org

1 12.3-ounce package firm or extra-firm low-fat silken tofu
1 teaspoon garlic granules or powder
1/2 teaspoon dried dill weed
1/4 teaspoon salt
2 tablespoons lemon juice
3 tablespoons seasoned rice vinegar
1 tablespoon cider vinegar
2 cucumbers, peeled and thinly sliced
1/4 cup thinly sliced red onion

Purée tofu, garlic granules or powder, dill weed, salt, lemon juice, and vinegars in a food processor until completely smooth, 2 to 3 minutes. Place cucumbers and onion in a salad bowl. Add dressing and toss to mix. Chill 1 hour or more before serving.

Cool as a Cucumber Salad Cool as a Cucumber Salad

(makes 10 to 12 servings)

1 large organic cucumber, peeled and sliced
1 bunch or bag fresh spinach or arugula
1 mango, peeled and cut into bite-size pieces
6 green onions, thinly sliced
1/2 cup radish
1/2 cup chopped fresh basil
1 juice of 1 lime
1/2 cup seasoned rice vinegar
1 freshly ground black pepper, to taste
Micro greens (optional)

Wash and drain spinach or arugula, tear into bite-size pieces, and put into a large serving bowl. Toss mango, cucumber, radish, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Arrange mango mixture on top of the greens and sprinkle with black pepper.