Cucumbers are a great addition to any vegetable garden.  They are easy to grow and so good for you.  They are a good source of Vitamins A, C and folic acid as well as the minerals silica, magnesium and potassium.  Silica, found primarily in the skin of cucumbers, is an essential ingredient in the strength of connective tissues (muscles, tendons, ligaments, cartilage and bone).  It is also essential for calcium absorption.  The skin is also a rich source of chlorophyll  which is detoxifying and nutritive. 

Cucumbers are thought to be one of best natural diuretics, helping facilitate the excretion of toxins through the kidneys.  They also help to cleanse the blood, aid in digestion, cleanse the intestines and purify the skin.  Applied topically, cucumbers are an excellent treatment for skin inflammation and irritation. 

The only issue with cucumbers is that they have a tendency to take over the garden, leaving you with an overabundance.  I don’t know about you, but there are only so many nights in a row that I can eat plain ol’ sliced up cukes.  So if your garden overfloweth, try out some of these simple recipes to ward of cucumber boredom… 


Creamy Cucumber Gazpacho with Wasabi Cream
Serves 4-6

4 organic cucumbers, peeled
1 organic garlic clove
Juice of 2 organic limes
1 organic avocado, peeled and pitted
½ cup organic yellow bell pepper, diced
½ cup organic red onion, diced
½ cup organic cucumber, diced
½ cup organic celery, diced
¼ cup  organic parsley, chopped
¼ cup organic mint, chopped
½ cup organic plain yogurt
1 tbsp wasabi paste
Juice of ½ organic lime
Salt and pepper

Put cucumbers garlic, lime juice and avocado in blender and puree until smooth.  Add water if necessary to reach desired consistency.  Season with salt and pepper to taste, pour into bowl and chill.  Meanwhile, combine the bell pepper, onion, cucumber, celery, parsley and mint.  Set aside. 

In a separate bowl combine the yogurt, wasabi paste and lime juice.  For less of a kick, reduce the amount of wasabi paste.  To serve, ladle chilled soup into a bowl, top with a few tablespoons of the chopped veggie mix and a dollop of wasabi cream. 


Cucumber Sandwiches with Creamy Avocado Spread

1 organic avocado, peeled and pitted
4 oz organic cream cheese
1 organic clove garlic
Juice of ½ organic lemon
1 tbsp chopped organic chives
1 tbsp chopped organic dill
Salt and pepper to taste
Cucumber, thinly sliced
Radish, thinly sliced
Watercress or Arugula
Pumpernickel bread

Toss the first six ingredients in a food processor and process until smooth to make the creamy avocado spread.  Chill until ready to serve.  To prepare sandwich, spread two slices of pumpernickel with the avocado spread. 

Layer one slice with watercress, cucumber and radish and top with the second slice of bread.  To make into tea sandwiches, trim off crust of bread, and cut sandwiches into triangles.  Chill until ready to serve.



Cucumber Melon Mint Sorbet

1 organic cantaloupe melon
2 organic cucumbers
Juice of 1 organic lemon
¼ cup agave nectar
¼ cup organic mint, chopped

Peel and seed the melon and cucumbers, roughly chop, then put in the blender with the lemon juice and agave nectar.  Puree until smooth.  Add in the mint and pulse to blend. 

Pour the sorbet mixture into your ice cream maker and process according to manufacture’s directions.

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