Fresh Cucumber Juice

Fresh Cucumber Juice
Prep Time
15 minutes
Number of Servings
Serves 2
Ingredients
  • 2 large cucumbers
  • 1 Tbsp lemon juice (optional)
  • 1-2 tsp honey (optional)
  • Pinch of salt (optional)
  • Fresh mint leaves (for garnish, optional)
Directions
  1. Rinse cucumbers thoroughly. If you prefer a smoother, less vibrantly colored juice, peel the cucumbers, or leave skin on for added nutrients.
  2. Cut cucumbers into chunks, and place in blender. Add lemon juice, honey, and salt, if using. Blend until smooth.
  3. For clearer juice, strain mixture through a fine mesh sieve or cheesecloth into a bowl or pitcher to remove pulp. Use a spoon to press down on the pulp to extract more juice.
  4. Pour juice into glasses over ice. Garnish with fresh mint leaves, if using. Serve immediately. Leftover juice can be stored in refrigerator for up to 2 days but is best enjoyed fresh.
Nutrition Info
With lemon juice, 1 teaspoon honey, and [q:1/4] teaspoon salt: 58 Calories, 2 g Protein, 0 mg Cholesterol, 14 g Carbohydrates, 8 g Total sugars (3 g Added sugars), 2 g Fiber, 0 g Total fat (0 g sat), 297 mg Sodium, [nut:4] Vitamin K, [nut:1] Vitamin B6, Vitamin C, Phosphorus, Potassium

Mediterranean Salad

Mediterranean Salad
Prep Time
10 minutes
Number of Servings
Makes [q:2 1/2] cups (Serves 4)
Ingredients
  • [q:1/2] English cucumber, cut into [q:1/2]-inch pieces (1 cup)
  • 1 cup cherry tomatoes, halved, or 1 cup tomatoes, cut into 1-inch pieces
  • [q:1/2] cup bell pepper, cut into 1-inch pieces
  • 8 Kalamata olives
  • 1 green onion, green and white parts, chopped
  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp extra-virgin olive oil
  • [q:1/4] tsp dried oregano
  • Salt and freshly ground black pepper
Directions
  1. In a bowl, toss together cucumber, tomatoes, and bell pepper.
  2. Add olives and green onion and toss.
  3. Drizzle with lemon juice and olive oil and sprinkle with oregano and some salt and pepper.
  4. Toss and adjust salt and pepper to taste.
Nutrition Info
57 Calories, 1 g Protein, 0 mg Cholesterol, 5 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 1 g Fiber, 4 g Total fat (1 g sat), 266 mg Sodium, [nut:3] Vitamin C, [nut:1] Vitamin K

Middle Eastern Lentil Salad

Middle Eastern Lentil Salad
Prep Time
55 minutes, plus 12 hours soak time
Number of Servings
Serves 6
Ingredients
  • 1 cup dried green or brown lentils
  • 2 cup bone broth or water
  • 3 cloves garlic, divided
  • 1 bay leaf
  • [q:1/4] cup extra-virgin olive oil
  • Zest of 1 lemon
  • 2 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • [q:1/2] tsp sea salt
  • 2 medium-size cucumbers, diced
  • 2 tomatoes, diced
  • 1 small red onion, diced
  • 1 cup fresh parsley, chopped finely
  • [q:1/2] cup crumbled feta cheese
Directions
  1. Rinse lentils and pick through them to remove any stones or debris. Transfer lentils to a large bowl and cover with water. Let sit on counter to soak for 12 hours.
  2. Drain and rinse lentils. Transfer them to a medium-sized saucepan and cover with bone broth or water. Add two of the garlic cloves and the bay leaf to pot. Bring to a boil. Lower heat to a simmer, cover with a lid, and cook for 8 to 10 minutes, stirring occasionally. Lentils are done when they are just tender but not yet getting mushy. Remove from heat, discard bay leaf and garlic cloves, drain any remaining liquid, and transfer lentils to a large bowl to let cool for 10 to 15 minutes.
  3. While lentils cool, make dressing by combining oil, lemon zest and juice, mustard, and salt.
  4. Add cucumbers, tomatoes, red onion, parsley, feta, and remaining garlic clove, minced, to bowl of lentils. Pour dressing over and toss to combine.
  5. Store in an airtight container in fridge for up to 5 days.
Nutrition Info
264 Calories, 11 g Protein, 11 mg Cholesterol, 29 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 5 g Fiber, 12 g Total fat (3 g sat), 359 mg Sodium, [nutrition:5] Vitamin K, [nutrition:4] Folate, [nutrition:3] Vitamin B1 (thiamine), Vitamin C, [nutrition:2] Vitamin B6, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Calcium, Iron, Magnesium, Potassium, Zinc

Cucumber Wakame Salad

Cucumber Wakame Salad
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Soak wakame for ten minutes in cold water to cover. Drain water from wakame and discard.
  2. While soaking, place cucumbers and sea salt in bowl and mix well. Let sit 10 to 15 minutes. Drain water from cucumbers.
  3. Mix wakame and cucumbers together. Add vinegar, maple syrup, sesame oil, and shoyu. Toss to mix.
  4. Serve garnished with gomasio. Serve room temperature or chilled.
Nutrition Info
48 calories, 2 g fat (30% calories from fat), 1 g protein, 8 g carbohydrate, 1 g fiber, 0 mg cholesterol, 703 mg sodium

Cucumber and Mint Raita

Cucumber and Mint Raita
A Cooling Indian Yogurt Salad
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • [q:1/2] large cucumber, peeled
  • [q:1 3/4] cups plain whole-milk yogurt
  • [q:1/4] cup chopped fresh mint leaves
  • [q:1/2] tsp ground cumin
  • Salt
Nutrition Info
50 Calories, 3 g Protein, 5 g Carbohydrates, 0 g Fiber, 2 g Total fat (2 g sat), 229 mg Sodium, [nutrition:1] Vitamin B12, Calcium, Phosphorus

Chilled Avocado and Cucumber Soup

Chilled Avocado and Cucumber Soup
Prep Time
10 minutes, plus 2 hours chill time
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] cups plain kefir
  • 2 avocados, peeled, pitted, and sliced
  • 2 cucumbers, peeled, seeded, and chopped
  • 2 Tbsp lemon juice
  • 1 garlic clove, chopped
  • Salt to taste
Directions
  1. In a high-speed blender, combine all ingredients. Blend on High until smooth and creamy.
  2. Chill soup in the refrigerator for at least 2 hours. Serve chilled.
Nutrition Info
242 Calories, 6 g Protein, 19 g Carbohydrates, 8 g Fiber, 18 g Total fat (4 g sat), 343 mg Sodium, [nutrition:3] Vitamin K, [nutrition:2] Vitamin B2 (riboflavin), B6, C, Folate, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), B12, E, Calcium, Magnesium, Potassium, Zinc

Peach Panzanella

Peach Panzanella
Prep Time
30 minutes, plus 1 hour sit time
Number of Servings
6
Ingredients
  • 2 lb ripe peaches, pitted and sliced
  • 1 medium red onion, thinly sliced
  • 1 garlic clove, lightly smashed
  • 5 Tbsp extra-virgin olive oil, plus more for grill
  • 3 Tbsp red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 5  slices (each 1-inch thick) day-old Tuscan-style bread
  • 4 Kirby cucumbers (about 12 oz), peeled and sliced
  • 1 cup fresh basil leaves
Directions
  1. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over peach mixture. Season with salt and pepper and toss to combine. Let stand, covered, in a cool place, at least 1 hour or up to 4 hours.
  2. Heat grill to medium-high. Lightly oil grates. Grill bread, turning once, until crisp and grill marks appear, 2 to 3 minutes. Remove from heat and rub lightly with garlic (from marinade), if desired. Tear bread into bite-size chunks.
  3. Before serving, add cucumbers, basil, and bread to peach mixture. Toss to coat bread thoroughly. Season with salt and pepper, and remove garlic clove before serving.
Nutrition Info
267 Calories, 6 g Protein, 35 g Carbohydrates, 5 g Fiber, 13 g Total fat (2 g sat), 321 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin C, E, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Calcium, Folate, Iron, Magnesium, Potassium, Zinc

Vegan Ginger Wasabi Sushi Roll

Vegan Ginger Wasabi Sushi Roll
Prep Time
10 minutes + 25 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Place sushi rice with 1 cup of water in a pot on high heat.
  2. Allow for rice to reach boil, cover and place on low for 15 minutes.
  3. Once sushi rice has been cooked, combine with agave, rice vinegar, and sesame oil.
  4. Place [q:1/4] cup cooked sushi rice on nori sheet and add cucumbers, ginger wasabi Nutty Infusions™, and avocado.
  5. Place water on outer corners of the nori sheet.
  6. Roll nori sheet until maki roll is formed.
  7. Cut into eight pieces and serve with soy sauce.
Nutrition Info
419 Calories, 9 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 9 g Total sugars (7 g Added sugars), 5 g Fiber, 26 g Total fat (5 g sat), 11 mg Sodium, [nut:3] Phosphorus, [nut:2] Vitamin B6, Magnesium, Zinc, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin K, Folate, Iron, Potassium

Fermented Garlic-Dill Pickles

Fermented Garlic-Dill Pickles
Prep Time
10 days prep time
Number of Servings
Makes approximately 8 pickles
Ingredients
  • 12 oz (6 to 8) small, firm organic cucumbers
  • 5 Tbsp pickling salt or other pure salt
  • [q:1/2] gallon (2 qt) chlorine-free, filtered water
  • 1 bunch dill
  • 6 cloves peeled garlic
Directions
  1. Thoroughly rinse cucumbers. Cut thin slice with a paring knife off blossom end of each cucumber. (This is the end opposite the stem. The reason this end is cut is because it contains enzymes that soften the cucumber as it ferments.)
  2. Make brine by dissolving salt in [q:1/2] gallon of filtered water.
  3. In a half-gallon sterilized fermenting jar with an airlock lid, place dill and garlic. Pack whole cucumbers on top of herbs. Pour brine over, making sure cucumbers are completely covered and there’s 1 to 2 inches of headspace at top. (You may not need all brine.) Place a fermentation weight on top of cucumbers to make sure they stay under liquid. Tighten lid.
  4. Set jar in a cool, dry location between 60° to 70° away from sunlight.
  5. Check jar daily. If surface scum appears, skim it. Retighten lid after. Once bubbles have stopped rising (after about 6 or 7 days), transfer jar to fridge for an additional 3 days. Skim as needed. Pickles should taste sour when done. Store in fridge for up to 2 months.
Nutrition Info
Per Pickle: 7 Calories, 2 g Carbohydrates, 1 g Fiber, 526 mg Sodium, [nutrition:1] Vitamin K

Cucumber and Vinegar Salad

Cucumber and Vinegar Salad
Prep Time
5 min prep time
Number of Servings
serves 2
Ingredients
  • 1 cup diced cucumber
  • 1 tsp balsamic vinegar
Directions
  1. Toss cucumber with balsamic vinegar.
  2. Serve.
Nutrition Info
9 Calories, 2 g Carbohydrates, 2 mg Sodium, [nutrition:1] Vitamin K
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