Super Salad

Super Salad
Perfect for lunch
Number of Servings
Serves 1
Ingredients
  • 1 cup red leaf lettuce
  • 1 cup baby arugula
  • [q:1/4] cup diced baby carrots
  • [q:1/2] cup cucumber, chopped
  • [q:1/2] avocado, sliced into quarters
  • [q:1/2] cup chopped red bell pepper
  • 1 hard boiled egg, quartered
  • [q:1/3] cup chopped beets
  • [q:1/2] cup halved grape tomatoes
  • sliced leek for garnish
Directions
  1. Mix together in a serving bowl.
  2. Garnish with sliced leek.
Nutrition Info
354 Calories, 12 g Protein, 160 mg Cholesterol, 39 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 14 g Fiber, 20 g Total fat (4 g sat), 159 mg Sodium, [nutrition:5] Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Folate, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, Phosphorus, Potassium, [nutrition:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Iron, Magnesium, [nutrition:1] Vitamin B12, Calcium, Zinc

Colorful Quinoa Medley

Colorful Quinoa Medley
Prep Time
Prep: 15 minutes, Cook: 20 minutes
Number of Servings
8
Ingredients

Quinoa Medley

  • 2 cups EDEN Quinoa, washed and drained
  • [q:2 1/4] cups water
  • 1 medium organic tomato, diced
  • 1 medium cucumber, peeled if waxed, seeded and chopped
  • 1 cup scallions, sliced
  • 3 cloves garlic, minced
  • [q:3/4] cup fresh parsley, minced
  • [q:3/4] cup pine nuts, lightly pan toasted
  • [q:1/2] cup pitted black olives, sliced thin
  • [q:1/2] cup roasted red peppers, drained and diced

Dressing

Directions
  1. Bring the water to a boil in a medium saucepan.
  2. Add the quinoa, cover and bring to a boil again.
  3. Reduce the flame and simmer for 12 minutes.
  4. Turn off flame and let sit for 5 minutes.
  5. Place quinoa in a large mixing bowl and fluff with a fork to cool.
  6. Add the tomatoes, cucumber, scallions, garlic, parsley, pine nuts, olives and red peppers.
  7. In a small bowl, mix the dressing ingredients together.
  8. Pour the dressing over the salad and toss to mix thoroughly.
  9. Serve room temperature or chilled.
Nutrition Info
296 calories, 14g fat (40% calories from fat), 11g protein, 35g carbohydrate, 13g fiber, 0mg cholesterol, 375mg sodium

Cucumber Salad

Cucumber Salad
Prep Time
20 minutes prep time + chill time
Number of Servings
6
Ingredients
  • 4 large cucumbers, sliced
  • [q:1/2] red onion peeled, very thinly sliced, rinsed in cold water and drained*
  • 3 Tbsp finely chopped fresh dill
  • 3 Tbsp finely chopped fresh mint leaves
  • 1 tsp sea salt
  • [q:1/4] cup white wine vinegar
  • 2 tsp sugar
  • [q:1 1/2] Tbsp vegetable oil
Directions
  1. Combine all ingredients in a large bowl.
  2. Mix well and refrigerate for at least 30 minutes or as long as 24 hours. (4 to 6 hours is best.)
  3. Adjust seasoning and serve well-chilled.

Spring Tuna Salad

Spring Tuna Salad
Prep Time
20 minutes
Number of Servings
Serves 2
Ingredients
  • 1 (6 oz) can water-packed albacore tuna
  • [q:3/4] cup finely chopped Honeycrisp, Gala, or Fuji apple
  • [q:1/2] cup finely chopped green bell pepper
  • [q:1/2] cup finely chopped scallions, green and white parts
  • 2 Tbsp fresh lemon juice
  • Salt to taste
  • Ground black pepper
  • 1 Tbsp canola oil
  • [q:1/3] cup chopped fresh dill
  • 2 tsp grated lemon zest
  • 4 butter or Boston lettuce leaves
  • 4 slices European cucumber
  • 2 lightly packed c watercress sprigs
Directions
  1. In a mixing bowl, finely flake tuna with a fork.
  2. Mix in apple, green pepper, and scallions. Add lemon juice and salt and pepper to taste. Toss to combine. Mix in canola oil. The salad may be covered and refrigerated for up to 4 hours.
  3. When ready to serve, mix in dill and lemon zest.
  4. Line 2 salad plates each with 2 lettuce leaves. Add 2 cucumber slices. Mound one-half of tuna salad on each plate. Surround with watercress sprigs. Serve.
Nutrition Info
220 Calories; 10 g Total fat (1 g sat); 12 g Carbohydrates; 22 g Protein; 3g Fiber; 55 mg Sodium

Goddess Greens Cleansing Smoothie

Goddess Greens Cleansing Smoothie
Prep Time
10 minutes
Number of Servings
1
Ingredients
  • 2 cups mixed green lettuce
  • 2 celery stalks
  • [q:1/2] cup spinach
  • 1 cucumber
  • [q:1/2] garlic clove, minced (optional)
  • Juice of [q:1/2] lemon or lime
Directions
  1. Cut lettuce, celery, spinach, and cucumber in small pieces.
  2. Place veggies and garlic, if using, in food processor or blender. Process or blend until liquefied.
  3. Add lemon or lime juice.
  4. Drink immediately.
Nutrition Info
85 Calories, 5 g Protein, 0 mg Cholesterol, 20 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 1 g Total fat (0 g sat), 103 mg Sodium, [nut:5] Vitamin K, [nut:4] Vitamin A, Vitamin C, [nut:2] Vitamin B6, Folate, Potassium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Calcium, Iron, Magnesium, Phosphorus

Crispy Cucumber Salad

Crispy Cucumber Salad
Prep Time
10 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp lime juice or rice vinegar
  • 1 Tbsp fish sauce
  • 2 tsp granulated sugar
  • 1 large English cucumber, thinly sliced
  • 2 shallots, thinly sliced
  • [q:1 1/2] tsp fresh red chilies, chopped
  • 2 Tbsp roasted peanuts, chopped
  • 2 Tbsp fresh mint leaves
  • 2 Tbsp fresh cilantro leaves
Directions
  1. In a large bowl, whisk together lime juice, 2 tablespoons of water, fish sauce, and sugar until sugar dissolves.
  2. Add cucumber, shallots, and chilies. Toss together and let stand 30 minutes.
  3. Sprinkle with peanuts, mint, and cilantro.
Nutrition Info
55 Calories, 2 g Protein, 8 g Carbohydrates, 1 g Fiber, 2 g Total fat (1 g mono, 1 g poly), 350 mg Sodium

Cucumber Raita

Cucumber Raita
Ingredients
  • 1 medium size cucumber
  • 1 cup plain low fat organic yogurt
  • Salt to taste
  • [q:1/2] tsp ground black pepper
  • 1 green chili (optional)
  • 1 tsp fresh mint leaves
  • 1 Tbsp coriander leaves
  • 1 tsp cumin powder
Directions
  1. Chop cucumber finely and put into a medium size serving bowl.
  2. Chop coriander, mint, and chili and add into the bowl.
  3. Beat the yogurt and add into the bowl.
  4. Add cumin powder, black pepper powder and salt.
  5. Mix well and garnish with chopped coriander.
  6. Chill until ready to serve.

Tomato-Cucumber Salad with Parsley and Mint

Tomato-Cucumber Salad with Parsley and Mint
Prep Time
15 minutes
Number of Servings
4
Ingredients
  • 4 medium ripe tomatoes, seeded and chopped
  • [q:1/2] medium cucumber, peeled, seeded, and chopped
  • [q:1/3] cup diced red onion
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh mint, chopped
  • 1 Tbsp red wine vinegar
  • 2 tsp olive oil
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
Directions
  1. In large bowl, combine tomatoes, cucumber, red onion, parsley, and mint.
  2. In small bowl, whisk together vinegar, oil, and mustard. Add to tomato mixture and toss to coat.
  3. Season to taste with salt and black pepper. Serve chilled or at room temperature.
Nutrition Info
49 Calories, 2 g Protein, 6 g Carbohydrates, 2 g Fiber, 3 g Total fat (2 g mono), 65 mg Sodium. [nutrition:2] vitamin C.

Can Your Own Pickles

Can Your Own Pickles
Lynn Tryba
DIY pickle canning at home

This is The Pickle, the real thing. Two or three weeks may seem like a long time to tend to a crock of pickles, but the actual work involved is minimal, and the results are extraordinary. The mild, mellow tang from the lactic acid produced by fermentation is nothing like the sharp bite of vinegared pickles—it’s a subtler and more complex flavor.

Fermentation Tips for Pickling 

Choose perfectly fresh, firm, blemish-free pickling cucumbers—the small, nubby Kirby-type ones, not the kind you’d put in a salad. Cut open a couple cucumbers before you start the batch; if they’re hollow on the inside, they’re no good for fermented pickles, as bacteria can survive in the air pockets. The grape or currant leaves are optional, but the tannins in the leaves will help keep the pickles crisp by deactivating the enzyme that causes softening.

Additional Pickling Tips

As with all cucumber pickles, pasteurizing (heating the jars in water at 180°F for 30 minutes) rather than processing in boiling water for a shorter period will result in a slightly crisper pickle. However, I’ve given boiling-water processing instructions as well for those without a thermometer or who are short on time.

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Contributor
Liana Krissoff
Tags
canning
cucumbers
pickles
fermented foods

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