THE CUCUMBER IS REALLY COOL AFTERALL
When I first heard the phrase ‘cool as a cucumber’ I said to myself, “Wow, what makes the cucumber so cool? Is it because the cucumber is cool to touch or is it just something clever or hip to say?”
Actually, the cucumber is pretty darn cool!! Here is a list of just how cool the nutrient packed cucumber really is:
**Cucumbers can reduce high blood pressure and can help you cool down. The hard skin of the cucumber is high in potassium, magnesium and fiber. Diets rich in these nutrients can help establish or maintain a healthy blood pressure reading.
**Cucumbers can also cool and sooth irritated skin and puffy eyes. Ascorbic acid and caffeic acid are two compounds found in cucumbers that reduce water retention when applied to the skin topically.
**Cucumbers have a high water content making it an excellent source of hydration. Dehydration can cause premature aging and high blood pressure.
**According to the Journal of Pediatric Allergy and Immunology ‘fruity vegetables’ such as cucumbers can reduce the development of childhood allergies and asthma. A cup of sliced cucumbers with the skin contain 5.51 mg of Vitamin C. Vitamin C helps to relieve allergic symptoms, prevent inflammatory reactions, and provides an antihistamine-like affect.
Cucumbers can be eaten with or without the skin. However, the skin of commercially grown cucumbers should be avoided. Commercial growers use wax to preserve, protect and help ripen vegetables and fruit. The wax is either plant, animal, petroleum or insect based with added compounds such as ethanol (a biofuel) and milk casein (a milk protein linked to allergies). The best way to avoid these potentially harmful and chemical laden waxes is to buy only organically grown cucumbers so that you can enjoy the nutrient rich skins.
To receive the maximum nutritional value from your cucumbers, you want the ‘farm to table’ time to be as short as possible. So whenever possible, buy your cucumbers and other veggies from local farmers at local farmer markets.
Cucumbers should be rounded at the edges, firm and dark green when you buy them. Do not wash cucumbers before you store them in the fridge and try to eat them within 7 to 10 days of purchase. This is a good rule of thumb for all your veggies.
For me, cucumbers are more enjoyable during the hot days of summer. One of my favorite ways to eat cucumbers is mixed with red onions, diced tomatoes, fresh garlic, fresh lemon juice and extra virgin olive oil. And nothing beats cucumber slices layered on a tuna salad sandwich – yum yum!!
To help you to stay as ‘cool as a cucumber’ during these hot summer days, I suggest you try this fresh raw and organic salad dressing on a bed of organic lettuce (of course). Enjoy!!
Cucumber Dill Dressing
1 large cucumber, peeled and seeded
5 ounces of uncooked tempeh
1 onion
1 large garlic clove
1 tablespoon of raw tahini
3 tablespoons of dried dill
4 ounces of plain rice milk and vegetable seasoning flakes to taste
1 tablespoon of pure water
Place all ingredients in a blender and liquefy. To add a little more zip, add a pinch of cayenne pepper. If dill isn’t your thing, you can substitute with basil, thyme or cumin.
A-Maysing Health to you all.
