Cucumber Supports Seasonal Fare
Find your food rhythm by eating what the season provides–such as cucumbers in the summer. “The rhythm of life is when you experience your own body, mind and soul.” At least that’s the instruction from my Yogi tea bag said this morning. Yoga teaches us to find our rhythm by connecting breath to movement to bridge the gap between mind and body. And when we eat seasonally, as Ayurveda teaches, we connect to the rhythm of nature to balance our mental and physical energy. When we do both, we improve our health and brighten our spirits, and truly harmonize our lives.
Cooling Cucumbers are a Mineral-Rich Vegetable
Nature’s bounty provides the ideal foods right we need them. A perfect example is found in the abundance of cool and hydrating cucumbers that ripen in the Summer months. While we can find them all year long, cucumbers peak in July right when we need to cool our summer heat.
Their flesh is full of water and high in vitamins B1 and C. And the skin contains hydrating minerals like potassium, magnesium, and silica, which are essential components of healthy tissue. It’s no wonder we put sliced cucumbers on our eyes to reduce puffiness or drink their juice to reduce water retention. Cucumbers also contain a secret enzyme called erepsin that helps digest protein, so they’re ideal for serving alongside high protein dishes that may be found at your Summer barbecues.
Cucumber Varieties
Favor long, thin varieties with edible skin; these include “burpless” Japanese, Persian, or European cucumbers. The fatter ones we are used to seeing in salad bars are called “marketers” and typically have plump seeds and thick skins that may cause trouble for digestion if they not peeled. All ripe cucumbers should be bright in color, not shriveled, puffy or yellowing, which indicates they are overripe.
Be sure to buy unwaxed cucumbers so that you can eat their healthy skin. You can easily find these at your local farmers market and while perusing the stands, you may be fortunate enough to discover the lemon cucumber, a variety which is yellowish green in color and no surprise – it is just about the size and shape of a lemon.
Cucumber Pasta Salad
Enjoy your cucumbers in this vegan, gluten-free pasta salad, a favorite with my clients because it’s so quick, easy, tasty, and portable. It’s perfect for enjoying at your favorite Summer concert, outdoor music fest, picnic, or barbecue. I use brown rice pasta to make it gluten-free, but you can choose for your favorite flavor. To make this dish a full meal, add to it as desired, choices include barbecued tofu, blackened tempeh, a cup full of edamame, or even a good handful of finely chopped bok choy.
Stay cool as a cucumber this Summer at all your outdoor events.
Cooling Cucumber Salad Recipe
Prep time: 5 minutes
Cook time: 8-10 minutes, once water is boiling
Yields: 4 servings
Ingredients
8 ounces organic brown rice penne pasta
½ cup seasoned rice wine vinegar
½ tsp sea salt (plus additional for pasta water)
½ tsp cracked black pepper
2 Tbsp sesame oil
6 small or 4 large Japanese, Persian or European cucumbers, sliced on the diagonal into ¼-inch thickness
1 large organic carrot grated; or peeled into ribbons and roughly chopped
½ red onion, peeled and sliced into half-moons (optional)
Directions
1. Bring a big pot of water to boil, season with salt, and then cook pasta according to package directions until al dente.
2. Meanwhile, in a large bowl, whisk together vinegar, salt and pepper, then whisk in the oil.
3. Toss the veggies into the bowl with the dressing.
4. Drain the pasta and add to the bowl with veggies and dressing.
5. Toss well and adjust seasoning as needed.
Red Jen Ford is a Certified Holistic Health Coach, Yoga Instructor and Seasonal Eating Expert. Jen teaches her clients the benefits and simplicity of eating local, sustainably grown food. Enjoy more of her dishes in her seasonal recipe booklets or her online course, Simply in Season: Recipes to Celebrate Healthy, Easy Seasonal Food.