Stay “Cool as a Cucumber” with Cucumber Drinks and Cool Cucumber Recipes

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©2011 Shanna Lea (formerly Shanna Ohmes)

Cucumbers originated over 10,000 years ago in southern Asia and were introduced to India, Egypt, Greece and Rome shortly after.  Cucumbers were revered for their ability to heal skin conditions and refreshing cooling properties.  Cucumbers make an excellent summer food to keep you hydrated and cool when the heat turns on.

Cucumbers are rich in silica which improves the health and complexion of your skin.  Use them topically for skin problems, sunburn or swelling under the eyes.  Or you can drink cucumber juice to improve the glow in your skin.  Cucumbers are also rich in vitamin C, potassium, magnesium, fiber and folate.




Cucumber Recipes—use organic cucumbers when possible.  If not available, then peel the skin before using.

Cucumber Melon Summer Drink

1 cucumber, peeled

Chunks of your favorite melon—watermelon, cantaloupe…

Put cucumber and melon in a blender for 1 minute.  Pour into chilled glasses.  Drink to start your day or as a cool pick-me-up in the heat of the afternoon.

Easy Cucumber Cooler Drink

1 organic lemon, sliced thin

1 organic cucumber, sliced thin

Handful of mint leaves

Place lemon, cucumber and mint in a pitcher of water and place in the refrigerator.  Leave it to chill at least 1 hour.  This makes a very refreshing drink!

Cucumber Salad

1 cucumber, peeled and sliced

1 medium tomato, diced ~or~ red bell pepper, sliced

1 small red onion, sliced

Mediterranean Dressing

2 tablespoons extra virgin olive oil

1 teaspoon lemon juice or wine vinegar

1 medium clove garlic, pressed

Sea salt and pepper to taste

2 tablespoons fresh or 1 teaspoon dried dill (optional)

Slice the onion and press the garlic.  Let sit 5 minutes to release health promoting enzymes and compounds.

Combine your choice of ingredients for the salad and dress with the Mediterranean Dressing.

Optional ingredients to add to your salad:

Diced avocado, jicama, capers, anchovies, Kalamata olives, goat cheese, feta cheese

Herbs:  mint parsley and basil, or cilantro and oregano


1 cucumber, cut into large chunks

3-4 tomatoes

1 green bell pepper, cut into chunks

½ red onion, sliced

1 tablespoon red wine vinegar

½ teaspoon red pepper flakes

Sea salt to taste

Orange or tangerine sections (optional, to add extra vitamin C)

Blend all ingredients together for a tangy refreshing cold summer soup.

Lacto-Fermented Pickles

4-5 pickling cucumbers

1 tablespoon mustard seeds

2 tablespoons fresh dill, snipped

1 tablespoon sea salt

4 tablespoons whey (if not available, use an additional 1 tablespoon sea salt)

1 cup water

Wash and slice (if desired) the cucumbers and place in a quart glass canning jar.  Combine the mustard seeds, dill, sea salt, whey and water and pour over the cucumbers.  Add additional water to bring the liquid to just below 1 inch from the top of the jar.  Cap and leave at room temperature for 3 days.  Transfer to the refrigerator or cold storage.



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