Tag Archives: cucumber

Recipe: Chilled Cucumber Noodles with Sesame Dressing — Recipes from The Kitchn | The Kitchn

I dont know why, but this looks so good to me.  I imagine it would be fantastic with a peanut-tahini dressing also.

Sometimes cucumbers bore me to tears. No offense, cucumber, but your chill flavor can be a little underwhelming at times! It wasn’t until I began spiralizing cucumber into long, elegant strands that my affection for this vegetable really began to change.

Source: Recipe: Chilled Cucumber Noodles with Sesame Dressing — Recipes from The Kitchn | The Kitchn

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Recipe: Cold Lentil Salad with Cucumbers and Olives — Recipes from The Kitchn | The Kitchn

Lentils slip in and out of my consciousness throughout the year, filling out warming stews and serving as a bed for braised meats during the winter, then resurging as a base for cold yet hearty salads in the summer. Every year I revisit this particular salad of lentils, cucumbers, olives, and mint tossed with a sherry vinaigrette, whether to dole out for lunches throughout the week or as a healthy contribution to a summer cookout.

Source: Recipe: Cold Lentil Salad with Cucumbers and Olives — Recipes from The Kitchn | The Kitchn

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Recipe: Chilled Black Bean, Feta & Cucumber Salad — Healthy Lunch Recipes from The Kitchn | The Kitchn

This hearty, refreshing salad takes about 15 minutes to make — no cooking, no excessive prep. If my taste buds could actually dance, they would definitely dance with every spoonful. Creamy feta and red wine vinegar add a delicious Greek twist to ingredients that are typically found in Central American dishes: black beans, corn, and cilantro. Make a big batch at the beginning of the week and you’re all set.

Source: Recipe: Chilled Black Bean, Feta & Cucumber Salad — Healthy Lunch Recipes from The Kitchn | The Kitchn

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green smoothie night

Tonight I whipped up a green smoothie, as my kale was starting to go bad and I was craving one.

I put in it:

1/2 cup oats

1 cup almond milk

4 tablespoons hemp protein powder (about 20g protein)

1 frozen banana

1/2 cup frozen strawberries

1/2 cup frozen cantalope

juice of 1/4 lemon

1 bunch kale

1 cucumber

1 carrot

1/2 cup sprouted lentils

5 ice cubes

 

I split it between two 20 ounce water bottles, one for tonight and one for tomorrow.

its a little bit on the bitter side, but not bad.  i thought it would come out more fruity than it did.  it may have to do with the fact that the kale was starting to go bad (I picked out the nasty bits, but still it wasnt super fresh) and the frozen banana and strawberries both had freezerburn.

Whenever I make green smoothies, I try to always include some protein (nuts, seeds, milk, yogurt, protein powder, etc), a little bit of a whole gluten free grain like oats, and both fruits and veggies, with about 50% more veggies in the mix than fruit.  I have mixed feelings about sprouts.  Here the sprouted lentils give protein as well as the nutritional punch of all sprouts, but they have a really strong flavor that can easily overpower the other ingredients.  If you use them, I would say use a 1/2 cup or less.  Also, I didnt have any avocado on hand, but when I do, throwing 1/4 of one into a smoothie adds healthy fats and a nice creaminess without much of a flavor.  Some people might leave out the oats, but I find that if I include them, along with protein, my smoothie can hold me over for a long while.  If I add some fats like avocado or nuts, it keeps me full even longer.  I often dont get a lunch break at work – usually I might have a quick snack like a beef jerky and an apple.  So having a filling breakfast is important, so these do great for that.

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