Cucumber is an easy to grow vegetable but unfortunately they all seem to ripen and once. Here is a great recipe to avoid wastage and something different from eating them cold in a salad. Even if you don’t grow them, cucumber is beneficial for cleansing and as you enter your detoxification program, may aid in the cleansing process. Cucumber is known to counteract toxins, is a blood cleanser and diuretic. Cucumber contains erepsis, a enzyme that assists with the breakdown of protein in your food and also cleanses the intestine.
3 large cucumbers, seed removed and peeled
2 cups chicken stock
Butter or Ghee
2 cloves Garlic
- 4 Spring Onions
- Few sprigs of Dill
- Greek Yoghurt
- Optional chilli or turmeric
- Iodized salt
- Pepper for flavouring
- Optional chicken or other protein such as crab.
Cut the cucumber and shallots into 2 cm pieces. Place the butter or ghee into a saucepan. Allow to melt over a moderate heat, then add the chopped shallots, garlic and cucumber. If you are using chicken, add now. Toss for a few minutes then add the stock. Cook for around 15 minutes. Allow to cool slightly before placing in a food processor. Process until you have slightly chunky consistency. Return the soup to the pot. Continue to cook for another 10 minutes, adding your salt, pepper plus chilli or turmeric if you wish. Serve into bowls. Place a daub of greek yoghurt on top – swirl and top with chopped dill.
Parsley is a somewhat underrated little herb that has many health benefits. Having some parsley regularly whilst on your detoxification program will give a little bit of oomph. Parley is a good diuretic and helps flush out the kidneys.
In the digestive tract it stimulates normal activity, relieves gas and helps with bad breath. Supposedly parsley is good for bed wetting, halitosis, high blood pressure, indigestion, kidney disease, thyroid funtion and prostate problems.
Per weight, it contains more vitamin C than oranges. What a clever little herb!
To get your daily dose of phytonutrients try this
Parsley Rich Tonic.
1/2 cup flat leaf parsley
1/2 cup fresh mint leaves
4 celery stalks2 apples
Half a head of lettuce
1/4 cup of fresh lime juice
Combine all ingredients in a food processor or juicer. Mix thoroughly until you have a smooth liquid. Poor over a glass half full of ice. Drink immediately for a refreshing start to your day.
Beetroot is one of those vegetables that has traditionally been allocated to the hamburger or canned salad. But over the last few years more interested uses for beetroot have been found. Upmarket restaurants now grate it and serve it fresh with salads.
My personal favourite way of eating beetroot is roasted with other root vegetables and some balsamic vinegar, oil and herbs on top. Beetroot is brimming with vitamin C, folic acid, iron and potassium. Supposedly beets have anti cancer properties and help detoxify the liver.
Here’s a tasty Beetroot Dip Recipe
250g (1 cup) Greek-style yoghurt
2 tbs fresh lemon juice
1 tsp ground cumin 1 tsp ground coriander.
When the beetroot is soft, place into a food processor with the yoghurt. Beat lightly until smooth. Add the lemon juice, toasted & coarsely chopped nuts and the herbs. Mix through gently. Serve with vegetables such as carrot, cauliflower or celery or with some toasted mountain bread or gluten free breads.