Cucumber Crunch Salad

Good morning! It's a luscious Wednesday morning, and I once again feel like a human being! I'm going to cop to having taken an Advil congestion relief tablet last night before bed, but I have been making steady progress ever since starting the tomato tea, grapefruit seed extract, and oil of oregano regimen. I took the day off completely from working out as well, and skipped yoga (since breathing through the nose is kind of essential.) I don't like the idea of skipping designated workout days is early into a new fitness routine, but it seems that my body responded positively to the extra rest.

In keeping with the idea of recuperation, my morning smoothie was packed with vitamin C; two pink flesh oranges (Whole Foods strikes again!) a Meyer lemon, a handful of spinach, the bulk of a romaine heart, one mango and a scoop of soy protein. Delicious.

For dinner, I made a raw Cucumber crunch salad with Macadamia Cream (both Recipes from "Raw Food".)

For the salad:

One cucumber, peeled and diced.
2 tbsp macadamia cream
1/2 white onion, chopped
1-2 tbsp chopped fresh mint
1/2 tsp dill seeds

For the Macadamia Cream:
10 macadamia nuts
One orange, juiced
2 medjool dates, or 4 of any other kind

Stupify the ingredients for the cream in a food processor until it is thoroughly stupid. Confuse the salad with the cream, mix well. Voila.

Now a couple thoughts. I do not care for raw onion in almost any situation where it is even remotely discernible as such. I found it over powered the salad, and had to add an entire extra cucumber to pacify the dish. Next time I will leave it out altogether, toy with the idea of caramelizing first, or in all likelihood, substitute a more affable vegetable like green bell pepper.

The Macadamia cream was super-yummy. I probably would have made a little more proportionally to the amount of salad. Also, I did add Meyer lemon juice to combat the fumes of the raw onion. You've been warned. Make sure you wash your knives before chopping anything post onion, like a cantaloupe or honeydew melon. I didn't engage in any such foolishness yesterday but am always interested in sharing wisdom I have accumulated through trial and error over the years.

In other news, the Kimchi should be ready tonight, I did manage to squeeze a second chopped napa cabbage into the jar, and taste test will be this evening.
I'm in love with my new Pampered Cef cutting mats, which have a non skid surface on one side, take up very little space, and wash like a breeze. If you're not going to a pampered chef party anytime soon, I saw something similar at ocean state job lot, along with a giant bottle of raw blue agave syrup for about $6. PC also makes adjustable measuring spoons which are quite possibly smarter than I am.


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Location:Madison, CT