I was so happy when I saw this recipe from Coach Eryn for her Cooling Cucumber "Companionment." Cucumbers are exactly what I want to eat in this hot weather. Thanks, Eryn!
Gluten Free News:
This Wednesday (7/24/13), I'll be talking with Jon Gabriel of The Gabriel Method about the gluten free diet and using hypnotherapy for health. You can register for the talk here.
Coach Mia Davis shares a guest post at Girls on the Grid called "Donuts and Health Coaching in Sacramento." I love Mia's down-to-earth approach to health. She knows that every woman can find health in her own unique way, and has a gentle way of working with her clients. No shaming. No guilt!
Enjoy the recipe!
This recipe was inspired by my housemate who was craving something cooling last night for dinner. Here in Seattle, we have been enjoying (some not so much) temperature highs in the 80s! For a Vata constitution like myself, I am in heaven when it is "hotter than hell" for others, especially native Seattleites such as my housemate. As temperatures hung steady in the high 70s, conceived in a desire for something cooling, this salsa of sorts grew from the contents of the fridge. My housemates and I don't often get the opportunity to share dinner together, so this creation was my grateful offering as their dinner companion. It proved a tasty, cooling accompaniment to the hearty tamari-glazed tempeh and the green beans almondine. In traditional Eryn fashion, it added a bite of spice to the occasion as well.
Try this as a tasty "companionment" to BBQ, honey-glazed or other hearty meat dishes. It complements nicely.
Cooling Cucumber "Companionment"
An original recipe by Eryn McEntee
1/2 organic medium red onion
1 large or 3 small organic English cucumbers (can also use pickling cukes for a tangier salsa)
3 medium sized organic radishes
2 medium organic plum, pitted
1/2 cup fresh organic dill, finely chopped
2 teaspoons grated fresh ginger
2 tablespoons dulse, snipped (optional)
1/2 teaspoon chopped, seeded jalapeño pepper or dash of cayenne pepper (not both, optional)
Sea salt and freshly ground black pepper, to taste
- Preheat oven to broil.
- Slice red onion into paper thin slivers into a small sized serving bowl.
- Add 1/8 teaspoon sea salt to the bowl and mix gently.
- Quarter and seed cucumbers: Wash cucumbers in cool water. Slice the cucumbers in half lengthwise. Lay the halves flesh side down on the cutting board and cut the halves in half lengthwise again. Pick up one of the cucumber quarters so that the flesh faces upward; position your knife over the top of the seeds, and using a downward motion, slice down diagonally to strip away the seeds in one segment. Discard seeds. Repeat with remaining cucumber quarters.
- Shave cucumbers on the diagonal to create ribbons: Using a vegetable peeler, peel seeded cucumber quarters on their edge to create ribbons into the bowl with the red onion, and mix gently to combine. Take care that as the cucumber become thinner not to catch your fingers in the peeler!
- Wash and scrub radishes to remove any dirt. Slice into quarters. Shave radish quarters into the bowl with the cucumbers. Mix gently to combine.
- Slice plum in half lengthwise and repeat to create 8 slices.
- Broil plum slices for 3 minutes, rotating to other side of flesh half-way through.
- While plums broil, add finely chopped dill, grated ginger and optional snipped dulse and jalapeño to bowl with veggies. Mix gently.
- Remove plums from heat. Turn off oven and chop plums into thinner segments. Add plums to bowl and stir to combine.
- Add freshly ground black pepper, sea salt, and a dash of cayenne (if you haven't used jalapeño).