Cucumber Juice is EXTREMELY good for your Hair, Skin and Nails. It Really is True.
Cucumber Juice is High In Potassium. Cucumber Juice can Lower Your Blood Pressure.
Cucumber is Anti-Cancer in that it is VERY high in Alkaline Minerals and Cancer cannot Live in an Alkaline Body.
Cucumber Juices is also used to heal and cure issues with Acne, Water Retention, Arthritis, Kidneys, Eczema, Psoriasis, Weight Loss and Hair Loss.
Cucumber Juice is a useful Anti-Flam agent. Drinking Cucumber Juice can get Your Bodies Inflammation Down.
Cucumber Juice is High In Potassium. Cucumber Juice can Lower Your Blood Pressure.
Cucumber is a wonderful source for Silica. Silica is important for healthy connective tissue, ligaments, cartilage, muscles, tendons, and bone.
Cucumber Juice has Molybdenem, Vitamin A, Vitamin C, Manganese, Tryotophan, Magnesium, and Chlorophyll.
Weight Loss and Inflammation
Because cucumbers contain mostly water they are and excellent food to help cleanse and wash away toxins. Toxins are often stored in fat cells and cause inflammation. But beyond just water content cucumbers also supply electrolytes to restore hydration of the body cells and balance the fluid levels in the body. This makes cucumber an important food to aid in weight loss and other inflammatory conditions such as arthritis.
How to Eat Cucumbers to Lose Weight
Most people looking for an effective and sustainable way to lose weight simply need to combine a healthy diet with a moderate amount of exercise. cucumbers will help to fill you up without adding a substantial amount of calories to your diet.
Step 1
Follow the USDA's MyPlate guidelines and incorporate cucumbers as part of your healthy diet. MyPlate guidelines state that roughly half of your plate at any given meal should be filled with fruits or vegetables. Eating in this way will help you to lose weight.
The amount you should eat varies according to your age, gender and activity levels, but on average, adult males under 50 should eat 3 cups of vegetables each day and adult women under 50 should eat 2 1/2 cups of vegetables per day, with those over 50 eating 1/2 a cup less.
While eating cucumbers is healthy, you should eat a range of different vegetables, including leafy greens, beans and peas, red or orange vegetables, and starchy vegetables.
Step 2
Reach for the cucumber when you want a snack. A whole cup of sliced cucumber contains just 13 calories, making it ideal to munch on between meals. Eat it alone or with a low-fat dip, such as salsa.
Step 3
Slice up cucumbers to use as a low-calorie component in a salad. It will add extra bulk, without significantly increasing the fat or calorie content, which may stop you from overeating. Use a low-fat dressing or season your salad with herbs and spices.
Step 4
Cook with cucumbers, by adding them to soups, stews or stir fries. These kinds of dishes are ideal for getting a large amount of vegetables in one meal. Since it's mild tasting, cucumber doesn't seem out of place in most dishes, as it will easily pick up the dominant flavors of whatever you're cooking. Substitute cucumber for an ingredient that's higher in calories and fat.
Warnings
Always check with a physician or medical professional prior to initiating a new dietary regimen or devising a weight-loss plan.
Cucumber Juice Recipes
Strawberry-Cucumber Juice
Makes: 2 servings
Ingredients
6 fresh strawberries, hulled
1 large cucumber, peeled and cut into chunks
1 large red apple, cut into eighths
2 medium carrots, peeled
Ice (optional)
blend all Ingredients in blender for 2_3 mints n Enjoy...!
Cucumber Cooler Recipe
Ingredients
4 carrots
1 cucumber
1 stalk celery
1 apple
1/2 lemon, peeled
Put all ingredients through the juicer, then pour over ice.
Cucumber Orange Carrot Juice
Ingredients
1 large navel orange
2 carrots, roughly chopped
1/2 cucumber, roughly chopped
1/2 cup water, or as needed
1/4 cup white sugar, or to taste
1 teaspoon lemon juice (optional)
Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.
Cook's Note:
If you like your juice colder than tap or refrigerated water, add 3 to 6 ice cubes depending on how cold you want your juice.
Cucumber Apple Ginger Juice
Serves 2
Ingredients
1 cucumber
1 apple
2 stalks celery
1 Inch ginger
1/2 lemon
Juice the cucumber first, followed by the apple, ginger, lemon and celery.
Drink plain or pour over ice and enjoy your cool refreshing cucumber juice !
Apples Cucumbers Juice
ingredients
2 apples
2 cucumbers
blend all ingredients nblender and Enjoy
Green:Juice
ingredients
1 cucumber
1 green apple
1/2 lemon
Small piece of ginger root
blend all Ingredients in blender for 2_3 mints n Enjoy
Cucumber Salad Recipes
Thai Cucumber Salad
Ingredients
3 large cucumbers (peeled, halved lengthwise, seeded, and cut into ¼-inch slices)
1 teaspoon salt
½ cup white sugar
½ cup rice wine vinegar
1 medium anaheim or jalapeno pepper (finely minced, cored and seeded)
1 medium Carrot (peeled and thinly sliced)
½ cup peanuts (chopped)
Instructions
Toss the cucumbers with the salt in a colander, and set over a bowl to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, pepper, and carrot; toss to combine. Sprinkle chopped peanuts on top before serving.
Notes
If desired, to reduce the pungency, of the onion, place onion slices into a bowl of ice water to stand for 30 minutes before draining.
Lemony Cucumber Salad
Ingredients
1 cup thinly sliced radishes
1/2 cup finely chopped orange bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 English cucumbers, thinly sliced (about 6 cups)
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Combine first 4 ingredients in a large bowl.
Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled.
Greek Cucumber Yogurt Salad
Ingredients
2 cucumbers (seeded and chopped)
1/2 cup yogurt
1/4 tsp granulated garlic (or more if you like garlic)
1/2 tsp dried dill
honey (about 1 tsp or so)
salt and pepper to taste
Instructions
Combine all ingredients in a bowl. Mix well. Serve immediately or let chill for several hours. The flavors combine more when chilled. Stir before serving.
Cucumber & Red Onion Salad with Dill
Ingredients
1/2 cucumber, peeled and sliced into semi circles
1/4 cup red onion, thinly sliced
1 tsp dried dill
1 tbsp olive oil
1 tbsp white vinegar
Instructions
Toss all ingredients together in a medium bowl and enjoy!
Cucumber Yogurt Dip/Dressing
1 Cucumber grated and pressed
1 C 2% Plain Greek Yogurt or any Yogurt
1 Clove Garlic, Minced
Lemon Juice to taste
½ t Chopped Dill
Instructions
Mix the yogurt, garlic, and lemon juice. Stir in the grated, pressed cucumber. Add chopped dill.
GURKENSALAT German Cucumber Salad
Salad:
2 cucumbers
1 medium onion
Dressing:
1/4 cup sour cream
1 tsp. sugar
3 T. vinegar
Dill, to taste
Instructions
Peel and thinly slice both of the cucumbers and the onion.
Place them in a large bowl.
Mix together sour cream, sugar, vinegar, and dill. Pour over salad. Toss to coat.
Refrigerate for a few hours before serving.
Creamy Cucumber Salad
Ingredients
3 large cucumbers
1 small onion, grated (about 1/2 cup)
2 cups plain yogurt
1/2 teaspoon garlic powder
1 tablespoon dried mint leaves (see Option)
3/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Peel cucumbers and slice in half lengthwise. Scoop out seeds and coarsely chop cucumbers; place in a large bowl.
Add remaining ingredients to cucumbers; mix well. Serve immediately, or cover and chill until ready to use.
Notes
When fresh mint is available, go ahead and use it. Coarsely chop 2 tablespoons fresh mint leaves and use it in place of dried mint.
Korean Spicy Cucumber Salad Banchan
Ingredients:
2 cucumbers, thinly sliced
2 teaspoons kosher salt
1 – 1 1/2 tablespoons Korean red pepper flakes, depending on taste
1 teaspoon rice vinegar
1 teaspoon gochujang, optional (contains wheat, so leave out for gluten-free version)
1 teaspoon toasted sesame seeds
1 clove garlic, minced
1 teaspoon sesame oil
1 tablespoon organic sugar
Instructions
Combine cucumbers and salt in a colander and place over a bowl or in the sink. Allow to sit for 20-30 minutes.
Place salted cucumbers on a layer of paper towels and pat dry.
Combine red pepper flakes, rice vinegar, gochujang (if using), sesame seeds, garlic, sesame oil and sugar in a bowl.
Add cucumbers and toss well.
Serve chilled.
Cucumbers Garlic Salad
Ingredients
8 cups thinly sliced cucumbers (about 5 cucumbers)
1 large onion, thinly sliced
1 1/2 cups white vinegar
1/2 cup sugar
3 garlic cloves, finely chopped (or 1-1/2 teaspoons bottled chopped garlic)
1 tablespoon vegetable oil
4 teaspoons salt
1 cup water
1/2 teaspoon white pepper
3 tablespoons chopped fresh dill (or 1 to 2 tablespoons dried dillweed)
Instructions
In a large bowl, combine cucumbers and onion; set aside.
In a large saucepan, mix together vinegar, sugar, garlic, oil, salt, and water; bring to a boil, stirring frequently. Pour mixture over cucumbers and onion; add pepper and dill and mix well.
Keep refrigerated. Serve well chilled.
Cucumbers Pickles Recipes
Cucumbers Microwave Pickles
Ingredients:
1 large cucumber, thinly sliced
1 medium onion, thinly sliced
3/4 cup sugar
1/2 cup white vinegar
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon turmeric
1 teaspoon salt
Instructions
In a microwaveable 2-quart bowl, combine all ingredients; mix well
Microwave uncovered at 80% power 5 minutes, stirring halfway through. Allow pickles to cool
Cover and chill at least 2 hours before serving.
Quick Pickled Cucumbers Refrigerator Pickles
Ingredients
1 cup water
1/3 cup vinegar (apple cider, white, and rice wine are all good)
1/3 cup sugar (optional)
1 to 2 tsp. salt
sliced cucumbers
sliced onion or green onion
additional vegetables as you like (bell pepper, whole cherry tomatoes, etc.)
Instructions
In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner.
Note:
White vinegar is the traditional vinegar for this recipe and a great place to start. If you know that you like apple cider or rice wine vinegar they are also good.
You really can't mess this up. Just adjust to taste and enjoy!
Cucumbers pickled – Refrigerator Pickles
Ingredients:
vinegar - 1 cup
water - 2 cups
salt - 1/4 cup - pickling salt preferred - I used regular salt
alum - 1/8 tsp - to firm and crisp pickles - optional
cucumber - I used 10 small and 1 large
garlic - about 15 cloves
onion - one small onion - sliced
dill - few sprigs - II used the dill seed bunch that was still green
Instructions:
Take vinegar, water, salt and alum in a pot and bring to a boil.
Pack the vegetables and dill in a glass jar and pour the hot liquid over it. I have used the dill seed that was still green.
Refrigerate after it cools. It is ready to eat once it cools down.
Source : Google
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