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INGREDIENTS:
3 cups of thinly sliced cucumbers
3 Tbsp. of salt
2 Tbsp. raw agave
½ cup apple cider vinegar
1 Tbsp. of celery seeds or 2 Tbsp. of raw chopped dill
¼ cup thinly sliced red onion (optional)
TO PREPARE:
Whisk together apple cider vinegar, salt, and agave.
Add cucumber slices, onion and celery seeds or dill.
Toss and refrigerate for 45 minutes- a few hours.
Drain and enjoy.
You may keep this refrigerated in a jar up to 1 week.
Who doesn’t like Watermelon on a hot day (or night), and with cucumber, mint, and red onion. It’s the perfect Summer dish.
4 cups watermelon, cubed
2 avocados, diced
1 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup fresh mint leaves
2 tbsp olive oil
1 tbsp lime juice ( or lemon )
Salt and pepper to taste
In a large bowl, combine gently watermelon, avocado, cucumber, red onion, and mint leaves.
Drizzle with olive oil and lime/ lemon juice, then season with salt and pepper.
Toss gently and serve chilled.
A lighter, GF, healthier blood sugar, lower calorie option to pasta. Zucchini noddles are very versatile and paired with this pesto is a WIN !
4 medium zucchinis, spiralized ( Zoodles)
1 cup fresh basil leaves
1/4 cup pine nuts ( or toasted sliced almonds )
2 garlic cloves
1/4 cup nutritional yeast
1/4 cup olive oil
Salt and pepper to taste
Cherry tomatoes for garnish
In a food processor, blend basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper until smooth.
Toss the zucchini noodles with the pesto sauce until well coated.
Garnish with halved cherry tomatoes and serve immediately.