Spring comes along, and then soon enough it’s summer and most of us know what that means…
DON’T TURN ON THE OVEN.
As I’m sure you know, raw salad type things are always a good way of avoiding the oven and stove situation, saving up our sweaty/hot times for other occasions.
We can “cook” our veggies in oils and spices, and the flavors will emerge if we plan a little bit ahead and have time to let our veg sit awhile in the fridge.
I made this recipe to share at a queer yoga potluck, hosted by the lovely and talented Susan Virginia. Oh, and by the way, you should absolutely, no excuses, make her quinoa salad. Heavenly. Apparently, her secret is grape seed oil! I've actually only used grape seed oil for mixing up essential oils. I'm so happy to find out I can eat it, too. Maybe we should try it with our cucumbers.
Marinated Cucumber Slices
1 large cucumber, peeled, sliced into thin slivers
1 tablespoon vinegar (I used raspberry infused)
1 teaspoon flax oil (or whatever oil you prefer)
½ teaspoon bragg's amino acids (or you could use soy sauce)
½ teaspoon agave (or honey, maple syrup, etc.)
½ teaspoon smoked paprika
Salt and pepper to taste
Peel and slice up your cucumber and place in a large bowl. Add in your oil and vinegar and mix well (I just use my hands). Then, simple as it sounds, add in your other spices. Place it in your fridge for 30 minutes or longer (if you have time) so the flavors can develop.
Don’t peel the whole cucumber. It looks all fancy when you leave sections of skin on, and most likely that’s where more nutrients are, too. Fancy and nutritious! We couldn’t ask for more.
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