If it's hot where you are, this should be on your menu tonight! So cool and refreshing, yet tangy and sweet. This Fresh Cucumber Salad even goes over well with the kids, as long as they actually like cucumbers, which 2/3 of mine do. Oh, and did I mention it's raw, vegan and gluten-free? So you'll be covering all the bases whether you want to or not!
Fresh Cucumber Salad (r, v, gf)
makes about 2 cups
2 medium cucumbers, thinly sliced
1 medium onion, diced (red onions look great with this but use what you have)
2 Tb. vinegar
sea salt and ground black pepper, to taste
1/2 tsp. agave nectar
optional: 1 Tb. chopped fresh herbs (try mint, parsley or dill)
1. In a medium sized mixing bowl, combine sliced cucumbers and onions.
2. In a small bowl, whisk together vinegar, salt, pepper, agave and optional herbs.
3. Drizzle the liquid over the cucumbers. Mix and place in the 'fridge for at least 1 hour. Serve chilled.
Zucchini Marinara (r, v, gf)
This is one of my new favorite dishes. It's my brother's recipe. He's a super star raw foodist and vegan. Check out his blog here. This dish even goes over well with non-raw foodists and has been known to fool people into thinking it's real pasta noodles. You can peel the zucchini first and warm the noodles up if you like. If you're a raw-dude, eat it as is...nice and cold.
Here's the link to the video recipe below:
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