Snacks / healthy meal
Cucumber Salad
This recipe is a Huebner family favorite.
Ingredients:
- Cucumbers
- White onion
- Fire Cider
- Salt
- Lots of freshly ground black pepper
- A splash of olive oil
- optional: chopped fresh dill
Cool and refreshing![/caption]
Procedure:
1. Peel and thinly slice as many cucumbers as you want to eat. This salad gets better with time so make enough to have for lunch tomorrow. Put the slices in a large bowl, add salt and toss. Let stand for at least a ½ hour then drain/squeeze out excess moisture – this concentrates the flavor!
2. Thinly slice enough white onion so that you have about 3 times as many cucumber slices as you do onion. Mix the onion in with the cucumber.
3. Add a splash of organic, extra virgin olive oil. Liberally add some Fire Cider and mix well. Taste and adjust salt and Fire Cider.
4. Top with as much cracked black pepper as you like, the more the better. Add some dill if using and mix again.
5. Let sit for at least 20 minutes before serving.
Enjoy now or the next day and stay cool, healthy and hydrated!
Fire Cider 'Slaw
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” ~Thomas Edison
We couldn't agree more! So here is a super simple, delicious way to get your nutrition and enjoy it too. This recipe is from my dear friend Bobbie. She made this for our dinner last week with shredded broccoli stems, which I think is a really great way to eat the whole vegetable, not just the pretty broccoli tops! A mix of purple cabbage, green cabbage, broccoli stems (peeled and then shredded) plus carrots makes for a very colorful salad that will keep well in the refrigerator for a few days.
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Colorful coleslaw![/caption] Ingredients and How To: Shred a half head of purple or green cabbage, or a mix of the two Peel and shred any broccoli stems you have- a Cuisinart is very handy for making this dish! Shred 1-2 carrots and combine the veggies in a big bowl. Mix: about 1 Tablespoon Fire Cider with enough mayonnaise to coat the shredded veggies. Adjust mayonnaise and Fire Cider to suit your taste (and the amount of shredded veggies you have.) Add salt and pepper to taste. Add the dressing to the veggies and mix well to coat. Top with chopped parsley and sliced scallions if you've got them!
