Here’s why cucumbers are not only cool, but highly nutritious too

 For many years I more-or-less scorned cucumbers as a watery, tasteless, waste of time vegetable – until I found out more. Firstly, the cucumber is technically a fruit that grows on a vine. It’s been used in Ayurveda for its hydrating and cooling effect for hundreds of years.

Most cucumbers are about 95% water but, despite this, they are a good source of Vitamin K1 (which helps with blood clotting and bone health), Vitamin A, magnesium, potassium, and manganese. Eating the skin provides fibre. They also contain antioxidants like beta-carotene, vitamin C and flavonoids which boost the immune system, and can help reduce inflammation and protect against chronic diseases.

Recent research shows that cucumbers help with digestion, are anti-diabetic, and anti-cancer. The Cucurbitan C in cucumbers induces the death of rogue cells and inhibits cancer cell growth.

ALL THIS I WAS MISSING OUT ON – NO MORE!
Did you know that you can make cucumber soup, stir-fry it, use it in countless different salads, make a tzatziki dip, and spiralize it to make noodles? This morning I made a made a delicious brunch meal of cucumber noodles with a mouth-watering sesame dressing, topped with pan-seared salmon (you could use trout too). This dressing adds deliciousness to any dish.

SUPER-SESAME SALAD DRESSING

This dressing is amazing on salads and slaws and poured over steamed vegetable.
Prep Time 5 mins
Total Time 5 mins
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon white vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon honey
• 1 teaspoon of tahini
• A grinding of salt
Place all ingredients into a jar and shake well.
• Sprinkle with a tablespoon of toasted sesame seeds (dry fry in a hot pan till they start to brown).
Images: iStock