Cool as a Cucumber: Mystery Food Revealed!

Well, mystery food was a flop; I'll do it again. But for those of you guessing in your head what the mystery food is, it is a cucumber! Maybe I should give out a prize to the winner for the next mystery food?

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Cucumbers may seem wimpy because they have a very mild flavor and are packed mostly with water, however, they actually contain a lot of nutrients including fiber, vitamin A, vitamin C, and an abundant of minerals in trace amounts like potassium and magnesium. Vitamin C is a great antioxidant scavenging free radicals that cause aging and other damage. Cucumbers also contain phytonutrients including flavanoids like quercetin which has anti-inflammatory and antioxidant properties. Vitamin K is also abundant in cucumbers which is vital for blood clotting and bone development.
One cup of cucumber contains only 16 calories so you also get a lot of bang for your buck, so to speak.
Once the weather starts heating up, cucumbers are great to eat to help keep you hydrated and also great for flavoring boring old water.
Here are some other great ways to incorporate cucumber into your daily fare from Eating Well Magazine. Side Note: I rarely make anything with cucumbers because GMOE HATES them, but I need to try these!

Japanese Cucumber Salad  Ingredients: 2 medium cucumbers ¼ cup rice vinegar 1 teaspoon sugar ¼ teaspoon salt 2 tablespoons sesame seeds, toasted

Directions:

Peel cucumbers to leave alternating green stripes. Slice cucumbers in half lengthwise; scrape out seeds with spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towels and squeeze gently to remove excess moisture. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds and toss well. Serve immediately.

Creamy Cucumber Soup Ingredients: 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 onion, diced 1 tbsp lemon juice 4 cups peeled, seeded, thinly sliced, cucumbers, divided 1 ½ cups reduced-sodium chicken broth ½ tsp salt ¼ tsp black pepper Pinch of cayenne pepper 1 avocado, diced ¼ cup chopped parsley ½ cup low-fat plain yogurt

Directions: Heat oil over medium-high heat. Cook onion and garlic until tender about 1-4 minutes. Add lemon juice and cook for 1 minute. Add 3 ¾ cup cucumber slices, broth, salt, pepper, and cayenne and bring to a simmer. Reduce heat and cook until cucumbers are soft, 6-8 minutes. Transfer soup to a blender and add avocado and parsley and blend on low speed until smooth. Pour into serving bowl and stir in yogurt. Serve warm or chilled. Just before serving, add remaining cucumber.