1 large cucumber
2 cups sliced strawberries
1/2 Cup crumbled feta cheese
For the dressing
1 teaspoon poppyseed
2 tablespoons apple cider vinegar
4 tablespoons mayonnaise or salad dressing
1 tablespoon sugar
For the dressing
Mix all the ingredients in a bowl with a whisk.
Store in a refrigerator.
For the salad
Using the flat blade on your Spyra-Gyra cut your cucumber.
In a bowl mix the cucumber, strawberries and feta cheese.
Serve with the salad dressing.
Did you know?
Strawberries are the only fruit that have their seeds on the outside. The heart shape of a strawberry gives you an indication of one of the body parts it benefits the most. Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fibre, folic acid, manganese and potassium. The vibrant red colour of strawberries contains powerful antioxidants and are thought to protect against inflammation, cancer and heart disease.
The reason we get sick is, our bodies are exposed to substances, in food, in the air and in the environment around us that pollute us internally and weaken our immune system. When the immune system is weak it is easy for unwanted bacteria to start deteriorating our health slowly but surely. The water content in the cucumber combined with the minerals and nutrients cleans the body to remove these unwanted toxins.
Cucumber and Strawberry Delight
2 teaspoons paprika
¼ teaspoon cayenne
¼ teaspoon Himalayan salt
1 teaspoon garlic powder
1 lemon (juice)
2 cups coconut “meat”
1¼ cups water
½ cup fresh basil
1 tablespoon almond butter
½ cup coconut syrup
1 cup red / yellow pepper (sliced thinly)
½ cup broccoli (chopped)
¼ cup fresh basil
½ cup jungle peanuts or pecan or almonds crushed (optional)
Using your Spyra-Gyra (Angel Hair Blade), turn your zucchini and carrots into noodles and set aside in a strainer over a bowl or in the sink.
Let them sit while you prepare your sauce and veggies.
In your blender jug, put all of the sauce ingredients together and blend on high for 30 seconds or until you reach a desired consistency.
You may run it up longer depending on how warm you would like the sauce to be.
Mix your noodles, pepper, brocolli and basil in a large bowl and pour the sauce over.
Mix thoroughly and serve on a share plate or individually, sprinkle with jungle peanuts or pecan or almonds.
Did you know?
Zucchini, or alternatively known as baby marrow, resemble cucumbers in appearance. They are rich in vitamin C which helps fight off diseases caused by free radicals. They are also known to lower cholesterol, help maintain weight management and the magnesium in the zucchini reduces the risk of heart attacks and strokes.
Thai Zucchini in Creamy Sauce
1 small clove of garlic (minced)
1 inch fresh ginger (peeled and grated)
1 lime (zest and juice)
2 teaspoons chili paste
1 tablespoon honey
1 tablespoon apple cider vinegar
salt and pepper
1 teaspoon sesame oil
2 tablespoon grapeseed or other neutral oil
1 bunch asparagus (peeled into ribbons using a Fettaccine blade from Spyra-Gyra)
small handful of grated cabbage (red, green, etc.)
3 sprigs of mint (leaves removed and finely sliced)
2-3 green onions, finely sliced
1/3 cup peanuts, toasted and roughly chopped
Combine the ginger, garlic, lime zest, lime juice, chili paste, honey, apple cider vinegar, salt and pepper in a jar or Tupperware dish with a tight fitting lid. Stir to dissolve the salt and combine everything.
Add the sesame and grapeseed oils. Put a lid on top and shake mixture to combine – Set aside.
Combine the ribboned asparagus, cabbage, sliced mint and green onions in a large bowl. Pour the dressing over it and toss to combine with your hands or tongs.
Place salad on a serving plate and garnish with the chopped peanuts and a bit more chopped mint if you like.
Serve and enjoy.