Yogurt & Dill Cucumber Salad

Recipes

Jul 31

Cool down with Cucumbers

If you’re feeling hot - either because it’s mid-summer or because you’re emotionally fired up - try eating cucumbers.

Cucumbers are about 95% water, making them excellent for aiding in hydration. We all know water is the antidote to too much fire! (Curious about the Five Elements? Listen to my spiritual guru Mindy talk about them here!)

Probiotic rich coconut yogurt

I’m totally over cow-based dairy products.

We know dairy to be obsegenic (meaning it causes weight gain). Let’s think about why cow dairy exists - it’s to fatten up baby cows!

Dairy is stagnating in the body. In Traditional Chinese Medicine, dairy is believed to cause excess dampness in the body. Dampness can slow down digestion, making you feel heavy and sticky both energetically and physically. Ugh!

Choose plain coconut yogurt instead. My favorite brand is Anita’s! Just a few dollops in the morning with some fresh berries or chia berry jam and some granola (try my recipes!) can turn your whole day around.

But who knew you could use coconut yogurt in a cucumber salad?!

Coconut yogurt is plant-based, meaning it’s made without any animal products. It’s full of good probiotics, the little bacteria that live in our colons to keep digestion in check. (You can read more about probiotics in my yummy carrot ginger dressing recipe!) Coconut yogurt is also a significant source of plant-based fat, which keeps you satiated and blood sugar even keel.

Ingredients

6 c cucumbers, quarter dice

1/2 c apple cider vinegar

1/2 c plain coconut yogurt (Anita’s is my favorite!)

2 T extra virgin olive oil

1 tsp honey (raw and local if possible)

1/4 c dill, chopped finely

1/2 tsp salt

Pepper to taste

Directions

Chop cucumbers and place in a large bowl. Combine remainder of ingredients in small bowl or jar with a lid. Shake to combine and then dress the cucumbers. Stores well in fridge for several days!