I don’t have coffee when I wake up. I often drink cucumber water. It’s alkalizing, refreshing, tasty, and so good for you. Actually, cucumbers are always a splendid idea.
Monthly I cater for a Yoga group here in Santa Barbara, and as you might imagine, they are health-conscious eaters. Today, I made some wonderful Indian food, and Cucumber Raita was among the dishes. Here’s the recipe!
1 Tablespoon cumin seeds
1 cup yogurt
1 cucumber, peeled and shredded
½ medium tomato, chopped
1 small white onion, chopped
2 Tablespoons fresh cilantro, chopped
2 Tablespoons coconut milk
1 Tablespoon sour cream (optional)
½ teaspoon sea salt
Dash cayenne pepper
1-2 Tablespoons water (to make creamy consistency)
LET’S GET COOKING!
In a dry skillet, roast the cumin seeds, stirring constantly until lightly browned. Cool and put in a blender or food processor and grind. Combine remaining ingredients in a bowl, adding the ground cumin.
This wonderful Indian dish can be served in a bowl with sliced, warmed Naan bread. Oh, and don’t forget the cucumber water!
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: