It’s all about cucumbers!

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.

Generally popular during the summer months, it is believed that cucumbers originated from India, and then spread to Greece and Italy.  They didn’t make their way to America until around the 1600s.  They’re in the squash family, which also includes watermelon and pumpkins.

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!

Cucumber Raita

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)

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: 

TASTE…and See


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s