Cool as a Cucumber Vegetable Juice and a Super Summer Salad

by Michele Cheplic | More from this Blogger

21 Jul 2008 06:26 PM

Fresh fruits often get top billing during the hot summer months, but let's not forget the power of vegetables.

When my mother was diagnosed with breast cancer a few years back our entire family got a crash course in Nutrition 101. Her doctors recommended that she revamp her diet and add more vegetables. The following recipe for Vegetable Juice was given to her by a dietician, who told her that if she drank one glass each morning it would be the equivalent of eating two huge dinner salads. So, if you are looking for an efficient and effective ways to get your daily dose of veggies, this is it.

Note: The spicy juice is best prepared in a high-powered blender.

The other recipe is for a salad my mom has been making since her diagnosis. Instead of topping the greens with protein such as beef or chicken, the recipe calls for red lentils, kidney beans and chickpeas. It's actually quite good and is a cinch to whip up and eat on a hot summer day.

VEGGIE JUICE

Ingredients:

1 Garlic clove

1 Tomato

1 Celery stock (large)

1 Cucumber (peeled and seeded)

2 Carrots (medium)

1 Broccoli stem (you can use the florets in a salad)

2 Parsley sprigs

1 Kale leaf

1 teaspoon Curry Powder

1/2 cup Ice cubes

1 cup Water

Directions:

Put all the ingredients, except the water, in the blender with the softer vegetables on the bottom and the ice cubes on the top.

Process at high speed until smooth (about 1 minute).

Reduce the speed and add the water, and serve.

Note: The vegetable pulp has a tendency to separate so you want to serve the juice immediately after preparing.

GREENIE BEANIE SALAD

Ingredients:

1/2 cup skinless red lentils, rinsed

1 cup water

1/2 cup sugar

1/2 cup wine vinegar

1/2 cup olive oil

1 teaspoon salt

1/2 teaspoon celery salt

1 15-oz. can chickpeas, drained and rinsed

1 15-oz. can French-style green beans, drained and rinsed

1 15-oz. can dark kidney beans, drained and rinsed 1/2 cup celery, chopped

1 each small sweet red and green bell peppers, diced 1/4 cup onion, chopped

Directions:

Cook lentils in water for five minutes. Drain.

Mix sugar, vinegar, oil, salt and celery salt together.

Add all ingredients to the vinegar-oil mixture. Let stand for two hours in the refrigerator to blend flavors.

Serves 8-10 people.

Related Articles:

Corn on the Cob

All About Asparagus

What to do with Leftover Raw Vegetables

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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