Food of the Week



  • Cucumber are 96% water. We need to keep ourselves hydrated in order to keep our body systems functioning . Dehydration can cause muscle cramps, dry mouth, fatigue among other things
  • Packed with Vitamin A which is good for the eyes and is one of the antioxidants which our body needs in warding off cancer causing free radicals.
  • High in Vitamin K which helps the liver make some of the things needed for blood clotting
  • The potassium in cucumbers help in the development of muscle tissue and helps maintain the electrical movement in our heart
  • The skin, when rubbed over our skin can help alleviate sunburn and irritations
  • Many skin products contain cucumber juice because it restores the health of skin cells and connective tissue. It can reduce redness and swelling around the eyes and can help reduce acne.
  • When eaten regularly, cucumbers have been shown to reduce uric acid, thus preventing some types of kedney or bladder stones.
  • Small, but reliable source of phosphourous. It helps maintain strong bones an teeth and helps your body store the energy you get from carbs, protein and fat.



Fun Fact: Cucumbers age faster when when stored with melons, tomatoes or apples

Japanese Cucumber Salad

4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes


  • 2 medium cucumbers, or 1 large English cucumber
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons sesame seeds, toasted (see Tip)


1.Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

2.Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.


Per serving : 46 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 147 mg Sodium; 137 mg Potassium

Exchanges: 1 vegetable, 1/2 fat

Tips & Notes

  • Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.



Per serving:

46 calories

2 g fat (0 g sat, 0 g mono)

0 mg cholesterol

4 g carbohydrates

1 g protein

1 gfiber

147 mg sodium

137 mg potassium

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