Cucumber Filled With Avocado Pesto Recipe
1 large cucumber, preferably hothouse
3 large garlic cloves, chopped
1 tbsp pine nuts
15 large basil leaves, minced
1/4 tsp salt
1 ripe avocado, pitted & peeled
1 tsp fresh lemon juice
1 sliced black olives
1 pimento strips for garnish
If you have a hot-house cucumber, simply wash & dry it. If you don't,
remove strips of peel, lengthwise, leaving thin strips of peel in
place. The cucumber will look white with thin green stripes. Cut the
cucumber in half, lengthwise. With an apple corer or teaspoon,
remove the seeds by cutting a channel in the cucumber lengthwise down
the center of both halves, three quarters of an inch wide and equally
deep. Discard seeds.
Crush the garlic. Pulverize the pine nuts in a blender, mini-food
processor, or motar and pestle. In a small bowl, mix the garlic, pine
nuts, basil leaves, and salt.
Mash the avocado with a fork and pass through a sieve to pur e. Add
the lemon juice and garlic-pine nut paste and mix well.
Fill the channels evenly with the pesto. Garnish with olive slices
and a single line of pimentos running down the center of each channel.
Chill, cut into 1/3-inch pieces, and serve.
From The High Road To Health page 45 Formatted to MM by J.Duckett1
to Vegetarian Recipes
Food Tips of the Week
In deciding on a meal plan, it is essential to also make sure you cut down your ingestion of refined carbohydrate, fat and salt.
The problems associated with reduced carb diets
Its extremely popular, but it is truly safe for you?
Higher consumption of animal-based products may lead into raised consumption of saturated fat and cholesterol, which most authorities believe will increase the probability of heart problems.
Moreover, it has been hypothesised that the kidneys may become stressed and that the resulting change in acid levels in the blood can cause bone loss, but some of the scientifc research testing the theory have failed to find significant evidence of damage to the kidneys or bone damage.
(includes grapefruit, red bell peppers and tomato sauce)
The nutrient lypcopene is a non-synthetic compound used to color foods and one of the carotenid family. It is the reason for the deep red colour of a good number of fruits and vegetables.
Fortunately, unlike numerous nutritional compounds, this useful phytochemical not only survives being cooked, but is noticeably increased in efficacy by cooking.
Its most valuable theraputic value is that it serves as an antioxidant and appears to be an asset in the fight to lower the probabilty of developing cancer.
It is the most efficacious carotenoid quencher of singlet oxygen, which is linked with aging of the skin. It is also thought by many researchers to curtail the progression of atherosclerosis.
Cucumber Filled With Avocado Pesto Recipe from the Recipes-4U Cookbook
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