Hello Hello! First off, I want to remind you all to send in a picture, or blog about your favorite food for the Food Lovin’ Post! Don’t Forget! August is almost coming to an end, and I know that every single one of you have a favorite food!!
Last night in Iowa was the most beautiful night I’ve been in for a while! It was about 75 degrees, and there was a nice, cool breeze in the air. There was some Wild Alaskan Salmon on the grill, and I made some cool and refreshing summer salads with the organic vegetables a friend kindly gave me the night before.
The smell of the night calmed me as I sat on the front porch with my family eating supper.
Breathe in…Breathe out…. Smell the night air, and enjoy the food that the earth has kindly given up for me. And enjoy my family as I relax, talk, and eat.
I made a perfect summer salad out of the cucumbers and cherry tomatoes my friend gave me. This was my Grandma’s recipe, and was a favorite to make. My dad was also extremely happy when he saw I was making this salad. It is very cleansing because the cucumbers soak in vinegar. I remember drinking the left over juices with my grandma, and laughing as we watched each other cringe as the vinegar burned our throats.
Cleansing Cucumber Salad
~This cucumber salad is great for a summer picnic, and good for those who have sore throats. The recipe is raw, vegan, gluten-free, dairy-free, and of course, sugar-free!
- 2 medium cucumbers (can be easily adjusted to serve more or fewer people)
- 15 (more or less) cherry tomatoes
- Yellow onion
- ¼ cup vinegar
- ¼ cup apple cider vinegar
- 1-2 Tablespoons of Balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
First, thoroughly wash all of the vegetables, and scrub the skins of the cucumber. Then, thinly slice the cucumbers into rounds. Next, thinly slice about 2 or 3 rounds of the yellow onion, and cut the rounds into quarters. Then, place the sliced vegetables and cherry tomatoes into the serving bowl. Add the vinegars and salt and pepper, and use your hands or salad tongs to thoroughly coat the vegetables (make sure you don’t add too much balsamic vinegar because it doesn’t look as good to have brown cucumbers!).
Either serve the salad right away, or cover with plastic wrap and let it sit a couple hours before serving, The loner it sits in the vinegar, the more tangy the cucumbers will become; so if you don’t love a strong vinegar taste, don’t let it sit too long.
Dinner Idea for this salad:
Yes, this was my dinner I enjoyed on the front porch. The cucumber salad was served with grilled salmon topped with capers, wild rice, and another spinach salad I made the night before.
Thought-provoking, mind-prodding question of the day:
What is your favorite summer-time meal? What about you most ideal meal-time setting? On the beach, in the mountains?