Detoxifying Smashed Cucumber Salad Premium PD Recipe
Smashing a vegetable combines protective phytochemicals, changing their flavor while offering a delightful texture that holds oil-free dressing onto each garden-fresh nugget. Martha Stewart brought smashed cucumber salad to my attention, and I loved the texture and taste so much I had to give it an oil-free makeover to include Protective Diet’s health food evolution. Cucumbers are on my plate year-round because of their freshness, availability, and detoxifying anti-inflammatory pharmacological antioxidant activity. The phytochemicals Cucurbitacin, Cucumerin, and Vitexin reduce oxidative stress, offering anti-wrinkle, anti-aging, anti-ulcer, anti-microbial, anti-diabetic properties, reducing swelling associated with lipidemia, and offering the body anti-parasitic protection. The cucumber is a member of the Cucurbitaceae family-like melon, zucchini, squash, and pumpkin. It is a prolific vegetable crop that has been used in Indian traditional medicine since ancient times. Hydrating and very low in calories, the cucumber has cleansing abilities, assisting the body to remove accumulated waste materials and chemical toxins. The seeds have a cooling effect on the body while the fruit hydrates, making them a perfect holistic treatment for thermoplegia (sunstroke). My holistic understanding has grown stronger with my first high-desert garden harvest, ancient medicine, and phytochemical and modern pharmaceutical research. As I enjoy the season’s perfectly timed produce, my body is perfectly primed to thrive and maintain natural homeostasis.