Oil-Free Chili Crunch Cucumber Rice Bowl Premium PD Recipe

Cuisine: Asian
Skill Level: Easy
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Smashing a vegetable combines protective phytochemicals, changing their flavor while offering a delightful texture that holds oil-free dressing onto each garden-fresh nugget. In the 1980s, Martha Stewart brought smashed cucumber salad to my attention and I loved the texture so much I had to include the technique in this recipe. Cucumbers are on my plate all summer because of their freshness and detoxifying anti-inflammatory pharmacological antioxidant activity. The phytochemicals cucurbitacin, cucumerin, and vitexin reduce oxidative stress and offer anti-wrinkle, anti-aging, anti-ulcer, antimicrobial, and antidiabetic properties. Additionally, they reduce swelling associated with lipidemia and provide the body with antiparasitic 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 through my fifth high-desert garden harvest, the study of ancient medicine, and research into phytochemicals and modern pharmaceuticals. As I enjoy the season’s perfectly timed produce, my body is perfectly primed to thrive and maintain natural homeostasis.