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Cool as a Cuke – Recipes here!

We have a glut of cucumbers here on the farm! Shann’s greenhouse domes are filled to the brim and every visitor simply must take a cucumber home with them.

If you too are a gardener experiencing a cucumber glut, the great news is that they have many surprising health benefits! Cucumbers are low in calories but high in many essential vitamins and minerals, including Vitamin K (62% of the RDI), Vitamin C (14% of the RDI) and Potassium (13% of the RDI).1

Cukes also contain antioxidants such as flavonoids and tannins, which effectively prevent the accumulation of harmful free radicals2, reducing the risk of heart, lung and autoimmune diseases.3

To maximise these benefits (and start working through the surplus!), we’ve been trying new ways of using cucumbers in our cooking – we hope you enjoy some of these drinks and dishes as much as we have!

Cucumber, Goats Cheese & Onion Salad


  • 1 large cucumber
  • 1/2 red onion (thinly sliced)
  • 1 tsp cracked sea salt
  • 60ml rice wine vinegar
  • Handful of fresh mint leaves (chopped finely)
  • 2 tsp 100% pure stevia (powder)
  • Handful of crumbled goats cheese


Slice your cucumber into 1cm rounds then toss with the thinly sliced onion and 1 TSP cracked sea salt. Leave to sit for a few minutes before gently pressing down on the cucumbers, forcing out some liquid. Transfer the cucumber and onion to a clean salad bowl, toss with the vinegar and 100% pure stevia. Season and garnish with fresh mint and sprinkle over the crumbled goats cheese.

Cucumber & Melon Slushy


  • 1/2 cucumber
  • 400g honeydew melon
  • 2 tbsp fresh lime juice
  • Handful of fresh mint
  • 500ml of coconut water


Blend all ingredients, pour into glasses with ice and garnish with a slice of cucumber.

Pickled Cucumbers


  • 500g cucumbers
  • 2 tbsp apple cider vinegar
  • 1/2 tsp cracked sea salt
  • 3-6 drops yacon syrup (depending no how sweet you like them!)
  • 60g fresh dill (finely chopped)
  • 1 tsp mustard seeds


Peel and thinly slice your cucumbers – add to a bowl with the chopped dill. Combine the vinegar, salt, yacon syrup and mustard seeds in a small bowl and mix until the salt has dissolved. Pour the vinegar ‘dressing’ over the cucumbers and mix until coated. Cover and refrigerate for 2 hours minimum – serve cold.

Cucumber Cocktail


  • Single measure of gin
  • 1/2 cucumber
  • Small handful of fresh mint
  • Small handful of fresh basil
  • 1/2 lime
  • 2 stevia ‘tabs’/’clickers’
  • Sparkling water


Roughly chop the cucumber and place in a blender with the mint and basil. Blitz until liquified. Pour the cucumber and herb liquid into a sieve over a cocktail shaker. Use the back of a spoon to press the cucumber mix into the shaker. Add the juice of 1/2 a lime, a measure of gin, 2 stevia tabs, and sparkling water – stir. Pour into a fancy gin glass with ice. Side note: a lovely, refreshing drink without the gin if you’re looking for a bit of alcohol-free yumminess 🙂


Questions? Talk to a Nutritional Therapist on live chat!

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