Both avocado and cucumber are considered cooling foods and
therefore perfect for the summer time. According to Ayurveda, the ancient
sister science to yoga which balances the body’s energies, certain ingredients
have properties that cool your body from the inside out, especially balancing in the summer time for pitta (one of three body types in Ayurvedic medicine). When fiery pittas become out of balance they can be short-tempered
and argumentative. Chilled cucumber and avocado are perfect ways to beat the
heat.
Cucumbers contain lariciresinol, pinoresinol,
and secoisolariciresinola–these plant compounds can reduce your risk of cardiovascular disease as well as several types of cancer, including breast,
uterine, ovarian, and prostate cancers. Avocado
is also exceedingly good for you, with its healthy fats and high
concentrations of carotenoids.
Read more about natural cancer prevention
Ingredients
1 ½ large cucumbers, peeled, chopped into large chunks
1 avocado, skin removed, chopped
½ cup vegetable broth
¼ cup Greek yogurt
¼ cup chopped Vidalia onion
1 tablespoon San-J organic Shoyu sauce
1 teaspoon rice wine vinegar
pinch cayenne
sea salt to taste
drizzle of extra virgin olive oil
extra chopped avocado and mint for garnish
Read more about the health benefits of olive oil
Directions
Add all of the ingredients to a food processor and blend until smooth. If it’s still too thick, add in additional vegetable broth. May still be a bit chunky, and that’s okay. Garnish each bowl with ¼ of an avocado, some mint, and a drizzle of olive oil. Enjoy as a light lunch or as the starter to a larger meal. Serves 4
Image: Sara Novak
