We are featuring a wonderful recipe called 'Cucumbers With A Bang' in this article. A balanced healthy diet is a great way to stay in shape. Gardening is also a great way to relieve stress and get your own fresh vegetables.
A lovely addition to any garden is to grow cucumbers. The small ones can be pickled with vinegar and enjoyed later in the year, but the big ones are fresh and crispy and a great healthy snack. I like to serve my cucumbers a variety of ways but thinly sliced and drizzled with balsamic vinegar and a bit of olive oil (with salt and pepper of course) is a go-to snack for me. I also like to add spicy powder to kick it up a little, like a pinch of cayenne. A cucumber salad I like is to use a tablespoon of yogurt and fresh dill (chopped up fine) with some poppy seeds as a dressing.
A zucchini, like the cucumber, they are fine fresh and thinly sliced, but I prefer to saute my zucchini slices in a frying pan and olive oil. Another option is to lightly coat the zucchini in oil and bread crumbs and bake at 400 degrees for ten minutes on each side for a crispy alternative to potato chips. Zucchini plants also have an added bonus. You can eat the flowers, although you want to use the male flowers as they have a stem. They are perfect when you coat them in a light batter and fry them, but they are even better stuffed (with rice or some alternative).
I researched online and found out you can eat cucumber blossoms, and many others like watermelon and some squash flowers like this too. So guess what I am going to try this summer!