Summer is here! Well in Central California at least! Here’s a healthy & tasty way to keep cool!
Cucumbers are very refreshing and hydrating. While they are composed mostly of water, the skin is rich in fiber and contains silica, potassium, and magnesium. A lot of people don’t like the skins of cucumbers, but they are worth eating so you can get those minerals. Make sure you use organic cucumbers if you’re going to eat the skin.
Coconut water is very hydrating and is full of natural electrolytes.
Parsley is full of nutrition with a large amount of available vitamin K, C, and A, along with anti-oxidants that help cleanse the blood. Parsley is also a great source of folic acid, which is one of the most important B vitamins. To green smoothies and beverages, parsley adds a mild “green” flavor that is light and refreshing. Because of the high nutritional value of parsley, I’ve started keeping it on hand regularly and I use it in just about everything.
You could add a variety of ingredients to this recipe. Watermelon would be divine. Honeydew would also be a delicious flavor to compliment the cucumber and citrus.
Ingredients
• 2 cups coconut water
• 1 small cucumber, washed and thinly sliced or chopped
• ½ cup fresh lemon juice
• 1 large bunch parsley, chopped fine
• 1 tsp. fresh, grated ginger
• ½ tsp raw honey
• ice
Instructions
There are two ways you can make this – it’s delicious either way:
1. Chop the cucumber and parsley and add to a quart jar. Add the honey, coconut water, lemon juice, and ice. With a tight fitting lid, shake vigorously until combined. Serve immediately. When you get done with the beverage, you’ll have a fresh little salad in the bottom of your glass. Some people might think this is weird – I thought it was tasty.
2. In a blender, add all the ingredients, except the ice and pulse to combine. Pour over ice and serve. If you want it more like a slushee texture, add some ice and blend to desired consistency.