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    Super Food: Cucumber
    Super Food: Cucumber
    Super Food: Cucumber
    Ebook89 pages26 minutes

    Super Food: Cucumber

    By Bloomsbury Publishing

    ()

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    About this ebook

    A true superfood, the cucumber has amazing health benefits and has been around since Neolithic times. With a staggering 96% water content, eating cucumbers to maintain hydration and flush out toxins has been popular for centuries. But you can enjoy a slice in your G+T or make an crafty cellulite treatment.

    Super Food: Cucumber     contains:

    Feature spreads - covering the history of cucumbers, health benefits, the iconic cucumber sandwich, New York pickles, grow your own plus handy household uses.


    Delicious food and drink recipes - from snacks, starters, mains and desserts to drinks. Enjoy a gin and cucumber cocktail with your strawberry and cucumber salad!

    Health and beauty recipes - try a cucumber cellulite treatment or a refreshing cucumber toner


    Food is super! There's all sorts of things you can do with fruit and veg - and not always what you'd expect. Whether it's cooking delicious dishes, looking after your teeth or making facepacks, there's all kinds of interesting, healthy uses for fruit and veg. Each book in the Super Foods series takes a look at one ingredient and shows a host of uses - both practical and delicious. The first books in the series are: Avocado, Cucumber, Pomegranate, Lemon, Beetroot and Coconut.
    LanguageEnglish
    PublisherBloomsbury Publishing
    Release dateApr 20, 2017
    ISBN9781408887387
    Super Food: Cucumber

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      Book preview

      Super Food - Bloomsbury Publishing

      CONTENTS

      INTRODUCTION

      CONVERSION CHART

      RECIPES

      THE CUCUMBER SANDWICH

      NEW YORK PICKLES

      HEALTH & BEAUTY

      THE PAMPERED CUCUMBER

      AROUND THE HOUSE

      GROW YOUR OWN

      INTRODUCTION

      ‘The prince enjoyed exceptionally good health, even for a prince; and owing to his gymnastic exercises and the scrupulous care he took of himself … he remained as fresh as a great, green, shiny Dutch cucumber.’

      Leo Tolstoy, Anna Karenina

      (1873–1877)

      HISTORY

      Millions of years ago in Asia a wild species of gourd flourished, the shared ancestor of both melons and cucumbers. It is believed the two strains diverged around 12 million years ago. Wild versions of cucumber were part of the diet of early man, and excavations at the Spirit Cave in Thailand have suggested that cucumbers were being eaten in the earliest Neolithic settlements.

      The forerunner of our modern cucumber (cucumis sativus) is thought to have first been cultivated over 4,000 years ago in north-west India, and to have spread from there across the ancient world. The Israelites, fleeing with Moses, lamented in the Bible: ‘O that we had meat to eat! We remember the fish we ate in Egypt for nothing, the cucumbers, the melon, the leeks, the onions and the garlic …’ (Numbers 11 v 5–6).

      Ancient societies had discovered that pickling cucumbers in brine or vinegar was a good way to preserve them, and archaeological evidence shows that the Egyptians were pickling cucumbers they had imported from India. The ancients understood the nutritional value of pickled vegetables, and it is said that Cleopatra attributed her beauty to including them in her diet, while Julius Caesar fed them to his troops to keep them healthy.

      The Romans

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