Cucumber Ginger Mint “Mojito” Popsicles

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This is one of our favorite ways to highlight the season’s fresh cucumber. Plus, it’s a hydrating dose of vitamins on a stick. The ginger and mint add a little kick, while the honey adds a perfect amount of sweetness. 

This recipe yields 6 popsicles.

INGREDIENTS

  • 1 cucumber, peeled and chopped
  • ½ lime, juiced
  • ½ cup fresh mint leaves
  • 1 inch fresh ginger
  • 1 cup water
  • 4 tablespoons honey
  • 1 cucumber, peeled and chopped
  • ½ lime, juiced
  • 64 g fresh mint leaves
  • 2.5 cm fresh ginger
  • 240 ml water
  • 4 tablespoons honey

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

TIPS

**Beach Day Approved!

Dagny's Summer Salad

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Peaches, cucumbers and tomatoes hit their peak in the summer months. This colorful dish is a quick spin on the traditional salad and satisfies the need for a light and crunchy starter. I began making this for my daughter when she started preschool. Preparing this salad together was an effective way to include her in her own meal prep while also getting her excited about the idea of salad.

This recipe yields 4 servings.

INGREDIENTS

  • 2 cucumbers
  • 3-4 peaches
  • 10-15 cherry tomatoes
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 2 cucumbers
  • 3-4 peaches
  • 10-15 cherry tomatoes
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste

Directions

  1. Peel cucumbers.

  2. Cut cucumbers and peaches into bite-size squares.

  3. Cut cherry tomatoes in half longways. 

  4. Toss cucumbers, peaches, and tomatoes with a ¼ teaspoon of sea salt and a 3 cranks of a pepper grinder. 

  5. Serve.

Tips

**Replace cherry tomatoes with heirloom tomatoes or whichever look the most appetizing.
**For a tangy version add balsamic or white wine vinegar to cut through the sweetness of the peaches. 

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Tzatziki

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I love traditional tzatziki for its creamy-yet-light texture that is as tasty as it is versatile. I have been dairy-free for a long time, so I use coconut yogurt for a non-dairy version, but it can easily be swapped out with greek yogurt. When a summer trip to Greece isn’t in the cards, at least I can take my taste buds there.

This recipe yields 2 1/2 cups

INGREDIENTS

  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 1 cup dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint
  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 130 g dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint

Directions

  1. Grate cucumber using a large-toothed grater. Once grated, place cucumber in a bowl with 1 teaspoon sea salt. Over time, the cucumber will release its water. 

  2. After at least 30 minutes, strain the cucumber and place on a paper towel. 

  3. Combine yogurt, lemon zest, dill, remaining salt, lemon juice, olive oil, and mint in a bowl and stir.

  4. When cucumber is dry, add it to the yogurt mixture. 

  5. Serve with chips or drizzle over Moroccan Vegetable Kabobs.

Tips

**The cucumber should be as dry as possible to keep your sauce from being runny.

 
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