Pineapple-Cucumber Gazpacho

 Pineapple-Cucumber Gazpacho

PINEAPPLE-CUCUMBER GAZPACHO

From RAW FOOD REAL WORLD by Matthew Kenney and Sarma Melngailis

4 cups chopped peeled cucumber (from 1 large English cucumber or a few Kirbys)

4 cups chopped pineapple (from 1 large or two small pineapples)

1 cup fresh pineapple juice

1 small jalapeno pepper, seeded and diced

1 green onion, white and 1 inch of green, chopped

1 tablespoon lime juice

2 teaspoons sea salt

1 handful cilantro leaves, plus few extra for garnish

3 tablespoons avocado oil, macadamia oil, or cold pressed extra-virgin olive oil

1 handful finely chopped raw macadamia nuts

In a blender, add 3 cups of cucumber and pineapple, the pineapple juice, jalapeno, green onion, lime juice, and salt. Blend until smooth. Add the remaining 1 cup of cucumber and 1 cup of pineapple, the handful of cilantro, and 1 1/2 teaspoons of the oil. Pulse blender quickly a few times-the gazpacho should remain chunky. Taste for seasoning. If you have time, chill before serving. Before serving, add the macadamia nuts and stir to distribute them evenly. Place in serving bowls and drizzle the remaining 1 1/2 tablespoons of oil. Garnish with cilantro.

I have posted this recipe in the past, but decided to post it again for two reasons. First, it's such a refreshing summer treat. If you have a garden, it's a perfect chance to grab some fresh cilantro, green onions, and cucumbers to make this. Second, I decided to make a juice version of it today, and it turned out pretty darn good! In fact, my 2 1/2 year old drank so much of it that his little belly was distended!! Here's what I used:

1 small pineapple

1 medium cucumber

1 medium zucchini (because I have a lot I needed to use)

1 bunch of fresh cilantro

You could certainly juice a small green onion and a small jalapeno pepper as well, but I wanted to make sure Gabe would drink it! 

Here a few health benefits to this juice:

Cucumbers:

Cucumbers help promote hydration d/t the high water content, which also helps to reduce toxins in the gastrointestinal tract and reduce acidity. They contain the lignans lariciresinol, pinoresinol, and secoisolariciresinol (I know, I can't pronounce them either!) which have been shown to reduce several cancers including, prostate, ovarian, and breast cancer. The high content of potassium and magnesium help promote healthy blood pressure, They are a good source of silica, which helps promote joint health, strengthens connective tissues, and is great for nail health. Cucumber is also rich in vitamins A, B1, B6, C, D, folate and calcium, which when mixed with carrot juice can help reduce uric acid levels in diseases like gout. Interestingly enough, it also contains a hormone needed by the cells of the pancreas to produce insulin.

Cilantro:
Aids in digestion, works as an anti-inflammatory, helps detox the body, helps to manage cholesterol levels, and helps prevent nausea. It's high in iron, magnesium, phytonutrients, and flavonoids.

Pineapple:
They are rich in vitamin C and help fight off viruses. They are also great for cough and colds d/t the high amount of bromelain they contain, which helps suppress coughs and loosens mucous. They contain manganese which helps support strong bones and connective tissues. Their anti-inflammatory qualities also help with diseases like arthritis. Pineapples also help to reduce the acidity of the GI tract. With the high acid producing diets that most Americans consume, this is a really important quality!