Marlon Braccia: Here is a quick cucumber salad that’s good for you and won’t give you indigestion.
Yogi Marlon: Hi, I am Yogi Marlon and I am the enlightened cook, and I am here to talk about cucumbers, they were my favorite food when I was a kid. But lots of people don’t eat cucumbers anymore, and you know what I can’t say that I blame them because when you get a cucumber now at the grocery store, it’s practically slimy because it has been waxed so much. But if you look a little further, you will find that these cucumbers that are curvies, and these cucumbers that are Persian cucumbers and they are never waxed. Because the cucumbers you’re getting are waxed, you are using a peeler for taking the skin off and that makes you not to chew the cucumbers much. When that happens, the seeds don’t break down and the air in the seeds keep coming up and stay in your stomach and there is your intestine.
So use the curvies, use the Persian cucumbers. Leave the skin on and this is going to be the quickest, the quickest salad that you could possibly imagine, you can even make this a day ahead and let it marinate. I like to cut them nice and thin, some chefs cut the seeds out but I like to eat holistically so that we eat the entire part of the vegetable, the whole thing, okay. So, cucumber is sliced in the bowl, and just a couple of splashes of rice vinegar, some sesame seeds, some salt and pepper, fresh ground, of course, and one of my favorite super foods, this is dough, dough is flaked, seaweed, very similar to kelp but it doesn’t have the gritty texture that Kelps can sometimes have. And all you do, take that, give it a mix, you can eat it right away or you can eat it the next day and it is delicious.
I am Marlon Braccia and I am the enlightened cook. And I’ll be back soon.
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