Cucumber and Tomato Salad

Cucumber salad is one of my favorite dishes.... IN THE WORLD. For real. I could eat this daily. I do eat it at least once a week or more throughout the year. I have many different versions but this one is so nice and clean, refreshing. Pair it with a nice white wine.... Oh wait I'm not a sommelier and this blog isn't about wine... although I do love my wine too.  Hmmmmmmmm  Anyway, you wont go wrong with this yummy salad. 

Ingredients: Makes 2 servings

2 Tbsp Braggs Apple Cider Vinegar

2 tsp Balsamic Vinegar

4 tsp Fresh Lemon Juice

2 tsp Extra-Virgin Olive Oil

1 Large Cucumber, halved and sliced with  skin on preferably.

1 Cup Cherry Tomatoes, halved

1 Tbsp Chopped Red Onion (optional)

2 Tbsp Chopped Fresh Basil leaves

Dash of Pink Himalayan Salt per  taste (optional)

Dash of Lemon Pepper to taste (optional)

(Add some feta cheese for extra Yumminess!)

1. Combine apple cider vinegar and balsamic vinegars, lemon  juice and oil in small bowl; mix well and set aside.

2. Once you cut the cucumber, lay pieces on cutting board with a sprinkle of salt for 5 minutes. Then pat with a dry paper towel to soak the water that has been released. Then, Combine Cucumber, Red Onion, Tomatoes, Basil and seasoning in a larger bowl. Mix well.

3. Drizzle dressing over mixture; toss gently. 

Citrus Electrolyte Drink

Dehydrated? Sick? 

This homemade citrus Electrolyte water gives you just what you need to replenish. My son requests this beverage even when he is not sick. :)  Don't buy Gatorade or anything else full of junk. Pure and simple is always best.

Ingredients

• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 2 cups raw coconut water 
• 2 tbsp organic raw honey  
• 1/8 tsp Himalayan Pink salt 

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Creamy Garlic Dressing

This amazing Dressing comes straight from "The Ultimate Reset" program. A  21 Day Cleanse that is amazing. I haven't met anyone who didn't like this dressing yet. You wont walk away reeking of garlic. But you will walk away with a happy mouth and belly!

Ingredients
½ cup extra virgin olive oil
¼ cup apple cider vinegar
3 to 5 cloves crushed garlic
3 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
1 tsp. Himalayan salt
½ tsp. Dijon mustard
1 Tbsp. unfiltered honey or raw agave nectar

Directions
Place all ingredients in blender and blend on medium high for 30 seconds or until well mixed. Store excess in airtight container in refrigerator. If dressing solidifies when cold, let sit at room temperature until liquid, then stir. Makes 8 to 10 servings.

Nutrition
110 calories
11 g fat
1.5 g saturated fat
0 mg cholesterol
150 mg sodium
2 g carbohydrate
0 g fiber
0 g protein
12 mg potassium

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