Robust flavor, unbelievably hydrating.  Will leave you refreshed and vibrant.

Ingredients:

  • Parsley
  • Cilantro
  • Basil
  • Pumpkin Seeds
  • Pine Nuts
  • Hemp Seeds
  • Coriander Seeds
  • Pink Himalayan Salt
  • 1 Jalapeno (no seeds)
  • Black pepper
  • Lemon
  • 3 Cucumbers
  • Garlic
  • E.V.O.O

Noodle Preparation:

Begin with grating the cucumbers. If the cucumber is organic I grate with the skin.  If it is not organic cut the skin off and toss it.  Many of the chemical residues are found in the skin.  Just another reason to buy organic, because the skin of the cucumber contains many vitamins and minerals.   I find the best way is to grate into a strainer.  Use a pot underneath the strainer to catch the cucumber juice coming from the grated cucumber noodles.  Once all three are grated gently press to remove the rest of the juice.  pour the juice into a glass.

Pesto Preparation:

Toss the parsley, C\cilantro and basil into a food processor or blender. Add in the hemp seeds, pumpkin seeds and pine nuts.  Next throw in the pink himalayan salt, black pepper,  jalapeno sliced with no seeds and one clove of garlic.  Finish off by adding juice squeezed from half of a lemon and extra virgin olive oil (a friendly dash).  Add a touch of the cucumber juice set aside.   If it is too thick, the cucumber juice does a great job of making it a lighter more whipped pesto which I find it great not only with pasta but also as a spread or a dip.

Plating

Add the noodles which have much of the juice squeezed out through a strainer into a separate bowl.  Add a generous amount of pesto and mix together.  Put the noodles and pesto mixture onto a plate. Optional garnish on top is halved grape or cherry tomatoes.  Place a peice of parsley on top to finish off the plate.  Lightly sprinkle a little salt and pepper on top for the finishing touch.

Health Benefits

Cucumber

Cucumbers are the fourth most cultivated vegetable in the world and known to be one of the best foods for your body's overall health, often referred to as a superfood. Cucumbers are often sprayed with pesticides so it is important to buy organic or even better, grow them yourself.

Cucumbers are 95 percent water, keeping the body hydrated while helping the body eliminate toxins. Cucumbers have most of the vitamins the body needs in a single day. Don't forget to leave the skin on because the skin contains a good amount of vitamin C, about 10 percent of the daily-recommended allowance.

Cucumber are known to contain lariciresinol, pinoresinol, and secoisolariciresinol. These three lignans have a strong history of research in connection with reduced risk of several cancer types, including breast cancer, ovarian cancer, uterine cancer and prostate cancer
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Due to its low calorie and high water content, cucumber is an ideal diet for people who are looking for weight loss. The high water content and dietary fiber in cucumbers are very effective in ridding the body of toxins from the digestive system, aiding digestion. Daily consumption of cucumbers can be regarded as a remedy for chronic constipation.

Cucumber juice contains a hormone which is needed by the cells of the pancreas for producing insulin which has been found to be beneficial to diabetic patients. Researchers found that a compound called sterols in cucumbers may help reduce cholesterol levels. Cucumbers contain a lot of potassium, magnesium and fiber. These work effectively for regulating blood pressure. This makes cucumbers good for treating both low blood pressure and high blood pressure.

Cucumber is an excellent source of silica, which is known to help promotes joint health by strengthening the connective tissues. They are also rich in vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium. When mixed with carrot juice, they can relieve gout and arthritis pain by lowering the uric acid levels

Basil

This member of the mint family has been used as a medicinal plant, and its oils and extracts are said to have antioxidant and antibacterial properties. Fragrant fresh basil, for instance, offers a healthy dose of blood-clotting vitamin K -- 2 tablespoons of chopped fresh basil provide 27% of the RDA -- as well as vitamin A, manganese, and magnesium. (You can find more vitamin K in green leafy veggies such as cabbage, cauliflower, kale, and spinach -- but talk to your doctor if you’re taking a blood thinner such as warfarin; you don’t want too much or too little K.)

The first clue suggesting that basil is more than just a garnish is its pungent scent and strong flavour. The volatile chemical compounds responsible for these appealing culinary characteristics also play a role in its biochemical activity.

Volatile compounds are light-weight, organic compounds that give herbs and other plants their potent aroma. In aromatic herbs such as basil these compounds are found in the form of essential oils, complex molecules that differ in chemical structure from plant to plant. By definition, volatile essential oils are hydrophobic (non-water-soluble) in nature and light enough to travel through the air as small droplets (vapour) to our olfactory system, where they stimulate our sense of smell.

Basil contains dozens of aromatic essential oil components in its leaves that vary in quantity and proportion depending on the cultivar . These include eugenol, linalool, estragole, limonene, citral, methylchavicol, and methyl cinnamate. The more distinctly scented varieties boast a predominant volatile compound that out-competes the rest, producing a characteristic aroma.

Lemon basil, for instance, contains mainly citral and limonene, while camphor basil has high concentrations of – you guessed it – camphor. Italian large-leaf basil, the kind we associate with the traditional basil smell, acquires its odour from a combination of linalool and methyl chavicol.

In nature these compounds defend the herb from hungry insects and invasive bacteria and fungi. It is no surprise, then, that they can help protect us.

In cell culture studies, basil essential oils have demonstrated potent antimicrobial activity, likely inhibiting bacterial growth by degrading bacterial cell walls and inducing cell lysis (bursting). Extracts of linalool, methyl chavicol and methyl cinnamate, a derivative of cinnamic acid which gives cinnamon its flavour and aroma, among others, inhibit the growth of disease-causing bacteria such asStaphylococcus aureus, Streptococcus faecalis, Escherichia coli, Shigella species,Salmonella species, Mycobacterium species and Pseudomonas aeruginosa.  Pathogenic strains of these bacteria can cause illnesses like food poisoning, urinary tract infections, pneumonia and dysentery.

Basil is also a known antiviral, antifungal and insecticidal agent.