INDIA ABROAD June 23, 2017 50 HEALTH
By Malathy Chandrasekhar
hat a joy it is to
head out barefoot
into the yard, cof-
fee mug in hand,
dog trailing at your
heels begging you
to engage with him, look around
the yard lush with vegetables
and herbs, and wonder what will
make it to lunch or dinner. This
is a true yard-to-table recipe.
Granted all of us don’t grow our
own veggies, but I’ve discovered
that backyard gardeners are
forced to get creative and make
recipes using food combinations
that they otherwise may not
have tried. This is one such dish.
Have you ever seen the brilliant blooms of a dill plant?
Here’s one from my backyard.
The dill plant grows to about 4
feet tall and seems to have virtually no pests. I let the plant bolt
so I can enjoy the blooms and
watch the bees quietly going
about their business. However,
dill has the most flavor when
picked before flowering begins.
When I was in California earlier
this year, I walked across the
Golden Gate Bridge into
Sausalito. If you haven’t walked
the bridge, do it. It is so much
better than driving across. Many
of my Bay Area friends have
never done this, and a couple of
them who walked with me were
completely in awe as was I.
Along the walking path from the
end of the bridge to halfway to
Sausalito, dill was growing wild. I
had to taste it to make sure it
really was dill. They don’t call it a
weed for nothing! Here in Texas,
we have to tend it carefully and
it dies out as soon as the summer
heat hits it.
to waver between
plague and plenty.
This year, we got a
decent yield from
one plant, while the
other one just grew
tall and didn’t do
much else. Perhaps
the pollinators didn’t bother visiting
the growing season
of cukes in this part
of the world is very limited,
given the short period between
last day of frost and the day the
sun is already at its zenith.
I hope you enjoy this simple,
fresh recipe as much as we do.
Chilled Cucumber Dill Soup is
a wonderfully cooling soup for
hot summers or for anytime you
want to have a light meal. The
goodness of onions, dill and
cucumbers is certain to impress
Why is this healthy? Due to
their high water content, cucum-
bers are both hydrating and low
in calories. Cucumbers contain
vitamin C and caffeic acid, both
of which reduce swelling and
soothe skin irritations by pre-
venting water retention. Dill is
high in iron, manganese and cal-
cium. This is food as medicine,
— This article is published with permission from www.healthy-indian.com,
a resource for healthy recipes and
Cucumber and dill are cool, refreshing – and simple
1. 5 cups cucumber diced
1 cup dill leaves, stems
1/2 cup spring onions
1/4 cup sweet onions
1/4 teaspoon Himalayan
pink salt or sea salt
1/2 cup yogurt, grass-fed
and organic (vegans
may substitute full-fat
1/2 cup cucumber diced
fine, for garnish
1. Mince garlic and set aside for about 10 minutes.
Cut the ends off the cucumber and dice them into 2-
inch pieces. No need to peel if it is organic. Chop the
green portions of the spring onions.
When Soup’s Not Cumbersome
2. Add 1-1/2 cups of cucumber, 3/4 cup dill leaves,
spring onions, salt into a high speed blender and
puree for 1-2 minutes. Add a little yogurt or coconut
milk if the consistency is too thick for the blender.
Pour soup into serving dish. Stir in the remaining 1/2
cup finely chopped cucumber, 1/2 cup yogurt or
coconut milk and 1/4 cup finely minced dill leaves as
garnish. Chill soup for 1 hour. Serve.
Drink in the