Cucumber Ginger Juice

I got a little overzealous at the farmer’s market a few weeks ago and bought 2 cucumbers. Two! It might not seem like a lot to some people but for us, let’s just say that sometimes my good intentions with cucumbers go to waste.

We’re not huge into cucumbers but for some reason, I suddenly felt the need to buy them. In my brain, I was thinking that some cold, sliced cucumber rounds topped with decadent salmon flavored cream cheese would be a good snack.

Wouldn’t you know it, I forgot to buy the cream cheese. In retrospect, that was the wiser choice. What am I to do with excess cucumber and a giant hunk of ginger? Juice, of course! My inspiration came from Pinterest.

Besides being a refreshing drink, this juice is packed full of nutritional benefits. Ginger root is known for its’ anti-inflammatory properties and alleviating nausea. Cucumbers contain only 10 calories, no fat, and no sodium per serving and have 90 percent or more water content. They also contain magnesium and potassium.

Instead of an English cucumber, I used a regular cucumber also known as Persian cucumber. Also, I eliminated using ice cubes and just used fridge temperature water. A small spoon of honey adds a nice touch of sweetness without compromising more calories. Surprisingly refreshing and delicious!

Cucumber Ginger Juice

  • Servings: 1
  • Difficulty: Easy
  • Print
An original recipe

1 cucumber, peeled and seeded
1 inch piece fresh ginger, peeled and diced
1 tsp honey or agave
1 cup cold water

1. Blend all ingredients until smooth.
2. Strain and pour through a mesh sieve/cheesecloth or leave as is. I chose the latter and it was still delicious, with a nice frothy top!


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