After a long day of biking, class, taking an exam, more class stuff, hitting up the Farmer’s Market and biking, I was in the mood for something cheap, flavorful, nutritious and not too heavy. When I am not at school I am use to eating dinner at 5pm, so my stomach and brain have been feeling a bit off lately.

At the Farmer’s Market I picked up an organic cucumber for $2, and two organic zucchinis for $4. I had a little bit of dill from someone who does not like fennel tops (absolute madness, its food and super delicious).

I decided to make a Creamy Dill Cucumber Salad with zucchini as the creamy sauce with red onion, flax oil, olive oil, ginger, cayenne, turmeric AND that’s it! After the sauce was blended I tossed my cucumber slices into the blender, sealed it tight and shook the blender so the sauce would spread all over the slices. This may sound barbaric, but I have a tiny whiny studio apartment, with few kitchen materials. Also, this is a great way to cut down on dishes and possibly loosing any sauce by transferring containers.

I have had a few people ask for help with raw vegan recipes that are; low fat, affordable, easy to make (time, knife skills, and appliances are considered), filling and tasty! Jinkies, demands 😉 This is actually much easier than it seems, the problem now and days with raw vegan food is trying to show off and make food complicated. Sometimes making complicated foods are complicated to digest, afford, and make.

For this recipe you just need a knife, cutting board, blender, mincer/microplane and something lovely to put your food in. Like I mentioned before, I do not have much to work with in this apartment, and I totally regret that I had to put my Creamy Dill Cucumber Salad in a bowl. It made it impossible to get an even amount of the creamy yummy sauce on my cucumber slices.

Creamy Dill Cucumber Salad Recipe

Serves 1

Cost, roughly $7 (all organic)

1 Large Cucumber sliced to your preferred thickness

Creamy Sauce:

2 Medium zucchinis, peeled and diced

1 Teaspoon freshly minced or microplaned ginger

1 Teaspoon minced red onion

1 Teaspoon freshly minced or microplaned garlic

1 Teaspoon Flax Oil

1/2 Teaspoon Olive Oil

1/4 Teaspoon Sesame Oil, Optional (this gives the cream a bit of warmth and a “cooked” taste but it is not necessary)

*If you are being extra careful with your fat/oil intake add more lemon juice and also add filter water instead of oils. This will mean that you will also need to add more spices and possibly a tiny bit more zucchini*

2 Pinches of Asafetida (mostly for coloring, so this is also optional)

Salt, Cayenne & Turmeric Powder according to your taste preference

Once this mixture is blended to a nice smooth and even consistency add 1 Tablespoon Minced Dill OR substitute for your favorite herb may be cilantro, basil, or parsley 🙂

Then mix cucumbers with the creamy sauce well and enjoy immediately! Here is a photo of my arguably barbaric blender shaking technique.

Your sauce should be at a slightly liquid hummus consistency. Please feel free to add any other fresh produce items you have around. Celery, tomatoes, or your favorite greens! If you have a spiral slicer try making cucumber noodles instead or make a veggie/crudite platter and use this sauce as a dip 😀

I hope this gives everyone some ideas and inspiration to make delicious, nutritious raw power food. If there are any recipes you all are interested in seeing made on a small budge, nut free, low fat, with minimal appliances and so forth please let me know. I’d love to hear them. You all inspire me so much, feedback and ideas are always appreciated.

My original intention was to make this recipe using about $2 sadly the price went up to roughly $7 because I ended up needing to use two zucchinis instead of one, plus including the price of oils, spices and herbs.

Thank you all for taking the time to stop by my website. Have a fantastic week! Much love ❤ and raw power 😉

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