Thursday, January 12, 2012

Cucumber Foam

The last time I had cucumber foam was slurping it out of an oyster shell at a fancy restaurant in Washington, DC ten years ago.  My husband was the winner of a WGMS call-in prize: dinner with the radio personality Shannon Finney and her then fiance, Jim Totten.  It was a sublime dining experience; the fresh, light, cool cucumber fluff never replicated until today.

Though we've experimented with juicing cucumbers a couple times before, I recently read a tip to peel the cucumber to avoid adding a bitter flavor to your juice.  Not only was the juice more delicious, but the texture of the juice was light and fluffy, foamy.

An additional benefit to using cucumbers in your juice is the anti-inflammatory qualities in cucumbers; if you or a loved one is suffering from a sore throat this could be soothing.

What went in:
2 celery stalks
1/2 beet
1/2 cucumber (peeled)
2 clementines (peeled)
2 apples
1 pear
pink foam clings to side of glass

No comments:

Post a Comment