Simple Stuffed Avocados with Creamy Avocado Dressing

Looking for an elegant and simple way to serve avocados at your next lunch or gathering?  These Extremely simple stuffed avocados will bring an elegance and delightful flavor to any table!  These go together so quickly, but have a well rounded and full flavor, sure to impress even the most unadventurous eater!  The dressing gets it's wonderful creaminess from avocados and a touch of almond milk.  Quick, simple, and amazingly good, your family will ask for these again and again! For the best flavor, use as many local organic ingredients as you can find!! :)

Simple Stuffed Avocados with Creamy Avocado Dressing
Serves: about 8 (1/2 an avocado per person)

Ingredients:

5 ripe avocados
3 Tablespoons almond milk (plain, unsweetened- you can substitute any kind of unsweetened milk)
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon garlic powder (or 1 clove garlic, very finely minced)
12 large cherry tomatoes
1 stalk celery
2 green onions
1/4 cup finely chopped flat leaf (Italian) Parsley


To Prepare:

1. Slice the avocados in half, removing the pits, and scoop gently with a large spoon to remove the halves from the skins, leaving intact.  Place two halves into a large bowl, and arrange the other halves on a platter to serve family style, or individually on plates.  Set aside.
2. Using a fork, mash the two avocado halves in the bowl, until smooth and creamy.  Add in the almond milk, balsamic vinegar, sea salt, freshly cracked pepper, coriander, allspice and garlic. Stir until fully combined.
3. Clean the tomatoes, celery, green onions, and parsley.  Cut the tomatoes into about 4 wedges each, and add to the bowl with the dressing.  Finely mince the celery and slice the green onion thinly, adding to the bowl.  Finely chop the Italian Parsley and add in to the other ingredients, stirring well to fully combine and coat with the avocado dressing.
4. Place a heaping scoop of the dressed salad into each avocado half, mounding up, and dividing evenly among the avocado halves.
5. Serve and fully enjoy!

Perfectly Delightful Avocado Premium "Ice Cream"

What could be better on a hot sunny day than a scoop of ice cream?  How about a scoop of delicately flavored Avocado Nut Milk "ice cream"?!  I wanted to explore a new taste sensation this morning, and I think I came up with one of my best recipes to date!  This ultimately creamy luscious frozen treat is 100% vegan, refreshing, and so delicate in flavor, that it is now my new favorite flavor in nut milk "ice cream"!  So supremely simple, all you need are 5 lovely ingredients and a freezer, and you're ready to go!  An ice cream maker will help to make the supremely light and fluffy texture, but if you do not have an ice cream maker, don't despair!  You can freeze this treat on a large tray in your freezer and scrape with a metal spoon or even place in a blender after it's frozen, so you can still enjoy the delights of avocado ice cream!  I even had a little more mixture than would fit in my ice cream maker, so I poured the remaining mixture into Popsicle molds, for delightfully dreamy "ice cream" bars.  This treat is a beautiful shade of green, and the avocado flavor is apparent in each creamy bite!  The coconut and almond milks add just a touch of nuttiness, that complement the avocado very nicely. Give this recipe a try, and I know you will be blown away by the sophisticated flavor and perfectly creamy decadence!  I can't say enough about how delicious this turned out, I really hope you will try making it for your next special evening, or for a delightfully refreshing treat on your next hot summery day.

Avocado Premium "Ice Cream"
serves: about 6-8

Ingredients:
2 ripe Avocados
1 1/2 cups Coconut Milk
3/4 cup Almond Milk (I used Vanilla flavored, sweetened with evaporated cane juice)
1/2 cup crushed Pineapple (in pineapple juice, NOT syrup)
1/2 cup Agave Nectar

To Prepare:
1. Add all ingredients into a large bowl (removing the pits of the avocados, and scooping the fruit out of the peel).  Use an immersion stick blender to quickly blend all ingredients until smooth.  If you do not have an immersion blender you can pour into a regular stand type blender and blend until creamy.
2. Pour into your ice cream maker, following the directions of your particular machine.  I use a Cuisinart frozen yogurt and sorbet maker, the type that has the removable bowl that you keep in the freezer before use.  It takes about 20-25 minutes to freeze to a delightful soft serve type consistency.  If you like a more firmly frozen treat, simply scoop into a container, cover, and place in the freezer for a few hours, or overnight.
3. Serve as a soft serve style treat, or freeze until firm, and be transported to a delightful Avocado heaven! 

-*A note on Agave Nectar:
Agave Nectar can now be found in almost any regular supermarket (and can definitely be found in markets like Whole Foods, Wild Oats, or Sunflower if you have one in your area), located usually either by Maple Syrup, or in the Natural Foods baking section.  I like the well rounded sweetness that it provides, and prefer it over highly refined granulated sugar.  You may replace the agave nectar in this recipe with about 3/4 cup sugar if you desire, but I'd really suggest you try it first with agave nectar!

For the True Avocado Lover!

I decided to really try an experiment with Avocados today, something I had never tried before!  I have been intrigued with the thought of using Avocados as a substitute for butter in baking, so I gave it my first attempt, and I thought it was a huge success!  I wanted to first try using avocados as a butter substitute in a biscuit recipe, as I thought that if I can make a biscuit light and fluffy without using butter (or buttermilk), I could make just about any kind of baked good with avocado!  I grew up eating my Great Grandma's biscuits, full of buttermilk and butter, and just loads of yummy fat that is not so good for us to be eating... This is definitely not Grandma's Saturday morning biscuit (which was always smothered in gravy too!), but it's a fresh, light and new version!  The avocado gave the biscuit a soft, almost creamy texture (almost like baking with pudding, or sour cream), and yet it was also very light and fluffy.  The amazing part?  Every single bite was exploding with avocado flavor, and it was also a very attractive pale green.  I thought the color might turn off some appetites at first (some people have issues eating "green" things), but once it was baked it became a pale and delightful green, that reminds me of fresh grass peeking out in the first of the spring!  I think these biscuits are lovely by themselves, as they are slightly sweet and incredibly flavorful, but I think they could also be delicious with just a bit of jam for breakfast, or could even be used for a delightful shortcake (hmmmm, Avocado shortcake anyone??).  I think they'd even taste great used as bread for a turkey sandwich, with a just a little dijon, some fresh sprouts, tomato, and a lovely slice of Swiss cheese, YUM! If you love avocados you will love these lovely little vegan biscuits, and you will feel great eating them, knowing they contain only healthy, good for you fats, and are not loaded with dairy products that can weigh you down.  Enjoy!!

Light and Fluffy Avocado Biscuits

Ingredients:
2 ripe Avocados (equals about 1 cup, mashed)
1/2 cup whole wheat flour
1 cup unbleached flour
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
2 Tablespoons agave nectar

To Prepare:

1. Preheat oven to 350 degrees Fahrenheit.  Very lightly oil a baking sheet with coconut oil or cooking spray. Set aside.
2. Cut the avocados in half, remove the pits, and scoop the fruit out with a spoon into a medium size bowl.  Using a fork, mash the avocados until creamy.  Add in the remaining ingredients, and use a fork to fully combine.  You can use your hands at the end to just get all the ingredients fully incorporated. 
3. Turn the biscuit dough out onto a lightly floured surface and pat out to about 1/2 inch thick.  Use a glass (about 3 inches), with the rim lightly dipped in flour, to cut out the biscuits, reshaping the dough as needed to cut round biscuits about 1/2 an inch thick.  You could use a biscuit cutter if you have one, or we also used cans (cleaned thoroughly) to cut biscuits sometimes when I was growing up!
4. Place the biscuits on the prepared baking sheet, about 1 inch apart (you should have 6-8 biscuits), and place into the preheated oven.  Bake for about 14-16 minutes, until just slightly golden on the top, and fluffy. Remove from oven.
5. Serve, and ENJOY the delightful flavor of avocados!

Creamy Avocado Lime Bars!

Avocados from Mexico (www.avocadosfrommexico.com) has inspired me once again to get in the kitchen and get creative with avocados!  With another contest running for Bloggers to post Avocado recipes, I have not had a shortage of ideas popping into my head.  Well, I guess it really doesn't take much convincing, as avocados are one of my favorite foods!  So versatile, nutritious, and delicious in entrees and desserts alike, they add a green creaminess and lovely flavor to every dish they take part in!  I decided that this morning it was time to pull out my baking tools and create a new treat that I have never had before... The result?  Delicious, Bright and CREAMY Avocado Lime Bars!  I thought of trying to make a version without wheat, butter, or eggs, but I realized that some things simply need that old fashioned touch, and lime bars have always been best when light and fluffy.  I will save my wheat free, vegan adventures for another time, and will stick to the good old fashioned basics.  Fair warning, this is NOT a diet recipe, especially as you will have a hard time not eating them all!  Perfect to make ahead and take to social gatherings, family get togethers, and picnics, this simple baked treat will delight anyone that you make it for (and they can help you eat the bars and save your waistline!)!  Please enjoy my recipe for:

Creamy Avocado Lime Bars!

Ingredients:
3/4 cup Almond Meal (finely ground almonds)
3/4 cup Whole Wheat Flour
1/2 cup powdered sugar
1/2 cup butter
2 ripe medium avocados (equals about 1 cup, mashed)
1/2 cup lime juice, freshly squeezed
1 Tablespoon finely grated lime zest
2 eggs
1 cup sugar (granulated)
1/4 cup unbleached white flour
powdered sugar to dust the top of the finished bars

To Prepare:
1. First, preheat oven to 325 degrees Fahrenheit. In a medium size bowl, combine the almond meal, whole wheat flour, and powdered sugar.  Add in the butter and use a fork to cut the butter in to the flour mix, until it resembles slightly lumpy corn meal.  Pour the crust mix into a nonstick 10x7 baking pan. spread evenly through the pan, and press very firmly to create the crust.  Place into the preheated oven and bake for 20-25 minutes, until just slightly golden on the edges.
2. While the crust is baking, prepare the Avocado Lime topping.  Scoop the avocado fruit out of the peels (removing the pits), using a spoon, and place into a large bowl.  Mash the avocado with a spoon, leaving a few chunks for extra flavor while eating.  Add in the lime juice, lime zest, and eggs, and beat well, until fully combined.  Stir in the sugar and 1/4 cup of flour, stirring well to remove any lumps of flour.
3. Remove the baked crust from the oven when slightly golden, and pour the Avocado filling over the top, spreading evenly over the crust.  Return to the 325 degree oven, and bake for an additional 20-25 minutes, until fluffy, and very slightly golden on the edges.
4. Remove from oven, and allow to sit for about 5 minutes.  Lightly dust the top of the bars with powdered sugar, and allow to cool completely.
5. Cut into about 24 two inch bars, and ENJOY!

Servings: about 24
Prep Time: about 5 minutes
Bake Time: about 40-50 minutes

Not your Grandma's Deviled Egg!

Today I would like to write about my new favorite way to eat eggs!  This is not your typical Deviled egg, but what I call The "NEW" Deviled egg!  Deviled eggs are nothing new to the culinary world, something similar even being mentioned dating back to Ancient Rome (boiled eggs with various spices being sprinkled over the tops).  The first mention of spiced, flavorful eggs being called "Deviled" goes back to the 18th century!  But it seems like it was in the 50's that deviled eggs really became known as a favorite for potluck tables, family gatherings and holiday events.  Maybe it was because around that time packaged mayonnaise and mustard were readily available?  I'm not sure... But I know they were a staple with my family when I was growing up for holidays!  So Deviled eggs have a special place on my dining table, reminiscent of wonderful family times and happy days... Deviled eggs have been prepared so many ways, but the standard today seems to be mayo, mustard, salt, pepper, and paprika.  Some people use Miracle Whip (you know who you are!! ;) ), some even add pickle relish... But I wanted to create something more simple... More Wholesome... More Flavorful!  More Delicious!  And then the idea popped in my head, what could be more tasty, creamy and decadent than a beautifully ripe avocado?!  Bye Bye mayo, Hello AVOCADO!!  :)  And for the zippy, pungent and peppy part?  How about some freshly grated horseradish?! And plenty of fresh pungent herbs?!  Sounds like a recipe for success and delicious Deviled Eggs!  So here it is,  The "NEW" Deviled Egg!  I know you'll love it!

The "NEW" Deviled Egg:
Serves: 8 (1 whole egg per person)
Cook Time: about 15 minutes
Prep Time: about 10 minutes

Ingredients:
8 whole large eggs
2 avocados, very ripe
2 teaspoons lemon juice, freshly squeezed
2 teaspoons horseradish, freshly grated for optimum flavor
1 teaspoon sea salt, fine
1 teaspoon peppercorn medley, freshly ground (mine includes: black, pink, and green peppercorns, coriander and allspice)
1/8 teaspoon red pepper, ground (cayenne)
2 Tablespoons fresh herbs, finely minced (dill, cilantro, rosemary, marjoram, Italian parsley and thyme)

Preparation:

1. For perfect hard boiled eggs every time: place the 8 eggs in a 2 quart sauce pot, cover with hot water with about an inch of water covering the tops of the eggs.  *A note on eggs:  if possible, use farm fresh eggs for the best flavor and quality!  If you must buy from the market, try to get the brown eggs from cage free, vegetarian fed hens...They really do taste better!  And also check for expiration dates, the fresher the egg, the better the flavor! Place the water covered eggs on the stove, and turn to high heat.  Bring to a rolling boil, and allow to boil for 3 minutes.  Then place the lid on the pot, turn off the heat, and allow to sit on the burner (with the heat turned off) for 11 minutes.  After 11 minutes carefully pour the hot water off the eggs into the sink (or save the water in a bowl to cool and pour onto your houseplants, so you don't waste the water!), and then run under cold water until the water remains cool in the pot (with the 8 eggs in it).  Allow to sit for a few minutes, just to cool the eggs enough to peel.  Carefully peel the eggs and set on a plate.
2. Slice the hard boiled eggs length-wise so that you have 16 halves.  Use a small spoon to slip the yolks out of the whites, and place the yolks into a bowl.  Mash well with the back of a spoon.
3. Slice the avocados in half, remove the pits, and scoop the avocado with a spoon into the bowl of mashed egg yolks.  Sprinkle the avocados and egg yolks with the lemon juice, and mash thoroughly, mixing well.  Add in the grated horseradish, sea salt, pepper, and red pepper. 
4. Finely mince a couple tablespoons of herbs. I simply went to my herb garden and snipped a sprig of this and that, use your favorite herbs, or whatever you have available!!  The point is to have a nice selection of herbs to add a pungency and deeper dimension of flavor.  But if you only have one fresh herb, use a couple tablespoons of that!
5.  Fill the egg white halves with a heaping tablespoon of filling, piling high on the egg.  You may have some filling left over, but it's delicious served on crackers or bread!
6.  Sprinkle the minced herbs evenly over the eggs, serve and ENJOY!!!

A note....

So sorry for the lack of blog posts, with a few health issues at the moment, and also some beautiful weather outside, I have not been in my kitchen much for the last week or so!  Look soon for a new blog post, and again, I apologize for not being on top of things lately!  I will try to post a new recipe within the next couple days!  :)

Glorious Eggplant

If ever there was a controversial vegetable out there, it may be the Eggplant...  Either people love it or hate it, or just think they don't like it because they've never tried it.  Or possibly they've had an unfortunate experience with Eggplant... When not cooked properly it can be a soggy mushy mess of bitter tasting goo- when cooked properly it is transformed into a magical delight for the culinary senses.  Eggplant is packed with "healthy for you" goodness, but don't let that sway you from enjoying it's distinctive flavor.  I love knowing that when I prepare Eggplant for my family, it's not just a meal, it's also something to provide us with great health!  It's packed with fiber, protein, a hearty amount of B vitamins, vitamins A and C, and folate.  There are so many wonderful attributes to the Eggplant, it is beyond what I can convey in this post, but just know that when you eat Eggplant you are doing something great for yourself and your family!  Eggplant is part of the "Nightshade" family, which includes tomatoes, potatoes, and peppers.  People used to be afraid of eating all Nightshades, if you go back a couple hundred years in history you'll see that your ancestors probably would never touch the stuff.  Mandrake and "Deadly" Nightshade are a part of the same family, and can kill you, but we now know that tomatoes, eggplants, potatoes and peppers are safe for human consumption.  So eat your eggplant without fear!  And enjoy the many ways there are to serve eggplant!  One of my very favorite ways to cook eggplant is to roast it.  Actually, give me any vegetable to prepare, and my first thought would be roasting!  In my mind, there is no better way to cook a vegetable to bring out it's depth of flavor and slight sweetness, it basically caramelizes the vegetables as they roast.  So today I will focus on a very simple and tasty recipe, that I hope you will try out sometime for a quick and hearty lunch or snack!  Delicious alone, or even better with a Greek salad on the side!  There will be more Eggplant recipes on the way, as I would love to help get rid of its bad rap, and boost the consumption of Eggplant!  But for now, here is my recipe:

Roasted Eggplant Mediterranean Flatbreads

2 medium Eggplants, about 8 inches long
1 medium sweet yellow onion
2 Tablespoons Extra Virgin Olive Oil

1 teaspoon sea salt
1/2 teaspoon freshly cracked pepper, or to taste
3-4 ounces crumbled feta cheese
4 flatbreads, (the kind without a pocket)


To Prepare:

1. First, thinly slice the eggplants and onion, about 1/4 inch thick.  Slice the eggplants vertically, so the slices are long and wide, not round.  If you are worried about bitterness you can try this trick:  After you slice the eggplant sprinkle salt on each slice, both sides, and set aside for about 1/2 an hour.  This will cause the slices to "sweat" and release the bitterness.  Then simply rinse off to remove the excess salt, and dab with paper toweling to remove excess moisture.  Also, the peel of eggplant may be tough at times, so you may remove the peel if you desire.  It is purely personal choice.  I leave the peel on when I slice the eggplant very thinly, but if you don't want the chewy texture, simply slice it off.
2.  Place the sliced eggplant and onions in a bowl, and drizzle with the olive oil, sea salt and pepper.  Stir well to evenly coat the eggplant and onions.
3.  Evenly spread the eggplant and onion on a large baking sheet, and place under a broiler (450-500 degrees) for about 8-10 minutes, then stir well.   Roast until golden and aromatic, about 10 minutes per side.
4. Remove the roasted vegetables from the oven, and place the 4 flatbreads under the broiler for about 4-5 minutes to warm.  Evenly divide the roasted vegetables over the warmed flatbread.  Evenly distribute the crumbled feta over the flatbreads and return to the broiler for about 4-5 minutes, till the feta is slightly melted and warmed through.
5. Remove from the broiler, serve and ENJOY!  :)

OPTIONAL additions:  These flatbreads are just delicious as they are, but if you want a really special treat add a little Tzatziki and a bit of finely chopped salad of tomato, cucumber, fresh Italian Parsley, lemon juice, olive oil, salt and pepper.  DELICIOUS!  :)

Sweet Style Sweet Potato Cups

I just couldn't pass up the opportunity to try making a sweet version of my sweet potato cups, and I couldn't have been more pleased with the results!!  These would be just delicious for breakfast (maybe served with sliced fruit on the side) or dessert, or even a mid-day snack with a cup of chai tea!  Very filling and satisfying!  Please enjoy my recipe for Sweet Style Sweet Potato Cups!

Sweet Style Sweet Potato Cups
serves: about 3-6 (depending on if you want one or two!)
prep time: about 10 minutes
cooking time: about 1 hour

Ingredients:
3-4 sweet potatoes (enough to get 6 sweet potato cups)
1 Tablespoon coconut oil, melted
1 cup sweetened dried cranberries
2 ounces cream cheese, softened
1/2 cup walnuts, chopped
1 tablespoon finely grated orange zest
2 teaspoons cinnamon, ground
3 tablespoons pure maple syrup

To prepare:
1. Preheat oven to 350 degrees.  Peel the sweet potatoes, and cut into about 3 inch thick slices.  Hollow out the center of the slices with a paring knife or melon baller, so that you wind up with 6 sweet potato cups, with the bottom and sides being about 1/4-1/2 inch thick.    Rub the sweet potato cups with the melted coconut oil (you could substitute butter as well, but I prefer the coconut oil).  Place the cups into a baking dish and set in the preheated oven for about 50 minutes, or until fork tender.
2. A few minutes before the sweet potatoes are fully baked; combine the cranberries, cream cheese, walnuts, orange zest and cinnamon in a medium bowl.  Stir well to fully combine all ingredients.
3. Remove the sweet potato cups from the oven when fork tender, and stuff tightly with the cranberry/cream cheese filling. You want to get as much of the filling as possible into the cups, and mound the filling in the center on the top of each cup. Drizzle the filled cups with the maple syrup and return to the 350 degree oven.  Bake for an additional 5-10 minutes, until the cream cheese is fully melted, and filling is heated through.
4. Serve and ENJOY immensely!!!!

Savory Sweet Potato Cups

Today I wanted to try yet another new concept in cooking.  I had a new idea hit me in the middle of the night, so I thought I would try it this morning, and am so excited to share the DELICIOUS results!  I wanted to think of an entirely new way to use sweet potatoes, and I thought of stuffing them!  But I didn't think they would hold up well to being treated like a "twice baked" stuffed potato, so I decided to cut the raw sweet potatoes into little "cups" to hold a variety of fillings!  And they worked magically!  My words of advice if you would like to try this new delightful way to eat sweet potatoes: Purchase the very large sweet potatoes so that you wind up with a good size cup to stuff!  My potatoes were about 3 1/2  inches thick, but were fairly short, so I was only able to get 6 "cups" out of 4 sweet potatoes.  I also used a paring knife to hollow out the center, but I think a melon baller might work perfectly for the job!  The following recipe is for my "Savory Sweet Potato cups", and I will post another entry about my "Sweet style Sweet Potato cups"!  I think that these Savory cups would be perfect for appetizers, or served with a salad for lunch, or even possibly served on a bed of wilted swiss chard cooked in extra virgin olive oil, lemon juice, and garlic!  YUM!  I hope you enjoy!

Savory Sweet Potato Cups

Serves: 6 appetizers- or 3 for a meal
Prep time: about 15 minutes
Cooking time: about 1 hour


Ingredients:
about 3-4 large sweet potatoes
3 Tablespoons Extra Virgin Olive Oil, divided
2 cups portabella mushrooms, finely chopped
1/2 cup sweet yellow onion, finely chopped
1/2 cup green onions, finely chopped
1 clove garlic, minced
1/4 cup walnuts, chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
2 ounces blue cheese, crumbled
optional: 1/2 cup crumbled crisply cooked bacon (applewood smoked would be best!)

Preparation:
1. Preheat oven to 350 degrees. First peel the sweet potatoes, and cut into about 3 inch thick slices.  Hollow out the center of the sweet potato pieces, forming them into a cup.  You should wind up with 6 fairly uniform cups. The bottom and edges should be about 1/4- 1/2 inch thick.  Lightly rub the sweet potato cups with about 1 tablespoon of the olive oil.  Place into a baking dish, and set in the preheated oven for about 50 minutes, or until fork tender.
2. While the sweet potato cups are baking, chop up the mushrooms, onion, green onion, and garlic.  Add the remaining olive oil, about 2 tablespoons, to a large frying pan (10 inch or larger) about 15 minutes before the sweet potato cups are finished baking, and place over medium high heat.  Once the oil is hot, add in the mushrooms and chopped yellow onion.  Cook until golden brown, about 5-8 minutes, stirring often.  Add in the green onions, walnuts, sea salt, pepper and garlic, and continue to cook an additional 2-3 minutes.  Remove from heat and stir in the blue cheese.  You may also add in the bacon if you are using it!  I wanted to keep my recipe vegetarian, but I think the bacon would be delightful! 
3. Once the sweet potato cups are fork tender, remove from the oven, and stuff each cup with about 3 heaping tablespoons of the mushroom filling.  Make sure to pack it in tightly, so that you get as much of the delicious filling in as possible!  The cups will be slightly overfull, so just press the filling up into a mound in the center.
4.  Return the filled cups to the 350 degree oven for about 5-10 additional minutes, until the cheese is melted and aromatic.
5. Serve and ENJOY! :)

Cucumber Raita

I made this delicious Cucumber Raita to go with my Gobi Masala Fritters!  It is so refreshing and bursting with flavor!  I think it would be delicious with a multitude of dishes, or simply used as a veggie dip or a as a spread on sandwiches.  It reminds me somewhat of Tzatziki, but with a slight twist...  I hope you give it a try!  I look forward to trying it with many new dishes!

Cucumber Raita

1 medium cucumber

1 lemon

1 Tablespoon Extra Virgin Olive Oil
1/2 cup cilantro, shredded
1 1/2 cups Plain yogurt (I used Greek style for extra thick raita!)
1/2 teaspoon sea salt
Freshly ground peppercorn blend, to taste (I use a blend of red, green white and black peppercorns, with allspice)
1 teaspoon mild curry powder

1. Peel the cucumber, and chop finely.  Place into a medium size bowl.
2. Cut the lemon in half, and squeeze the juice into the bowl with the cucumber.  Add in the remaining ingredients, and stir well to combine.
3. Cover and place in refrigerator until ready to serve.
4. Serve chilled and enjoy!