Grilled Cu­cum­ber and Yogurt Drink

Cape Breton Post - - CAPE BRETON -

In­gre­di­ents:

One medium-size cu­cum­ber, cut in half-inch thick slices

Half cup of plain yogurt

Six to eight mint leaves

Veg­etable cook­ing oil spray

Four cups of cool wa­ter

Salt and pep­per to taste.

Pre­heat the grill to medium-high. Coat cu­cum­ber with cook­ing oil spray. Grill for ap­prox­i­mately 6 min­utes, turn­ing the sides oc­ca­sion­ally. Re­move and let cool. In a blender, add cu­cum­ber, mint leaves and half-cup of wa­ter. Blend into smooth paste. Add yogurt, re­main­ing wa­ter, salt and pep­per and blend again to make a re­fresh­ing drink for great di­ges­tion and de­light­ing the soul.

Im­por­tant note: Not all food in­gre­di­ents and recipes are suit­able to ev­ery­one. If you are al­ler­gic to some in­gre­di­ents, avoid us­ing them.

Tip: It is much eas­ier to clean the bar­beque when it is hot. Us­ing a long-han­dled wire brush, clean the grill rack be­fore and af­ter the use.

Vi­neeta lives in West­mount, and has her Master of Science de­gree in Yoga from In­dia. She con­ducts teacher train­ing pro­grams, teaches classes in ther­a­peu­tic yoga and med­i­ta­tion, and pro­vides yoga ther­apy and reiki energy heal­ing treat­ments through­out the CBRM. Her col­umn will ap­pear monthly in the Cape Bre­ton Post. For more in­for­ma­tion on her pro­grams, visit www.yo­gyam.com.

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