Roast Beet Salad

  "It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic—great for a side salad"

Recipe By     :adapted from Diabetic Connect Recipe
Source           :"http://www.diabeticconnect.com/diabetic-recipes"
Serving Size  : 8


  2       pounds  beets -- (5-6 medium) julienned
1/4      cup  extra-virgin olive oil
1/4      cup  apple cider vinegar -- or white-wine vinegar
  1       tablespoon  Dijon mustard or 1 teaspoon dry mustard
  1       teaspoon  honey

           Freshly ground pepper -- to taste
  1       stalk  celery -- chopped
  1       large  sweet onion -- chopped
  1       bunch  fresh dill -- chopped
           zest of one orange
           Juice of 1 orange -- juiced

    Preheat oven to 400°F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.

Meanwhile, whisk orange juice and zest, oil, vinegar, mustard, honey, pepper in a small bowl to make dressing.

 When the beets are cool enough to handle, slip off the skins. Cut into large match sticks and place in a large bowl. Add celery, onion, dill and the dressing; toss to coat well. Serve at room temperature or chilled.

Cover and refrigerate for up to 2 days

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Corn Stuffed Peppers

Corn Stuffed Peppers

A quick and colourful twist on a classic dish.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Preparation Time :0:10  Start to Finish Time:  "0:22"  T(Cook):  "0:12"
Cuisine:  Vegetable Side Dishes
Categories    : Gluten Free


1       Cup  Frozen Corn -- thawed
4       Medium  Bell Peppers -- red or green
1       Cup  Cheddar Cheese, Low fat -- grated
4       Green Onions -- chopped
  1/2   Cup  Rice Chex®
1       Tablespoon  Dijon Mustard

Crush rice Chex® in food processor or in a plastic bag with a rolling pin.

Slice tops off peppers; remove seeds.

Place peppers in microwave safe bowl, cover and cook 4 minutes. Remove; and let cool.

Reserve 4 tablespoons of cheese

Dice pepper tops. Combine diced pepper, corn, balance of cheese, onions, Chex® crumbs
and mustard.

Place peppers in microwave safe dish; gently pack with vegetable mixture.

Top each pepper with reserved cheese.

Cover and microwave for 8 minutes  keep covered and let rest for 5 more minutes

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 142 Calories; 3g Fat (16.1% calories from fat); 10g Protein; 22g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 261mg Sodium.  Exchanges: 1 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Mushroom and Potato Gratin (Seene ja kartuligratääni) Estonian

Mushroom and Potato Gratin (Seene ja kartuligratääni) Estonian

Estonian Casserole of layered potato and mushrooms

Recipe By     :Ellen M. Ennis Davis
Source: "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6  
Cuisine:  "Vegetable Entrees"
Categories    : International, Estonian, Gluten Free

  6         Potatoes -- cooked, thinly sliced
  2         Cups  Mushrooms -- sliced
  2         Tablespoon  butter -- (2 to 3)
  1         Leek -- thinly sliced
  1         Cup  Cheddar Cheese, Shredded
  1 1/4   Cups  Single Cream
             Salt and Black Pepper to Taste
  1         Tablespoon  Dill weed -- finely chopped

Preheat oven to 350°F

Melt butter in a skillet on a medium heat, add mushrooms and cook until
golden.

Grease a large oven dish, layer half of the potatoes at the bottom. Cover with fried mushrooms, then top with the rest of the potatoes. Season with salt, pepper and dill weed, then sprinkle with grated cheese and finally pour the cream over.

Bake for about 30 minutes, until the cream is bubbly and the cheese is
golden brown.
Source:

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Per Serving : 222 Calories; 10g Fat (40.9% calories from fat); 8g Protein; 26g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 168mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1 1/2 Fat.

Potato & Mushroom Latkes (vegan)

Potato & Mushroom Latkes (vegan)

A wonderful treat served with chives and Dairy Free Yogurt. Excellent way to use up extra baked potatoes"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright: http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 3  
Cuisine:  "Vegetable Side Dishes
Categories    : Corn Free, Dairy Free, Egg free, Gluten Free, Vegan

  2     Tablespoons  olive oil
  1     Cup  Mushrooms -- thinly sliced
  1     Clove  Garlic -- chopped
  1/16  Teaspoon  red pepper flakes
  2     Potatoes -- baked
  2     Potatoes -- washed
  1/4   Teaspoon  Salt
  1/4   Teaspoon  Pepper
  1/3   Cup  Rice Flour, Brown
  2     Teaspoons  Baking Powder
  1/4   Cup  Non Dairy Grated Hard Cheese Replacement
                       

preheat oven to 425°F


Sautée onions, garlic and mushrooms until onions are soft. Set aside.

Shred baked potatoes and raw potatoes into a bowl.

In a small bowl mix flour, salt, pepper, cheese and chili flakes and baking powder together until blended

Add mushrooms and onions to potato mixture and sprinkle with flour mixture. mix until blended.

Grease a baking sheet and divide into 9 patties and place in oven for 20 min.

Serving Ideas : Serve with Dairy Free Yogurt and chopped green onions

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Per Serving : 322 Calories; 11g Fat (30.0% calories from fat); 12g Protein; 46g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 872mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

Curry Rice and Cabbage (vegan)

Curry Rice and Cabbage

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8    
Cuisine: "Vegetable Entrees"
Categories    : Corn Free, Dairy Free, Egg free,  Gluten Free, Vegan

  2        Tablespoons  Coconut Oil
  1 1/2  Cups  Short Grain Brown Rice
  1        Onion -- sliced
  3        Cloves  Garlic -- minced
  2        Teaspoons  Mustard Seed
  2        Teaspoons  Coriander
  4        Tablespoons  Curry Powder
  1        Tablespoon  Chinese Chili Garlic Sauce
  2        Teaspoons  Salt
  1/2     Teaspoon  Pepper
  1/2     Head  Cabbage -- sliced 1/3-inch thick
  1        Bell Pepper -- chopped
  2        Stalks  Celery -- sliced
  2        Cups  Water
  2        28 Oz Cans  Diced Tomato
  1        14 Oz Can  Coconut Milk

Heat oil in dutch oven with a lid, Add Rice and toast until golden brown.

Add onions, garlic, mustard seed, coriander, curry powder and stir fry until onions are soft.

Add chili garlic sauce, salt and pepper then cabbage, bell pepper and celery, stir until combined.

Add water, coconut milk and tomatoes and bring to a boil.

Reduce heat, cover and simmer for 45 minutes.


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Per Serving : 361 Calories; 18g Fat (41.1% calories from fat); 7g Protein; 52g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 173mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat.

Vegan Challenge for Earth Week

Join rabble.ca in taking the Vegan Challenge during Earth Week 2013. RSVP on our Facebook event page, share your ideas and invite your friends:

Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

Ceasar Salad (Vegan)

"This recipe is a Heart Smart, and sodium reduced and vegan but gives the flavours and satisfaction of the garlicky Caesar."
Recipe By     : Ellen M. Ennis Davis
Source           : Pooka's What's for Dinner: Gluten Free with Attitude
Serving Size  : 12    Cuisine:   "Salads and Cold Dishes"
Categories    : Corn Free, Dairy Free, Diabetic Friendly, Egg free, Gluten Free, Heart Healthy, Low Carb,  Low fat, Low sodium, Vegan, Vegetarian

  2        tablespoons  Dijon mustard
  3        garlic cloves -- minced
  1/2     cup  water
  2        tablespoons  lemon juice
  6        tablespoons  olive oil
  1        tablespoon  Flax seed meal
  1/4     teaspoon  white pepper
  1        tablespoon  seaweed sesame sprinkles
  3        tablespoons  sun-dried tomatoes -- julienned
  2        tablespoons  nutritional yeast
  1/2     package  firm tofu -- drained

  2        slices  whole grain bread -- Gluten Free
  2        cloves garlic
  2        large heads  romaine lettuce

In blender, combine mustard, garlic, water, lemon juice, soy sauce, olive
oil,  white pepper, seaweed sesame sprinkles and flax seed meal; liquify.

Add sun dried tomatoes and let sit for at least 1 hour to 1 week in
refrigerator.

Take tofu and place on layers of kitchen towels place kitchen towels on
top put plate on top let sit for 1hr. Shred tofu and sprinkle
with nutritional yeast, let sit covered for at least 1 hr. to overnight

Toast bread until browned and crisp.  Cut the cloves of garlic in half, rub cut side of garlic over both
sides of bread. Cut bread into cubes.

Just before serving, tear romaine into small pieces and place in salad
bowl.

Pour dressing over and toss to mix. Add croutons and almonds toss again.
Serve immediately.

NOTES : Dressing is better if made ahead and stored in the refrigerator to allow ingredients to blend their flavours and the tomatoes to soften
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Per Serving : 105 Calories; 7g Fat (51.4% calories from fat); 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 97mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Sweet Potato and Kale stew

A Delicious, hearty vegetable stew

Recipe By     :Ellen M. Ennis Davis
Serving Size : 6   
Categories    : stewing
Cuisine         : vegetarian
Source          : Pooka's What's for Dinner: Gluten Free with Attitude

  2         19 oz cans  canned pinto beans -- drained & rinsed)
  6         cups  vegetable stock
  1         medium  sweet potato -- quartered and sliced thick
  1         large  carrot -- chopped
  2         stalks  celery -- trimmed and sliced thin
  1         large  onion -- chopped
  4         cups  kale -- (approx 1 bunch) chopped
  4         cloves  garlic -- minced
  1         1 inch piece  fresh ginger -- grated
  1         tablespoon  coconut oil -- or olive oil
  1         teaspoon  mustard seed
  1         teaspoon  coriander seed
  1/2      teaspoon  cumin seed
  1/2      teaspoon  paprika
  1/2      teaspoon  fennel seed
  1/2      teaspoon  fenugreek seed
  1/2      teaspoon  turmeric
  1         bay leaf
  3         tablespoons  cornstarch
  1         14 oz can  coconut milk
  1         teaspoon  soy sauce -- gluten free
             salt and pepper to taste       


Heat the olive oil on medium low in a large dutch oven

Sautée the onions, garlic, ginger, and mustard seeds until onions are soft

Add the sweet potatoes and celery, sautée 5 minutes

Grind remaining spices in mortar and pastel or spice grinder, add and stir
for a minute to heat through

Add the kale and stir until it wilts

Add the bay leaf, beans and stock. Bring to a boil, cover, reduce to a
simmer for 10 minutes or until sweet potatoes are tender

Add cornstarch to coconut milk and whisk to a slurry

Add to stew and stir to blend, bring to just to a boil and reduce to a
simmer until thickened

Add  soy sauce, pepper, and salt


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Per Serving : 562 Calories; 23g Fat (35.9%
calories from fat); 19g Protein; 75g Carbohydrate; 14g Dietary Fiber; 2mg
Cholesterol; 2481mg Sodium.  Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 0 Fruit; 4 1/2 Fat.

Tonight a Quick Thai Fry up

Yesterday when shopping we found a wonderful selection of vegetable on clearance so we are reveling in the our bounty and Asian is the way to go.

So for tonight I used a recipe form 2010 "Stir-fried Thai Green" but used a selection of Greens in place of the Chinese broccoli (gai larn). I used long green beans, broccoli, rapini, bean sprouts and snow peas. and a carrot for some colour contrast.

To go along with my veggies I made "Thai Chicken Stir Fry"

Asian Tossed Salad

Made of crunchy fresh Asian vegetables dressed with Thai Lime Vinaigrette

Source: Pooka's What's for Dinner: Gluten Free with Attitude
Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Cuisine: Thai

  1              cup  bean sprouts
  1              cup  cabbage -- shredded
  1              cup  broccoli florets
  1              whole  carrot -- julienne
  1              cup  snow pea pod, fresh, whole
  1              head  romaine lettuce -- shredded
                  Thai Lime Vinaigrette

combine in a bowl and toss with Thai Lime Vinaigrette

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Per Serving : 280 Calories; 24g Fat (73.4%
calories from fat); 6g Protein; 14g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 190mg Sodium.  Exchanges: 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 4 Fat; 0 Other Carbohydrates.

Kartof kukusu - Potato and Herb Omelette

Kartof kukusu - Potato and Herb Omelette

"This herb-packed omelet, make a wonderful side dish hot or cold as a   light lunch or snack. It is a   popular and easy breakfast dish in Azerbaijan."
Recipe by: Ellen M. Ennis Davis
Country of origin: Azerbaijan
Categories    : International
Serving Size  : 8   

  6             eggs
  3             medium  potatoes grated
  1             carrot grated
  1             bunch  green onions
  1             bunch  fresh cilantro chopped
  1             bunch  spinach chopped
  1             bunch  dill
                 salt & pepper to taste
                 olive oil

In a oiled skillet saute spinach until wilted. Remove from heat and set aside.

Lightly beat the eggs in a large bowl.

Add the wilted spinach, the cilantro, onion, dill, grated potato, carrot and salt & pepper; mix well.

Rub an oiled 9 x 13" oven-proof dish.

Pour the omelet mixture into the dish,cover with aluminum foil and bake oven for 20 or 30 minutes until the eggs are cooked through.

Drizzle with olive oil when you remove from oven

Cut or tear into serving size pieces and serve hot with yogurt.

NOTES : You may substitute your herbs and spices to produce a
                variety of flavours and can be cooked in a skillet as well
                as the oven
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Per Serving : 51 Calories; 3g Fat (60.0% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 43mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Cabbage Rice Stir Up

"A quick and easy lunch or side dish." 
Recipe By :Ellen M. Ennis Davis
Serving Size  : 4     

  3        tablespoons  olive oil
  4        cups  cooked rice -- leftover or cooled
  1        large  onion -- rough chopped
  1        stalk  celery -- chopped
  1        clove  garlic -- minced
  5        whole  cabbage leaves -- chopped fine
  2        tablespoons  cornmeal
  1        cup  stock
  2        teaspoons  hot sauce
  4        tablespoons  fresh parsley -- chopped
  1        medium  carrot -- shredded

In a deep skillet heat oil on high heat. Add Onion, Cabbage and celery; sauté until onions are translucent.

Reduce heat to medium, add rice and cornmeal stirring to avoid sticking

Mix hot sauce into stock and add to the pan. Simmer until rice mixture has absorbed the stock and has a dry texture.

Add carrot and parsley stir and cook another minute.

season to taste.

Source: "Pooka's What's for Dinner: Gluten Free with Attitude"
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Per Serving: 375 Calories; 11g Fat (26.4% calories from fat); 7g Protein; 62g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 89mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 Vegetable; 2 Fat.

NOTES : The cornmeal is added to complete the protein in the rice.

African Sweet Potato Stew (vegan)

Serves 4-6

1 tablespoon olive oil

1 large onion, chopped

3 to 4 cloves garlic, minced

1 medium sweet potatoes, chopped 1"
1 cup frozen corn (thawed)

1 can (28 ounce) diced tomatoes, undrained

1 1/2 cups tomato juice

3/4 cup apple juice

1 to 2 teaspoons grated fresh ginger root

1/4 teaspoon red pepper flakes

2 cups kale, chopped

1/3 cup natural peanut butter
1/2 cup peanuts, chopped as garnish

Heat oil in a dutch oven, over medium-high heat.

Add onion; Cook, stirring, until tender, add garlic sauté until soft.

Add in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes. bring to a rolling boil, reduce heat to medium-low; Cover.

Simmer about 15 minutes. add kale cover cook another 10 min. Add corn and simmer uncovered for about 5 minutes.

Stir in peanut butter until well blended and hot, about 1 minute.

Serve stew with warm chapatis or biscuits.

Creamy Coleslaw

SERVES: 6

INGREDIENTS:

6 cups cabbage, thinly sliced

3 medium carrots, shredded

1/2 cup plain Greek or Balkan yogurt

2 tablespoons Dijon mustard

2 tablespoons  olive oil

2 tablespoons honey

1 tablespoons prepared horseradish

3 medium carrots, shredded

1 onion, chopped fine

1/2 tsp dill seed

salt and pepper to taste

Directions:

Whisk together yogurt, mustard, olive oil, honey, oil, horseradish in a large bowl. Add Cabbage, onions and carrots; toss together. Season coleslaw with dill seed, salt and pepper toss. Let sit for at least 1 hr. or overnight in the fridge. Toss again before serving.

Cheera Payar Thoran - Spinach and Red Chori

"A quick, easy and healthy preparation of spinach and red chori/beansand grated coconut. Both the bean and or variety of leafy greens can be used for this dish. Cheera Payar Thoran is a specialty of Kerala a state on the south west coast of India."

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Cuisine         : "Indian"

  1        Pinch  red pepper flakes
  1        28 oz can  diced tomatoes
  1        cup  adzuki beans -- dry
  3        tablespoons  coconut oil -- any vegetable oil can be subtituted for the coconut oil
  1        tsp  mustard seed
  1/2      tsp  cumin seed -- (jeera)
  3        black peppercorns -- (3 to 4)
  1        medium  onion -- sliced
  1        clove  garlic
  1/2      cup  coconut flakes -- unsweetened
           salt to taste

Soak 1 Cup of red chori beans overnight.    

In a sauce pan cover beans with water,bring to a boil; reduce heat to
simmer and cook for 35 minutes.

Crush cumin seeds, chilli flakes, garlic and peppercorns using a mortar
and pestle.

Heat oil in a pan and add mustard seeds.

After the mustard seeds pop, add crushed spices and coconut, stir until
coconut is lightly browned; careful not to burn the garlic. Add onions,
cook until onions are soft; add spinach, mix well. Cook for a minute till
the spinach has wilted.

Add the cooked red chori beans and tomatoes, cook on low heat for 4 to 5
min or till the beans are warmed through.

Serve hot with rice or dahl.

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Per Serving : 383 Calories; 18g Fat (40.1% calories from fat); 12g Protein; 48g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 45mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 3 1/2 Fat.

Moroccan Vegetable Stew

This is a nutritious, filling, vegetarian Moroccan stew and provides a nutritious, The couscous has been replaced with a gluten free alternative Quinioa.

This recipe serves 4

 Country: Morocco 

1 cup quinoa

2 cups water

1 tablespoon olive oil

2 medium carrots, sliced

2 cups orange squash (or potatoes), cubed

1 medium onion, cut in chucks

1 9 ounce can garbanzo beans (do not drain)

1 28 ounce can diced tomatoes (do not drain)

1/2 cup pitted dates, chopped

1/2  teaspoon ground cinnamon

1/2  teaspoon salt

1/4 teaspoon red pepper flakes

1/2 cup chopped fresh cilantro or parsley

Put the quinoa in a fine strainer and thoroughly rinse with hot water.
In a medium saucepan, bring quinoa and water to a boil over high heat.
Reduce the heat to low, cover, and simmer for 12-15 minutes.
Cook until quinoa is tender and the water is absorbed.
Transfer the quinoa to a large bowl, cover and keep warm.

Heat the olive oil over medium high heat in a skillet and, when hot, add the carrots, squash, and onion for 10 minutes.

Add the garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and bring to a boil. After a few minutes, reduce to a low heat, cover and simmer for about 30 minutes.

Finally, add the cilantro to the vegetables, stir for a few minutes and serve the stew with the quinoa.

Aioli with spinach: skórdo spanáki - σκορδαλιά σπανάκι

 serves 4 

4 cups spinach

4 garlic cloves, minced
1 eggs
1/8 teaspoon salt
1 cup virgin olive oil
1/4 teaspoon white pepper
11/2 teaspoon lemon juice

In a food processor add garlic and eggs, process until smooth. Drizzle, half the oil very slowly
into blender to emulsify your sauce and thicken. Once the first half of the oil is incorporated, add the water and the lemon juice, while blender is still processing. Then slowly add the rest of the oil in the same fashion as the first. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

Sauté spinach in olive oil until just wilted. Serve spinach with the aioli on the side.

Spinach and Rice (Spanakorizo)

Serves: 8-12

Country: Macedonia

2 cups short grain white or brown rice

1 - 16 ounce package of fresh spinach

1 can diced tomato

1 small onion (diced)

3 tablespoons olive oil

juice of 1 lemon

1 1/2 teaspoons dried oregano

1 teaspoon dried mint

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried minced onion

1/4 teaspoon dried minced garlic

salt (to taste)

Rinse rice and spinach. Place spinach in the bottom of a 9 x 11 glass baking dish.

In a frying pan slightly brown the onion. Add diced rice, tomato, oil, lemon, herbs and spices; stir.

Remove from heat, add to the spinach in the glass baking dish, cover with water.

Bake uncovered in a 350 degree oven until water is absorbed into rice (about 45 minutes). Serve with Tzatziki Ssauce. 

Tzatziki Ssauce

1 pint greek yogurt

1/2 english cucumber, unpeeled, grated

4 tablespoons salt

2 cloves garlic, peeled and crushed

juice of 1/2 lemon

1 teaspoon dried mint, crushed

1 teaspoon salt

1 teaspoon ground white pepper

pinch of cayenne pepper

Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Sprinkle grated cucumber with salt and let drain for 1 hour. Rinse cucumbers and squeeze out extra moisture. Add all other ingredients together and store in the refrigerator until ready to serve.