I don’t know who decided that cucumbers were especially cool vegetables, but I suspect he/she may have coined the phrase “cool as a cucumber” after drinking some cucumber juice. This stuff is by far the best way to eat a cucumber. Granted, it takes a little more effort than just dunking slices in salad dressing, but the extra work most definitely pays off.  And over ice, this drink finally gives meaning to the expression “cool as a cucumber.”

While we’re finding meaning in expressions, can I discuss a few others with you?

Dollars to Donuts – I heard this for the first time about a week ago, and I am already looking for every opportunity available to work it into conversation. Is it bad that I might actually be happier winning donuts instead of dollars? I wonder in that case if I can still use the phrase…

The Bees Knees – this makes no sense. Absolutely none whatsoever. I don’t even know if bees have knees, or if they do, what could possibly be so great about them. I can tell you right now that if I had wings and could make honey on a whim, I wouldn’t be pointing out my knees as my best feature.

The Cat’s Pajamas – If I ever own a cat again I’m buying it the coolest pajamas you’ve ever seen. And taking at least a million photos.

Brownie Points – I think of s’mores, knot tying and campfire songs when I hear this saying. Does anyone else remember being in the Brownies in Girl Scouts? Anyone?

And from now on, when I hear “cool as a cucumber” I will think of sipping this awesomely green juice. Give it a try, cause seriously, this stuff is the bee’s knees.

Cucumber Juice

Recipe adapted from Sunny Anderson

Print this recipe!

The only complaint I had about this juice is that it was a little sweet for my taste, so I cut way back on the sugar. Chase also had a great idea – make this without the sugar and freeze into ice cubes. Pour water over the frozen juice and you have some instant cucumber water.

2 English cucumbers
½ cup sugar
2 cups water

Peel the cucumbers, saving the peel. Chop the cucumbers into small pieces. In a medium saucepan, bring the sugar and the water to a boil. Once the sugar has dissolved, add the chopped cucumber flesh and simmer until tender, about 10 minutes. Remove from heat and add in the peels. Blend everything together until smooth, using either an immersion blender or regular blender.

Line a bowl with a cheesecloth. Pour the mixture into the bowl and gather the cheesecloth in one hand to squeeze out all the excess juice. Chill the juice until cool, about 1 hour, and then serve over ice.

LA is notorious for fabulous 70 degree weather year around, but this week the weather gods decided to strike us with blistering 105 degree temperatures, which has put much of the valley up in flames.  With smokey cloudy air and sweltering temperatures, the last thing on earth I feel like doing is turning on a stove or, gosh forbid, an oven; really the only effort I feel like exerting is trying to find a creative way to keep cool.

I came across this jewel of a recipe a few months ago when I was recovering from two back-to-back flu attacks, and figured it might be a good time to cool it with all of the white sugar and white flour I was constantly consuming.  I turned to a cleanse I saw on Gwenyth Paltrow’s blog, GOOP.  She’s received a ton of criticism about the blog, mainly because people say it’s targeted for the rich, but how many of us can say our personal friend is Mario Batali?  It’s actually kinda fun hearing about what he cooks for private dinners with her and Emeril Lagassee.

Anyway, the cleanse on her blog was designed by her doctor in place of the very popular Master Cleanse, which I bravely tried a few years ago and on the ninth hour, gave up and madly drove to the nearest Chipotle where I stuffed my weak little body with chips and guacamole.  When I took a look at the cleanse’s menu I was pleasantly surprised that I could actually eat! When I delved into the experience I quickly dismissed most of the recipes and basically ate this soup for a week straight.  It’s so creamy, rich and tart, while still feeling like you’re eating real food.  After the cleanse was over I continued to eat this soup.  And when yesterday’s dreadful weather set in I decided to introduce the two ingredients together once again.  Mr. Cucumber, please meet my dear friend, Mr. Avocado. You guys have a really bright future together…Maybe even a really cool soup.  A soup that will keep even the sweatiest, overheated person as cool as a cucumber.

Cucumber and Avocado Soup

Recipe from Gwyenth Paltrow’s blog, Goop

Zest from 1/2 lime
Juice from 2 limes
1/2 teaspoon of salt
1 cucumber peeled and seeded, roughly chopped
1/2 avocado, peeled and roughly chopped

Blend everything together until totally creamy and smooth.  I added a dollop of creme fraiche just to add a little creaminess, but you’re totally welcome to leave it out.