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Equipment: Health Craft Kitchen Machine Food Cutter

½ teaspoon sea salt or kosher salt (optional)
1 cup plain yogurt or coconut milk yogurt
1 clove garlic, minced
½ teaspoon freshly grated ginger #1 blade
2 teaspoon white distilled vinegar
2 tablespoons mint leaves, chopped
¼ teaspoon black pepper, or to taste
¼ teaspoon of garam masala*
2 cucumbers with skin, sliced thin #4 cutting cone or #5 waffle cutting cone

*See recipe below for Garam Masala.

Mix all ingredients except cucumbers. Just prior to serving add cucumber and mix well.

NOTE: The yogurt and cucumber mixture can take the fire out of hot spicy curry dishes. Serve as a small side salad.

NUTRIONAL BREAKDOWN PER SERVING: Calories 36; Fat Grams 0; Carbohydrate Grams 6; Protein Grams 3; Cholesterol mg 1; Sodium mg 143.

THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 6; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.

Garam Masala*

1 bay leaf
½ teaspoon whole black pepper
½ teaspoon whole cloves
½ teaspoon cinnamon stick
½ teaspoon cardamom

Garam Masala is simply a blend of fresh roasted spices. Individually dry roast each spice of medium heat until fragrant. Using a coffee grinder (used for spices only) or mortar and pestle, grind the spices together.