Happy Spring, people!
Easter Sunday was really the first day it felt warm enough to be Spring. And I saw baby robins and flowers budding! I also saw a really stiff, dead bird, but we won’t talk about that, since it doesn’t fit nicely into my Spring story.
Anyhow, I recently made this great and easy chilled cucumber and dill soup recipe. It’s great for several reasons: 1) It’s tasty and refreshing on hot days 2) It can serve as a healthy snack and help curb cravings for bad stuff 3) It ranks very low on the glycemic index, which means diabetics can eat it without worrying, and also anyone who is worried about sugar making him/her fat can also eat it and not worry; 4) It contains dill and dill is a natural antidote to bloating. I wrote an entire blog on dill and bloating. If you want to read it, just click here: Dill & Bloating
Here’s the recipe:
1) I cucumber, peeled and chopped
3) 1 cup nonfat buttermilk ( lactose-free)
4)1 cup low-fat, plain yogurt
5) 3 tablespoons of fresh dill
6) Can add salt & pepper for taste.
Blend all ingredients together.
Chill in refrigerator for at least 5 hour before eating.
And here’s a random photo from Easter. Some of my nephews and nieces trekked to NYC to see me. I tried to a great photo of me, them and Barnaby. This photo is a grandiose FAIL, but I also kinda love it: