Kumquats and Cucumbers, the new Breakfast of Champions

Kumquats are abundant this time of year

One of the reasons I dedicated this month to posting about vegetables is because I eat a lot of them as part of my ongoing weight loss regimen.  I found that significantly reducing carbs and sugars from my diet while increasing vegetables, protein and probiotics had the dual benefits of squelching my appetite and increasing my energy level.  As a result, I've found it relatively easy to gradually lose weight and keep it off.   My refrigerator is typically stocked with an array of probiotic-laden foods such as greek yogurt, kefir, kimchee, kombucha, and raw sauerkraut.  I have even started to experiment with fermentation which is a lot of fun and will no doubt be the topic of some future posts.

The recent rain has caused my mint plants to go crazy

Typically I eat yogurt in the morning as part of my breakfast.  Since I am watching my carb intake, I don't usually combine it with fruit or honey.  As a result, I'm always seeking ways to make it more interesting, and today's recipe for a cucumber and kumquat salad provided a welcome change from more mundane preparations.  The best part of this salad is the simplicity of the ingredients and the way the flavors marry when left to marinate for a short while. The tart - sweet kumquats, cool mint, crisp cucumbers and licorice-scented fennel pollen manage to maintain their distinct flavors while at the same time, build on each other to provide a wonderful sapid explosion.

Cucumber and Kumquat Salad

1 medium cucumber (peeled or unpeeled), cut in quarters lengthwise, and diced 1/2 inch thick
2-3 kumquats, sliced into thin rings, seeds removed
10 mint leaves, washed and julienned
1/2 tsp fennel pollen
pinch of salt

1/3 cup greek yogurt  (nonfat or regular)

Toss the first 5 ingredients together and let sit for 15 to 30 minutes to marry the flavors.  Top with greek yogurt and serve.