Cucumber Good for Hair

Those who regularly eat Vietnamese cuisine will notice that cucumber makes a frequent appearance in Vietnamese dishes. With just the right texture and flavor to help further bring out the taste of beef, cucumber is one of the more popular vegetables especially in the summer as cucumber helps prevent heat-stroke and allergy. Not only limited to use in rice dishes, cucumber is also an excellent addition to Vietnamese sandwiches. Known by some as being one of nature’s most powerful diuretics, cucumber also has other health benefits that make it a great addition to a healthy diet.

It contains a healthy dose of pantothenic acid and vitamin C while also a good source of magnesium. While not the most nutritious vegetable out there, it is still packed with a lion’s share of silicon. The high content of cucumber helps slow down hair loss and can help promote the growth of hair when it is mixed together with carrot and spinach. In the past, cucumber was an oft used folk medicine and had a variety of uses for a wide range of ailments including arthritis and pyorrhea. Nowadays, many office workers drink cucumber juice to help treat eye strain caused by spending long hours in front of their work computers.

Vietnamese Steak Sandwich

Ingredients

3 tablespoons fish sauce

3 tablespoons lime juice

4 teaspoons brown sugar

1/2 teaspoon freshly ground pepper

1 pound flank steak, thinly sliced against the grain

1 teaspoon canola oil

6 tablespoons reduced-fat mayonnaise

3 12-inch baguettes, cut in half and split horizontally

2 small carrots, shredded or cut into matchsticks

1/2 small cucumber, cut into thin spears

1/2 cup shredded peeled daikon radish

3 scallions, trimmed and thinly sliced

1/3 cup coarsely chopped fresh cilantro

Directions
Preheat grill to high.
Whisk fish sauce, lime juice, brown sugar and pepper in a shallow dish until the sugar dissolves. Set aside 2 tablespoons of the sauce in a small bowl for Step 4.Place steak in a medium bowl, add oil and toss to coat. Oil the grill rack. Grill the steak slices, turning once, until cooked through, 3 to 4 minutes total. Transfer to the dish with the marinade, stir to coat and refrigerate for 15 minutes or up to 8 hours.

To assemble sandwiches: Add mayonnaise to the reserved sauce and stir to combine. Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon, scallions and cilantro. Slice the sandwiches in half.

How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. Find it in large supermarkets and Asian markets. http://www.foodnetwork.com/recipes/eating-well/vietnamese-steak-sandwich-recipe/index.html