LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Minty Vegan Cucs

Minty Vegan Cucs

I’m trying to spring clean my diet and that means eating lighter, fresher meals. One swap I’ve made is utilizing Kite Hill products to bring more plant based ingredients into my routine. I love the tangy, creamy simplicity that this dish has. It really screams SPRING!



  • 4 Persian Cucumbers, sliced

  • 4 ounces Kite Hill Plain Greek Style ‘yogurt’

  • 1 cup Fresh Peas

  • Splash ACV

  • 2 tbsp Vegenaise (or mayo if you don’t care)

  • 2 tbsp Red Onion, diced

  • 1/2 tbsp Coconut Sugar

  • 1/4 cup Fresh Mint, chopped

  • 2 minced Garlic Cloves

  • Generous hit of salt & Pepper

  • Optional 1/4 cup Go Raw Sprouted Watermelon Seeds

Mix together the Kite Hill, ‘mayo’, ACV, garlic, salt, pepper, and mint. Stir in the remaining ingredients. Enjoy chilled.

The salad is vegan, but I love it with a nice charred steak for a mix of protein and pop of plants. It’s also amazing over a bowl of quinoa.

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