You probably don’t have strong feelings about cucumbers. They’re healthy, they’re 95% water, and they don’t taste like much. But let me tell you why I love them so much, and why you should make them your new favorite food!
Ever since I read Anthony William’s book, Medical Medium Life Changing Foods I’ve been obsessed with cucumbers. (Some background: he’s the guy who started the celery juice movement.) In his book, William refers to cucumbers as having a “fountain-of-youth effect, hydrating us at the deepest cellular level possible.”
This is great news if you struggle to get in your 8 cups a day of water (I know I do). In addition to hydrating the body, the chlorophyll in their skins makes makes cucumbers a natural skin brightener. Cucumbers are also high in anti-oxidants that cleanse the blood, thereby reducing acne breakouts.Photo Courtesy of Disney
I could go on and on about the benefits of cucumbers, but I’d rather spend my time presenting them in a way that will make you actually want to eat them! So without further ado, here are three deliciously refreshing cucumber snack recipes created by me, a self-proclaimed cucumber fanatic:
- 1 garden cucumber
- 8 oz. garlic or regular hummus
- 1/2 cup cherry tomatoes (about 15)
- 1 tablespoon finely chopped parsley (optional)
1. Wash and dry produce. Slice the cucumbers into 1/2″ thick slices and arrange on a large plate or tray.
2. Take a plastic Ziplock bag of any size (I used a quart size bag) and cut a 1/2″ wide diagonal line across one of the bottom corners to make a piping bag for the hummus. Fill the bag with hummus and decorate the cucumbers with little swirls of hummus, pictured below.Like frosting a cookie, but healthy!
3. Slice the cherry tomatoes in half and place on the top of each cucumber.
4. If using, finely chop the parsley and sprinkle over the tops of the cucumbers.Aren’t they beautiful?!
- 1 English cucumber (also referred to as a hothouse cucumber)
- Juice from half a lime
- 1 teaspoon finely grated fresh ginger
- A sprinkle of red pepper flakes (to taste)
1. Wash and dry produce. Trim the ends of the cucumber and use a vegetable peeler to remove the skin in alternating strips to create a striped appearance.
2. Cut cucumbers crosswise into thirds, then cut each third into sixths. Place cucumbers into a serving bowl.
3. Grate the ginger and juice the lime.
4. Toss the cucumbers with the lime juice, grated ginger, and a sprinkle of red pepper flakes, to taste. (I like to use a large pinch that is close to 1/4 teaspoon)Add more red pepper flakes for more spice🌶️
- 1 garden cucumber
- 4 oz. smoked salmon or lox
- 4 oz. cream cheese (regular or dairy-free)
- A few sprigs of dill
1. Cut cucumbers into 1/2″ thick slices and arrange on a serving plate or tray. Pat slices dry with a paper towel.
2. Cut thin 1″ x 1″ squares of cream cheese to go on top of each cucumber slice. For soft cream cheese, use a small dollop around this size.
3. Cut quarter size pieces of smoked salmon to go on top of the cream cheese.
4. Break off smaller sprigs of dill to garnish the tops of the cucumbers.No need for crackers when you have cucumbers 🥒