Archive for Appetizers and Snacks

Cucumber Sandwiches

Ingredients

Pumpernickel bread loaf (cocktail size)
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon fine ground sea salt
1/4 teaspoon dried dill
1/4 teaspoon black pepper
1 garlic clove, minced
1 cucumber, thinly sliced
Dried dill

Assembly:

Combine spices with cream cheese and stir until creamy.

Spread a thin layer of cream cheese mixture on top of pumpernickel bread.

Place a slice of cucumber over cream cheese. Top with sprinkles of dried dill.

 

Tomato Cups

Great for a side dish or for an excellent finger food use cherry or small tomatoes.  (Recipe makes 12 cups)

Ingredients:

5 medium tomatoes
½ small cucumber
2 sticks celery
1/2 medium red onion or 2 scallions chopped
½ cup fresh parsley
1 tablespoon fresh mint (optional)
1 clove garlic
2 teaspoons kelp
1 tablespoon lemon juice
1 tablespoon olive oil (optional)
Sea salt to taste (optional)

Directions: Cut tomatoes in half and scoop out the center. Add tomato pulp to the other ingredients. Finely chop all ingredients, mix well and fill tomato halves.

Guacamole

Ingredients:

2 Organic Avocados- peeled and mashed
1 clove minced garlic
1 tablespoon finely chopped onion
½ chopped tomato (use less if diabetic)
Salt
1 tablespoon lemon juice

Directions: Mix all together thoroughly and put avocado seed back into bowl to prevent turning brown.

Tip: Although you can’t have tortilla chips (always a favorite with this dip) you can enjoy a nice crudité with your guacamole by slicing up some raw vegetables (or using them whole if you prefer). Whole cherry tomatoes, sliced carrots and celery are always favorites.