Cucumber-a-lious Cups (gaps, raw, dairy free)

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Cucumber-a-lious Cups

Tonight I am going to a mini “dinner party” with some friends and being the chef-ish person i am, I am making a few dishes to bring along. I am bringing stuffed chicken (i will have post that recipe soon), blueberry mousse, and my favorite healthy appetizer… filled cucumber cups. These are delicate little bit sized cups filled with fresh veggies and a dab of homemade (dairy free) sour cream. They look nice, taste great, and are very photogenic!

If you like this recipe please suggest it to others and feel free to leave me a comment, thank you!

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Ingredients

  • a cucumber
  • a carrot
  • a fourth a tomato or a few sliced cherry tomatos
  • 2-3 tablespoons of coconut cream (you can scrape this off the top of canned full fat coconut milk)
  • apple cider vinegar
  • greens (i used arugula but you can use any thing from spinach to kale)
  • herbs of choice
  • olive oil

For the sour cream, mix/whip together the coconut cream and the vinegar. I used about and 1/8 to a fourth a tsp of the vinegar depending on how sour I wanted it to taste.

Cut a cucumber in to about 7-8 good sized pieces.  Scoop out the middle of the cucumber slices just enough to make a shallow cup. put a dab of the sour cream in the “cup.” Cut the carrots in to short, thin slices and stick them in the cup. Dice the tomato into small little pieces to stuff the cucumber slices with (i only put tomato in a few of the cups because I am allergic to it). Stick a little piece of arugula (or other green) in the cup as a garnish. You can sprinkle herbs on top the cups (i used some salt, too) and drizzle olive oil over the top. I like the color the olive oil has, it looks quite nice with the cucumber-a-lious cups. Set these little guys on a plate or platter and serve

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p.s. you can use a variety of different veggies if you are not a fan of the ones i used. bell peppers would also look nice!

~rosie

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