Spicy Cucumber Chips

If you love pickles but are avoiding vinegar because it’s harmful to the body, these spicy cucumber chips are a great alternative. Enjoy them as a snack or use them in sandwiches, salads, or as a side to any meal.

Cucumbers’ cooling effect makes them excellent at rejuvenation and especially effective at cooling a hot, stagnant liver.

Lemons are rich in absorbable vitamin C and bioactive calcium that your body craves.

Raw honey’s highly absorbable sugar and B12 coenzymes make it one of the most powerful brain foods of our time.

Spicy Cucumber Chips

Ingredients:

1 lb English or kirby cucumbers, sliced about 1/4 inch thick
1 tbsp sea salt
1/4 cup freshly squeezed lemon juice
2 tbsp raw honey
2 tbsp Korean chilli flakes
1 garlic clove, finely grated
1 tbsp finely grated ginger
1/3 cups chopped green onions

Directions:

In a medium-sized bowl, combine the cucumber slices and sea salt and leave for 30 minutes at room temperature, stirring half way.

Rinse under cold water to remove the salt and drain all the excess liquid from the bowl. Place the cucumber slices on paper towels and pat dry.

Add the lemon juice, raw honey, chili flakes, grated garlic, and ginger to a clean bowl and whisk until uniform. Add the cucumber slices and green onion and stir until evenly mixed.

Refrigerate for 2-3 hours before serving