Mold Detox Friendly Sunflower Butter Cucumber Sandwiches
These crisp little bites are proof that clean eating doesn't have to feel like a compromise. Each cucumber round gets topped with a creamy, savory sunflower seed butter spread brightened with fresh lemon juice, then finished with thinly sliced chives and optional parsley — simple, fresh, and genuinely satisfying. Supporting a mold detox protocol often means cutting out fermented foods, vinegars, aged ingredients, and anything with hidden additives, which can make snack time feel like a minefield. This recipe sidesteps all of that by leaning on whole, unprocessed ingredients: unsweetened and unsalted sunflower seed butter, a squeeze of fresh lemon, and herbs straight from the bunch. The cool crunch of English cucumber against the rich, nutty spread makes for a combination that feels indulgent without working against your goals. Assembly takes just minutes, and the recipe makes enough rounds to serve four people as a light snack or starter without any cooking required.
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Learn more →Ingredients
4 servings
- 1 large english cucumber
- ½ cup sunflower seed butter, unsweetened and unsalted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Slice the cucumber crosswise into rounds about 1/4-inch thick, yielding approximately 24 rounds. Arrange them in a single layer on a cutting board or serving plate.
- 2
In a small bowl, stir together the sunflower seed butter, lemon juice, salt, and pepper until smooth and evenly combined.
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