It’s healthy nachos time!

Healthy recipes, healthy nachos, vegetarian nachos, nachos recipe, Lee Holmes, Lee holmes recipe, savoury recipe

Nachos are the ultimate chopping-board meal. This healthy version comes from my new cookbook, Supercharged Food: Eat Clean, Green and Vegetarian, (Murdoch Books; $35) which features over 100 vegetable recipes to heal and nourish.  Scatter chips in a basket, then decorate your board with small bowls of diced tomatoes and cucumber, cashew sour cream and avocado dressing, ready for a free-for-all.

Healthy recipes, healthy nachos, vegetarian nachos, nachos recipe, Lee Holmes, Lee holmes recipe, savoury recipe

Muchos Nachos

Serves 3-4

To veganise: Substitute the egg with 3 tablespoons ground or whole chia or flaxseeds soaked in 125 ml (4 fl oz/1/2 cup) of water for 15 minutes.

Ingredients

2 tomatoes, diced
1 cucumber, diced
Cashew Sour Cream, see below
Creamy Avocado Dressing, see below
Coriander (cilantro) sprigs, to serve

For the nachos chips

100 g (31/2 oz/1 cup) almond meal
1 large organic egg
1 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon grated orange zest
1 teaspoon Celtic sea salt

Method

  1. To make the chips, preheat the oven to 180°C  (350°F/Gas 4).
  2. Place all the chip ingredients in a large bowl and mix with a wooden spoon to form a dough.
  3. Place the dough on a clean work surface between two pieces of baking paper. Roll the dough out until it is 2 mm (1/16 inch) thick.
  4. Remove the top piece of baking paper and transfer the dough and bottom piece of baking paper to a baking tray. Using a sharp knife, deeply score the dough every 3 cm (11/4 inch), then do the same in the opposite direction so you form squares.
  5. Bake in the oven for 12 minutes. Allow to cool before breaking them apart.
  6. To assemble the nachos, place the Nachos chips on a chopping board, and top with the remaining ingredients.
  7. Any leftover chips will keep in an airtight container for up to three days

Cashew Sour Cream

Makes 1 cup

Ingredients

155 g (51/2 oz/1 cup) raw, unsalted cashews
2 teaspoons apple cider vinegar
2 tablespoons freshly squeezed lemon juice, plus 1 teaspoon extra
11/2 teaspoons nutritional yeast flakes
1/4 teaspoon Celtic sea salt

Method

  1. Soak the cashews for two hours in filtered water. Rinse and drain.
  2. Place all the ingredients in a food processor with 125 ml (4 fl oz/1/2 cup) of filtered water and blend until smooth. You may need to add a little more filtered water to reach your desired consistency.
  3. This will keep for two to three days in an airtight container in the fridge.

Creamy Avocado Dressing

Makes 125 ml (4 fl oz/ ½ cup)

Ingredients

1 avocado, peeled and stone removed
1 heaped teaspoon cumin powder
Juice of 1 large lime
1 teaspoon lime zest
big pinch of Celtic sea salt
1 tablespoon cold-pressed extra virgin
Olive oil

Method

  1. Blend all the ingredients except the olive oil with two tablespoons of filtered water in a food processor until smooth. With the motor still running, add the olive oil very slowly in a thin stream until the desired creaminess is reached.
  2. This will keep for three to four days in an airtight container in the fridge.

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Lee Holmes is the author of Supercharged Food, Eat Yourself Beautiful and Supercharged Food for Kids. She’s also the founder of www.superchargedfood.com, an altruistic website which helps people expand their range of healthy food choices and maintain a satisfying, wholesome and nourishing diet. Lee is a certified health coach, Hatha yoga teacher and wholefoods chef. In 2013 Lee won the title of Health Influencer Blog of the Year.