BANG! 💥 Okay, just wanted to get your attention.
This ^ was my initial impression when first trying these at-home nachos by Lee Holmes
Ever had one of those nights where you want to go out or crave something a little ‘off the diet plan?’
Well, here’s one that is exciting, tasty, can be made at home, and is a far healthier alternative than restaurant-style nachos, as we’ve added an anti-inflammatory kick!
I present to you…
Anti-Inflammatory Free-Spirited Nachos
You’re going to want to grab your apron out of the pantry for this one – I promise it’s worth it!
The subtle hints of turmeric really tie these nachos together & yield some great support in the anti-inflammatory department.
REMEMBER – your GLX3 works best when paired with a diet that’s healthy & high in Omegas!
Serves 3—4
To make this recipe vegan, 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
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:
- To make the chips, preheat the oven to 180°C (350°F/Gas 4).
- Place all the chip ingredients in a large bowl and mix with a wooden spoon to form a dough.
- 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.
- 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.
- Bake in the oven for 12 minutes.
- Allow to cool before breaking them apart.
- To assemble the nachos, place the Nachos chips on a chopping board, and top with the remaining ingredients.
- Any leftover chips will keep in an airtight container for up to 3 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
- Soak the cashews for 2 hours in filtered water. Rinse and drain.
- 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.
- This will keep for 2–3 days in an airtight container in the fridge.
Creamy Avocado Dressing
Makes 125 ml (4 fl oz/1/2 cup)
Avocados are uniquely decadent dwellers in the plant world. Silky, buttery and smooth, they supply high fulfilment, even when eaten alone. Blended into a dressing, they offer your salad a gorgeous pop of yellowy green and a burst of good fats that will moisturize your body from the inside out.
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
- Blend all the ingredients except the olive oil with 2 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.
- This will keep for 3–4 days in an airtight container in the fridge.
Add coriander (cilantro) sprigs, to serve.
