Making nachos at home can be a more healthful and more nutritious alternative to store-bought options.
These nachos are high in turmeric, which can help reduce inflammation.
They also contain almond meal, making them a good source of antioxidant vitamin E.
Turmeric Nachos
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.
