Festive Fare Snappy salsa
Hosting a healthy party is a snap with these nourishing and tasty nibbles.
Ingredients • 1 red capsicum, seeded & chopped • 1 Lebanese cucumber, chopped • 3 Roma tomatoes, seeds & pulp removed, chopped • 1 red onion, peeled and chopped • 3 cloves garlic, minced • 2 jalapeno chillies, seeded and chopped • ½ bunch coriander, chopped • juice of 1-2 limes Method: 1. Combine ingredients in a bowl. Mix well & season with salt. 2. Refrigerate salsa for 30 minutes before serving. 3. Serve with Natural Road Corn Chips.
Cashew
cheese
Ingredients • 1 cup cashews, soaked • ⅓ cup water • juice of half a lemon • 2 tsp coconut oil • ¼ cup tahini • ½ carrot, peeled • 2½ tsp Himalayan pink salt • ¼ tsp smoked paprika • 1/8 tsp cayenne pepper • 2 tsp Dijon mustard • ½ cup Natural Road Savoury Yeast Flakes • 1 tsp garlic powder • 1 cup water • ⅓ cup gelatine powder • olive oil with thanks to Amanda Freeman from Whole Health Coach
Method 1. Place cashews, water, juice, oil, tahini, carrot, salt, paprika, cayenne, mustard, yeast and garlic in a blender, and process until smooth. Set aside. 2. Place water and gelatine in a saucepan and bring to a boil, stirring often. 3. Remove gelatine from heat and add to cheese mixture. Blend until smooth. Pour mixture into a round mould greased with olive oil. Refrigerate until set.
Mini Fish Bites by Danielle Minnebo of Food to Nourish
1. Place all ingredient in a bowl (include the oil from the tinned tuna). Season with salt and pepper, mix well to combine, then make 12-16 patties. 2. Heat coconut oil in a large frying pan over medium-high heat. Cook patties in batches, turning once until golden brown in colour. Serve with lemon wedges and fresh salad on the side.
• 90g tin of tuna in olive oil • ½ zucchini, grated • ½ red onion, minced • 1 tbsp dill, minced • 1 tbsp chives, minced • 2 tbsp capers, drained and minced • 3 eggs, beaten • 2 tsp Dijon mustard • 3 tsp NutriVital Coconut Flour
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