How to eat seasonally this winter
Lee Holmes shares the importance of eating seasonally and locally, as well as three delicious winter recipes.
Servings
Prep time
Cook time
Recipe
Ingredients
- 100g almond meal
- 1 large organic egg
- 1 tsp turmeric
- ¼ tsp cumin
- ¼ tsp coriander
- 1 tsp grated orange zest
- 1 tsp Celtic sea salt
- 2 tomatoes, diced
- 1 cucumber, diced
- Sour cream (a dairy-free option is available on my website)
- Mashed avocado
- Coriander sprigs, to serve
Method
- To make the chips, preheat the oven to 180°C.
- Place all chip ingredients in a large bowl and mix with a wooden spoon to form a dough. Place dough on a clean work surface between two pieces of baking paper. Roll out dough until it is 2mm thick.
- Remove the top piece of baking paper and transfer dough and bottom piece of baking paper to a baking tray. Using a sharp knife, deeply score dough every 3cm, then do the same in the opposite direction so you form squares.
- Bake in the oven for 12 minutes. Allow to cool before breaking chips apart.
- To assemble nachos, place chips on a chopping board and top with remaining ingredients.
- Note: Any leftover chips will keep in an airtight container for up to 3 days.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
