Spicy Coconut Nachos with Salsa & Herbed Cream
On the particular day I made this dish, I was not feeling my usual chipper self. You ever have that feeling?
You get up in the morning and things just aren’t Technicolor. You feel slightly off- center. Most people’s first reaction would be to grab a ‘pick-me up’ aka coffee. Now I have never been a huge fan of coffee, I have been impartial to a cappuccino now and again ( don’t judge me), but coffee just seemed so unnecessary, so loud and ‘look at me’ in taste and especial in the way it made your heart race. That’s just not right so early in the morning.
Anyway, I digress, I find that when this mood hits one of the best things that helps is flaxseed. Powdered in a smoothie or cereal or (bringing out the big guns here) in the form of nachos. Don’t pull that face. Nachos in the morning is perfectly acceptable and dignified…in my house.
You get that crispy, satisfying crunch as you bite down, that is so loud it shuts off any other interference in the room and makes you forget that you are indulging in something so good for you, you should be feeling bad.
High in omega3 essential fatty acid, aiding those who suffer from inflammatory disorders, including rheumatoid arthritis. Flax also helps fight menopausal systems due to it being a phytoestrogen (estrogen-like substances found in plants).
Oh, I can go on about the glorious flax, but let me tell you that once you start substituting this as a snacking pleasure you’ll rarely crave regular ‘ole crisps again. You can change it up depending on your mood and the seasons, turn it into a cracker and have it with nut cheese or don’t dehydrate for too long and turn it into bread. Grab some and have at it.
Spicy Coconut Nachos with Herbed Cream (inspired by Matthew Kenney’s Golden Tortilla Chips )
1 3/4 cups flax meal
3 cups frozen corn
1 cup coconut meat
1 cup coconut water, add more if needed
2 1/2 tablespoons olive oil
1 tablespoon garam masala
2 small shallots
1 clove garlic
1/4 tablespoon sea salt
1 tablespoon lime juice
1 tablespoon orange juice
1 teaspoon chilli powder
Place flax meal in a large bowl and blend all other ingredients except chilli powder in a blender until smooth.
Stir batter into flax with chilli powder.
Spread a cup batter onto teflex sheet, no thicker than 1/8 inches (.3ms)
Place in dehydrator and after 30-45 mins cut into desired shape.
Dehydrate for 12-24 hours or until crispy and completely dry.
2 cups tomatoes, deseeded
1/2 cup coriander
1 juice lemon
1 tsp sea salt
3/4 small red onion
Chop all ingredients
Mix in sea salt and lemon juice.
1 cup cashews, soaked 4-6 hours
1/2 cup water
1/4 cup walnut oil
1 tablespoon lemon juice
3/4 teaspoon sea salt
1 teaspoon chives
Blend all ingredients except chives until smooth
Mix in chives and let sit while assembling this beauty
Why not try adding a 1/2 a red pepper to the herbed cream to add some colour and a slight sweetness.
Not wanting to use nuts?
Substitute the herbed cream for some mashed up avocado with a squeeze of lemon.
Always make a large batch and have it to hand, the whole family will love it too.