I looked in the fridge the other day, and there was nothing left. Literally. Nothing. Ok, well some things obviously because as you can see, I managed to make a meal. But it was one of those moments when you go to cook dinner and you actually start to panick a little bit because nothing you have got makes sence. BUT THEN you think, I could really go sweet potato chips.... so you slice them. And Then you think... Mexican would be good! But wait... sweet potato chips and Mexican don't work.... and crap, I have no meat.
BUT THEN you just say Fuck it (going all out with the language there) I'm just going to make something and hope it works. Well ladies and gentlemen, It did work... so I am so excited to introduce you to my 'Not Quite Nachos' recipe.
I honestly believe that you will love these! It takes the deliciousness of Mexican rice, and replaces it with Sprouted Quinoa, which actually replaces meat on Nachos... How innovative am I right now?!
Now for those of you that have read the last recipes, I gave you a link on how to sprout Quinoa... but for those of you who have just joined us, click HERE to learn how to sprout it! Sprouting any Grains, legumes etc makes them easier to digest and makes the nutrients more bio available. So especially when you have auto immune disease, or impacted digestion, if you do choose to eat some grains and legumes (no gluten! I will hunt you down I swear) it's always best to sprout them!
I'm sure you all know the benefits of Vegetables so lets not even go there but what IS important to note is that the only cooked part of this dish is the sweet potato, and the quinoa. Everything else is Raw which should have you singing praises - because the more raw produce you eat, the more nutrients you are getting! It really is the best way to make the most of your food in terms of nutrient, vitamins and mineral content.
Being a mum, I sometimes struggle when it comes to what I feed my family. My first born turns 3 next month (jesus!) and I have nearly five month old twins. So as you can imagine, the pressure is on to cook foods that are baby and kid friendly (even though the twins aren't eating yet) but that is also going to thoroughly nourish their little bodies! I think we have done really well with the way our toddler eats. He has never really eaten packaged foods unless he's staying the night somewhere, so all he has really ever known is whole food and mostly plant meals (about 95% Paleo). We probably have one of the only toddlers around that actually begs to eat a bag of carrots, and when it comes to a platter of foods at a party, he will ALWAYS go for veggie sticks and dip! Always! The amount of disagreements we have because of how many apples and carrots he eats is astounding. Where does it all go? I'm not saying we are perfect, but I think introducing so many different foods to him so young has definitely made him not so picky when it comes to foods at dinner time. But this meal, Not Quite Nachos was a complete crowd pleaser. He would have eaten the whole thing by himself if he could have! I hope the twins have some fight in them once they start eating because they'll have to quickly learn to fend for them selves when we serve dinner family style, like this lol.
So without further adue - Here it is
Recipe
Serves 4-5
Time: 1 Hour ( Dependant on thickness of Sweet Potato )
What You Need:
1 Large Sweet Potato, Sliced thin 1 Avocado Mashed
1 Cup Quinoa Juice of 1 lemon
1.5 Cups Vegetable Stock 2-3 Tablespoons Nutritional Yeast
1/2 Cup Tomato Puree Salt and Pepper
1/2 Teaspoon Chillie Flakes Jar of Organic Salsa (no additives!)
1 Teaspoon Cumin 2 Tomatoes, Diced
1 Teaspoon Oregano 1/2 Red Capsicum, Diced
4 Cloves Garlic 2 Tablespoons Chopped Fresh Corriander
2 Teaspoons Sweet Paprika 2 Tablespoons Chopped Fresh Parsley
Salt & Pepper to Taste Spring Onions
Olive Oil
What To Do:
Line a baking tray with Baking Paper and pre heat your oven to 180 degrees.
In a bowl place your mandolined or thinly sliced sweet potato
Drizzle with Olive Oil and Sprinkle with Salt and Pepper, place on your lined baking tray and put in the oven. I can't give you a time because it depends on how thin you have sliced the potato, so just keep an eye on them and when the edges start to brown, pull them out and sprinkle with Nutritional Yeast and then return to the oven for another ten minutes.
While the Sweet Potato is cooking, place your sprouted Quinoa in a saucepan with the Vegetable Stock, Tomato Puree, Cumin, Oregano, Garlic, Sweet Paprika and Chillie Flakes. Mix Well then place the lid on the quinoa and bring to the boil. Once boiling, reduce to low heat and simmer until the liquid is gone. Keep the Lid on for 10 minutes after the liquid has been absorbed and then fluff Quinoa with a fork.
In a bowl place your Quinoa, Tomato, Capsicum, Corriander and Parsley and mix. Add Salt and Pepper to Taste.
To your Mashed Avocado, add lemon juice, garlic and salt and pepper and mix around until it looks like Guacamole!
On a large plate, layer your sweet potato chips, Quinoa mix until there is none left. On the top Add your guacamole, salsa and the sprinkle with Spring Onion.
What's Mexican for Voila?!
