Diet & Nutrition

Healthy chip and dip recipe

Don't feel like you have to miss out on snack time to keep your diet on track - here's a healthy alternative to the popular party food.

Barbecues, picnics at the beach or park and entertaining your family and friends.

On these occasions I love to put together a tasting platter with homemade walnut and oat crackers, detox hummus, chopped vegetable sticks and a selection of cheese and olives.

These nutritious walnut and oat crackers take less than 15 minutes to make and are easy to whip up. They’re so delicious and most people can’t believe they’re homemade.

We love to make different flavours of hummus in our household. Beetroot, pumpkin and roast pepper are delicious, but my all-time favourite is detox hummus.

This vibrant green dip is packed full of goodness and is the perfect accompaniment to the walnut and oat crackers. Enjoy this pairing served on a tasting platter or as a healthy snack during the day.

Walnut and oat crackers

2 cups rolled oats

11/2 cups walnuts

1/2 tsp Himalayan pink salt or sea salt

1 organic free range egg

1/4 cup water

2 tbsp extra virgin coconut oil

1 Preheat oven to 180°C. Place the oats, walnuts and salt in a food processor and process to a fairly fine consistency.

2 Add the egg, water and coconut oil and continue to process until the mixture binds well together.

3 Pour the mixture out onto baking paper, place another piece of baking paper on top and roll out flat.

4 Using a cookie cutter, press out the crackers and place them on a lined baking tray. Alternatively, just use a knife and cut squares or bake whole and break into rustic pieces once cooked.

5 Place in preheated oven for 6 minutes, then turn over each cracker and bake for a further 6 minutes, checking they don’t burn.

6 Allow to cool before serving and store in an airtight container.

Detox hummus

1 can organic chickpeas

2 large handfuls spinach

1 large handful kale leaves (de-stemmed)

Juice of 2 lemons

11/2 tbsp tahini

1-2 cloves of garlic

1/2 tsp Himalayan pink salt or sea salt

2 tbsp extra virgin olive oil

1 Drain and rinse the chickpeas. Put the chickpeas and all the remaining ingredients into a blender or food processor and blend until smooth. You may need to stop the blender a few times to scrape down the sides.

2 Pour into a bowl and serve.

Words: Christina Leon

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