If you really like getting into your food ... this meal is perfect for you!
Have some fun with this rendition of your traditional nachos n' chips.
Here's my recipe ...
1 large red beet, cut into 1/4" medallions
2 cups shredded iceberg lettuce
1 ripe avocado
cold-pressed virgin olive oil, as needed
Celtic sea salt, as needed
juice of 1 lime
cayenne pepper (optional)
1 cup cherry tomatoes, diced
a few dashes of mixed dried herbs of choice (oregano, rosemary)
dash of garlic powder (or freshly minced garlic if you love garlic)
1 cup cashews, raw
1 tsp honey, raw
2 green/spring onions, diced
dash cumin powder
*Lay the sliced beets on a serving dish. Scatter the iceberg lettuce all over the beets and set aside.
*Prepare the guacamole by mashing the avocado with a drizzle of olive oil, the juice of half a lime, a dash of Celtic sea salt and a dash of garlic powder. Add a sprinkle of cayenne pepper if you like it hot! Fold in the diced green/spring onion, and set aside. Spread the guacamole all over the beets and lettuce and set aside.
*Prepare the sour cream by blending the cashews with the honey, 1 green/spring onion, the cumin, a dash of Celtic sea salt, a drizzle of olive oil and just enough water to get the whole thing blending. Pour the sour cream all over the beets and lettuce and set aside. (You may have extra sour cream. Don't sweat it. Just refrigerate for next time.)
*Prepare the salsa by mixing the diced cherry tomatoes with a drizzle of olive oil, a few dashes of your favourite dried herbs (I love oregano), a sprinkle of Celtic sea salt, and a dash of garlic powder. Toss and taste for seasoning. Add a sprinkle of cayenne pepper if you like it hot! Scatter the salsa all over the beets and lettuce evenly.
That's it! Its a glorious mess ... but oh so lovely. What makes this dish so amazing is the layering of flavours.
Enjoy and be messy of course.