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Ingredients
Chia and quinoa tortilla chips
- 50 g white quinoa
- 50 g white chia seeds
- 50 g polenta
- 2 tbsp sesame seeds
- 2 pinches sea salt, to taste
- 2 tsp lime juice (approx. ½ lime)
- 60 g water
Sun-dried tomato, chilli and cashew dip
- 1 fresh long red chilli, deseeded if preferred and cut into halves
- 1 garlic clove
- 30 g Parmesan cheese, cut into cubes (3 cm)
- 5 sprigs fresh coriander, leaves only
- 120 g raw cashew nuts
- 1 red capsicum, deseeded and cut into quarters
- 1 tbsp lemon juice
- 100 g sun-dried tomatoes, drained
- 30 g extra virgin olive oil
Pumpkin dip
- 500 g pumpkin, peeled, cut into pieces (4 cm)
- 1 tsp extra virgin olive oil
- 100 g pine nuts, toasted
- 2 tbsp fresh goat's cheese
- 2 sprigs fresh basil, leaves only
- 1 tsp ground cumin
- 1 pinch sea salt
- 1 pinch ground black pepper
Artichoke dip
- extra virgin olive oil, for greasing
- 60 g Parmesan cheese, cut into cubes (3 cm)
- ¼ brown onion, cut into halves
- 250 g marinated artichoke hearts, drained
- 135 g mayonnaise (see Tips)
- Nutrition
- per 1 portion
- Calories
- 2419.5 kJ / 576.1 kcal
- Protein
- 16.7 g
- Carbohydrates
- 24 g
- Fat
- 44.2 g
- Saturated fat
- 7.6 g
- Fiber
- 10.5 g
- Sodium
- 378.7 mg
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