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Ingredients
Chia and quinoa tortilla chips
- 50 g quinoa
- 50 g chia seeds, white or black
- 50 g cornmeal, coarse
- 2 tbsp sesame seeds
- 2 pinches fine salt, to taste
- 2 tsp lime juice (approx. ½ lime)
- 60 g water
Sun-dried tomato, chilli and cashew dip
- 1 red chilli, deseeded if preferred
- 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 pepper, 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, flesh only, cut into pieces (4 cm)
- 1 tsp extra virgin olive oil, plus extra for drizzling
- 100 g pine nuts, toasted
- 2 tbsp goat's cheese
- 2 sprigs fresh basil, leaves only
- 1 tsp ground cumin
- 1 pinch fine salt
- 1 pinch black pepper, freshly ground
Artichoke dip
- extra virgin olive oil, for greasing
- 60 g Parmesan cheese, cut into cubes (3 cm)
- ¼ onion, cut into halves
- 250 g marinated artichoke hearts, drained
- 135 g mayonnaise
- Nutrition
- per 1 portion
- Calories
- 2395 kJ / 570 kcal
- Protein
- 16.4 g
- Carbohydrates
- 22.5 g
- Fat
- 44.4 g
- Fibre
- 11.2 g
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