Missing those nachos during the playoffs? Try these plantain & cashew cheese nachos. Great tasting and won’t interrupt your detox.
(Thank you Shanna Mota, from Live Love Detox www.livelovedetox.com for the recipe)
4 green plantains
2 TBSP coconut oil
‘Nacho Cheese’ (see Raw Nut Based Cheese below)
1cup grape or cherry tomatoes
1 large yellow or white onion
1 bunch cilantro
3 ripe avocados
1lb organic ground turkey
½ minced white onion
4 cloves of minced garlic
1 tbslp Tomato Paste
1 cup Chicken broth
2 Tbsp coconut oil
1 tbsp Ground cumin
1 tsp Chili powder
1 tsp Oregano leaves
1 tsp Cayenne pepper
1 tbsp Onion powder
1 tsp Salt
1 tsp Pepper
Preheat oven to 350.
Cover two baking pans with aluminum foil or parchment paper and set aside
Prepare the plantains:
Cut off both ends of the plantain. Make a shallow slice lengthwise down the skin. Use your hands to peel the skin off. Very thinly slice the plantain into ovals. Toss sliced plantains with coconut oil in a bowl. Bake the Plantains: lay the coated plantains flat on the baking sheet and sprinkle with salt. Bake for about 35 minutes or until crisp.
*Baking time varies based on the pan/sheet you use so make sure to check that they don’t burn.
Taco Meat: heat the coconut oil over low medium heat. Add the garlic and onions and cook on low heat until softened (about 5-7 minutes). Place ground trukey in a large bowl. Add spices: cumin, chili powder, oregano, cayenne, onion powder, salt pepper to the meat and mix together. Add meat in with onions and garlic and mix. Add the tomato paste and chicken broth. Stir all together to combine. Bring to a boil then simmer and cook until the liquid has reduced (about 10-15 minutes). Add salt and pepper to taste.
Raw Nut-based ‘Nacho Cheese’
Thanks to Joy Houston from the Delicious Revolution http://thedeliciousrevolution.com/ for the recipe.
1 cup macadamia nuts, soaked 8 hours, rinsed & drained (you can use cashews, but the macadamia’s provide a creamier texture)
1 tablespoon nutritional yeast
1 teaspoon turmeric
dash cayenne pepper
1/4 to 1/2 teaspoon sea salt
3 tablespoons fresh squeezed lemon juice
Water (add as needed to reach desired consistency)
Put all ingredients in a blender (VitaMix works best for this, or other high-powered blender)
and blend until creamy. If it’s chunky, add more water.
Lay baked plantain chips out over a plate and layer with taco meat and ‘nacho cheese’. Continue to layer and top off with tomatoes, pico de gallo, guacamole and the ‘Nacho Cheese’. Enjoy!