per snacks
Don’t settle for boring munchies; these quick bites nourish and delight
here’s a critical moment when you or your kids are hungry for something right now, but the thought of making a good snack seems too complicated. What’s the harm in grabbing a bag of chips or a shrink-wrapped cookie or a handful of gummy bears? Te problem, of course, is that all too often those less-than-healthy options become the norm, and they end up sabotaging your and your family’s nutritious- eating and weight-management goals. But it doesn’t have to be that way. Cooking at home is by far the healthiest choice (though there are some convenient purchased snack options that offer solid energy and nutrients; see page 48). With just a little forethought, a supply of wholesome ingredients, and a small time investment, you can enjoy nourishing, eco-friendly snacks that dazzle the taste buds and leave unhealthy competitors behind.
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Swiss Chard Raw Wrap Serves 8 | Staff Favorite, Gluten Free, Vegan
This may look complicated, but it’s truly quick and easy. The only step that takes forethought (besides the shopping) is soaking the almonds overnight. The rest is a breeze, and it’s a fun snack, even for kids.
2 cup almonds, soaked overnight in 2 cups water /3
1½ tablespoons flaxseed oil 3 tablespoons chopped fresh basil 6 teaspoons fresh lime juice, divided ½ teaspoon sea salt, divided 2 ripe avocados, peeled and pitted 3 carrots, grated 2 red bell peppers, cut into thin strips 1 bunch watercress, upper stems and leaves only 4 ounces pea shoots or daikon radish sprouts (or both) 4 ounces bean sprouts
1 bunch scallions, thinly sliced on a sharp diagonal
8 large, very fresh Swiss chard leaves, cut in half lengthwise and center rib removed
1. Drain almonds thoroughly and place in a food processor, along with oil, basil, 4 teaspoons lime juice, and ¼ teaspoon salt. Process until well chopped and nearly smooth. Scrape into a small bowl, cover, and set aside. 2. Place avocado flesh in a bowl, along with remaining 2 teaspoons lime juice and salt; mash to a smooth purée. Cover and set aside. 3. Place grated carrot, red bell pepper, watercress, pea shoots or radish sprouts, bean sprouts, and scallions separately on a platter. Place chard leaves on a second platter. Serve with almond and avocado mixtures. Invite everyone to spread a small amount of avocado mixture on the underside of a Swiss chard leaf, place a nugget of almond mixture at one end, and then add small amounts of whichever vegetable fillings they choose; roll up and eat.
PER SERVING: 211 cal, 12g fat (7g mono, 4g poly, 1g sat), 0mg chol, 9g protein, 20g carb, 8g fiber, 269mg sodium
➻ april 2012 | deliciousliving 43
FOOD STYLIST: DAN BECKER, STYLIST: GLENN JENKINS
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