3 Super Bowl Treats

Even if you're not a Broncos fan, or even a football fan, the upcoming Super Bowl likely means getting together with family and friends and eating snack food all day. Want some healthy options that everyone will enjoy? We're here to help. Throughout the playoffs our family has survived the weekends on nachos (or the Colorado Springs culinary treat known as tater tachos - just substitute organic tater tots for organic corn chips). Below you you will find recipes for a delicious homemade pico de gallo, as well as the best non-dairy nacho cheese sauce we have discovered (this sauce does require a high-powered blender such as a Vitamix, a pricey item that is worth investing in if you are serious about healthy eating). Nachos are so versatile you can top them with almost anything. We use diced red onion, bell peppers, olives, and black beans along with a simple guacamole (2 smashed avocados, juice of one lime and a pinch of salt). And to add some dark greens to your celebration, we've included a recipe for kale chips that will disappear before you know it. Enjoy! 


Pico de Gallo
Makes about 5 cups
 
4 cups finely diced tomatoes
1 yellow or orange bell pepper, seeded and diced
1/2 small red onion, diced
large handful fresh cilantro, finely chopped
2 to 4 jalepeno peppers, seeded and diced
2 to 3 cloves garlic, diced
1/2 teaspoon cumin
1 tablespoon apple cider vinegar
1 teaspoon sea salt

•  Place all ingredients into a bowl and gently stir together. Chill in the refrigerator for at least one hour before serving. This gives the flavors a chance to meld.
• If anyone you are cooking for does not like certain ingredients (tomotoes, cilantro, jalepenos, etc.), it is easy to omit these ingredients and still have tasty results.

From Nourishing Meals by Alissa Segersten and Tom Malterre


Not-So-Cheese Sauce
Makes 6-7 cups

1 cup water
2 tablespoons lemon juice
1/4 cup diced pimentos or 1 large roasted red bell pepper, peeled
2/3 cup raw cashews or almonds
1 1/4 teaspoons onion powder
1/4 cup nutritional yeast or 2 tablespoons baking yeast
2 teaspoons sea salt

• Put all ingredients into the Vitamix in the order listed.
• Select Variable 1 and turn on blender.
• Slowly increase speed up to Variable 10, then switch to High.
• Blend on high for 4 minutes, or until heavy steam come out the top of the blender and the sauce thickens. 

From Vitamix's Whole Food Recipes


Kale Chips
Makes 4 servings

2 bunches kale, inner stems removed
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt

• Preheat oven to 250º F.
• Rinse the kale and pat completely dry. Remove the tough inner stem from the middle of each kale leaf, then tear or chop into big pieces.
• Place kale pieces into a large bowl and toss with the olive oil and salt. Gently massage the oil into the kale so it is evenly coated. Spread the leaves out on a cookie sheet.
• Bake for 25 to 30 minutes, turning once. Remove from the oven, let cool a little and enjoy! Extra kale chips can be stored in an airtight container for a few days at room temperature.

 
Adapted from Nourishing Meals by Alissa Segersten & Tom Malterre