Give us a call

Lower Mainland:
604.734.7125
Vancouver Island:
250.595.7125
Southern Interior:
250.861.7125

Chips & Salsa – reinvented!

Inspire Health Event Calendar August 12, 2010

It’s that time of the year when we tend to snack a lot, and attend potlucks and beach barbeques. So in order to stay healthy (avoid carcinogens and highly processed foods) and keep our nutrition optimal (while still having fun) we should embrace these times with healthy and delicious snacks such as chips and salsa – reinvented!

I chose the following recipes because many of the ingredients can be found at this time of year in your own back yard (or perhaps your neighbours?), and certainly at your local farmer’s market (www.eatlocal.org); either of which would provide more potential nourishment than those found at the supermarket. And nourishment is key when dealing with cancer (whatever stage you are at).

The chip and salsa recipes are easy and include healthy fats, easy-to-digest whole grains, antioxidant, vitamin/mineral-rich (local) veggies and fruits, and plenty of VITALITY, all in one delicious bundle. Many of these fresh and vital nutrients are recognized cancer- busters and will give the body what it needs to stave off weak immunity, nutrient deficiency, as well as other conditions which can promote cancer growth. I invite you to give these recipes a try for delicious and guilt-free chips and salsa bursting with freshness and flavour; your body will thrive and thank you!

Lisa Marie’s Healthy Chips

  • 1 bag of ‘Food For Life’ brown rice, sprouted grain or sprouted corn tortillas
  • Virgin Coconut Oil (an easy-to-digest fat for everyone, particularly those experiencing liver/gallbladder difficulties)
  • Unrefined salt to taste
  • Optional: garlic powder, dill, cumin seeds, seaweed flakes, pepper, nutritional yeast… for additional flavouring

  1. Spread dry tortillas out on a cookie sheet (avoid overlapping) and put into a toaster oven/regular oven at about 300 degrees until they get hard (only a few minutes).
  2. Spread a thin layer of virgin coconut oil over each tortilla, add salt and other toppings, and put back into oven until hard (a few more minutes).
  3. Remove from oven and let cool until crisp.
  4. Break up into chip-sized pieces and serve.

Note: If the chips are still a bit chewy, you may have put too much oil on them and they’ll need to be heated for longer to regain crispness. This recipe can also be applied to root veggies. If you cut them very thinly (a special slicer would work best, but by hand works fine) and follow the above direction, you’ll get a similar result and a lovely varied flavour. (I’ve used beets, parsnips, carrots, yams and sweet potatoes.)

Sweet & Savoury Summer Salsa

  • 1 cup diced *organic red or yellow bell pepper
  • 1 cup diced locally grown *organic pear/apricot/nectarine
  • 1 cup locally-grown, *organic red and/or yellow (cherry) tomatoes, chopped
  • ½ cup chopped cucumber (peeled and de-seeded)
  • 1 ear of fresh sweet corn (cut from cob), optional
  • ¼ cup diced red onion or scallions
  • 2 Tbsp fresh lime juice (about one small lime)
  • Zest of one lime
  • 1 Tbsp fruity cold-pressed olive oil
  • 2 tsp fresh grated ginger (about a 1-inch sized piece)
  • 2 Tbsp minced jalapeno, with or without seeds, optional
  • Unrefined Salt
  • 2 Tbsp each chopped fresh cilantro, mint, and basil

*All ingredients marked with a * should be prioritized as organic or at least unsprayed, whenever possible, as they tend to contain high levels of pesticide residues. (www.foodnews.org)

  1. Combine the first 6 ingredients in a bowl, and toss gently to blend.
  2. Combine the lime juice and the salt in a small bowl; whisk until fully blended.
  3. Pour salt and lime mixture on top of the fruit mixture. Allow to rest for at least 45 minutes to an hour so the flavors mingle.
  4. Stir in the chopped fresh herbs just before eating so they don’t turn brown.
  5. Serve either at room temperature or chilled.

Note: Fresh sweet corn on the cob can be eaten raw, which is delicious and crunchy. If you’ve never tried it before, then give it a go; you’ll be glad you did. Also, if you don’t like the intensity of raw onions, simply pour some boiling water over them to remove their pungency, or sauté in a bit of cold-pressed olive oil. Serving suggestion: Pair with Lisa Marie’s Healthy Chip recipe (above) or grilled organic tofu (Sunrise/Soyganic, Superior Tofu or Eden brands are best), organic meats, seafood, such as shrimp or white fish. Also, try it on top of quinoa, millet, brown/wild rice, teff or amaranth.

(Salsa recipe adapted from godairyfree.org)

We now know that you can start to improve your health with the very next meal you eat. So make it a good one, eat it slowly and with gratitude, and bask in its health-giving properties. Enjoy these recipes while getting your safe sun exposure (for your free vitamin D) and have a stress-relieving good time