Easy Nachos Recipes

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Spicy Nachos Recipe

For that Rocking Body Raw Food Click Here! These chips are bursting with flavor, thanks to the fresh tomatoes combined with the nut sand seeds and the spice of the jalapeno.


½ medium jalapeno pepper, ribs and seeds removed

2 medium cloves garlic

2 ½ cups tomatoes, roughly chopped

6 tablespoon freshly squeezed lime juice

1 cup yellow onion, roughly chopped

1 tablespoon ground cumin

1 teaspoon cayenne or to taste

2 teaspoon salt

1 cup walnuts, soaked at least 2 hours

1 cup pumpkins seeds, soaked at least 2 hours

½ cup sesame seeds

½ cup fresh ground flax or flax meal


In a blender, add jalapeno, garlic, tomatoes, lime juice, onion, cumin, cayenne, and salt.

Blend on high speed for 20 seconds or until mixture is liquefied. Move to the bowl of a food processor.

Add walnuts, pumpkins seeds, sunflower seeds, and sesame seeds to the food processor, and blend on high for 30 to 60 seconds until a smooth batter forms.

Add flax and process 15 to 20 more seconds.

Spread 2 cups batter per Teflex sheet, being careful to make it as even as possible with no holes.

Dehydrate at 110◦F for 24 hours. Flip sheets over onto the mesh screens and remove Teflex.

With wetter side up, continue dehydrating for another 24 hours.

Cut each sheet into 4 quarters.

Cut each quarter into 8 triangles by first cutting 2 big triangles and then cutting 2 big triangles and then cutting those into 2 and those 4 into 2.

Enjoy with Nacho Cheese Dip.

Serve as part of a live fiesta with Choco Tacos and Maca Horchata.

Prep Time about 25 minutes, Soak time 2 hours minimum

Serving Size about 4 chips

Nacho Cheese Dip Recipe

Nacho Cheese Dip Recipe Try some Quick and Delicious Gourmet Raw Food Recipes That will Satisfy Anyone’s Cravings? Click Here! This creamy live version of the traditional Mexican dipping sauce compliments the spiciness of the Spicy Nachos.

The butternut squash combined with the nutritional yeast give this dish its cheesy flavor and color.


1 cup cashews, soaked at least 2 hours

1 medium red bell pepper, ribs and seeds removed, and chopped (about 1 cup)

1 medium Anaheim pepper, ribs and seeds removed, and chopped (about ½ cup)

1 ½ cups butternut squash, peeled and cubed

2 tablespoon freshly squeezed lime juice

1 tablespoon olive oil

2 tablespoon nutritional yeast

1 tablespoon nama shoyu

6 tablespoon filtered water

1 clove garlic

½ teaspoon salt

¼ teaspoon cayenne


Rinse and drain cashews well.

In a blender, blend red bell pepper, Anaheim pepper, butternut squash, lime juice, olive oil, nutritional yeast, nama shoyu, water, garlic, salt, and cayenne on high speed for 20 to 30 seconds or until smooth.

It may be a little warm right out of the blender. To firm it up, place in the refrigerator for 20 minutes.

Prep Time 15 minutes, Soak time 2 hours.

Serving Size about ¼ cup

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Easy Nachos Recipes

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