Antonia Magor Nutrition

Root Chips with Rosemary Salt

Antonia MagorComment

An abundance of root vegetables crowd the market during the autumn and winter seasons, cracked mud on their knobby forms. Brilliantly vibrant once you cut them open, root vegetables provide us with the essential vitamins and minerals we need at this time of year to fight colds and bugs.

I’ve turned a trug of grubby vegetables into crispy chips, sprinkled with herby salt. Put out a bowl to impress guests or munch all by yourself.

Free from gluten, dairy and Vegan. 

Prep Time 5 minutes  Total Time 25 - 30minutes

Serves 2 - 4

Ingredients:

  • 2 carrots
  • 2 parsnips
  • 1 sweet potato
  • 1 beetroot
  • 2 tablespoons melted coconut oil

Rosemary Salt:

  • 2 sprigs of rosemary
  • 1 small clove of garlic peeled
  • 1 tablespoon sea salt or Himalayan pink salt

Method:

  • Pre- heat the oven to 200C/ Gas Mark 6/ 400F.
  • If you’ve had to scrub the dirt off your vegetables it is important to allow them to dry thoroughly or pat dry with a clean cloth so there is no moisture.
  • Thinly slice the root vegetables using a mandolin or potato peeler.
  • With a t- towel pat the vegetables dry, toss in oil and spread evenly across a lined baking tray.
  • Bake for 25 – 30 minutes, making sure to toss regularly. Allow to cool on a wire rack.

Rosemary Salt:

  • Tear the rosemary leaves off the hard stalk and place in food processor or blender with the salt and garlic. Blitz until fine.
  • Sprinkle over the chips before serving.  

Curried Ginger Nuts

Antonia MagorComment

Many spices were traditionally medicinal in purpose, curry spices such as cumin and tumeric despite adding the warmth to the nuts here are surprisingly anti-inflammatory and soothing to the digestive tract. Which is especially benefical during times of over-indulgence such as Christmas. While the detoxing ginger and cinnamon add smokey undertones, making these nuts a hidden superhero snack. Quick and easy to prepare, whip up a big bowl of these nuts for people to swipe handfuls of at a drinks party or pre- supper. The protein in the nuts will help balance the sugar in the alcohol and keep any guest’s hunger at bay. 

Free from gluten, dairy and vegan. 

Total Time 15 minutes

Servings 4

Ingredients:

  • 2 cups (roughly 300g) mixed nuts
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon tumeric
  • ½ teaspoon nutmeg

Method:

  • Heat the oven to 190C.
  • Place a small pan on low heat and melt the coconut oil, mix in the maple syrup and then the spices. Stir on the heat for a few minutes.
  • Stir the spice mix through the nuts making sure they are all coated.
  • Spread the nuts evenly across a lined baking tray.Bake for 8 minutes, tossing regularly to make sure they do not burn.
  • Serve warm or prepare in advance and store in an air- tight container.

Kale Nachos

Antonia MagorComment

I do understand it may be a bit of a stretch to refer to any type of kale as nachos, but these are really good, promise! The “nacho” bit is simple in reference to their dusty yellow coating, made up of tahini, nutritonal yeast and lemon juice it’s alot healthier than Doritos. With protein from the tahini, phytonutritions from the kale and vitamin B from the nutritional yeast, these Kale Nachos pack a punch making them a great fully rounded nutritional snack. 

You will need a dehydrator for this recipe so if you don’t have one you can make Kale Chips in the oven with this recipe,

Free from gluten, dairy and Vegan.

Prep Time 5 minutes, Total Time 6 hours

Serves 2

Ingredients:

  • 1 bunch of kale
  • 2 tablespoons tahini
  • 1 tablespoons nutritional yeast 
  • 1 teaspoon tamari 
  • juice of 1 – 1 ½ lemons

Method:

  • Tear the leaves off the kale stalks so that there is no hard branches, wash and pat dry or spin in a salad spinner ensuring that they as dry as possible.
  • In a large bowl whisk together the tahini, nutritional yeast, tamari and lemon juice into a thick paste.
  • Add the kale and using your hands thoroughly toss the kale with the dressing so that it coats all the leaves. 
  • Place in the dehydrator for 6 hours or until crisp dry.
  • Store in an air- tight container. 

Kale Chips

Antonia MagorComment

Kale really is that good for you, packed full of vitamins A, B6, C, K and manganese, calcium, copper, potassium and fiber it does live up to it’s hype. Some report it as the most nutritionally dense food there is per calorie. Like most leafy greens it is incredibly versatile as well; steam, stew, sauté or raw in salads, juices and smoothies it’s a genuinely fantastic addition to any diet. Deliciously addictive these kale crisps are really easy to make and even more easy to munch a whole tray of.

Free from gluten, dairy and Vegan. 

Serves 2

Total Time 15minutes

Ingredients:

  •  1 small bunch purple curly kale 
  • 1 tablespoon coconut oil
  • ½ teaspoon Himalayan pink salt

Directions:

  • Pre-heat your oven to 180C/ 350F. 
  • Remove the tough stalks and tear your kale into small pieces. 
  • Place in a large bowl and massage the coconut oil and Himalayan salt in to the kale with your hands. 
  • Spread the kale across a large lined baking sheet and bake for 8-10 minutes.
  • Enjoy warm or leave to cool, don't store as they will go soggy but you'll have no problem finishing them. 

Toasted Pumpkin Seeds

Antonia MagorComment

Pumpkin seeds are packed full of essential minerals and fatty acids making them a very nutritious and energizing snack, this recipe is quick to make and great to as a big batch to store and nibble on the go. Containing high levels of zinc, pumpkin seeds help support the immune system whilst their Omega 3 reduces inflammation as do the cleansing ginger and lemon zest.

Next time you make anything with pumpkins scoop out the seeds, clean, boil in salted water for roughly 10 minutes and drain before patting dry and toasting to really make the most of all the pumpkin. 

Free from gluten, dairy and Vegan. 

Total Time 10 minutes

Serves 4

Ingredients:

  • 2 cups pumpkin seeds
  • 2 teaspoons finely grated ginger
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 cups coconut flakes

Method

  • Pre-heat your oven to 200C/ 390F.
  • Combine the pumpkin seeds with the ginger, lemon zest, olive oil and sea salt and lay over a lined baking tray.
  • Place in the oven for about 7 minutes making sure to shake regularly.
  • Add the coconut flakes a few minutes before removing from the oven.
  • Store in an airtight container to keep the seeds fresh.