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Paleo Nachos

Paleo Nachos I cooked this recently with the kids and I am proud to say we now have a new family favorite that is requested on a regular basis! It is grain-, dairy- and legume-free, which ticks all the boxes for me, and is full of top-quality protein, fats and vegetables. And the best news is that it is super delicious. Try adding 50 g of minced liver or heart to the spicy beef recipe for a nutritional boost. I'm sure once you try this, you will be in nacho heaven. Leftovers are awesome to pack for lunch the next day, so triple the recipe for the mince and guacamole. Keep the sweet potato chips separate in the lunchbox so they stay crisp. Serves: 4 – 6 Yield: Preparation time: 15 minutes (plus 4 hours to soak the cashews) Cooking time: 25 minutes Difficulty: Easy Allergens: Nuts (cashew cheese) 1 large sweet potato, very thinly sliced using a mandoline 3–4 tablespoons coconut oil, melted sea salt Cashew Cheese (see recipe below), to serve (optional) Spicy Mexican beef 2 tablespoons coconut oil or other good-quality fat 1 onion, finely chopped 2 garlic cloves, finely chopped 1 long red chili, deseeded and chopped 500 g beef mince 1 teaspoon smoked paprika 1 teaspoon ground cumin ½ teaspoon ground coriander 1 ½ tablespoons tomato paste 1 x 400 g can diced tomatoes freshly ground black pepper Tomato salsa 2 tomatoes, deseeded and diced ½ red onion, finely diced 2 tablespoons chopped coriander leaves, plus extra coriander leaves to serve 2 tablespoons lime juice 2 tablespoons extra-virgin olive oil Guacamole 1 ripe avocado, mashed or diced 1 garlic clove, finely diced 1 tablespoon lime juice ½ teaspoon chilli flakes (optional) 1 tablespoon extra-virgin olive oil Preheat the oven to 200°C. Line two large baking trays with baking paper. Place the sweet potato in a bowl and drizzle over the coconut oil. Toss to coat, then spread the sweet potato onto the trays in a single layer. Bake for 5 minutes, then flip the sweet potato over and return to the oven for about 2 minutes, or until golden and crispy. Season with salt. To make the spicy Mexican beef, heat the oil or fat in a frying pan over medium–high heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and chilli and cook for 1 minute until fragrant. Add the beef and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes until browned. Add the spices and tomato paste and cook for 1 minute, then mix in the tomatoes. Reduce the heat to low and simmer for 10–12 minutes. Season with salt and pepper. To make the tomato salsa, place all the ingredients in a bowl and mix. Season with salt and pepper. To make the guacamole, place all the ingredients in a bowl and mix well. Season with salt and pepper. To assemble the nachos, place the sweet potato chips on a platter or on serving plates, then top with the spicy beef, salsa and guacamole. Garnish with the extra coriander leaves and serve with some cashew cheese, if you like. Cashew cheese 155g cashews 2 teaspoons lemon juice 1/2 teaspoon Himalayan salt or sea salt Pinch of freshly ground black pepper Soak the cashews in 750 ml of water for at least 1 hour – 4 hours. Drain and rinse well. Place the cashews in a food processor; add the lemon juice, salt and pepper and pulse for a minute to combine. Add 60 ml (1/4 cup) of water and continue to process until smooth. Can be stored in the fridge for 5 – 7 days Makes 200g (1 cup)  

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