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Nori Nachos!

When were in Cali, we bought lots of snacks at health food stores to stock the SunWarrior Party House. (I know, I know–I said I’d never do it again, but Tony Ricco and his water balloons weren’t there.) We bought these fabulous little things called Nori Nachos. So of course we saved the package with the ingredients, and we came home and duplicated it. It’s a great recipe if you like cheesy chips, and it’s a great way to get iodine-rich nutritional support for your thyroid. Here it is, ENJOY!

 

Nori Nachos

6 nori sheets (raw are the most nutritious, toasted have the mildest flavor)

1 tomato

1 carrot

2 Tbsp. raw apple cider vinegar

2 Tbsp. fresh lemon juice

¼ cup cashews

½ cup macadamia nuts

¼ cup sunflower seeds

1 tsp. sea salt

Puree tomato, carrot, vinegar and lemon juice until smooth in high-speed blender, about 60 seconds. Then add remaining ingredients except nori sheets and blend again until smooth, about 60 seconds.

Spread mixture in a thin layer on nori sheets. Cut sheets into desired shapes and place on racks in dehydrator. Dry below 115 degrees, for approximately 24 hours until crispy. Keep at room temperature in a paper sack.

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