Spirit of Health - Natural Health Online

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Shareable Party Snacks

Jen Lawrence
BUFFALO CAULIFLOWER

BUFFALO CAULIFLOWER

INGREDIENTS:

  • 5 cups fresh cauliflower florets
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, melted
  • 3/4 cup cayenne pepper sauce
  • No Dairy Ranch Dressing (recipe below), for dipping

Instructions:

  1. Preheat oven to 450 F.
  2. Grease baking sheet with olive oil, avocado oil, or coconut oil.
  3. Mix together the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl to create Buffalo sauce.
  4. Add the cauliflower into a large gallon-sized bag, pour the Buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread onto a baking sheet.
  5. Bake for 25 minutes or until tender.
  6. Serve with No Dairy Ranch Dressing.


NO DAIRY RANCH DRESSING

NO DAIRY RANCH DRESSING

INGREDIENTS:

  • 1 cup cashews, soaked
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black or white pepper
  • 1 tablespoon fresh basil or 1 1/2 tsp dried
  • 1 tablespoon fresh dill or 1 1/2 tsp dried

Instructions:

  1. Soak cashews over night in water, drain.
  2. Place drained cashews, water, lemon juice, apple cider vinegar, garlic powder, onion powder, sea salt and pepper in a high powered blender and blend until smooth and creamy.
  3. Add the basil and dill and blend again briefly, just to mix.
  4. Store in a sealed container in the refrigerator up to 5 days.


GUACAMOLE

GUACAMOLE

INGREDIENTS:

  • 2 medium ripe avocados
  • Juice of 1/2 lemon
  • 1-2 cloves garlic, finely minced
  • 1 tablespoon fresh cilantro, finely chopped
  • 1/2 teaspoon coarse sea salt (or more as desired)
  • Cayenne pepper (optional)

Instructions:

  1. Combine all ingredients into a bowl using a fork or mashing tool
  2. Serve with sliced zucchini or other fresh veggies.


CALIFORNIA SALSA

CALIFORNIA SALSA

INGREDIENTS:

  • 1/2 medium onion, peeled and roughly chopped
  • 1 jalapeño chile pepper, seeds and membranes removed
  • 1/4 cup fresh cilantro
  • 1 teaspoon fresh lemon juice or more as desired
  • 1 teaspoon sea salt
  • 6 ripe Roma tomatoes, quartered (24 quarters)

Instructions:

  1. Place first four ingredients and six of the tomato quarters into the Vitamix container in the order listed and secure lid. Select Variable 1.
  2. Turn machine on and quickly increase to Variable 5.
  3. Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
  4. Reduce to Variable 3 and remove the lid plug. Add in the rest of the tomatoes through the lid plug opening.
  5. Blend for an additional 10 seconds, using the tamper to press the ingredients ino the blades. Do not over mix, leave chunky.
  6. Pour into a bowl and stir in sea salt to desired taste.
  7. Serve with sliced zucchini or other fresh vegetables.


SWEET POTATO CHIPS

SWEET POTATO CHIPS

INGREDIENTS:

  • 2 organic sweet potatoes
  • 2 tablespoons olive or coconut oil
  • 1/4 teaspoon sea salt (or more to taste)

Instructions

  1. Preheat oven to 250 degrees.
  2. Slice sweet potatoes as thin as possible using a sharp knife or mandolin (The thinness will determine the crispiness of the chip).
  3. Toss sweet potatoes in oil and sprinkle with salt.
  4. Lay out slices in a single layer on a baking sheet and bake for 2 hours, flipping once at halfway point to ensure even cooking.
  5. Remove once crisp and golden brown. Let chips set for 10 minutes on counter to crisp up.


If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photo #spiritofhealth on Instagram so we can see what you come up with.