Healthy Summer Platter

Healthy Summer Platter

I have two weaknesses. Chocolate and nibble platters. There is just something about a good platter that I just love which is why I am super excited to be teaming up with Countdown to create this Healthy Summer Platter. I love that Countdown offers locally grown and fresh produce at an affordable price. Did you know that their cherry tomatoes are packed in Mangere Auckland, how cool is that!?"

Nibble platters don't always have to be just crackers, cheese and store bought dips. While this does sound tasty, I think it is great to include a variety of vegetables and fruit on your platter to make it not only healthy but delicious and look incredible too. 

Thanks Countdown for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community.


Healthy Summer Platter 

Ingredients:

  • Eggplant Baba Ganoush (recipe below)
  • Spiced carrot chips (recipe below)
  • Cheesy Kale Chips (recipe below)
  • Basil, Coriander & Cashew Pesto (recipe below)
  • Cucumber slices
  • Brown rice crackers
  • Cherry tomatoes
  • Passion fruit
  • Olives
  • Rock melon
  • Pistachio nuts
  • Grapes
  • Dark chocolate

Eggplant Baba Ganoush

Ingredients:

  • 1 large eggplant
  • 1 Tbsp tahini
  • Juice of 1/2 a lemon (about 2 Tbsp)
  • 1/2 tsp Himalayan salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 garlic clove, crushed
  • Pinch of chili

Instructions:

  1. Stab holes in the eggplant with a fork to prevent it from bursting in the oven. 
  2. Bake it for 60 minutes at 180 degrees. Leave the eggplant to cool.
  3. Once it has cooled enough to touch, peel the skin away from the inside flesh and discard. Mash the eggplant.
  4. Add the rest of the ingredients and mix well. Season to taste.

Spiced Carrot Chips

Ingredients:

  • 3 large carrots
  • 1 Tbsp coconut oil
  • 1/2 tsp mixed herbs
  • 1/2 tsp paprika
  • 1/2 tsp himalayan salt
  • 1/4 tsp garam masala (or other favourite spice)

Instructions:

  1. Pre-heat the oven to 180 degrees on fan bake, line an oven tray with baking paper.
  2. Wash and peel carrots then slice length-ways into quarters. Place on the baking tray and cover with the oil and spices. Mix well. 
  3. Bake for 30 minutes or until starting to brown. Using a flipper to turn every 10 minutes.

Cheesy Kale Chips

Ingredients:

  • 150g kale
  • 1 Tbsp coconut oil
  • 1/4 tsp Himalayan salt
  • 1 Tbsp sesame seeds
  • 4 Tbsp nutritional yeast

Instructions:

  1. Pre-heat the oven to 150 degrees on fan bake, line an oven tray with baking paper.
  2. Tear the leaves from the stem, wash and then dry thoroughly. 
  3. Place the kale in a large bowl and add the coconut oil. Using your hands massage the oil into the leaves for 1 minute. This helps to tenderize the leaves and even coat the oil. 
  4. Add the nutritional yeast, sesame seeds and salt. Mix to coat the leaves. 
  5. Spread the kale on to the baking tray in a single layer. 
  6. Bake for 20-25 minutes, watch carefully that they do not burn.
  7. Take the tray out of the oven and leave to cool. This will allow the chis to further crisp up.
  8. Serve immediately as they start to turn soft after about an hour. 

Basil & Coriander Cashew Pesto

Ingredients:

  • 2 cups basil
  • 1 cup coriander
  • Juice of half a lemon
  • 1 garlic clove
  • 1 Tbsp olive oil
  • 1 tsp apple cider vinegar
  • 3 Tbsp water
  • 1/2 tsp Himalayan salt
  • 1 & 1/2 cups cashew nuts

Instructions:

  1. Wash the basil and coriander with water then shake excess water out. Chop off and discard to roots (I use the stem and leaves) and place into a blender or food processor.
  2. Add the lemon juice, garlic clove, apple cider vinegar, olive oil, water and salt and pepper. Blend until smooth.
  3. Next add the cashew nuts and blend or pulse until you achieve your desired texture. If you want it to be a little chunky (like I do) then don't over blend it.

If you make this healthy summer platter then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛


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