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Corn nachos with bean dip


  • 1 bag of artesian nacho chips, found at most organic food shops
  • (1) 4 oz can of white northern beans, strained and boiled for 5 minutes
  • 3 tbsp of plain yogurt
  • 1 tbsp of ketchup
  • 1 tbsp of lemon juice
  • 2 tsp of crushed red pepper flakes
  • 1 tsp of yellow curry powder
  • 1 tbsp of coriander
  • salt


  1. Puree the beans, yogurt, ketchup, lemon juice, coriander, curry, red pepper powder and 2 tsp of salt.
  2. Place the nachos in a 300-degree oven for three minutes.
  3. Serve them next to the bean dip.

Serves: 4 persons



Tuna and cucumber carpaccio


  • 3 cucumbers, thinly sliced
  • 30 thin slices of smoked tuna
  • 1/2 orange, squeezed
  • 1/2 tbsp of freshly chopped thyme
  • 1/2 cup of black olives
  • 1 apple, diced
  • 4 tbsp of olive oil
  • salt and pepper


  1. Layer the tuna and cucumber slices on a large serving plate.
  2. Mound the diced apple and olives in the center of the plate.
  3. Squeeze the orange and drizzle the oil over top everything on the plate.
  4. Sprinkle salt and pepper.

Serves: 6-8 persons

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