A nutriciologist shared three unusual recipes for a healthy springtime snack

A nutriciologist shared three unusual recipes for healthy springtime snacking

Discover new flavors and ingredient combinations.

Nutriciologist, specialist in non-medicinal wellness and Ayurveda.

“A healthy snack is an energy boost for the whole day, so it’s important not only to watch the quality of the products, but also to experiment. I’ll share three unusual recipes for a healthy snack.”

Hummus

Ingredients:

• chickpeas – 150 g;
• chickpea broth – 100-150 ml;
• tahini (sesame paste) – 1.5 tbsp;
• olive oil – 70 ml;
• lemon juice – 1 tbsp;
• garlic clove – 2 pcs;
• zira – 1/2 tsp;
• paprika – 1/4 tsp;
• salt – to taste.

Preparation:

1. Pre-soak the chickpeas for eight hours in clean water, then rinse and boil until tender.
2. Cool the chickpeas, saving the broth.
3. Blend all the ingredients in a blender, using the chickpea broth to bring the mixture to the desired consistency.
4. Place hummus in a bowl and decorate with boiled chickpeas, sprinkle with paprika.

Pate with lingonberry sauce

Ingredients:

• any liver (beef, lamb, rabbit) – 500 g;
• ghee oil – 150 g;
• onion – 1 pc;
• carrots – 1 pc;
• garlic – 3 cloves;
• ground fennel – 1/4 tsp;
• turmeric – 1/4 tsp;
• nutmeg – 1/8 tsp;
• dried thyme – 1/2 tsp.

For the lingonberry sauce:

• cranberries – 200 g;
• thyme – 1/4 tsp;
• maple syrup – 20 ml;
• ghee oil – 1 tsp.

Preparation:

1. Finely chop all the vegetables and stew in a pan until soft, adding ghee oil.
2. Peel the liver, cut it into pieces and put it to stew with the vegetables for 15 minutes.
3. Blend all the ingredients in a blender with ghee oil until smooth.
4. Prepare the lingonberry sauce: mix all the ingredients in a bowl, crush the berries with a mortar and heat in a saucepan for three minutes.
5. Spoon the lingonberry sauce over the pate or into a saucepan.
6. Serve with the sauce.

Tabbouleh (oriental salad)

Ingredients:

• quinoa – 80 g;
• green lentils – 80 g;
• cucumbers – 200 g;
• red onion – 70 g;
• parsley – 20 g
• mint – 20 g;
• salad leaves – 50 g;
• pomegranate seeds – 150 g;
• turmeric – 1/2 tsp;
• salt and pepper – to taste.

Preparation:

1. Pre-soak the lentils and quinoa in clean water for eight hours.
2. Rinse and boil each separately with salt, and add turmeric to the quinoa.
3. Dice the cucumbers and red onion, chop the greens and salad leaves finely, and peel the pomegranate.
4. Mix all ingredients in a salad bowl and decorate with pomegranate seeds.
5. For the dressing mix 40 ml of olive oil and juice of half a lemon and dress the dish.