by Jacqueline Alwill
The most exciting soda to hit the fridge has officially arrived and to party with REMEDY TEPACHE I’ve created the most deeeeelish and as always nutritious dish to team up with it. Let me first introduce you to Remedy Tepache (pronounced te-par-chey) though…
Remedy Tepache is based on a traditional Mexican recipe and hand crafted the same way all Remedy drinks are, with no sugar, naturally.
Taking organic pineapple juice and fermenting it with Remedy’s live culture, Tepache is full of beneficial bacteria and organic acids for a scrumptious PINEAPPLE (oooooh yeaaaa) fermented soda that can help to:
• fuel the good bacteria in your gut
• reduce the growth of bad bacteria in the gut which can impact your health and wellbeing
• stabilise your blood sugar and energy levels
• help keep your appetite at bay throughout the day
• deliver vitamins, minerals and antioxidants to the good gut bacteria and your body so both can thrive!
Did you know that PINEAPPLE is rich in a digestive enzyme called ‘bromelain’ too? It’s one of a few fruits including kiwifruit and papaya, that are incredible sources of these digestive enzymes to support your gut health – even more reason to get stuck into it right?
You can enjoy REMEDY TEPACHE any time, with the full confidence that because it naturally contains no sugar and has tremendous benefits for your nutrition, it’s doing something right for your health.
And any time is a good time for a Tepache, but especially when you whip up some of my oh so scrumptious SWEET POTATO NACHOS WITH PINEAPPLE AVOCADO SALSA to go with it!
Recipe: Sweet Potato Nachos with new Remedy Tepache
Gluten free : Dairy Free : Vegan
- 1500g mixed sweet potatoes, sliced 5mm thick
- 1/4 cup extra virgin olive or coconut oil
- 1 medium (170g) brown onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 2 teaspoons smoky paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons sweet paprika
- good pinch chilli flakes
- 1/2 bunch coriander, leaves picked, stalks finely chopped
- 1 x 400g tin black or kidney beans, rinsed and drained
- 1 x 400g tin lentils, rinsed and drained
- 1 large tomato, chopped or 200g tinned chopped tomatoes
Pineapple avocado salsa:
- 1/2 small pineapple, peeled and diced
- 2 tablespoons red onion, peeled and finely chopped
- 1 avocado, peeled and diced
- 1/4 cup coriander leaves (can use from the above ingredients), finely chopped
- juice of 1/2 -1 lime
- sea salt, black pepper and chilli flakes to taste
Heat oven to 200C and line two large baking trays with greaseproof paper. Spread sweet potato slices over the tray, drizzle with 3-4 tablespoons oil, toss to coat, spread evenly over the tray again and place in oven to bake for 20-25 minutes or until golden and crispy.
Whilst potatoes are baking, make the nachos mix by heat a large pan on medium heat, add remaining 1 tablespoon or so of extra virgin olive or coconut oil, then add onion and garlic and cook with the lid on for 4-5 minutes or until translucent. Give them a stir throughout. Remove lid, add coriander stalks and spices, cook a further minute stirring throughout so they don’t stir to the pan. Add beans and tomatoes, lower heat to low-medium and cook 10 minutes with the lid off.
Mix together all ingredients for the salsa in a bowl and set aside. Once everything is ready simple layer the nachos mix over the cooked sweet potatoes, top with salsa and coriander leaves, season with sea salt and black pepper and serve.
This post originally appeared on Remedy Nutritionist Jacqueline Alwill’s Brown Paper Bag blog.