Super Bowl 50 is almost here! Basically a national holiday, the event is filled with food, friends, fun—and of course a little bit of football. While it’s easy to fall into the trap of eating junk food and drinking too much, it is possible to enjoy a Super Bowl party and still stick to an anti-cancer diet.
The trick is to think like a football player! First, know your opponent. Start with a little mental pep talk before you go in. Decide ahead of time to make healthy food choices, and to eat and drink in moderation. Second, work in some activity during the game. Maybe that means just standing up and walking around during each commercial break, or a quick game of catch outside during the halftime show (the entertainment is never that good anyway). Finally, stay hydrated (with water, not beer)! Many times we reach for a snack when we’re actually just thirsty.
If you can’t be sure your host will have healthy food options, bring your own! Making healthy, nutritious – and yes, delicious – game-day snacks is much easier than you might think. Here are a few recipes to get you started!
Kale chips are a delicious alternative to potato or corn chips, and they’re full of flavor, antioxidants, vitamins and minerals such as potassium, calcium and iron. Eat them alone, with a sandwich, or even crumble them on salads. I recommend using the dehydrator method over the baking method; that way the chips retain all of the nutrients and enzymes that would be lost in high temperatures. Try this recipe below and let me know what you think!
- 1 bundle organic kale
- Cold-pressed coconut oil (preferably raw, organic)
- Herbs & spices (such as sea salt, black pepper, cayenne pepper, dill, thyme, rosemary, garlic, etc.)
- 1 lemon (optional)
- ½ avocado (optional)
- Remove kale leaves from the thick inner stem, and break leaves into bite-size pieces. Place in a large bowl.
- Add 1 tablespoon of oil and whatever spices you choose to add. I like my kale chips simple, so I normally just add half an avocado and some lemon and garlic. Massage and evenly coat the kale leaves with whatever you’ve decided to add. If you aren’t fond of adding oils and fats, you can simply leave this out, and just coat the kale with lemon juice and spices/herbs.
- Place the kale on a dehydrator sheet and dehydrate at 115 F for four to six hours or until crisp.
(Recipe adapted from Raw Edibles)
Dehydrated Salted Nuts
Salted nuts are the perfect football snack, with plenty of healthy fat and chock full of vitamins and minerals. Instead of buying store-bought varieties, which are roasted (killing the enzymes inside) and usually contain unhealthy oils, I prefer to just make a batch myself! I use my dehydrator to get the same crunchy result, with all of the valuable enzymes intact.
- 4 cups, raw and organic nuts or seeds
- 1 tablespoon sea salt
- Place the nuts or seeds in a half gallon glass canning jar (Mason jar).
- Add sea salt, and fill jar with water to the top. Swirl the water around to dissolve the salt.
- Allow the nuts to soak overnight, or for at least seven hours.
- Drain water. Remove skins if desired.
- Spread the nuts in a single layer on a dehydrator tray.
- Dry nuts at 95 to 100 F until crispy (usually about 24 hours, depending on dehydrator and other conditions)
(Recipe adapted from Traditional Cooking School)
Hummus is one of my favorites, especially with carrots and cucumber slices. Instead of buying a tub from the store, just start a few days ahead and make your own. If you’re like me, you’ll never go back to cooked, store-bought hummus again!
- 2 cups sprouted chickpeas
- 1-2 Tablespoon fresh squeezed lemon juice, to taste (start with less)
- 4 Tablespoons raw tahini or 8 Tablespoons raw, hulled sesame seeds (optional)
- 3-5 Tablespoons ground cumin, to taste
- 2-3 Tablespoons extra virgin olive oil (first cold pressed)
- 4-8 cloves garlic, minced, to taste
- Sea salt, to taste (start with 1 teaspoon and add more as desired)
- 1-2 teaspoons smoked paprika or paprika, to taste
- ¼-½ cup pure water
- Cover dry chickpeas in pure water and soak them for 12 hours.
- Thoroughly rinse and drain chickpeas twice a day for the next two to five days until chickpeas have sprouted tiny “tails” about 1/8 inch to 1/4 inch long.
- Discard any beans that turn to mush or rot.
- If using sesame seeds, soak seeds for 12 hours prior to making hummus. Drain and rinse.
- In a food processor, blend chickpeas, sesame seeds or tahini, lemon juice, olive oil, garlic, cumin, salt and paprika.
- Add a small amount of water slowly to the processor until you start to have a smooth, thick paste. Be conservative so you don’t make the hummus too runny. Process until thoroughly smooth and uniform in texture.
- Garnish with paprika and extra virgin olive oil.
(Recipe adapted from Small Footprint Family)
(Photo source: Veg Web Kincardine)