Dr Libby's Six Quick Snacks

Dr Libby Weaver shares healthy snack recipes from her new book 'The Energy Guide'

Dr Libby Weaver's snack suggestions, from left, veg sticks and avocado wrapped in lettuce; pepper and honey nuts; rainbow avocado boats. Picture / Jeremy Simons

Feeling a little flat? The new book from Dr Libby Weaver has tips and more than 100 recipes to help your energy stores. The Energy Guide looks at how the “three pillars of health”, nutrition, biochemisty and emotions, influence your vitality. See six of her quick and healthy snack recipes below. 

VEG STICKS AND AVOCADO WRAPPED IN LETTUCE
Serves 4

2cm piece ginger, peeled and cut into matchsticks
1 Tbsp apple cider vinegar
16 soft lettuce leaves (such as green oak), trimmed
½ carrot, cut into matchsticks
½ red capsicum, seeded and cut into matchsticks
½ celery stalk, cut into matchsticks
1 avocado, sliced
2 Tbsp tamari 
Drop of sesame oil

METHOD
1. Combine the ginger and vinegar in a small bowl and leave to soak for 5 minutes, then drain.

2. Meanwhile, lay the lettuce leaves on a chopping board. Overlap two lettuce leaves on top of each other to form 8 circles, then divide the carrot, capsicum, celery, avocado and ginger between them. Roll the lettuce leaves up to
enclose the filling.

3. Combine the tamari and sesame oil in a small bowl and serve with the lettuce rolls.

PEPPER AND HONEY NUTS
Serves 4

200g mixed nuts
100g mixed seeds
1 Tbsp olive oil
½ tsp freshly ground black pepper
½ tsp sea salt
½ tsp ground turmeric 
2 tsp raw honey

METHOD
1.
Preheat the oven to 180C. Line a baking tray with baking paper.

2. Place the nuts and seeds in a bowl and add the olive oil, pepper, salt, turmeric and honey. Mix to combine. Spread over the prepared tray and bake
for 10-15 minutes until crisp and golden.

READ: Dr Libby's Six Quick Breakfasts

RAINBOW AVOCADO BOATS
Serves 4

1 Tbsp apple cider vinegar
1 tsp tamari 
1 Tbsp extra virgin olive oil
1 small carrot, grated
Handful of snow pea sprouts
2 avocados, halved and stones removed
1/3 cup (50g) red cabbage sauerkraut, drained on paper towel
1 Tbsp sunflower seeds

METHOD
1. Combine the apple cider vinegar, tamari and olive oil.

2. Place the carrot and sprouts in a bowl and mix to combine. Divide between the avocado halves.

3. Top each avocado half with sauerkraut and sunflower seeds, then drizzle with the dressing.

From left, roasted sweet potato bites; Iranian figs; tamari and ginger nuts and seeds. Picture / Jeremy Simons

ROASTED SWEET POTATO BITES
Serves 4

350g sweet potato, peeled and cut into 1cm slices
¼ cup (60g) good-quality hummus
Handful of alfalfa sprouts
¼ cup (35g) sauerkraut
Sweet paprika, to sprinkle

METHOD
1. Preheat the oven to 200C and line a baking tray with baking paper.

2. Arrange the sweet potato discs on the prepared tray and bake for 30 minutes or until tender.

3. Remove and allow to cool. Top the discs with hummus, alfalfa sprouts and sauerkraut, and finish with a sprinkle of paprika.

IRANIAN FIGS
Serves 4

1 orange, segmented
½ tsp vanilla extract
1 tsp raw honey
4 fresh figs, halved lengthways
2 Tbsp hulled tahini, at room temperature

METHOD
1. Place the orange segments, vanilla and honey in a bowl and gently mix to combine.

2. Arrange the figs on a plate. Top with the tahini and the orange segments.

READ: Dr Libby Explains Why You're Always Tired

TAMARI AND GINGER NUTS AND SEEDS
Serves 4

250g mixed nuts
100g mixed seeds
1 Tbsp finely grated ginger
2 Tbsp tamari 
1 tsp olive oil

METHOD
1. Preheat the oven to 180C and line a baking tray with baking paper.

2. Place the nuts and seeds in a bowl, add the ginger, tamari and olive oil and mix to combine.

3. Spread over the prepared tray and bake for 10–15 minutes until crisp and golden.

• Extract printed with permission from The Energy Guide by Dr Libby Weaver, Macmillan, RRP $39.99.

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