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3 Healthy Snack Recipes from Swisse nutritionist Sherree Banh

Carrot Sticks with Hummus Dip
Carrots are the ultimate triple threat – boosting immunity, promoting digestion and preventing constipation. If kept in an air-tight container in the fridge, carrot sticks will stay fresh for up to a week. Serve the vitamin A-rich root vegetable with a homemade hummus for a lunchbox or after school snack.
400g no-salt-added chickpeas, rinsed and drained
2 garlic cloves, crushed
½ cup water
¼ cup tahini
2 tbs extra virgin olive oil
Carrot sticks to serve
Place chickpeas and garlic in a food processor. Pulse five times or until chopped. Add water and the remaining ingredients. Pulse until well blended. Serve with carrot sticks.
 Sweet Potato Chippies
Trade in regular potato chips with the sweet potato variety. These root vegetables are a great source of beta-carotene which is essential for maintaining eye health and vision. Go on, swap it like it’s hot.
2 large sweet potatoes
2 tbs extra virgin olive oil

Wash and cut sweet potatoes into thin slices, drizzle with olive oil and toss to coat. Bake for 35-40 minutes until crisp and golden. Leave to sit for a couple of minutes then serve.
Banana and peanut butter ‘ice-cream’
As nature’s version of the perfect packaged snack, bananas provide an energy hit and source of folic acid, vitamin B6 and potassium, which are essential for growing kids. Combine this with the proteins and heart-healthy nutrients in peanuts like niacin and magnesium, and you’re onto a winning duo.
3 ripe bananas
2 tbs peanut butter
Roasted peanuts for topping
Peel and slice bananas. Arrange banana slices in a single layer on a large plate or baking sheet and freeze overnight. Blend the frozen banana and some peanut butter until smooth. Top the dessert with crushed roasted peanuts then serve.

*All recipes by Swisse nutritionist Sherree Banh