Decked Out Tostadas

Raw Tostadas

This is a true gourmet raw meal that is sure to satisfy anyone who likes food! This dish has layers of big flavor and great texture from bottom up. To start we prepared and dehydrated our corn tortillas. Once they were done we added our sour cream, nut taco meat, guacamole, salsa, spinach and tomatoes. There are many different ways to create your mexican fiesta, if your short on time here are a few quick and easy solutions. Replace guacamole with slices of avocado. Nut meat can be replaced with marinated mushrooms. The corn tortilla can be replaced with a collard green wrap to make a burrito or the corn tortilla can be cut or shaped differently to make a taco shell. The possibilities are endless!

18 tostadas

Prep Time: 1hr

Dehydration Time: 

2-4 hours

Tools Needed: 

Food Processor and/or Blender, Dehydrator

Corn Tortilla

2 cups fresh corn

1/2 yellow or red bell pepper- save the other 1/2 for taco nut meat

1/2 cup tomato

1 cup flax seed ground

1/4 cup chopped cilantro

1 tbsp lime

1 tbsp lemon

1 tsp cayenne

a pinch himalayan salt and ground peppercorn

Directions: Blend all the ingredients together and spread out on either Non Stick Dehydrator Sheets or parchment paper. 

Spreading Dough: If you have a circular dehydrator I recommend using an offset spatula to spread you dough mixture even at about 1/16in thick. 

Now that I have an excalibur with square dehydrator trays, I've learned a new trick that is very useful for spreading dough. Put a piece of plastic wrap over the dough in the center of the tray. Using a rolling pin spread the dough the edges of the plastic. It's much easier and the plastic wrap come right off very clean. If you really want to be a dough rolling expert use these rolling hills rolling pin bands!

Dehydrate: at 105 degrees for 1-2 hours then flip over by placing another Non Stick Dehydrator Sheets or parchment paper on top of tortillas then flip and peel the paper off slowly and dehydrate for another 1-2 hours.

Sour Cream

1/2 cup soaked and drained cashews and/or sunflower seeds

1/2 cup thai coconut meat

1/2 cup thai coconut water

1/4 cup lemon

1 tbsp apple cider vinegar

1 tbsp miso

a pinch of Himalayan salt

Directions: Blend the cashews/sunflower seeds first with coconut water. Next blend the date until smooth. Lastly add in the rest of the ingredients and add more water if you desire it to be thinner.

Taco Nut Meat

1 cup mixed nuts- pecans, walnuts

1 cup mixed seeds- sunflower, pumpkin

1 cup chopped carrots

1 cup greens- chives, onions, kale, cilantro

1/2 yellow or red bell pepper

1/2 cup tomato

1/2 cup soaked sun-dried tomatoes

1 tbsp bragg's liquid amino

1 tbsp miso

1 tbsp apple cider vinegar

1 tbsp lemon

1 tbsp lime

1/2 tbsp cumin

1/2 tbsp turmeric

1/2 tbsp paprika

1 tsp cayenne

a pinch of Himalayen salt and ground peppercorn

Directions: Put all the ingredients in food processor in the order above and pulse a few times so it is still chunky but mixed well.

Guacamole

2 avocados

1 cup corn

1/2 cup chives, onions and 

1 clove garlic

1 tbsp lemon

1 tbsp lime

A pinch of Himalayan salt and ground peppercorn

Directions: In a bowl mash all of the ingredients together

Salsa

2 cups cherry tomatoes

1/2 cup cilantro and kale (kale is spicy and gives you added nutrition while adding extra bite)

1 tbsp lime

1 tbsp lemon

1 garlic clove

finely cut jalapeño

A pinch of Himalayan salt and ground peppercorn

Directions: Either cut ingredients very small or pulse a few times in a blender.

Garnish and top with your favorite ingredients and ENJOY!

Blueberry Banana Cream Pie

A Berry Banana Pie

My amazing acrobatic, dancer, artist friend, Megan, has joined me on the raw food journey and has been the main inspiration for this decadent dish. She was also a great help as we prepared our layers of cream, blueberries, and bananas. We created this as we went, having only her grandma's blueberry banana pie to replace with an organic raw version. This pie will definitely now be in the rotation of delicious raw desserts and introduced to granny of course! 

1 -9in Pie

Prep Time

30 minutes

Freeze Time

1 hour

Tools Needed

Food Processor and/or Blender, Knife

Graham Cracker Crust

1 cup walnuts
1 cup macadamia nuts

2 cup flax seed ground

2 dates

2 tbsp coconut nectar
1 tbsp cinnamon

1 tsp vanilla

A pinch of Himalayan pink salt

- In a food processor process the walnuts and flax seed first until fine.
- Add in the dates and process again until fine.
- Add in the rest of the ingredients.
-In a glass pie dish smooth out the crust and for the walls it should be sticky enough that it formed walls in the food processor.

Cream Filling- Layer 1

1 1/2 cups cashews soaked for at least 1 hour
1 cup water

2 dates

1/4 cup coconut nectar

1/8 cup lemon
1 tbsp coconut butter
1 tbsp coconut oil

1/2 tsp vanilla

A pinch of Himalayan pink salt

- First process the cashews alone.
- Add in a tiny bit of water at a time while scraping the sides of the blender. The slower you add the water the creamier and more whipped it will become.
- Next add the dates continue to add in water slowly
- Add the rest of the ingredients.
- Pour the mixture onto your crust and leave the cream remains on the blender walls because we are going to use it for our blueberry filling and plus you don't have to do double dishes.

Banana Slices- Layer 2

2 bananas

- For a natural banana preservative squeeze lemon juice over the bananas.

- Cut the them into slices

- Lay them out covering the whole pie, double layering if necessary

Blueberry Filling- Layer 3

2 cups blueberries (fresh or frozen)
1 tbsp lemon

2 dates
1/4 cup water

- Blend blueberries and lemon first
- Slowly add in water until smooth
- Add in the dates
- Pour on top of the banana layer

Top it off with bananas, fresh blueberries, or whatever you like!

I hope you all enjoy!