Raw Spicy Tostadas:
2 cups raw corn
1/2 cup white onion, roughly chopped
2 tsp garlic powder
2 tsp chile pasilla powder or other chile powder
1/4 tsp Celtic sea salt
1 avocado, seed removed
2 tsp chopped cilantro
2 tsp diced red onion
1 jalapeño, seeded and diced (*optional)
Juice from a lime
1-2 large ripe tomatoes, sliced in 2-inch thick slices
1/2 cup corn
First, make the raw spicy tostadas:
Combine all ingredients in a food processor and puree until smooth.
Scoop 1/4 cup at a time onto a Paraflexx sheet and spread with a rubber spatula to 1/4-inch thick round about 5 inches in diameter.
Dehydrate in your Excalibur dehydrator at 155 degrees F/68 degrees C for 10 hours or until crispy.
When you’re tostadas are done, make the guacamole:
Using a spoon, scoop the flesh out of the avocado and place in a bowl.
Using a fork, mash the avocado until it’s creamy, but still has small chunks.
Add the cilantro, onion, jalapeño and lime juice. Stir to combine.
Or you can place all of these ingredients in your Vitamix, and process on a low variable speed.
Place one tostada on a serving plate.
Top with 1 or 2 tomato slices, 1/2 cup guacamole, and garnish with 1 tablespoon fresh corn.
Repeat with 3 more tostadas and remaining guacamole, tomatoes and corn.
Serve immediately and enjoy!
Yield: 4 tostada salads, plus 2-4 leftover tostadas for another use.
All photographs & recipe copyrighted by Tess Masters