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Living Food – Going Beyond Salads

Mexican Mostadas
serves 5-6
requires a dehydrator

Tostada
1 1/4 cups fresh water
sea salt or substitute, to taste
2 Tbsp. nutritional yeast
1 Tbsp. mexican spice
a dash of cumin powder
1 tsp. onion powder
1 tsp. garlic powder
2 cups flax seeds
1 cup grated carrot
1 cup raw pumpkin seeds

1. Mix together water, sea salt, nutritional yeast, mexican spice, cumin, onion powder and garlic powder. Add flax seeds and let sit for 30 minutes until gelled.
2. Add carrots and pumpkin seeds; mix.
3. Spread onto dehydrator sheets, making four flat circles per sheet.
4. Dehydrate at 101° for two hours (in dehydrator or oven). Flip crackers over and dehydrate for two more hours or until crispy.

Salsa
2 cups fresh tomatoes, diced
3 Tbsp. sweet onion, diced
sea salt or substitute, to taste
1 Tbsp. nutritional yeast
1/2 Tbsp. raw apple cider vinegar or lemon
1/4 – 1/2 cup fresh cilantro, chopped
1/2 tsp. mexican seasoning and/or cumin
fresh garlic/hot pepper, to taste, minced
cayenne, to taste (optional)

Place tomatoes and onions in a small bowl. Mix in remaining ingredients. Stir, then chill.

Guacamolé
6 hass avocados
1 cob sweet corn
1 (6 oz.) can olives
sea salt or substitute, to taste

Mash avocados. Cut corn off the cob. Slice olives. Mix all ingredients together until creamy.

Putting together Mexican Mostadas

1. Spread guacamole on tostada.
2. Spread salsa on guacamolé.
3. Top with fresh sprouts and a spicy Nasturtium flower.
4. To keep tostadas crisp, serve immediately.