Preparation

For the shells: In a food processor blend nuts and seeds, then add sun-dried tomatoes, water, cayenne and celtic salt and blend. Roll out dough on wax paper or teflex into a 1/4” sheet and use a circular cookie cutter 4” in diameter (I used a mason jar lid) to cut out tostada shells. I found my dough really sticky so I used almond pulp flour and ground flax seeds to coat the wax paper and roller. You may actually have to add a bit of the mixture to your dough if it’s too wet. Place the shells on the dehydrator for 145 degrees for 1-2 hours.

For the spinach topping: Blend the avos, spinach, cilantro, lime juice, jalapeno, cumin and celtic salt and put in the fridge until the shells are done.

For my tostadas I also made the refried beans (I Am Kind) from the I Am Grateful Cookbook and bought fresh pico de gallo from Whole Foods. There are quite a few Refried Beans recipes (and a pico de gallo recipe) on this site but if you want I can put up the Cafe Gratitude one, it’s really good.

The Tostada goes like this: tostada, smear with refried beans, then spinach topping, shredded lettuce and pico de gallo.

If you don’t feel like making all the stuff, you can just make the tostadas and then buy fresh guacamole and pico de gallo and lettuce and do it that way.

Ole!