Saturday, January 21, 2012
"Practically Raw" Bean & Guacamole Tostadas
It is deep winter now, iced January, hard earth muffled in snowy white. Winter purifies and wipes clean the slate as we turn inwards, gather ourselves in warm places and think upon lessons of the turning year gone by. The resolutions we may make at New Year's time are simply a recognition of some lacking in our lives. With this awareness, may we know ourselves more deeply, and vow to be more True.
The only falseness in this world is generated by people. Nature is Truth. When it comes to food, this is apparent, for what is food? Real food is honest, natural, a gift from the earth. Fake food is made by Man.
Learning to discern truth from falseness is an ongoing process that may be sharpened in the compression of short dark days. But choosing clean food, nourishing and fresh—whether uncooked/raw, or warm and comforting—makes sense in any season for those of us desiring health, vitality and authenticity. To be a Real Human, feed your body clean and simple, speak no lies, and strive each day to live as fully as possible in the open-heart vibration of Love.
Tonight, I dine on gifts from the earth. Won't you join me?
The following Practically Raw recipe includes a man-made food product of very high quality: Food for Life "Ezekiel" brand sprouted grain tortillas. I eat few grains, always whole or sprouted, usually just once or twice a week at most. See my article on the Eat to Evolve! philosophy to understand why I recommend including only whole grains in your diet, and only in moderation, rather than as the foundation of your daily meals.
Practically Raw Bean & Guacamole Tostadas
A tostada is basically an open-face sandwich using corn or sprouted grain tortillas in place of bread, and served with plenty of salad on top. (I've blogged about tostadas before - see here.) For me, the tostada is a lovely comfort food. It brings life force into the body, along with luscious warmth and savor.
For each person: Wash four lettuce leaves and tear into small pieces. Toss with one half teaspoon of flaxseed or MCT oil, 2 teaspoons of white balsamic vinegar, a light sprinkle of sea salt and a turn of fresh ground black pepper. Set aside.
In a separate bowl, add one smashed and minced clove of garlic. Into this, mash one small avocado with a little sea salt or Herbamare, and the fresh juice of one half an organic lemon. Add a pinch of cayenne pepper if you crave heat. This is your instant guacamole!
Lay 2 sprouted grain tortillas on a baking sheet and top with about one quarter cup of beans (canned organic black beans or homemade "refritos" work well), and a generous sprinkle of grated raw goat cheddar. Bake in a warm oven until the cheese begins to melt. (Vegans may omit the cheese, of course.)
Transfer tostadas to a plate and top each with equal portions of tossed salad and guacamole. If you have fresh cilantro or parsley on hand, chop up a handful and garnish on top. Serve with salsa if desired. Simple pleasure, honest food, tasty meal!