Paleo Fusion Tostadas

In an effort to reduce my intake of grains, I've been experimenting with recreating some dietary staples such as bread, tortillas, baked things and various crusts. These tostada shells are made from almond flour which give them a crispy, pastry quality that is something between a pie crust and a flatbread. I've been reading the book Grain Brain, which is an interesting and informative perspective on those deeply affected by the spectrum of grain-gluten sensitivity and intolerance. I've also been deeply diving into the personal story and cookbook Against All Grain, which also offers more perspective on the effects of our GMO crops and they have affected our evolving biology. I am personally not on either end of the spectrum with regard to my own body's digestive process, but somewhere in the middle. If you are exploring these topics, I highly recommend checking out both books.

This recipe uses blanched almond flour, fresh lime juice + cilantro. They are baked, not pan-fried which keeps them light and crisp. I'll include various substitutions for the ingredients that work just as well so that you can play around with them and find the one that is best for you, whether that is vegan or purely paleo.

INGREDIENTS

2.5 c blanched almond flour, or a combination of your choice nut flour + GF oat flour
1 t sea salt
1|2 t baking soda
2 T olive oil, or coconut oil
2 large eggs, or equal parts flax egg ( 1 T flaxseed meal + 2.5 T water per egg)
2 t chopped cilantro, or herbs of choice to fit your recipe for toppings
1 t lime juice, or lemon or orange or even apple cider vinegar

METHOD

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix all ingredients together in a bowl or food processor until a dough forms. Portion into 6-8 balls and roll between your hands until smooth. If you have a tortilla press, this works really well for these by pressing each ball between two pieces of parchment paper until about 1|8 inch thick. This can also be done by using a rolling pin, still keeping each one between parchment and rolling out to about 6 inches wide. Transfer each one gently to the sheet pan and bake for 18 minutes, flipping each one and rotating the pan halfway through at about 9 minutes. Transfer to a cooling rack to ensure crispiness.

As always, there are many optional embellishments for ways to build a tostada. The ones pictured here are loaded with a black bean puree, shredded greens + cilantro, chopped pickled jalapeños + carrots, my pickled red onions, shredded chicken, labne (or greek yogurt or sour cream), avocado and  chili powder.

ENJOY!

Fusion Flatbread Tostadas

I'm a big supporter of seasonal eating. Our bodies are in tune to the seasons with regard to temperature, moisture levels and day length. They respond to the foods that are in season, or currently producing in the climate you live, much the same way. We instinctually crave the freshest, most available produce. It will always be the most beautiful items you find at your local farm market and of course, in health food stores, you will find that there will be an abundance of locally-sourced fruits and vegetables. These foods will have been picked most recently and are the freshest because they have not undergone multiple temperature changes traveling to your state from outside of it. Eating in tandem with the seasons is a sustainable and nourishing ritual that will fill you with the most vital energy available in living foods. That said, this plate is bursting with five different current vegetables, three of which came from our organic garden at The Herban Fortress.

How beautiful are these pretty little radishes? If you plant them at just the right time in Oklahoma, you can get two nice harvests. Honestly, the ones I get in November are even better. Root vegetables develop better in cooler temperatures. We just happened to have one of the wettest springs in the history of Oklahoma this year since 1921, which allowed me to prolong the window of maturation for these and my carrots.

I always crave South American food in the summer, bursting with lime, avocado, tomatillo and cilantro. These are some of my all-time favorite flavor combinations. I have been obsessed with making pickled red onions for some time. The brine mellows out the sharp flavor of the raw onion and anything in vinegar is delicious to me. They're super tasty added to nachos, tacos, salads, sandwiches and tartines. I like to use them as a garnish like I would use sauerkraut. The process is different but the flavor profile is similar. I used ACV in this brine which gives them a leg up in the nutritional profile. I also added fresh, julienned radishes to the mix which was so good. A julienne is a matchstick cut. You could do thin slices on the mandolin but I prefer to keep the cuts the same for this use. I'll include the pickling recipe as well, and I encourage you to try this zesty addition to your foods using a high-quality vinegar like apple cider. This jar will keep in your fridge for at least two weeks.

INGREDIENTS
Your favorite flatbread or tortilla (I have a recipe on the site for a homemade tortilla)
Greek yogurt
Organic, air-chilled chicken breasts, pounded thin (optional)
napa cabbage
cilantro
avocado
cheese of your choice, if using, I used fresh mozzarella
sliced jalapenos fresh or pickled (optional)
salsa verde or hot sauce
1 red onion
5 radishes
1|2 cup apple cider vinegar
1 T natural sugar
1|4 cup water or low-sodium chicken stock
1 T chili powder
salt + pepper
olive oil

DIRECTIONS
You will need to make the pickled onions and radishes an hour ahead of time if you want to use them. I highly advise it! Cut the onion in half, then shave into thin slices against the bias. Cut the radishes in half and then into matchsticks. Add all of it to a mason jar. Mix the ACV, sugar and 1.5 t kosher salt in a bowl with a whisk until dissolved. Add it to the jar and cover and shake and set aside.

Preheat oven to 400 degrees if using chicken. Pound the breasts thin between two sheets of plastic wrap and drizzle with olive oil, salt + pepper. Bake for about 30 minutes until internal temperature is at least 175. Allow the breasts to cool slightly, then shred using two forks to pull them apart into desirable pieces. Add to a medium hot skillet and season with 1 T chili powder and a spot of olive oil. Add the water or chicken stock when it's hot. Let the liquid reduce for about 15 minutes while you prepare the toppings.

Shred the napa cabbage on a box grater or mandolin or shave with a chef's knife. Rough chop the cilantro. Cube the avocado by cutting each half into a grid and scooping it out with a spoon. Reduce the oven to 375 degrees and pre-toast the flatbread or tortillas for about 2 minutes. Remove them and spread a tablespoon of yogurt. Top with the shredded chicken and cheese. Return to the oven for another 5-7 minutes until the cheese has melted and the base is crispy.

The secret to a good tostada is proper layering. Add the cabbage and cilantro. Drizzle with salsa verde or hot sauce. Add the avocado, jalapeno, and pickled vegetables. Garnish with smoked paprika or chili powder if desired. You are ready to get down!

ENJOY!