Rawstada (Raw Tostada)

Last night was a fun experiment. I was really rushing making a tortilla because I didn’t start until about 3:45/4 pm. Results were pretty tasty, but my onions were almost too pungent – I ended up leaving most of them on the plate.


4 cups corn kernels

1/2 cup ground flax

1/2 cup fresh orange juice (I would do carrot juice next time)

1/4 teaspoon Himilayan salt

1/4 teaspoon pepper

1/4 cup chopped onion

Mixed vegetables (chopped, drizzled with olive oil and a sprinkle of salt and pepper)


Put all of these ingredients in the food processor until a thick dough forms. Spread it on the dehydrator teflex sheet (in the form of a large square) and dehydrate at 140 degrees for one hour then lower temperature to 105 degrees for another hour. While your tortilla is dehydrating, add the mixed vegetables to another teflex sheet and leave in dehydrator until you are ready to eat your tortillas. Flip over to a grid sheet and continue to dehydrate until soft but not mushy. If you dry it long enough you would be able to use it more as a foldable tortilla. Since it was already around 7pm for me I just cut out a square of it. I topped the tortilla with a generous helping of vegetables and some fresh guacamole made with avocado, jalapeno, tomato, cilantro, onion, lime juice and cumin.

The good news is that I have at least three servings left of my corn tortilla so I can have fun adding more veggies and new ingredients to that today. I like that it is nut free.


Morning Cereal (Grawnola)

I wouldn’t really call this granola, but you can if you’d like. It is made in the dehydrator and if you really want to dry it out like a crunchy granola you could leave it in there for a very long time. I dehydrated it about 12 hours and it is still chewier than it is crunchy, but quite tasty nonetheless.

Makes about 6 servings:

1/2 cup ground flax seed (I grind the flax in a coffee grinder – not too long, just enough to crack the seeds)

1/4 cup shredded organic coconut (dried)

1 cup walnuts (pre-soaked)

about 10 dates, pitted and chopped

1/2 cup almonds (pre-soaked)

1/2 teaspoon ground cinnamon

2 tablespoons raw agave nectar

Note: These ingredients may not be exact – I ad-libbed as I was going along, and am writing this by memory. The good news is, the recipe is so flexible you could really add whatever nuts and seeds you would like.

Add all of the ingredients to your food processor, fitted with the S-blade and process until mixture comes together – you may need to stop and scrape down the sides a few times. When you reach the desired consistency, spread out in a thin layer on your Teflex dehydrator sheet and dehydrate at 110 degrees for about 5 or 6 hours. Then flip over onto a dehydrator grid sheet and continue to dehydrate to desired consistency – 4 to 10 more hours.

I served this will homemade almond milk that I added some raw rice protein to, a teaspoon of raw hemp seeds, and fresh strawberries. Very filling and satisfying.