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Retreat Tostadas Recipe

Green Tortillas

  • 1 cup chia seeds, unsoaked
  • 4 cups zucchini
  • 1 yellow or red bell pepper (red bell pepper will produce darker tortilla color)
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1 tsp. quality salt (Celtic or Himalayan salt)
  • Pinch of dried red pepper flakes 
  • 1/4 cup water, or amount needed
  • 2 Tbsp. fresh lime juice
  1. Grind chia seeds into fine powder and set aside.
  2. Place the zucchini, bell pepper, coriander, cumin, salt,  and red pepper flakes into a high-speed blender or food processor and process until smooth. Add ground chia powder to mixture and mix gently to dough/paste consistency.
  3. Add water, as needed, and lime juice(may need more or less water) and mix until well combined.
  4. Divide into 10 equal portions and spread onto ParaFlexx dehydrator sheets. Starting at one corner, add the mixture to the appropriate thickness and shape into round tortillas. Make them about 1/4 inch thick. Continue over the entire ParaFlexx sheets until all the batter is used.
  5. Dehydrate at 115 degrees for about 5 hours for enchiladas; 10 or more hours for tostadas until desired dryness is reached. They should be completely dry and crunchy

Enchiladas: They should be dry but flexible and soft. Do not over-dehydrate, or they will be hard and you won’t be able to roll into enchiladas. Let set for several hours until you are ready to use them. For tostadas, dry completely.

When dehydrating, if the tortillas for enchiladas get too crisp, dampen them slightly by spritzing them with a bit of purified water. Also, the tortillas can be placed in the dehydrator to crisp up if they become moist while in storage.

Yields about 2 1/2 dehydrator trays and makes 10 large tortillas,

Guacamole

  • 4 ripe avocados
  • 3 tablespoons freshly squeezed lemon juice (1 lemon)
  • 8 dashes hot pepper sauce
  • 1/2 cup small-diced red onion (1 small onion)
  • 1 large garlic clove, minced
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium tomato, seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and adjust salt and pepper to taste.

Yields 3 cups  (need to make 3 to 4 times this much for 30-40 people)

Tomato Salsa

  • 3 large tomatoes, seeded and chopped (3 cups)
  • 1 small green or red bell pepper, chopped (1/2 cup)
  • 3 garlic cloves, finely chopped
  • 1/2 cup sweet onion, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon finely chopped jalapeño chili pepper
  • 2 to 3 tablespoons lime juice
  • 1/2 teaspoon sea salt

Yields 3 cups (need 3-4 times this much for 30 people)

Cashew Sour Cream

  • 1 cup raw cashews
  • 2 teaspoons raw cider vinegar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/8 to 1/4 cup water as needed
  1. Place cashews in a bowl and cover by about 1/2 inch with water. Let soak for several hours until soft.
  2. Drain cashews and place in a blender with vinegar, lemon, salt and water as needed. Blend until very smooth, adding more water as required to purée the mixture.  The mixture should be the consistency of sour cream.

Yield 1 1/2 cups (make 3-4 times this much for 30 people)

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