I'm a southern California girl at heart. I grew up there until the age of 19 when I joined the Army. California is known for it's wonderful Mexican foods which I'm still a lover of! Since eating mostly raw, I haven't been able to experience some of the foods that I used to love, so when I made these tostada shells, I was in love again. Now these aren't your typical fried tortilla shells. They are made from buckwheat and flax but they have a very sturdy texture so you can pile on your toppings. The flavor is good; especially when you add all the good stuff that goes on a tostada! Super easy to make and takes a few hours in the dehydrator until they are crisp and firm. The one raw food I have not been able to tolerate is raw beans; sprouted. I tried that once and thought I was going to die during the night as the pains in my stomach were so great. I love beans and think there is valuable nutrition in them, so I usually put dried, organic black and pinto beans in a crockpot with some seasonings and eat them like that. Simple but tasty and they work really well on these tostadas. So now, I feel like I can have a healthy Mexican meal and not feel deprived. You can keep these all raw by not adding any beans. There are some good recipes out there for raw taco meat made from walnuts that isn't too bad. But however you eat them, they will be tasty!

Tostada Shells

Makes 15 shells

2 cups sprouted buckwheat

1 cup ground flax (we used golden)

1 cup corn

1/2 red pepper, chopped

1/4 cup grape or cherry tomatoes

1 cup water

2 cloves garlic, minced

2t sea salt

1T chili powder

1t red pepper flakes

Process the buckwheat and corn in a food processor. Add in flax, pepper, tomatoes, garlic, and seasonings. Pour in the water and process until smooth. Transfer to bowl and on a dehydrator sheet lined with parchment paper, make your tostados. I usually get four to a tray. I like to sprinkle some coarse sea salt on top. Dehydrate at 145 degrees for an hour and turn down to 115 degrees for several hours until firm and crisp. Usually I can take the shells off of the parchment paper and place right on the mesh tray after a couple hours or so. If you want them done quicker, just leave the temperature at a higher range. Store in a covered container or in storage bags. They don't need to be refrigerated and will last awhile. Mine have never gone bad but I don't usually leave them around for a long time.