Crispy tostadas piled with fresh veggies and diced potatoes roasted in delicious spices of chili powder, paprika and cumin. Drizzled with a sweet and savory avocado sauce, you may wish to make these a regular dinner choice for yourself and the whole family. Enjoy!
Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome.
4-5 small gluten-free tortillas
1/2 cup diced onion
3 garlic cloves, finely chopped
1 lb potatoes, peeled and diced
1/2 tsp ground cumin
1 tsp ground cilantro
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp paprika
1/2 cup water.
1/2 cup shredded red cabbage
1/2 cup diced red pepper
1/4 cup finely chopped fresh cilantro
Sea salt, to taste (optional)
Lime juice, to serve
1/2 cup avocado
1/4 cup fresh cilantro
2 tbsp lime juice
1 clove garlic, roughly chopped
1/2 cup water
1 tsp maple syrup
Sea salt (optional)
Preheat oven to 400F. Place the tortillas in the oven, straight on the rack, and bake for 2-4 minutes, until browned and crispy. Keep a close eye on them since they burn very quickly. When crisp, remove from the oven and set aside to cool.
Place a medium-sized non-stick skillet on medium-high heat. Add the onion and cook for 3-5 minutes, until soft and browned. Add a bit of water if the onion sticks to the pan. Add the garlic, potatoes, ground cumin, ground cilantro, chili powder, smoked paprika and paprika and cook for a further 2-3 minutes, until the spices are toasted.
Add the water, stir briefly and place a lid on the skillet immediately. Cook for 10-15 minutes, until the potatoes are soft and the water has evaporated. Add more water if needed.
To make the sauce, place the avocado, cilantro, lime juice, garlic, water, maple syrup and sea salt (if using) in a blender and blend until smooth.
To serve, divide the cooked potatoes between tostadas and top with red cabbage, red pepper, sauce and fresh cilantro. Serve immediately with a squeeze of lime juice.
For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Liver Rescue.
This item posted: 31-Mar-2020
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