Vacation brings out the sloth in me. I know, it’s supposed to. But my idea of vacation is a great morning workout, a recovery juice or smoothie, writing surrounded by inspirational scenery, and memorable evenings that will be laughed about for years. Last night we fell asleep under the stars. Tonight we biked to dinner by the light of the iPhone. Geek adventures.
Vacation also brings out my desire for flavor. I always want to taste the flavor of a locale, but in a healthy way, of course.
We found this great little food truck in Seaside called Raw & Juicy.
(Brilliant! Do we have something like this in Nashville? If not, Diane and Dallas, why are we not opening one???)
While I was tempted to order one of their many delicious-sounding raw juices, I had just used my own juicer that morning to make my Carrot Beet Power Juice (recipe coming soon).
But because of the number of gluten-free options on the menu, I had to try something besides juice. GF Heaven!!!!
I did enjoy a several Veggie Sandwiches on their delicious raw bread as well as their signature raw tortilla chips.
And I deviated from tradition once to try the veggie spring rolls with peanut sauce.
We biked to Seaside three days in a row for lunch. And each time the Husband ordered this:
The Costa Rican.
When he finds something he likes, he sticks with it.
And how can you go wrong with rice, black beans, tomato, avocado, salsa, and lime?
He also found a stack of corn tostadas at the local grocery store, and we’ve both become quite addicted to them.
So on the fourth day, just before lunch, I decided that I was a little too lazy to bike to town for a Raw & Juicy meal. And I made the Husband tostadas that incorporated the same flavors of his beloved Costa Rican, hoping that his pure joy would cover my laziness.
We didn’t return to Raw & Juicy again, and we’ll take their flavors home with us, but we’ll be back again soon.
Easy Vegetarian Tostadas
- 1 c. brown rice cooked to package directions
- 1 can black beans, drained
- 1/2 medium organic tomato, chopped
- 1 tsp. minced serrano or jalapeno pepper
- juice of 1/2 lime
- 1/2 tsp. salt
- 6 packaged corn tostadas
- guacamole (recipe below)
- salsa – optional
1. Cook brown rice according to package directions. (I normally ignore package directions and cook 1 cup of rice in 2 cups of water. Bring to a boil, lower the heat, and simmer for 40 minutes stirring occasionally. But what do I know?)
2. Drain black beans and place in a small sauce pan with chopped tomato, serrano pepper, lime juice, and salt. Bring to a light boil, and lower the heat. Cover and simmer until rice is cooked.
3. Layer each corn tostada with a spoonful of rice, beans, and a dalup of guacamole. You can also add the salsa of your choice, but don’t let it dominate the meal. Allow the intricate flavors of the black beans and guacamole to take center stage.
And puhleeeeeze don’t use a guacamole mix. Making guacamole from scratch is really quite easy. And I love that there’s no reason why guacamole can’t be a raw food experience.
Take a look at the ingredients in this McCormick Guacamole Mix:
MALTODEXTRIN, SALT, ONION, NONFAT DRY MILK, MODIFIED TAPIOCA STARCH, RED BELL PEPPERS, SOUR CREAM SOLIDS (CREAM, NONFAT DRY MILK, AND CULTURES), GARLIC, CORN SYRUP SOLIDS, JALAPEÑO PEPPERS, CULTURED NONFAT DRY MILK, LEMON JUICE SOLIDS, PARSLEY, LACTIC ACID, CITRIC ACID, EXTRACTIVES OF RED PEPPER, AND NATURAL FLAVORS.
How about Ortega’s Guacamole Seasoning?
MALTODEXTRIN, DEHYDRATED ONION, SALT, TAPIOCA STARCH-MODIFIED, NONFAT DRY MILK, DEHYDRATED RED BELL PEPPER, DEHYDRATED GARLIC,
SOUR CREAM POWDER ( SOUR CREAM [CREAM, NONFAT MILK, CULTURES], CULTURED NONFAT MILK, CITRIC ACID), CITRIC ACID, NATURAL FLAVORS, DEHYDRATED PARSLEY, LACTIC ACID, CALCIUM LACTATE, DEHYDRATED JALAPENO PEPPERS.
Grossed out? (Are you loving that each one starts with MALTODEXTRIN? Mmmm, yummy. Gag.) Try this my version, and I promise you won’t miss the maltodextrin.
- 1 clove of garlic
- 2 organic avocados
- 1 small organic tomato, diced
- juice of 1 lime
- 1/2 tsp salt
- 1/3 c. cilantro leaves
- 1 tsp finely chopped serrano or jalapeno pepper
1. Place garlic clove in the Vitamix (or food processor) and blend until pieces stick to the sides of the pitcher.
2. Add avocado, diced tomato, lime juice, salt, cilantro leaves, and pepper.
3. Blend or process until well-mixed.
Serve with tortilla chips or on top of tostadas or tacos.
It’s not Raw & Juicy. But it’s vegan, sugar-free, dairy-free, gluten-free, and soooooo good. And it captures the flavors that memories are made of.
These recipes are linked to:
- Midnight Maniac Meatless Mondays hosted by Rebecca Jean of Midnight Maniac
- Fat Tuesday hosted by Jill of Real Food Forager
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Allergy Friendly Lunchbox Love hosted by Lisa of Allergy-Free Vintage Cookery
- Sugar Free Sunday hosted by Raj and Sonia of Flip Cookbook
- Wellness Weekends hosted by Ricki of Diet, Dessert & Dogs