Spicy Nori Cracker Tostadas

This is it!

My third and final installment in this tribute series to celebrate harvest season, new moon in Libra, Mum’s appearance day, and also the rapidly approaching two year anniversary of one of my most treasured friendships.
Continuing along the bright path of sunflowers & sea vegetables, this post shall incorporate a third and vitally essential element in this ongoing succession of social media & student request fulfillments for simple savoury recipes: Avocados.

More than just delicious avocados

If you have not done so already, please do yourself a great favour by checking out Rick’s Seasonal Produce in Fallbrook, CA (avocado capital of the USA)–formerly of Pedro’s Avocado Ranch. From Rick’s you are guaranteed some of the creamiest, dreamiest avocados you could ever hope to encounter, from one of the most incredibly magical farming locales in all of the United States. Rick Dominguez grows several different varieties of avocado on the farm, as well as many other delicious fruits (pomegranates, persimmons, cherimoyas, and dragon fruit, to name a few) in accordance with the seasons. Points of sale are easily found at local farm markets around Los Angeles on most days of the week (Hollywood is my personal favourite, though Silver Lake is also marvellous), but the farm will gladly ship directly to your door (picked fresh to order) if you are outside L.A. or unable to make it to market. Prices are exceptionally fair, especially considering the high level of service, exquisite chemical-free/non-GMO produce, and ethical structure of business to which they are committed.

Also of note: My auspicious connection with Rick’s Seasonal Produce literally saved my life nearly two years ago following my cycling accident in Los Angeles. I was largely a stranger in the area at the time (my home being in NYC), but had made an appointment with Rick (then working as the right hand man at Pedro’s Avocado Ranch, also in Fallbrook) to go and visit the ranch on behalf of Lorax Community‘s food cooperative, kitchen, and organic/veganic farm mapping projects. I reluctantly had to cancel our visit due to a shattered knee, and Rick not only insisted upon helping but went out of his way to ensure that I was able to eat well whilst confined to bed and wheelchair for many months. His kind encouragement and regular provisions of freshly picked organic goodness were so inspiring that I actually felt inclined to eat enough to follow through with the healing process on my own. To be perfectly honest, if it weren’t for Rick’s kindness to me during a very rough time in my life, this blog may not have ever been born. Thus, this final increment for the early October series is dedicated to my wonderfully kind and genuine friend Rick (whom I have grown to regard as a brother), as well as to all of those who have offered so much in the way of kindness, encouragement, support for my work from the beginning and also throughout the healing process. I’m so grateful to all of you for allowing me to co-create and become even more fully integrated into such an amazingly cooperative and conscious community, despite several newly acquired physical and technological limitations. From the very depths of my heart and soul, I thank you.

With all of that having been said, I shall now present my simple (yet ever-so-satisfying) instructional for assembly of healthy and delicious tostadas made using “Mexican-style” savoury nori crackers as a base. For one serving (two tostadas) you will need:

Ingredients:

2 (2/4 cut from a full sheet) “Mexican-style” nori “crackers”
1/2 medium to large avocado (sliced, as shown)
Romaine or butterhead lettuce
Fresh guacamole
(I prefer my own, but also love Rick’s guac–which is based upon my own recipe–
when I’m in L.A. & feeling lazy/impatient/decadent)
A few sprigs of cilantro
Ground dried chipotle chili pepper (optional)
Celtic sea salt
Limes (quartered, for garnish)

Preparation Instructions

Spread a thin layer of guacamole onto the coated layer of the nori cracker. This will create a “glue” for lettuce, so that the tostada will not disassemble whilst being devoured. 😉
Layer lettuce over guacamole, pressing down a bit to ensure that it will “stick”. Add additional dollops of guac between layers of lettuce, according to desire and building intention.
Add single layer of avocado slices (one side of one half avocado), fanned to maintain structural integrity, as shown below and here
Garnish with cilantro, lime juice, ground chipotle, and a sprinke of Celtic sea salt.
Serve and enjoy in gratitude & vibrant health!