Curry Carrot Tostada

You know how you can always tell the newbies in New York, because they’re standing still on the sidewalk, looking up at the tall buildings? That’s how I feel looking up at the Yaragua on the hill. The purple with touches of red alight like fire, catches the early morning and the evening sun. Whew. So brilliant.

Recipe of the Day – Carrot Curry Tostada

Ingredients:

GF tostada –

1/2  c. brown rice flour

1/2 c. yucca flour

1/2 c. haba (bean) flour

1/4 – 1/2 c. water

1 T. coconut oil

1/2 tsp. salt

1/2 tsp. baking soda

1 egg or 1 T. chia seeds

coconut oil to butter the pan

1 tsp. dried thyme

Directions: Mix the dry ingredients, and then add the egg or chia. Add the oil and 1 T. water at a time to create a stiff dough that you can press down into the pan with your hands. Bake in your oven or toaster oven at 400 degrees F. for 10-12 minutes. Spread with the almond-curry-carrot spread and top with mixed greens.

Spread: handful greens

1 T. almond butter

1 tsp. curry powder

Directions: Add the curry to the almond butter and cream with a fork. Spread on top of your tostadas and sprinkle with your mixed greens.

Word of the Day – haba – bean

Tip of the Day – A good travel food! Carry with powdered curry, hot sauce, avocadoes, peanut or almond butter and honey!

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