Amber Stott & Awake At The Whisk’s Raw Vegan Spicy Tostada with Guacamole8
It is DAY 30 of "Raw Food Recipes with Excalibur" and I have deliberately saved this lovely lady to last! Not only because we are nearing the end of August and moving into the California Food Literacy Month of September that she successfully lobbied for; but also because she is one of my very favourite food bloggers in the world! I speak of my friend, the FABULOUS Amber Stott, founder of California Food Literacy Center, and blogger extraodinaire at Awake at the Whisk.
If you don't know Amber, well, you are just missing out on one of the most incredible women on the planet. Literally. I first met Amber at IFBC in 2011. I fell in love with her there, stayed in touch, and then hung out a whole lot more at BlogHer Food 2012 in Seattle earlier this year. Living in Sacramento, where my mother-in-law lives, I will be seeing Amber a whole lot more, and I am THRILLED. Every time I spend with Amber, I am invigorated, inspired, and humbled. With everything she accomplishes, I am left wondering, "What the hell have I have been doing with my time?!" I swear this hard working activist and passionate locavore might just be a future President of the United States. One can only hope....
Amber proudly grows her own groceries in Sacramento, California, and blogs about living "la vida locavore" at Awake at the Whisk. This is such a cool blog. Amber's writing is fantastic, and her easy recipes are seasonal and delicious! Amber also writes for Edible Sacramento magazine, and develops recipes professionally for healthy food companies and organizations. One bite of this simple raw tostada and guacamole and you will be in Heaven. I love how simple Amber's cooking is. Just local green ingredients and fresh vibrant flavours.
Amber says of this recipe, "Between my garden and the farmers’ market, I rarely have to go to the supermarket in summer. Vegetables can be turned into crisp crackers, pizza crusts, and tostadas. Topped with plump, freshly picked tomatoes, buttery avocados, spicy jalapeños, and a burst of corn from the cob, you’ve got a gourmet meal fit for serving company. I use my Excalibur dehydrator frequently in summer to save extra produce from spoiling. This way, I can enjoy the harvest well into fall and winter. These easy tostadas will keep several months when stored in an airtight container. Choose the highest quality produce for this recipe, which is ideally made in summer when the best tomatoes and corn are in season. You can also make this more or less spicy by adjusting the amount of jalapeño."
Amber is incredibly active in the local food movement, serving as a steering committee member of the Sacramento Region Food System Collaborative, a coalition of public, private, and nonprofit stakeholders working to inform and influence policy initiatives relevant to the regional food system in the 6-county Capital Region, a project facilitated by Valley Vision and funded by The California Endowment. She also serves on the steering committee of the Sacramento Hunger Coalition.
With 12 years of nonprofit fund development, management, and marketing experience, Amber has raised $5.5 million for local charities including WEAVE, Freedom from Hunger, and Women’s Empowerment. She holds several first place honors from the Sacramento Public Relations Association for her nonprofit work, and recently served as President-Elect of the Association of Fundraising Professionals California Capital Chapter Board.
Amber founded the nonprofit, California Food Literacy Center in July 2011 to educate children about food literacy including: how to cook; fruit and vegetable appreciation and identification; nutrition; where food comes from; and more. The results have been incredibly successful with more than 70% of the children in the program asking their parents for fresh foods like broccoli and celery after class! You can learn more about these amazing programs here.
The organization also writes food literacy curriculum and trains community members to teach food literacy through its Food Genius Academy. Recently, after much lobbying on Amber's part, the California State Assembly passed a resolution declaring September "Food Literacy Awareness Month." Just an incredible achievement. Please join the fun, and support the nonprofit activities planned for next month. These can all be found on their website. I will be posting my "Food Literacy Sandwich" recipe next month in support of this event.
Yes....Amber is extraordinary! Please support Food Literacy Awareness Month.
Amber, with all that you have going on, THANKYOU for finding the time to develop a recipe for this event. I utterly adore you. You simply take my breath away. Can't wait to see you for pie in October! Love you xx
Amber Stott & Awake At The Whisk’s Raw Vegan Spicy Tostada with Guacamole
- Raw Spicy Tostadas:
- 2 cups raw corn
- 1/2 cup white onion, roughly chopped
- 2 tsp garlic powder
- 2 tsp chile pasilla powder or other chile powder
- 1/4 tsp Celtic sea salt
- Guacamole Recipe:
- 1 avocado, seed removed
- 2 tsp chopped cilantro
- 2 tsp diced red onion
- 1 jalapeño, seeded and diced (*optional)
- Juice from a lime
- Other ingredients:
- 1-2 large ripe tomatoes, sliced in 2-inch thick slices
- 1/2 cup corn
- First, make the raw spicy tostadas:
- Combine all ingredients in a food processor and puree until smooth.
- Scoop 1/4 cup at a time onto a Paraflexx sheet and spread with a rubber spatula to 1/4-inch thick round about 5 inches in diameter.
- Dehydrate in your Excalibur dehydrator at 155 degrees F/68 degrees C for 10 hours or until crispy.
- When you’re tostadas are done, make the guacamole:
- Using a spoon, scoop the flesh out of the avocado and place in a bowl.
- Using a fork, mash the avocado until it’s creamy, but still has small chunks.
- Add the cilantro, onion, jalapeño and lime juice. Stir to combine.
- Or you can place all of these ingredients in your Vitamix, and process on a low variable speed.
- To assemble:
- Place one tostada on a serving plate.
- Top with 1 or 2 tomato slices, 1/2 cup guacamole, and garnish with 1 tablespoon fresh corn.
- Repeat with 3 more tostadas and remaining guacamole, tomatoes and corn.
- Serve immediately and enjoy!
- Yield: 4 tostada salads, plus 2-4 leftover tostadas for another use.
Piggy Cooking Tips
select perfect avocados
A ripe avocado will have a dark brown/green skin that yields just a little under pressure. Place your thumb on the top of the avocado and it should have a slight give. Really soft avocados have an unpalatable flavour and the brown discolouration indicates the presence of free radicals. I always buy my avocados rock hard so that I can control the ripening process on my bench top. Then I can check them every day and get them “just right”. I buy rock hard avocados every day and have a rotation so that I have at least one that is perfect for consumption every day! To slow down the ripening process place the avocados in the fridge once they are ripe and they should keep for a few days.