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Tostada Recipes

  • Dear Readers,

    Welcome to the August 2018 issue of TotalHealth Magazine.

    Gene Bruno, MS, MHS, in this article addresses the clinical research that has been conducted on supplementation with L-lysine—with a focus on its anti-Herpes virus effects. With a review of L-lysine's biological functions in our bodies.

    Media Review is on the book "Radical Metabolism," by Ann Louise Gittleman, PhD, CNS. Long-time weight loss, detox, and anti-aging expert Ann Louise Gittleman has been changing the nutritional landscape for decades, busting myths and paving the trail to health and wellness. True to form, in her upcoming book Ann Louise unveils groundbreaking science about why the latest diet trends do not work for everyone—especially if you have a "toxic metabolism."

    Kenneth J. McLeod, PhD and Eric Dohner, MD present "Protecting Yourself From Dementia." The dominant risk factor for dementia is advancing age, unfortunately, no one knows how to reverse aging. However, the second most important risk factor is poor circulation, and this is something you can easily correct.

    Jacob Teitelbaum, MD, reports in "Are Adrenal Problems Causing Your Night Sweats?" This is part two of a four-part series on night sweats. Teitelbaum's focus is on chronic stress causing adrenal fatigue and low blood sugar levels, which then triggers anxiety and fatigue, and then results in even more stress. It's a vicious cycle that can spiral your health downward. Read on to learn how to stop this cycle.

    Ann Louise Gittleman, PhD, CNS, continues her Smart Fats Series "How Smart Fats Reset Stress Hormones." We quote, "Stress really does a number on your body. The sad thing is that stress, no matter where it comes from, will have the same detrimental biochemical effect—a spike in cortisol, your body's premier fat storage hormone." Gittleman includes twelve things you can do to address and help your cortisol levels become and stay healthy.

    Gloria Gilbère, CDP, DAHom, PhD, presents, "Tostadas—Deliciously Unique." You'll find several varieties of tostadas on preparation and several suggestions for accompaniments for you to try. Always healthy recipes from Dr. G. and nightshade free for those who avoid the nightshades.

    Shawn Messonnier, DVM, this month on "Intestinal Parasites In Pets." Parasites can be present without clinical signs, and because the parasites can be transmitted to other pets and people, regular fecal examinations (at least twice yearly) are recommended by most veterinarians and the Centers for Disease Control (CDC).

    Thanks to all the authors who make TotalHealth possible.

    Best in health,

    TWIP—The Wellness Imperative People

    Click here to read the full August 2018 issue.

    Click here to read the full August 2018 issue.

  • My patients and readers keep asking for more ideas for sauces and salsas that do not contain Nightshades that we know scientifically accelerate most inflammatory conditions. My test kitchen crew has been working with me to create, adapt and taste alternative recipes and this is one of our favorites—necessity IS the mother of invention—try it, it's deliciously unique.

    Definition: tos-ta-da—a Mexican dish of deep-fried tortilla (usually flour), topped with a seasoned mix of beans (ground meat if you choose) and vegetables like lettuce, avocado, etc. and served with a salsa. Also known as an open-faced taco.

    Preparing the Tostada Tortilla:
    Fry the corn tortillas but fry them a little longer than you would for a taco so they’re very crispy. You can also use flour tortillas, or one made with alternative flour like quinoa.

    • 1–2 medium red onions (about 1 cup), chopped, divided
    • 2 Tbsp coconut oil
    • 1–1 1/2 tsp cumin
    • 1 1/2 pound cooked/sautéed lean ground meat of your choice
    • Salt and pepper to taste
    • 1 can (15 oz) organic black or pinto beans*
    • 1 1/2 cups cooked beets, diced **
    • 1 1/2 cups strawberries, diced
    • 2 TB chives finely chopped
    • ¼ cup cilantro, finely chopped
    • 2 tsp honey
    • 2–4 tsp lime juice to taste
    • 1 large avocado mashed well
    • 1/4 cup sour cream
    • 1–2 limes squeezed
    • 8 prepared tostada shells

    Eliminate the meat for the vegetarian version. You can add shredded lettuce, cheese, etc. to suit your dietary and taste preferences. Add a can (1–16 oz.) of drained black/pinto beans or equivalent soaked and cooked beans.

    • *Cook the beans in half of the chopped red onion and add garlic to taste. You can use organic canned beans drained and rinsed well. For best results when cooking beans from scratch we soak them overnight, rinse well and then fry. I like either pinto or black beans best. NOTE: For meat lovers, you can use any that suits your taste; ground beef-chicken-turkey-bison, etc. and add seasonings to taste like cumin, cilantro, etc.
    • In a small bowl, whisk together the lime juice, honey, and salt. Add liquid mixture to beet and strawberry mixture and fold to combine.

    berries and avacados

    Assemble and serve with Strawberry Beet Salsa.
    To make the salsa, mix the diced beets, strawberries, chives, cilantro, honey and lime juice together. Lightly salt; set aside. For that added "zing" of spiciness add either plenty of white pepper or a dash of horseradish.

    To make the guacamole, mix the mashed avocado, sour cream, 1/4 cup red onions, and lime. Season to taste. For spiciness, add ingredients above in salsa recipe.

    To assemble, layer a thick layer of guacamole on top of the prepared tostada shell. Spoon the beef and/or bean mixture on top or other ingredients like shredded lettuce, cheese, etc., ending with the salsa.

    To cook the beets, bring a large pot of water to a boil. Submerge beets to blanch for 4–5 minutes. Remove and strain into a large colander and rinse immediately with cold water. Allow to drain for 5–10 minutes. Refrigerate for at least 30 minutes prior to serving.

    Other great ways to eat beets, and or strawberries, either as Salsa, Appetizer or Side Dish.

    The stuffed avocados are a great example of another way to utilize the beet strawberry salsa and get creative with other accompaniments like dill weed, sprouts, etc.

    Guacamole is my "go to" dish, I use it on everything I can— not only because of the unique satisfying flavor but because of all the healthy fats and protein it's jam-packed with. The stone mortar and pestle pictured are called Molcajete. Not only is this method of grinding centuries old, it's also effective and fast—the grind is smooth yet not pulverized like it is in a food processor or chopper.