Sunday, January 27, 2013

Tostones & Guac (AIP)

Let's face it: there are certain sacrifices we make when choosing to follow ancestral nutrition guidelines. And yep, most of the time it's worth it. But it still doesn't change the fact that occasionally we crave some of the more traditional foods from our old SAD. And honestly, there just aren't a whole lot of foods that satisfy that need to really crunch into something delicious like chips or crackers. Sure, I could always have a splurge day, but why tempt myself when I can find an equally delicious and much healthier option? Plantains have been a fantastic discovery for me. Except that plantain chips at the store are always fried in bad oils and to my taste preference—they are always prepared much too thin. I've made my own plantain chips before, and I can't lie, they're pretty good. But I'd like a bigger chip on occasion. Enter tostones! They are by far the best replacement I have found for tortilla chips and a still fairly easy way to prepare plantains. These have a little bit of crunch but are still thick enough to act as a nice conveyer for dip delivery.

Tostones & Guac (for one!)
1-2 green or yellow plantains, peeled and cut into thirds
Coconut oil (for frying)
Salt (season to taste)
Garlic powder (season to taste)
1 fresh Hass avocado, halved with skin and pit removed
1-2 tsp fresh cilantro leaves, chopped or minced
1-2 tsp lime juice
2 tbsp EVOO
1 clove garlic, minced
½ tsp salt (or more to taste)
Dash or two of onion powder
Dash or two of garlic powder
Black pepper, to taste (omit for AIP)

Heat enough coconut oil in a medium frying pan(I've also used a wok with excellent results!). With heat on medium-low, fry the plantains about 3 minutes on each side until a light golden brown. Remove from pan. One by one, place between a folded piece of parchment paper (like a tower, not on its side) and use a glass or mason jar to smash the plantains flat. When all plantains are flattened, return pan to medium heat and fry the plantains in small batches until crispy on both sides.* Remove from pan (drain on paper towel if desired, but it's not really necessary). Sprinkle with salt and garlic powder. In a small to medium bowl, mash the avocado to desired consistency. Add remaining ingredients and mix well. Dip plantains and enjoy!

*At this stage, you could also batch cook and place all the flattened plantains onto a parchment lined cookie sheet for freezing. Once frozen, place them all in a baggy and then pull them out individually to fry when needed.