Rye Sourdough Toast with smashed avocado, vine tomato & Percorino
Wholemeal rye bread has one of the highest fibre contents of any foods out there and one slice as an open style sandwich will keep you going from lunch until dinner without any cravings of sugar in the afternoon. Per person you need:
1 slice of wholemeal rye sourdough, i.e. Bergsteiger or 100% Rye from Bread & Butter Bakery
half a ripe avocado
1 ripe vine tomato
1 handful of rocket or other greens
shaved or thinly sliced pecorino or parmesan cheese
Pepper to taste
Spelt Bread with Peanut Butter, Banana and Cinnamon
This is a favourite afternoon snack for young and old. Easy to prepare and full of good nutrients (good fats and protein from peanut butter, minerals and fibre from the bread, and potassium from bananas). Per person you need:
1 slice of Spelt bread, i.e. Swiss Loaf from Bread & Butter Bakery
1 table spoon of crunchy (or smooth) peanut butter of your choice (Fix & Fogg do an amazing chocolate version, but my favourite is probably Pics crunchy peanut butter)
half a banana
Cinnamon for sprinkling on top
Kombucha – fermented tea
Simmer 4 – 6 teabags – Rooibos is great – with 4 cups of water for 10 minutes in a big pot on the stove. Add one cup of sugar and stir well until dissolved. Add 3 litres of cold water, then put into your jar along with your scoby and a cup or two of starter tea.Cover with a clean cloth and leave to ferment for a week or two. When it tastes the way you like it, bottle it with a few sultanas and flavourings, if you like them. Invest in bottles with a really good seal – Grolsch bottles work well, so do Sodastream.
Leave for a week or two, then chill and enjoy!
This recipe is from my friend Barbara Gilchrist and she has written it up much nicer for all the friends that keep asking about it, so here’s the link to her page, which also include some beautiful images.