vocado-Tomato Sandwich.
Over-processing our breads has given it a bad rap. But when you return to simple, fresh loaves, it is not only tastier, it is better for you too. If you are local to St. Petersburg Florida, you should try the breads from Camelot Breads, all hand crafted and delicious. If this is not an option, I normally have sprouted bread in my freezer (I like the Ezekiel breads – check for them in the freezer section of your local grocery store).
Many bread bakers are sourcing and milling their wheat locally to avoid any over processing. This fresh flour is nutrient rich and taste much better. We all know that you should avoid the bad carbs (refined white flour and sugar) and go for the good carbohydrates (whole grains!). In addition, several bakers also favor the slow rise of natural yeast (a fermented flour-water mixture). This helps to break down the gluten before baking, making it easier to digest. Great bread is simple, just flour, salt and water and will have a short shelf life but it should give you plenty of time to make some great sandwiches.
Avocado-Tomato Sandwich
Ingredients
- 2 slices whole grain bread
- 1 tomatoes sliced
- 1 avocado sliced
- 0.5 cup micro greens
- 1 pinch sea salt
- 1 slice red onion thinly sliced
Instructions
- Gather all your ingredients and make sure you have a ripe avocado.
- Top the bread with avocado and mash it lightly. Add the slices of tomato and sprinkle a little salt over them.
- Top with the remaining ingredients.
Notes
- sprouts vs. micro greens, like alfalfa sprouts
- sunflower seeds (to give it a nice crunch)
- black pepper
- fresh lemon juice
- cucumber
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