Healthy avocado toast is super easy to make and makes the perfect addition to any breakfast!
Avocado toast has become my new favorite breakfast. It's healthy, simple, and delicious and best of all, it's super easy to make! The recipe possibilities for avocado toast are endless.
To begin, you simply toast your bread. You can use any kind of toast or sliced bread you have but I like to use crusty rye or sourdough bread or whole grain toast.
For me, I love to use my homemade sourdough. I've recently taken a class to learn the art of sourdough bread making. I am absolutely determined to perfecting the most amazing loaf.
As most of you know, I'm all about getting people back to cooking in their kitchens. Cooking for ourselves is the only sure way to guarantee we are eating real food because it gives us more control of our ingredients.
Let me tell you...there is no other style of bread baking that will connect you with ancient tradition than sourdough-leavened bread can. In life, some of the most amazing experiences take work to achieve. No doubt about it...sourdough is a project. It takes attention, patience, and care, and those efforts are actually additional "ingredients" that yield an incomparable result. I'm totally enjoying the process and definitely loving the beautiful slices of fresh bread I get to enjoy that I created with my own hands.
What's the deal with sourdough bread?
Many have asked me "is sourdough bread low in carbs?" The answer is no…the main energy content of sourdough bread is still from carbs. However, homemade sourdough ingredients is just flour, water and salt. There is no yeast, no milk, no oils and no sweeteners. It’s about as natural as you get when it comes to bread. All the other unnatural ingredients that commercially produced bread include are eliminated. The additives and unnatural ingredients in processed bread is sometimes to blame for people’s wheat and food intolerances.
Also, has less of an impact on blood sugar levels when compared to an equivalent amount of ‘regular’ bread.
So how does eating sourdough, which starts off containing the same carbohydrate constituents as mass-produced bread result in a lower surge in blood glucose and insulin?
The answer lies in the process of fermentation. Sourdough is slowly fermented bread that has far lower levels of simple sugars (glucose and fructose) which can be absorbed unchanged in the gut and therefore cause an almost immediate spike in blood sugar. By ingesting more complex sugars and starches, we extend the period of time over which the bread is providing us with energy; we avoid the detrimental sugar ‘high’ associated with eating mass-produced bread and other junk foods.
Keep in mind though that portion control is still key! Just because sourdough bread is a low glycemic index food does not mean you should eat it in excess.
So- who’s for a bread that makes you less hungry, reduces blood sugar and insulin surges, and tastes a hell of a lot better than the junk on your supermarket shelves? Well, me for one...
Anyhoo...sourdough bread baking classes are popping up more and more around town. I'd really recommend signing up for one and learning this new skill!
Here's the recipe I promised! Enjoy!