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RECIPE: Avocado, Tomato and Sauerkraut Toast

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RECIPE: Avocado, Tomato and Sauerkraut Toast

Erin O'Leary Stewart

Avocado, tomato & sauerkraut toast (Credit Erin O'Leary Stewart)

From natural chef and fitness instructor Erin O'Leary Stewart, who's worked for top restaurateurs and now has a baking business online at o-cookies.com:
 
This avocado toast is healthy and fresh, full of flavor and satisfying. I have turned many people with many different palettes onto this and I've recently upped the ante with a few additions. I continue to enjoy this savory creation, playing with new and different flavors, especially as the summer months approach us with all of its ripe produce.

I used Mana Bread in this recipe, but any good multi-grain bread will do the trick. Mana bread is organic and sprouted, and contains no yeast, salt, oil, or sweeteners. It's full of protein and fiber and has a wonderfully nutty taste. It's a bit dense, but sliced thin and extra toasted, it makes for the perfect bite.

I top off this recipe with fresh organic, raw sauerkraut. I have really gotten into pickling and fermentation lately and favor the tastes, along with the health promoting qualities that this process offers. Naturally fermented foods contain active cultures and enzymes (like those found in yogurt) that help support proper digestion, aid in nutrient absorption and contribute to healthy metabolic function.

You can make your own sauerkraut or purchase from your local market. I recommend Real Pickles brand, but just be sure it's raw and organic.

Avocado, Tomato + Sauerkraut Toasts
Serves 2

Ingredients
6 slices mana bread (or other multi-grain bread)
2 avocados, halved + pitted
Juice of 1 lemon
Sea salt
Crushed red pepper flakes
1/2 ripe tomato, thinly sliced and cut in half
Couple Tbsp raw sauerkraut
Fresh basil tops
Splash of extra virgin olive oil

Directions
Slice bread thinly and toast to liking. Scoop out the avocado and place in a bowl. Add the lemon juice + a pinch of salt and smash until slightly chunky. Spread the avocado onto the toast with a fork and top with crushed red pepper flakes. Next stack the tomato slice, then the sauerkraut and top with the basil. Finish with a drizzle of good quality extra virgin olive oil and a bit more crushed red pepper flakes.

Thanks, Erin!

This is one of several recipes by healthy-eats bloggers in New York City to be featured here in an ongoing series. Want to pitch a recipe of your own? Email us.

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