Last time I shared the one and only food containing gluten that I recommend – Ezekiel bread. Find out why right here.
I also gave you a few ideas on how to enjoy Ezekiel bread the alkaline way. Today, I am kicking it up a notch with a really delicious avocado toast that will knock your socks off compared to the avocado toast you’ve been eating.
It’s got a great combination of flavors that you’re going to want to eat again and again. If the jalapeño is too spicy for you, feel free to substitute tomato or leave it off completely.
Served with my tangy kale salad, this is a perfect lunch that’s both satisfying and very alkaline.
Give it a try and let me know what you think over on Facebook.
Avocado Toast with Kale Salad
INGREDIENTS: AVOCADO TOAST
2 pieces of Ezekiel bread
1 Haas avocado
2 tsp. cumin
1 tsp. sea salt
1 tbsp. chia seeds
1 tbsp. cilantro, chopped
½ tbsp. jalapeño, chopped (optional)
½ lime, fresh juiced
Drizzle of organic extra virgin olive oil
Toast Ezekial bread. Use 1⁄2 avocado for each piece of toast. Of the half, use half of it as a spread, then use the other half for avocado slices on top of the spread. Drizzle some olive oil, add cumin, sea salt, and top it off with a sprinkle of chia seeds.
INGREDIENTS: KALE SALAD
1 bunch kale
¼ cup extra virgin olive oil
½ carrot, shredded
Juice of 1 lemon
Sea salt (to taste) (Celtic grey, Himalayan, Redmond Real Salt)
Black pepper (to taste)
In a large bowl, whisk together lemon zest, lemon juice, and olive oil until well combined. Add kale and shredded carrots and toss to coat (the longer it sits in lemon, the softer the kale leaves become). Season with salt and pepper. Toss before serving.
For more on which foods to avoid (like regular bread) and which to eat more of (like avocado toast on Ezekiel bread), get your copy of The Ultimate Alkaline/Acid Food Chart now for easy, clear information about hundreds of foods!