When people ask me what my “food” weakness is, I immediately say “toast.” It’s probably the one thing that I can’t find a good enough raw substitute for. I like raw crackers and bread, but they’re just not toast to me. And, sure, chocolate is a weakness, in a way, but I can easily gobble up raw chocolate and feel great about it. Sugar in general, too, is a favorite… but again, I can throw down raw desserts left and right, and not be concerned.
Toast, on the other hand… There is just something about toast that drives me insane and makes me weak in the knees. If I’m not careful, I can easily pack away 4-6 slices! Yes, you read that right. Now, in my defense, at least the toast I allow in my diet is from organic, whole grain, low sodium, sprouted bread. So, it’s not the end of the world when I eat it – lol – so long as I don’t eat 6 slices at a time. Yes, I’ve done it in a past life, but I’ve tamed that beast for the most part. :)
These days, when toast makes an appearance, I usually smother it with raw goodness like this avocado spread (although I love a good ol’ peanut butter and smashed banana sammich, too). Here is what I made over the weekend (pictured above) and it was friggin’ divine. The mint and dill elevated it to a deliciousness beyond belief.
Minted Dill Avocado Spread
Yield 1 serving
- 2 smallish avocados, pitted and peeled
- squeeze fresh lime juice
- few shakes of dried dill
- 4 to 5 fresh mint leaves, minced
- pinch (or two) himalayan crystal salt
- freshly ground black pepper
Place the ingredients in a bowl and mash them up. Enjoy by itself, or as I did, and slather it on top of… TOAST!
Check out what Kamea’s up to in the foodie world over at my Green Mommy Blog!