18 Apr Simple Sunday Brunch with Christine Waltermyer
Simple Sunday Brunch
with Christine Waltermyer
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Avocado Sourdough Toast
An Easy, Healthy Breakfast or Snack!
Serves 2-3
Ingredients
1 teaspoon lemon juice (about the juice of ½ lemon)
1 avocado, pitted
Sea salt
3 slices sourdough bread (Try Apple Ridge Farm’s LOCAL bread!)
Optional: black pepper or cayenne
Toppings: Sliced red radish (can be pickled), microgreens (like sunflower sprouts), toasted sunflower seeds, lemon zest, olive oil & flaked sea salt
Method
1. Remove the zest from your lemon. Then juice the lemon, removing the seeds.
2. Cut the avocado in half, remove the pit and scoop out the avocado in a bowl. Using a fork or potato masher, mash the avocado. Add a few pinches of sea salt and the lemon juice, then mash it again. Optional: You can add black pepper or cayenne.
3. Toast or grill the bread. Spread with avocado spread. Top with your choice of toppings like pickled radish, micro-greens of your choice. Drizzle lightly with olive oil and sprinkle with a pinch of the flaked sea salt.
4. Enjoy!
Pantry Granola
Kid-Friendly & No Refined Sugar!
Makes about 6 cups
Ingredients
1/2 teaspoon cinnamon
1/2 cup barley flour (or other flour of your choice)
1/2 cup brown rice syrup (or ¼ cup brown rice syrup + ¼ cup maple syrup)
⅓ cup avocado oil (or coconut oil)
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
4 cups rolled oats
⅓ cup currants or any other dried fruit of your choice
Method
1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, combine all of the ingredients except the currants. Mix well.
3. Prepare a baking sheet with parchment paper. Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 10 minutes. Stir the granola. Bake for 10 more minutes.
4. Once the granola is done baking, remove from the oven. Let the granola cool before breaking it up. Stir the currants into granola. Store granola in a glass mason jar for up to a week or two.
5. Enjoy this granola with your favorite yogurt or milk.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!