Ingredients:
Sourdough Bread
Avo
Baby Spinach
Beetroot Leaves
Double Cream Plain Yoghurt (can be substituted with any plain unsweetened yoghurt)
Blue Berries
Cranberries
Seed Mix (Poppy, Sesame, Sunflower, Pumpkin)
Pink Himalayan Crystal Salt
Fresh Lemon Juice
Method:
Chop avo into rough cubes.
Toss together in a bowl the avo along with a small handful of baby spinach and small beetroot leaves
In the interim cut the Sourdough Loaf into think slices and toast in the oven.
Add a dollop of double cream plain yoghurt.
Sprinkle with a few Blue Berries, Dried Cranberries and Seed Mix.
Season with Himalayan Crystal salt and a squeeze of fresh lemon juice.
Super simple and delicious for a lunch or a light dinner.
This meal is super quick to prepare.
I try to limit my intake of Gluten. Sourdough Bread is a lot easier to digest than most commercial breads and so is a better option when bread is a must have.
Here is a link I found to be quiet informative. There is a lot of information on the internet to help explain this should you wish to know more.