Ingredients:
Sourdough Bread
Avo
Butternut
Fresh Coriander
Lemon
Pink Himalayan Crystal Salt
Ground Black Pepper
Fresh Chilli
Method:
Cut the butternut into thin rings (Steam until soft but not mush) this will not only keep most of the nutrients in tact but will also speed up the frying time.
Once the butternut is cooked drop into a pan with a little coconut oil and fry quickly on a high heat (approximately 30 sec to a min on each side.)
In the interim cut the Sourdough Loaf into think slices and toast in the oven.
Place the toasted bread on a plate. Top with sliced avo, The butternut which has now been fried and season with a little ground black pepper and pink himalayan crystal salt. Squeeze over a little fresh lemon juice. Add some chopped fresh chilli if desired.
I am a big believer in keeping my food as simple as possible. I do not prescribe to eating only raw foods. However I do like to incorporate a lot of raw food into my meals. Live food kick starts digestion and steaming food maintains most of the nutrients. Unfortunately steaming food does not give the flavour most of us are used to and so I like to incorporate various cooking styles into each dish thereby getting the benefits of both worlds.
Bread is never ideal however if one is going to indulge sourdough is one of the better options. There is a lot of information on the internet to help explain this should you wish to know more.
Here is some info I found to be quiet informative