Every week our friends at the Natural Gourmet Institute in New York City will develop healthy recipes exclusively for our readers. This delicious breakfast toast was created for Nicole. “I am familiar with the Ayurvedic diet, eat mostly vegan and really benefit from it,” she writes. “But breakfast is still a problem. I do not like eating sweet things in the morning. I prefer something which is prepared fast, hearty in taste, and I have to chew. So I stick to my bread and cheese. Do you have any idea what I could eat instead?” The breakfast recipe that follows is a wholesome and nourishing toast, high in both soluble and insoluble fiber, which will help you feel satiated throughout the morning. Make sure to pick up 100% whole grain bread as multigrain bread may contain white flour. Make a big batch and share a photo of the result on Twitter or Instagram @LiveSonima with the hashtag #RecipebyRequest. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs.
Photo by: Hailey Wist; Styling by Laurie Knoop
By Shira Atkins
- 1 15-ounce can organic cannellini or great northern beans
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon sweet paprika
- 2 tablespoons chopped fresh herbs of choice
- 1 thinly sliced radish for garnish, optional
- sliced sprouted whole grain bread, to serve
Place all the ingredients (except herbs, radish and bread) in a food processor and blend until smooth.
Taste and re-season if needed. Serve on bread, topped with herbs and radish if desired.
- Total Fat
- Saturated Fat
- Dietary Fiber