Bread, that obscure object of desire … well, if not 100 % obscure, dark, since bread should be brown, never white. So difficult to find in its natural form: water, whole flour, salt, fire and … time, a lot of time.
The quotidians are now producing a special report on contemporary Macrobiotics. Today we bring you two previews: the teaser of the interview to Alf Mota, our favorite macrobiotic cook and one of his recipes, a delicious toast with avocado and Nori seaweed. And for the latter, of course, we need bread.
Bread is probably the great example of how a food that for centuries was revered as sacred has become a toxic substance for a large number of people around the world. Bread showcases the shame of modern agriculture, industrial food and food marketing.
Luckily enough, a growing movement to recover artisan bread is on and strong. With little effort we can find in our city a baker working with unprocessed flours, fermenting with levain and with time to make natural bread. If you want to know more about modern bread we suggest the excellent article Against the Grain by Katherine Czapp.
For our recipe we used spelt bread made by the great Javi Garcia, baker at the Mill of Guadalmesí (Cadiz). It is a rustic, dense but airy loaf with a crisp crust. Fermented with levain and cooked in a wood oven keeps subtle round flavors of cereal and smoke from the oven.
We have adapted Alf Mota’s recipe by adding fresh cherry tomatoes and extra virgin olive oil. They pair with the avocado and the scallion in a fresh and scrumptious mixture. The Nori seaweed gives the avocado a very light and original sea flavor. It is a simple dish, very nutritious, fresh and round. Ideal for a breakfast or snack or for a fast and light meal.
Thanks Alf! Do not miss the teaser of the interview to Alf (captioned in English) that will be in our Special on Contemporary Macrobiotics very soon.
- 1 avocado
- Juice of ½ lemon
- 1 teaspoon Umeboshi paste
- 6 cherry tomatoes or one tomato
- 3 tablespoons chopped spring onion leaves
- 1 Nori sheet cut into strips
- 1 or 2 tablespoons capers
- 2 slices of whole bread with seeds
- EVOO olive oil
- Roll the Nori sheet and cut it into thin strips with the scissors. Cut /Chop the tomatoes.
- Crush the avocado flesh with a fork and mix with the lemon juice and Umeboshi paste.
- Add Nori strips, onion leaves, and capers. Mix well and let it rest for about 5 minutes to soften the Nori strips.
- Toast the slices of bread and cover them with the mixture of avocado and Nori. Garnish with the tomato pieces and a splash of olive oil.
- The vegetable mix will keep well in the fridge, in a glass container, for 3 to 4 days.