I often get asked if I never ever eat bread anymore. My answer always is “Hell Yes!”. Which has the very “healthy” among us flinch with disgust. Truth is I have always loved bread and still do. I just eat way less of it than I used to in my pre-Ayurvedic days and make sure that it is the best bread I can get my hands on when I do. Also I used to eat bread mindlessly as a way of convenient eating. It was fast, easy and cheap. But the commercial breads I was eating back than made me feel bloated, lethargic, tired and constipated.
So now I eat it sporadicly. Which means, when I do it had better be really really good! It’s easy to make your own bread and you have great control over the type of grains you use and whether you do or don’t add yeast. Commercial yeast is often quite chemical and causes many physical disturbances from bloating, to burping and even candida. Supermarket breads also tend to contain a lot of sugar, salt and additives (they should actually call them addictives, cause that’s what they really are!) for longer shelf life.
In recent years Amsterdam has been going through something of a bread revival with young hipster bread bakers taking pride in baking good quality breads with organic flours and sourdough as a natural raising agent instead of yeast. So it is easier nowadays to find way better store bought quality bread if you don’t feel like baking your own. Which is a real blessing!
Added benefit of going to the trouble of using great bread is that I feel like I really need to do justice to it by topping it with equally great stuff. So I share with you a super simple topping that I whipped up one day when I had to get a sandwich together in a flash for an improptu picknick. I can’t even really call this a recipe, cause it’s that simple. But this pistache and raisin pesto really makes all the difference. This is a great Vata spread because of the sweet taste of the pistachios and raisins. Also basil is very calming, which Vata’s need more often than they would like to admit. Adding some dried cranberries is nice for Pitta and Kapha’s as they have the balancing astringent taste. It would also be a great idea to sprinkle over a big handful of sprouts for these types. I’ll see you all at the park!
Pistachio and raisin pesto
For about 3 to 4 sandwiches
- 1 teaspoon olive oil
- 50 grams shelled pistachio nuts
- 1/2 garlic clove peeled but left whole
- 25 grams raisins
- about 8 to 10 big basil leaves
- 3 tablespoons good quality olive oil
- 1 teaspoon almond, avocado or pistachio oil (optional)
- salt and pepper to taste
Heat a small frying pan on medium heat. Add the olive oil, pistachio nuts and garlic. Roast for a minute or 3 while gently swirling the pan every now and again, until the nuts are slightly toasted and the garlic has lost its rawness. Pour this a small food processor and add all the other ingredients. Mix well until you have a nice paste. If you like your pesto creamier add a bit more olive oil and mix until you have the desired consistency.
To make your sandwich spread some pesto on good quality bread slices and top with avocado, sliced radishes and some chopped pistachio nuts for garnish. Season with salt and pepper.
Voor ongeveer 3 tot 4 sandwiches
- 1 theelepel olijfolie
- 50 gram gepelde pistachenootjes
- 1/2 gepelde knoflookteen (je kunt ‘m heel laten.)
- 25 gram rozijnen
- 8 tot 10 grote basilicumblaadjes
- 3 eetlepels goede kwaliteit olijfolie (optioneel)
- 1 theelepel amandel, avocado of pistacheolie
- zout en peper naar smaak
Verwarm een koekenpan op matig vuur. Voeg nu de olijfolie, pistache en knoflook toe. Rooster een minuutje of 3 tot de noten goudbruin zijn geworden en de knoflook niet meer zo rauw is. Doe dit over in een kleine keukenmachine en voeg alle overige ingredienten toe. Pureer tot een pasta. Wil je je pesto smeuiger dan kun je nog wat olijfolie toevoegen en nogmaals pureren tot je de gewenste consistentie hebt.
Om je sandwich te maken besmeer je sneetjes brood met de pesto en beleg je ze met plakjes avocado en radijs. Besprenkel desgewenst met wat fijngehakte pistache. Breng op smaak met zout en peper.