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“Avocados are my weekend treat,” says Jim, who was reading Andrew Weil’s May newsletter, which sings their praises and suggests using avocados as a spread in place of butter. “That’s more or less what I have been doing for a long while with this recipe, which I enjoy because of its flexibility.”
What makes sprouted wheat bagels different? Most bakeries get up in the morning, open up a bag of flour and make something. At Alvarado Street Bakery, whole organic wheat berries are soaked in filtered water until they sprout, or actually begin to grow. The living sprouts, which make moist dough, are used, not a dry powdered flour. No genetically modified grains are used by Alvarado.
Makes 4 bagel halves
| 2 Alvarado Street Sprouted Bagels | few slices Organic Valley sharp cheddar cheese |
| 2 tablespoons Linabella's Pesto | sliced organic tomato |
| 1 organic Hass avocado |
Jim says, “Cut bagels in half, toast, and then spread about ½ tablespoon of Linabella’s pesto on each half. Linabella’s Honey Pesto is delicious. If you like more garlic, try their Garlic Lover’s Pesto, or you can be adventurous and use their Maple Pesto. Take avocado and divide into four, then spread ¼ on each bagel half. Eat this way or add a few thin slices of cheese. Organic Valley sharp cheddar works well, or if you want it a little creamier, try Muenster. My final option is to top the whole thing with a slice of tomato! Flexibility is the name of this recipe! You can spread avocado on the bagel, use the pesto as a topper, or cut the avocado into sixes and use three bagels. You can use more or less pesto. This is not so much a recipe as an excuse to mix together some of my favorite foods.”