Mindful Eating

Sourdough and Pesto: The Perfect Duo

A round loaf of bread with a crusty, golden-brown exterior and floured surface, partially wrapped in parchment paper.

Sourdough bread's lengthy, unique fermentation provides several benefits over conventional loaves. This process breaks down complex carbohydrates (fructans) and gluten, resulting in improved digestibility, making it easier on the stomach, especially for those with mild sensitivities. Furthermore, the lactic acid produced during fermentation neutralizes phytic acid, which leads to enhanced nutrient absorption and increases the bioavailability of essential minerals like iron, zinc, and magnesium. Sourdough also typically has a lower glycemic index, resulting in a slower and more stable release of glucose into the bloodstream. The production of acetic acid acts as a natural preservative, naturally inhibiting mold growth and extending the bread's shelf life. Finally, the slow interaction of wild yeast and bacteria creates a superior flavor, providing a distinct, complex, and tangy profile. 

Our family loves to make sourdough. While living in Colorado, a friend suggested following a fellow sourdough baker, Maurizio. I have come to love his recipes and tips for making fantastic sourdough. His weekday sourdough recipe is one we make a couple of times each week. We love to add in some freshly grated Gruyere to give it a little twist. We’ve also done a Rosemary Gruyere, Jalapeno Cheddar, and Roasted Garlic to name a few variations. This loaf is versatile and the perfect addition to any meal.

Head over to The Perfect Loaf and checkout Maurizio’s recipes here: https://www.theperfectloaf.com/simple-weekday-sourdough-bread/

In addition to sourdough, whipping up a quick batch of vegan pesto to top it off with is a wonderful way to spend a quick 15 minutes in the kitchen preparing an afternoon snack or a light lunch.

Fill a blender with fresh basil (about 2 cups).

Add good quality Extra Virgin Olive Oil. I usually start with 1/2 cup and adjust as necessary to get the consistency I like.

Add 2 Tbsp toasted pine nuts.

Add 2 cloves of garlic.

Add juice from half a lemon.

Blend all the ingredients together and season with a nice Himalayan sea salt and pepper.

Toast a couple slices of fresh baked sourdough and top with fresh pesto for a delicious snack or light lunch.