10 Hour Diet by Jeannette Hyde

Author:Jeannette Hyde
Language: eng
Format: epub
Publisher: Gallery UK
Published: 2021-01-21T00:00:00+00:00

Heat the beans through in a saucepan.

Toast your bread and then butter it.

Put on a plate, and then pour your beans on top of the buttered toast.

Splash a little Worcestershire sauce on top (it’s a delicious salty, fermented condiment if you’re not familiar with it…)

Scatter a handful of grated extra mature cheese on top (I go for extra mature as the flavour is so much more tangy, and it helps to spice up the somewhat bland beans).

Cheese on toast with gherkins

FEEDS 1

I love how you can take a dish like cheese on toast and make it more healthy by choosing better-quality ingredients. So, instead of using ultra-processed regular white sliced bread (which contains all sorts of preservatives and emulsifiers), pick a bread with as many different nuts, seeds and fibre, such as flax or psyllium husk, and different types of grains in them as you can find. Then swap the processed cheese (e.g. the ones with colourings in them) for a raw, unpasteruised cheese such as Manchego or Gruyère. I’m a fan of keeping fermented live gherkins in the fridge for dishes like this, as they are a healthy form of vegetable containing probiotic bacteria if you don’t have any fresh vegetables to hand.

1–2 slices of bread (try to find one with lots of different grains and nuts and seeds in it)

Knob of butter per slice of bread

75g raw unpasteurised cheese such as Manchego or Gruyère per slice of bread

A couple of sliced fermented gherkins per slice of toast (you could use the ones pickled in vinegar for flavour and fibre if you can’t find the more nutritious fermented probiotic ones)

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