One of the joyous things about breastfeeding is the ravenous hunger that must be sated with tasty things, which taste all the better because your body is crying out for sugars and fats like it’s running a marathon (which, metabolically, it is!).
The only hunger I’ve felt like it before is post-scuba-dive hunger, where you’ve spent an hour underwater metabolising like crazy to keep warm but too distracted by all the fish and coral and beautiful dangerous things (hello shark! Hello anemones!) to notice, and then you heave yourself and your tank back onto the boat or beach, and peel off the heavy wetsuit, and dry off in the sun, and suddenly: starving. And everything tastes so good!
Anyway, multiply that by 50 and it’s comparable with breastfeeding hunger, in my experience.
And while often I just want to eat, like, several handfuls of chocolate biscuits, or half a tub of ice cream, or cereal bars spread thickly with Nutella–sometimes I have the wherewithal to make a healthy plate like this, which is so good in a different way, and actually sates the cravings for longer.
Note: this is only good if you can get ripe avocados.
Avocado, basil & chilli sourdough
This is the simplest thing in the world to assemble, but as I’m just getting started with recipe blogging I’m going to write the whole thing out. 😊
- 1 avocado per person (half if barely hungry)
- 2 slices of sourdough per avocado
- 1 large handful cherry tomatoes, halved
- Few fresh basil leaves (coriander if preferred), rolled then thinly sliced, to form ribbons
- 1 dried chilli, finely chopped
- Wedge of fresh lime
- The nicest olive oil in your kitchen
- Toast the toast
- Halve the avocados 🥑, slice within their halves then scoop out with a spoon. Use any remaining avocado as a spread first, then fan the slices on top.
- Arrange tomatoes as desired
- Scatter with chilli and basil
- Drizzle with oil and lime juice
- Season with flaky sea salt and cracked black pepper to taste