I am that kinda person who would literally grab a bunch of purple carrots and artichokes when I see them at a supermarket as they are not easily available over here. I recently bought a kilogram of purple carrots and I was one happy girl. I juiced the purple carrots along with some celery, oranges and it was delish. ♥
Talking about juices, I just ordered a whole bunch of fruits and vegetables. We are not talking about 10 apples and 5 oranges here people. I ordered,
10 bags of carrots
3 bags of celery
4 bags of kale
4 bags of spinach
A dozen of lemon
A dozen of lime
2 heads of romaine
2 heads of broccoli
4 punnet of berries
2 kilos of beets
1 kilo of purple carrot
1 kilo of grapes
1 rock melon
1 huge watermelon
For real. And just 5 minutes ago, my brother was asking as to whether all of these are enough.
No, we did not just open up a restaurant of our own. We are gonna be juicing for 3 days. My brother wants to start on a liver detox and since I have always been fascinated at the thought of detoxing via juicing, I have resolved to join him in the process as well!
So basically on Friday, Saturday and Sunday, we are gonna be on a liquid diet and would be consuming water and juices only. I am really energized at the thought and looking forward to this, but I must confess, I am also equally nervous. No pasta? No salmon over the next three days? I hope I would not get too hungry and start hallucinating about this Honey Garlic Salmon with Warm Chopped Asparagus Salad
Or even this↓
How do I even stop myself from thinking about this toast while I am sipping a glass of juice made from cucumbers, beets, kale and lemon? This Grilled Caprese Toast literally screams out “I am the perfect breakfast.” Smooth mozzarella, fresh sweet basil, crunchy tomatoes and velvety avocados. A Caprese salad on a toast! How cool!! I was never this kind of a person and now I am eating the coolest of food? The perks of being a food blogger. I love my job. ♥
My love affair with fresh mozzarella started in 2010, when I first ate this. It has been more than 5 years since me and Mozza became buddies. Time flies when you are enjoying good food and company. Mozzarella is delicious on it’s own, a dream on pizzas, in pastas, salads and in this instance, it’s paired with crusty breads.
Everything about this Grilled Caprese Toast is simple. You only need a loaf of good crusty bread, fresh mozzarella cheese, basil, avocados, tomatoes and olive oil. Season it with salt and pepper and you are done. If you are feeling fancy, you might want to top the toast with some balsamic drizzle and the recipe can be found here. The drizzle is not really required, but I’m a sucker for drizzles and everything fancy. Yup Superficial, with a capital “S”.
Anyways people, wish me luck for my three days fasting on juice. I do not want to end up putting a slice of cheese in my mouth (Read: cheat and end up being a loser) I am planning to write about this detox journey and may be even take some photos of the juices that I would be concocting along the process, if I do have the energy to do so. Hopefully I won’t start behaving like that bunch of basil that is sitting all limp and sad in my fridge. I could have made delicious Vietnamese rolls out of that basil. Too bad detoxing starts in 3 hours. Sighs.
- 1 loaf crusty sourdough or ciabatta bread, sliced
- 2 large ripe, but firm avocados, peeled, pitted and sliced
- olive oil (enough to drizzle over bread slices and avocados)
- 1 clove garlic, halved
- 8 ounces fresh mozzarella - sliced
- 1 small bunch fresh basil
- 4 tomatoes, sliced
- Salt and crushed black pepper
- Balsamic drizzle (optional)
- Preheat your grill/oven to 450° degrees F.
- Place the slices of bread on a baking sheet and drizzle with olive oil on both sides.
- Rub each side of bread with the halved garlic clove.
- Sprinkle the toast with salt and pepper. and grill the bread for 2-3 minutes.
- Place the avocado slices and tomato slices on a plate and drizzle with olive oil. Season with salt and pepper.
- Top the sliced mozzarella, tomatoes and avocados on the grilled bread. Top with a little more olive oil.
- Sprinkle with more salt and pepper, if required.
- Top with basil leaves and balsamic drizzle if preferred.