It's full on Summer here in Los Angeles. The heat won't stop. When it's blistering hot outside, we naturally start eating lighter. This usually equates to lots of fruit and salads or sometimes a combination of both!
I find I'm always looking for alternatives to our traditional consumerist behavior. Now when I look at a plastic bag, I think of its life here on this planet and suddenly a simple plastic bag takes on a whole new meaning (read about it here) This tendency, plus the salad-eating inducing heat, has recently led me to ponder the subject of croutons. Croutons don't keep me up at night- I could take them or leave them, but my significant other really enjoys them on his salads. I have yet to find any croutons that come in bulk or biodegradable packaging- I can only find ones that come in plastic. But that's ok because here are three zero waste, organic alternatives to store-bought croutons:
1. Nuts
Nuts can be found in just about every bulk store. They are also jam-packed with nutrients! Depending on which variety you go with, you can enjoy some added vitamin E, calcium, protein, fiber and/or folate among others to your already super healthy salad. Really, croutons are just there to provide an extra crunch, so what better way to substitute than with a nut? Bring your reusable produce bags to your nearest bulk store and stock up.
2. Roasted Garbanzo Beans
Garbanzo beans, also known as Chick Peas, are also commonly found in bulk food stores. They are cheap and pack a lot of fiber and manganese among other nutrients. They are a very versatile food, and are quite delicious when roasted. I like to top my salads with roasted garbanzo beans and they can also be eaten as a snack.
First, soak your bulk, organic garbanzo beans overnight in a bowl with filtered water:
I like to cover mine with a cloth so it can breathe:
Then spread out on a baking sheet and drizzle with olive oil:
Season with spices. I have a 21-seasoning bulk mixture I like to apply but get adventurous and go crazy. Mix them around to make sure they are evenly coated:
Pop them in the over on 350 degrees and cook for 1-2 hours, frequently stirring with a spatula. Test them and when they are crunchy to your liking, they are done.
3. Croutons Made from Left-Over Bread
This is the least "healthy" alternative but homemade croutons are delectable little carbo-morsels.
Perhaps you eat out in restaurants a fair amount and you've begun to realize there is always left-over bread (I always have a stealthy produce bag in my purse for such occasions). Or perhaps you buy bread and don't care for the ends. Or perhaps you realize that you aren't going to get to the entire loaf before it starts to turn stale.
However you end up with extra bread, pop it in a air-tight, freezer-safe container so you can collect it in your freezer. When you have amassed a fair amount, defrost it, and then cut it into cubes. Similarly to the garbanzo beans, toss these cubes in olive oil, and then season them (usually with garlic powder but you can get creative). Place them on a baking sheet and stick them in the oven at 300 degrees for about 15 minutes. Viola.
Thanks for reading and I hope you're staying cool and hydrated in this heat!