Word about our breakfast toast taste test has spread like, well, avocado

A little more on the subject from Lynette

Turns out that when you tell people you’re doing an avocado toast taste test, the word spreads like, well, mashed avocado, and all at once yesterday Dianne Russell and I were inundated with stories about really, really good avocado toast, told where we should have gone, and we were urged also to break out of our comfort zone and try pumpkin toast. 

Sadly, deadline day prevented us from experimenting with the pumpkin option. But we offer Project Juice’s version below for the avocado-averse. (And Project Juice has avocado toast too.)

Diane Armitage, who writes our Laguna Beach Best column, strongly recommends Skyloft’s avocado toast, available all day, and on weekends for breakfast as well. (It was a weekday when Dianne Russell and I scoured the town for the right toast to taste-test.)

“I’ve never been a fan of the current trend of ‘avocado toast,’” Diane A tells us. “It’s usually a bland attempt at finding another way to use a stale piece of bread and an over-ripe avocado.” 

(Methinks being a regular food reviewer must lead to a little cynicism sometimes, Diane A?) 

Submitted photo

Skyloft’s Avocado toast

Diane A goes on to say, “Skyloft’s Avocado Toast, though, is a robust, confident entry that you can actually pick up with your hands.”

(This is an interesting angle that we neglected to mention in our feature, the handiness or otherwise of the dish in question. I appreciated the Zinc version very much, but it’s true that I feared it would topple over in my hand, so generous was the serving of the glorious green fruit – but I found that a good problem to have.) 

“Chef Arthur’s choice for fresh-baked, thick pumpernickel is a happy anomaly that holds its own and blends beautifully in taste to the creamy, spicy, blistered-tomatoe-y goodness,” Diane added.

Here’s how the menu describes the delicious dish at Skyloft:

“Seasoned crushed avocado with lemon dill aioli, spicy avocado dressing and a creamy hint of queso fresco. Topped with blistered cherry tomatoes and micro cilantro. Served on fresh baked pumpernickel bread with a simple side salad.”

I’m sold. See you there tomorrow, Dianne Russell?

And in other news…

Project Juice Laguna Beach also offers avocado toast, described as follows: 

Gluten free toast spread with fresh avocado, microgreens, and black sesame seed seasoned with sea salt and black pepper with a touch of lemon. Top with Bee Pollen Booster for an extra dose of vitamins, minerals and protein.”

But it’s the pumpkin toast that sets Project Juice apart. The company’s board certified nutritional consultant, Marra St. Clair, says that Project Juice Laguna Beach is pumped for fall, and they’re introducing their favorite pumpkin flavors with its new Pumpkin Spiced Protein Oats and Pumpkin Butter Toast.

“The flavor of the season is more than just delicious - with its fiber-to-calorie ratio, pumpkin can help us feel fuller, longer,” St. Clair says. “It’s also heart healthy, with the prevalence of phytosterols that studies have shown can reduce bad cholesterol.

“Pumpkin also has more potassium than bananas, making it a phenomenal choice to help repair the muscles pre- and post-workout.”

Click on photo for a larger image

Submitted photo

Project Juice’s pumpkin toast

Hence the pumpkin toast option, described thusly in the press release:

“This perfectly toasty-on-the-outside, fluffy-on-the-inside gluten-free vegan toast is everything that’s right in the pumpkin world. Combining bee-free honey, spiced pumpkin butter, and almonds, the Pumpkin Butter Toast is a great source of fiber, protein and healthy fats, and is well-suited for a quick breakfast or as a mid-afternoon pick-me-up. 

St. Clair adds that pumpkin is also a tremendous source of vitamin A and is rich in beta-carotene, which aids in eye health, and is also loaded with antioxidants. They say that pumpkin can also help boost the mood, with amino acids that have been shown to aid in the production of serotonin. 

This strongly suggests that I should indulge in pumpkin on deadline days. 

And that maybe the saying should be “a pumpkin a day keeps the doctor away.”

Especially, of course, if used as a doorstop.

Kya

Shaena Stabler is the Owner and Publisher.

Lynette Brasfield is our Editor.

Dianne Russell is our Associate Editor.

The Webmaster is Michael Sterling.

Katie Ford is our in-house ad designer.

Alexis Amaradio, Cameron Gillepsie, Allison Rael, Barbara Diamond, Diane Armitage, Laura Buckle, Maggi Henrikson, Marrie Stone, Samantha Washer and Suzie Harrison are staff writers.

Barbara Diamond, Dennis McTighe, Diane Armitage, Laura Buckle and Suzie Harrison are columnists.

Mary Hurlbut, Scott Brashier, and Aga Stuchlik are the staff photographers.

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