Avocado & Radish Toast

img_3394My favorite meal for breakfast is probably one of the healthiest & simplest to make!

Avocado toast takes only a few minutes to prepare and will keep you energized & satisfied for hours.

As you may be aware, avocados are a super food!  They are high in healthy fats, low in saturated fat and are of course cholesterol free!

Avocados are a pear shaped fruit that contain 20 different vitamins & minerals including, vitamin K, folate, vitamin C, potassium, vitamin B5, vitamin B6, & vitamin E.

Avocados contain more potassium than bananas which can lower your risk of a heart attack & stroke.

They are filled with fiber and the fabulous ‘oleic acid’, which can help with inflammation and possibly reduce your risk of certain cancers.

So yes, I think avocados have earned the right to be called a ‘super food’!!

I’m not quite sure how radishes are supposed to follow ‘that’…but I will tell you that those tiny red veggies are jam packed with some nutrients as well.

Radishes are a root vegetable and cousin to the cabbage. They are a good source of vitamin C, folate, fiber, riboflavin & potassium.

Radishes also serve as a natural diuretic and according to Dr. Mercola, they purify the kidneys, urinary systems and relieve inflammation.

Oh how I love radishes!! Would you believe that my daughter eats them whole, like tiny apples? 😋She loves them!

Radishes tend to be a bit bitter, but when sliced extra thin with a mandolin, they compliment the avocado and toast nicely.

Here’s my crazy easy recipe!

Ingredients:

high quality sliced grain bread. (I prefer Eureka Organic or Daves Killer Bread)

1 avocado

1 red radish thinly sliced

Juice from 1/4 lemon

Pinch of freshly ground black pepper

Pinch of Himalayan sea salt

Pinch of crushed red pepper

Toast your bread and mash avocado, lemon, black pepper, salt & crushed red pepper with a fork, in a small bowl.

spread over toast and add sliced radishes.

Sprinkle with a bit more salt & pepper if needed.

Enjoy! 😁

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“Organic Tempeh & Garden Veggie Pasta”

I am especially proud to share this recipe with you, because it is my own. I am also excited to say that most of the ingredients, came from my very own garden. This might not seem like a big deal to some…. but to me, it is HUGE! This is the first year that I have ever had a vegetable garden, and I jump up and down for joy each time I find a new ripened veggie.

Please give this delicious, super easy and very healthy recipe a try!

Ingredients:

1 bag organic fusilli pasta

1 package organic Tempeh crumbled

1 med. green pepper chopped

1 med. red pepper chopped

1. large white onion chopped

1 bulb garlic, each clove thinly sliced

2 med. tomatoes chopped

1 cup fresh green beans trimmed

handful of both, fresh basil & fresh cilantro chopped

About 6 tablespoons organic extra virgin olive oil.

Boil water for pasta & cook aldente. While pasta is being prepared, add 2 or 3 tablespoons of oil to large saute’ pan over med. heat. When oil is warm add  crumbled Tempeh to pan. Cook for 2 minutes. Add garlic and onion, cook for another minute. Add peppers, green beans & herbs. Cook for another few minutes, stirring everything often.

Drain water from pasta and return pasta to the pot. Add the Tempeh, veggie/herb mixture & the rest of the oil. Mix well. Stir in some extra olive oil if needed.

Sprinkle with Vegan Parmesan if desired.

Enjoy!

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