Fig and Ricotta Toast
SERVES 1
Spread fresh full-fat ricotta on your toast, then layer on 1 sliced fresh fig. Sprinkle with ground cinnamon and drizzle with maple syrup. Finish with fresh mint leaves, if you like.
Tahini, granola and banana toast
SERVES 1
Spread 1 tablespoon hulled tahini on your toast, then layer on 1 sliced banana. Drizzle with raw honey and sprinkle with ground cinnamon. Sprinkle with homemade granola and, if you like, crushed nuts and seeds, toasted coconut flakes or strawberry slices.
Mushroom, Goat's Cheese Toast
SERVES 1
Heat a little olive oil in a frying pan over medium heat and cook 1 crushed garlic clove until softened. Add 1 cup of sliced button mushrooms, a handful of thyme sprigs, Celtic sea salt and
ground pepper and saute until the mushrooms are cooked. Spread 1 tablespoon goat’s cheese or hummus on your toast, then top with the mushroom mixture and some baby rocket leaves. (Alternatively, roughly crumble the cheese and scatter it over the mushrooms.)
Avocado and Asparagus Toast
SERVES 1
Mash 1⁄2 avocado with Celtic sea salt, ground pepper and a drizzle of olive oil and spread on your toast. Pan-fry 2–3 asparagus spears in a little virgin organic coconut oil and crushed garlic and season with salt and pepper (or any spices of choice). Top the avocado toast with the asparagus and some fresh flat-leaf parsley.
Recipes extracted from Living the Healthy Life by Jessica Sepel. Available now, Macmillan Australia, RRP $39.99.
