Coming from the Caribbean (Trinidad), Cavita loves Avocado. She uses it as spreads sometimes to replace butter or to make dips and sauces for pasta or salads. The possibilities are endless. 

 

Kimchi is popular in Korea. It is a fermented blend of cabbage, chili peppers, garlic, scallions, and other spices. Due to Kimchi's fermentation process, it contains "healthy bacteria" called lactobacilli that is beneficial for maintaining a healthy gut. Additionally, it is rich in vitamins A, vitamins B1, vitamins B2, vitamins C and contains minerals such as iron, calcium, selenium. Here in Dartmouth, NS, we get our blend of Kimchi from the folks at Offbeet Farm who sells at the Alderney Gate Farmers Market on Saturdays. 

 

Cavita is especially in love with this blend of Kimchi as Offbeet Farm fermented products are made traditionally without vinegar, and additives, and are unpasteurized. This means the Kimchi is raw and alive! For more information on their amazing products check out their website -->http://offbeetfarm.com/sourbeast

 

Recently we have become aware of Kombucha and its amazing taste and benefits. This particular flavor (captured in the photo) is also from Offbeet Farm. It is light and refreshing with a slight citrus zing. We recommend this flavor if you are a Kombucha lover and it goes so well with the avocado + kimchi combination.

 

This recipe is for 1 serving.

 

INGREDIENTS​​​​

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Avocado + Kimchi Toast

• Salt

• Black pepper

• 1/2 avocado

• 1/2 tsp of chili flakes 

• 1 tsp of lemon juice

• 2 slices of rye sourdough bread

• 1 tbsp of Kimchi (or more to your liking)

 

Seasonal Fruit Bowl

• 7-9 Blackberries

• 7-9 Raspberries