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Market Watch with Timaree Hagenburger: Cilantro

Timaree Hagenburger loves taking her food up a notch when it comes to the nutrients, and her avocado toast is a great example. Have fun swapping out ingredients, based on what you have on hand or looks great at this week's farmers market!

Timaree Hagenburger
Cosumnes River College, Sacramento


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Ingredients

Timaree's avocado toast

2 slices sprouted and/or whole grain bread, toasted
1/4 to 1/2 avocado (depending on the size)
1/4 tsp. ground turmeric (or freshly grated)
1/8 tsp. ground black pepper
Hot sauce, to taste
1/2 cup fresh greens, any variety
1/4 cup finely chopped fresh cilantro
2 leaves red cabbage

Instructions

Divide the amount of avocado you are using between 2 slices of bread and use a fork to mash/spread it into a thin layer. Sprinkle with turmeric, pepper and hot sauce. Then add greens and cilantro and top with cabbage leaves, which work great as a "lid" to make it easier to eat.  

Serves 2

The Nutrition Professor's Shop Smart, Prep Smart, Eat Smart Tips:
· If you are not a fan of cilantro, use Italian or curly leaf parsley instead.
· While my favorite green for avocado toast is arugula, because it is nice and spicy, you can use kale, spinach, chard or any other leafy beauty. You can even use lightly steamed greens, but don't let that toast get soggy!
· We all need to have dried, ground turmeric in our pantry (packed with anti-inflammatory phytonutrients), but you might want to search out the fresh root in your local grocery store, which is often next to the ginger root. Grate 1/4 tsp. fresh turmeric with a microplane on top of the avocado layer of each slice of toast. Keep the leftover turmeric root tightly wrapped in the freezer and grate it frozen the next time you need it.



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