Omega Toasty
- 2 slices hemp seed or sourdough toast
- 1 avocado
- 1 lime
- 1 tablespoon piñon nuts
- 1 tablespoon hemp seed oil
- 1/2 cup sprouted hemp or mung beans
- 2 teaspoons hemp hearts (hulled hemp seeds)
- Dash of Maldon sea salt
- 4 tablespoons salted butter
- 6–8 sage leaves
Make sage butter in advance by heating butter and sage in a double-boiler for 20–30 minutes and straining through a cheesecloth or strainer. Set aside. Toast piñon nuts in a dry pan with a dash of salt until golden brown. Halve the avocado and cut each half into 6–8 slices. Butter both sides of bread with sage butter and brown in a pan or char on a grill. Remove toast and arrange avocado slices on top. Sprinkle with hemp hearts and sprouts. Drizzle each toast with hemp seed oil and the juice of half a lime. Finish with a generous sprinkle of Maldon sea salt. Serve while the toast is still warm.
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