Ingredients ½ tablespoon extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon orange juice ½ teaspoon Dijon mustard ½ garlic clove, minced 2 heaping cups shredded Brussels sprouts (about 10 sprouts) ¼ cup chopped scallions 2 tablespoons dried cranberries 2 tablespoons toasted pine nuts 4 slices of bread, sliced in half and toasted 1 ripe avocado

Sea salt and freshly ground black pepper Instructions 1. In a medium bowl, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, garlic and a few pinches of salt and pepper. Add the shredded Brussels sprouts and scallions and toss to coat. Let sit for 10 minutes, then add the cranberries and pine nuts and toss to incorporate. Season to taste. 2. Slice the avocado in half and remove the pit. With the avocado still in its shell, 

use a paring knife to slice each half into cubes. Squeeze some lemon juice and a pinch of salt on both halves. Use a spoon to scoop the avocado out of the shells and onto the toasts, then smash down with the back of a fork. 3. Top toasts with the Brussels sprout salad and serve. Notes Make it gluten free: use gluten free bread  Make it vegan: be sure to use vegan bread

Ingredients – 1 medium avocado – about 4 slices whole grain bread – squeeze of lemon – salt & pepper version #1: Spicy Sweet Potato – ½ cup cubed sweet potatoes – a few teaspoons adobo sauce (from a can of chipotles in adobo)* – 1 tablespoon pepitas, toasted – ½ serrano pepper, sliced

version #2: Kale & Pickled Radish – a few leaves of kale, torn, massaged w/ a little olive oil or lightly blanched – a few pickled radishes or pickled onions – 1 tablespoon Happy Hemp seeds – a few sprouts Instructions 1. Chop your sweet potatoes in to small cubes. Drizzle with olive oil, salt & pepper, and roast them in the oven or on a cast iron skillet. 

Oven: 400 degrees for about 20 minutes. Skillet: brown the edges in the skillet for about 10 minutes. If potatoes are not cooked through, add a little water, cover, and let steam until they're fully cooked. 2. Toast your bread. Use the back of a fork to smush avocado onto it. Add a squeeze of lemon and a pinch of salt and pepper. Add toppings as pictured or however you like!

Notes *Find these in the Mexican aisle of most grocery stores. Make this gluten-free by using your favorite gluten-free bread.

Ingredients almondaise sauce – 1 cup raw blanched and peeled almonds – scant 1 cup original Almond Breeze Almond Milk – 1 tablespoon dijon mustard – zest & juice of 1 lemon – 2 teaspoons dried turmeric – 2 tablespoons olive oil – salt & pepper for the tartines: – crusty bread (toasted or grilled) – avocado slices – watercress leaves – chopped edamame

– radishes slices – capers – chives – salt & pepper – sliced hard boiled eggs (optional) Instructions 1. Make the almondaise: In a high speed blender puree everything, except the olive oil. While your blender is running, drizzle in the olive oil. Blend until smooth, adding more almond milk or olive oil if necessary. Taste and adjust seasonings.

2. Assemble the tartines with your choice of toppings and top with a dollop of almondaise sauce. 3. To hard boil eggs: place eggs and water in a small pot. Bring the water to a boil, cover and turn the heat off. Let the eggs cook in the hot water for 14 minutes. Remove from the pan and place them in a bowl of ice water to cool. Chill in the fridge until you're ready to peel and eat. (They can be made a few days ahead of time).

Notes Blanch almonds by dunking them in boiling water for 1 minute. Rinse under cold water then peel off the skins.

Ingredients White bean puree: – 1 ½ cups cooked cannellini beans, drained and rinsed – 2 tablespoons extra-virgin olive oil – 2 garlic cloves – 3 tablespoons lemon juice – 1 teaspoon capers – sea salt and freshly ground black pepper for the sandwiches: – 8 slices of toasted WFM Seeduction® bread – 4 butter lettuce leaves – 3 heirloom tomatoes, sliced

– 2 avocados, sliced – Sea salt and freshly ground black pepper – 8 fresh basil leaves – pinch of smoked paprika, optional – sprinkle of hemp seeds, optional Instructions 1. In a blender, puree the cannellini beans, olive oil, garlic, lemon juice, and capers. Season with salt and pepper to taste. Chill until ready to use.

2. Assemble the sandwiches with the toasted bread, white bean puree, lettuce, tomatoes, avocado, fresh basil, sea salt, pepper, a pinch of smoked paprika and a sprinkle of hemp seeds if desired. Notes Find Seeduction bread at Whole Foods.