Roasted Pear And Ginger Cashew Ricotta Toast With Rosemary Walnuts

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January 30, 2017

Recipe by The Green Life

  • Cook: 30 mins


2 medium pears, sliced

1 tbsp coconut oil, melted

1 loaf whole grain bread, sliced (gluten-free if desired)

2-3 cups arugula

A drizzle of flax oil (or extra-virgin olive oil)

Pinch of sea salt, to taste

Roasted Rosemary Walnuts

½ cup walnuts, chopped

1 tsp coconut sugar

1 tsp fresh rosemary, finely chopped

Pinch of sea salt

1 tbsp coconut oil, melted

Ginger Cashew Ricotta

1 cup cashews (soaked for 2-4 hours)

¼ cup freshly squeezed orange juice

1 tbsp freshly squeezed lemon juice (about ½ large lemon)

½ tsp ginger powder


1For directions visit The Green Life


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