• 1 large carrot1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon extra-virgin olive oil
  • 1 tbs. Blazing Apple Cider Vinegar
  • Cashew butter
  • Toasted whole-grain bread, toasted
  • 4 center-cut bacon slices, cooked and crumbled
  • Salt/Pepper to taste


Shave carrot with a vegetable peeler to yield 1/3 cup ribbons. In a bowl combine the carrot, parsley, olive oil and blazing apple cider vinegar. Toss until even coat is achieved. Let stand 5 minutes. Spread cashew butter evenly over toast; top with bacon and carrot mixture. Sprinkle with salt and pepper.

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