From Vibrant & Pure by Adeline Waugh
2 slices bread of your choice
6 tablespoons cream cheese
3 teaspoons honey
1 teaspoon beet juice
1/2 teaspoon rosewater
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon spirulina
pistachio coconut rose dukkah
1/4 teaspoon bee pollen
1/4 teaspoon edible gold flakes
1/4 teaspoon naturally dyed sprinkles
pistachio coconut rose dukkah:
makes about 3/4 cup
2 tablespoons shelled pistachios
2 tablespoons pumpkin seeds
2 tablespoons hazelnuts
3 tablespoons unsweetened shaved coconut
1 teaspoon fennel seeds
2 teaspoons sesame seeds
1 to 2 tablespoons dried edible rose petals, finely chopped
sea salt, to taste
To make the pistachio coconut rose dukkah: Either by hand or using a chopper, finely chop the pistachios, pumpkin seeds, hazelnuts, and coconut.
In a small skillet, toast the pistachios, pumpkin seeds, hazelnuts, coconut, fennel seeds, and sesame seeds over medium-high heat for about 3 minutes, or until the nuts and coconut start to turn a light golden brown. Let cool for 5 minutes.
In a small bowl, combine the toasted nuts and seeds, rose petals, and salt. Use immediately or store in an airtight container at room temperature for up to 2 months.
To make the unicorn toast: In a toaster, toast the bread to your preference.
In a small bowl, combine 2 tablespoons of the cream cheese and 1 teaspoon of the honey. Add the beet juice and rosewater, and mix with a spoon until full blended and pink in color.
In a second small bowl, combine 2 more tablespoons of cream cheese and another teaspoon of honey with the turmeric and cinnamon, and mix with a spoon until fully blended and yellow in color.
In a third small bowl, combine the remaining 2 tablespoons cream cheese and 1 teaspoon honey with the spirulina, and mix with a spoon until fully blended and light bluish-green in color.
Put a dollop of each color on each piece of toast, then blend them using even knife strokes to make a pattern, then garnish with the dukkah, bee pollen, gold flakes, and sprinkles, if desired.