Recipe

Pistachio Coconut Rose Dukkah

1. Either by hand or using a chopper, finely chop the pistachios, pumpkin seeds, hazelnuts and coconut.
2. 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.
3. 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.

Unicorn Toast

1. In a toaster, toast the bread to your preference.
2. 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 fully blended and pink in color.
3. 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.
4. 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.
5. 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.