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Market Watch with Timaree Hagenburger: Cilantro

Recipe by:

Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento


  • Timaree's avocado toast
  • 2 slices sprouted and/or whole grain bread, toasted
    1/4 to 1/2 avocado (depending on the size)
    1/4 tsp. ground turmeric (or freshly grated)
    1/8 tsp. ground black pepper
    Hot sauce, to taste
    1/2 cup fresh greens, any variety
    1/4 cup finely chopped fresh cilantro
    2 leaves red cabbage


Divide the amount of avocado you are using between 2 slices of bread and use a fork to mash/spread it into a thin layer. Sprinkle with turmeric, pepper and hot sauce. Then add greens and cilantro and top with cabbage leaves, which work great as a "lid" to make it easier to eat.  

Serves 2

The Nutrition Professor's Shop Smart, Prep Smart, Eat Smart Tips:
· If you are not a fan of cilantro, use Italian or curly leaf parsley instead.
· While my favorite green for avocado toast is arugula, because it is nice and spicy, you can use kale, spinach, chard or any other leafy beauty. You can even use lightly steamed greens, but don't let that toast get soggy!
· We all need to have dried, ground turmeric in our pantry (packed with anti-inflammatory phytonutrients), but you might want to search out the fresh root in your local grocery store, which is often next to the ginger root. Grate 1/4 tsp. fresh turmeric with a microplane on top of the avocado layer of each slice of toast. Keep the leftover turmeric root tightly wrapped in the freezer and grate it frozen the next time you need it.

Califonia Bountiful