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1 Tbsp Kevala Coconut Oil
1 head of organic broccoli, florets cut into bite size pieces
salt and fresh ground pepper to taste
pinch red pepper flakes
2 sprouted grain tortillas
1 small fresh avocado
freshly grated Parmesan cheese
Heat the coconut oil in a small saute pan and add broccoli florets. Season with salt, pepper, and red pepper flakes. Saute for 5 minutes or until slightly tender. Meanwhile toast the sprouted tortilla on a flat iron pan.
Place toasted tortilla on a plate, spread with a generous amount of smashed avocado, top with broccoli and Parmesan cheese.