Avocado Superfood Breakfast Toast
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Avocado Superfood toast // Choosing Raw

 It should be clear by now that I have a bit of a thing for toast. When I moved two months ago, I spent my whole first two weeks here living off of toast, and I was perfectly happy to be. No matter the season, I’m delighted to make breakfast out of two pieces of crispy bread and a couple of my favorite toppings.

A lot of my toast (and other breakfast) creations end up on Instagram, but if you’re curious about the toast varieties I’ve been enjoying lately, here’s a perfect example. I’ll call it avocado super berry toast because it features both pomegranate arils and hemp seeds, which happen to be exceptionally rich in micronutrients (and, in the case of hemp seeds, macronutrients, too). I don’t reserve the expression “superfood” for foods that are marketed as such these days, but any food that’s exceptionally high in nutrients meets my standard. Fortunately, that includes a whole lot of plant foods.

Avocado Breakfast Toast // Choosing Raw

Come to think of it, avocados, with their rich stores of healthy fat, Vitamin E, fiber, Vitamin K, and potassium, fit the bill, too. And I couldn’t help a little garnish of blueberries and spinach, so this meal was all sorts of super. If the nutrition bragging points don’t convince you, the taste and beauty of it should!

Avocado Superfood toast // Choosing Raw
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Avocado Superfood Breakfast Toast

Author – Gena Hamshaw


  • 2 slices of your favorite bread (sourdough, peasant bread, whole grain, etc.)
  • 1/2 large Hass avocado
  • 2 tablespoons pomegranate arils
  • 2 tablespoons hemp seeds
  • Salt & pepper


  • Mash the avocado on top of the toast. Top with the pomegranate and hemp seeds and a good sprinkle of salt and pepper. Serve.

This isn’t much of a recipe. But isn’t it pretty? With coffee, of course.

Avocado Superfood Toast // Choosing Raw

I may need to institute a “toast of the month” recipe. What do you guys think?

Before I go, I wanted to say that I had a lot of wonderful comments on last Thursday’s post, but this one, left by a reader named Elizabeth today, really stuck with me:

“It’s been roughly two years since I’ve recovered from a 5-year eating disorder, and every once and I while I have “bad body days.” Sometimes they’re brought on by an especially heavy meal, sometimes it’s triggered by seeing a girl that is thinner or fitter than I am, and sometimes it’s brought on by stress at work that I can’t control.

Whatever the cause is, I like to repeat a mantra: this feeling will pass. Feelings are ephemeral, not indelible, and no choice that we make is permanent. My body is not radically different than it was yesterday, and it won’t be radically different. tomorrow. On my bad body days, I remind myself to take comfort in the joy that my long term choices bring me – the choice to take care of my body, eat a vegan diet, and take pleasure in eating and sharing meals with loved ones – instead of focusing on the fleeting guilty or negative feelings that surface after short term choices.

For me, it’s all about repositioning myself and my actions within a greater context and remembering that the journey to recovery is a mosaic of good and bad days. And when you take a step back, gosh, it’s a beautiful big picture.”

And my gosh, what a wonderful comment, and sentiment. Thank you, thank you.

Till soon,


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Categories: Recipes, Breakfast, Main Dishes, Side Dishes
Dietary Preferences: No Oil, Soy Free, Tree Nut Free, Vegan
Recipe Features: 30 Minute or Less, Quick & Easy

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  1. I used to hate the word superfoods because it felt like a marketing ploy trying to convince us that certain foods will magically and single handedly make us better overnight. I’ve since embraced the word much in the same sense you have. Superfoods are all around us, not just the ones marketed at such. Many of the local foods we find in our own backyards are powerful and healing in their own right. While no food will single handedly make you better/healthier, the combination sure helps. This toast looks great by the way. Love how colourful it is.

  2. Love toast! I normally just slather on some normal, boring almond butter. But as I quite enjoy avocado on my rice cakes, I imagine I’ll quite enjoy it on toast too. I like the addition of the cranberries (I normally spritz a bit of lemon juice & sprinkle on some dulse).
    Elizabeth’s comment is beautiful =)

  3. Hi Gena!

    Just wondering what kind of coffee and coffee maker you use at home! I have a Keurig but I’ve been hearing some not-so-great things about the effect of the plastic “K-cups” on ones body and the environment. Also, Keurig coffee does not taste too good and I find myself at an artisanal coffee shop (spending too much $$$$) most mornings. From one vegan foodie to another, what is the secret to awesome homemade coffee?


  4. This recipe looks wonderful. I’ve never gotten really creative with my toast—just butter or peanut butter for me. But your beautiful pictures have inspired me to experiment. I think my avocado toast would be savory, topped with mushrooms, tomato, freshly ground black pepper… I just made myself hungry! I think a “toast of the month” recipe would be a great idea.

    Thanks for sharing that beautiful and inspiring comment 🙂

  5. This is a wonderful comment from Elizabeth! Thank you so much for sharing it and for your post. It’s been very helpful to my thinking over the past week.

    And YES, instituting a toast of the month recipe is a must!! 🙂 There’s something about toast and coffee that just hits the spot!

  6. Beautiful toast, Gena! I love the idea of a toast of the month post. Now that I’m making my own spelt bread and can eat it comfortably, I’m making all kinds of innovative sandwiches and spreads, mostly spontaneous. So I’d love seeing more of what you come up with here on the blog. xo

  7. Wow, I cannot believe you have commercially available veganic sprouted bread!!!!!!!

  8. What beautiful and helpful reminders come from this website! I cannot rightfully express enough gratitude for you, Gena, and all the wonderful, bright ‘CR readers.

  9. LOVE avocado toast. Happy to share that I finally found a gluten free bread that is delicious – Canyon Bakehouse 7-Grain. One of my favorites is black beans and avocado toast. Or hummus and avocado. YUM.

    • That Canyon & grain is not vegan, according to their website; there are eggs:
      INGREDIENTS: Water, Brown Rice Flour, Tapioca Flour, Organic Agave Syrup, Whole Grain Sorghum Flour, Xanthan Gum, Whole Grain Millet, Cultured Brown Rice Flour, Whole Grain Quinoa, Eggs, …

  10. Avocado toast is my life – my favorite is ezekial bread with avo, hemp seeds, and red pepper flakes. I’ve never tried adding pomegranate arils but it sounds like a great combo!

  11. I always love your toast ideas on instagram so I’m pleased to see you’re bringing them to the blog! I was never much of a toast eater growing up and it’s only recently I’ve discovered how great a meal it can be- easy and healthy!

  12. Wow, what a lovely honor, Gena!!! When I posted my comment last night, I was secretly hoping that you would respond. Never in my wildest dreams did I think I would receive such a prominent shout-out from one of the bloggers to whom I look up the most 🙂

    I started following CR and learning about veganism as I was taking my first steps towards recovery. And I want to thank you for the constant courage that you demonstrate when you speak so eloquently about ED issues. Your insights are precious to me and all of your readers.

    P.S. Don’t be surprised if you receive my “Green Recovery Story” in the near future 🙂

  13. I like pumpernickel or sourdough with rye when I have avocado toast- must try it with pomegranate- looks so pretty! thanks for sharing that comment too- very helpful 🙂