Available in either softbound or Kindle/Nook/etc. eBook at Amazon viviansharpe.com

NEXT MAIN MENU PREVIOUS Crazy for Kale Avocado Toast We’re excited to feature this week’s guest recipe from Vicki Marquez, plant-based chef and author of The Rootlets children’s book series. Find out more at therootlets.com. As a board-certified health coach and prolific recipe developer with an emphasis on healthful living, Vicki connects with kids, educators, and parents at Chicago-area schools through her Rootlets' School Rocks program and the Rooting For You initiative, both designed to inspire a new generation of lifelong readers and healthy eaters. A portion of the proceeds from Rooting for You benefits local school libraries and Lurie Children's Hospital.   Crazy for Kale Avocado Toast 1 slice of multi-grain bread 1 tbsp of almond butter ¼ avocado, mashed one handful of baby kale chips (recipe below) puffed millet to sprinkle (optional)  Toast the bread. Spread a thin layer of almond butter on top of the toast. Then spread the mashed avocado on top of the almond butter. Top half of the toast with the baby kale chips and the other with puffed millet. Enjoy! © 2013-2016, Vegan Street