Avocado Toast With Herb Salad and Pickled Onions

2 servings

For the Pickled Onions:
1 red onion, very thinly sliced
1 cup apple cider vinegar
1 teaspoon fine sea salt
1 teaspoon honey or agave syrup

For the Herb Salad:
¼ cup fresh mint leaves
¼ cup fresh flat-leaf parsley leaves
¼ cup fresh dill sprigs
¼ cup microgreens or sprouts

For the Avocado Toast:
2 thin slices dense rye bread, toasted
1 large avocado, pitted and thinly sliced
Fine sea salt and freshly ground black pepper
Extra-virgin olive oil
Fresh lemon juice
2 bottles Atoka^Ⓡ Calm Blend, chilled

Directions:
1. For the pickled onions, in a medium saucepan combine onion, vinegar, salt, and honey or agave. Bring to a simmer over high heat, then reduce heat slightly to maintain a simmer for 3 minutes.
2. Pour onions and liquid into a medium bowl and add 4 standard, freezer-tray ice cubes (or, if the ice cubes are smaller, from an ice maker, use ¾ cup ice cubes). Stir for 1 minute then set aside to cool completely.
3. Pickled onions can be made ahead of time and stored in the refrigerator for up to 1 month.
4. For the herb salad, in a medium bowl toss together mint, parsley, dill, and microgreens or sprouts. 
5. To assemble the toasts, divide rye bread between 2 plates. Top with avocado, and sprinkle with salt and pepper. Pile the herb salad on top of the avocado, then drizzle with olive oil and lemon juice to taste. Sprinkle with a little more salt and pepper. Garnish with drained pickled onions and serve immediately with Atoka Calm Blend.

Dark Cherry Wellness Toddy

1 serving

1 Atoka^Ⓡ Dark Cherry Hops Tea Tonic
½ cup water
1” piece fresh ginger, peeled and minced or grated
Finely grated zest of 1 orange
1½ teaspoons agave syrup
Pinch of ground cinnamon
1 green tea bag