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Cream Cheese, Cucumber, Radish, and Super-Seed Toasts

Radhi Devlukia-Shetty

Both the cream cheese and the seed mix can be made ahead, which will help make morning prep even quicker. I also highly recommend using the super-seed mix for any other dish that could use a bit of crunch—salads, soups, or even your oatmeal.

1. Make the cream cheese and seed mix as directed (see below).

2. Heat a large cast-iron skillet over medium heat. Drizzle both sides of the bread slices generously with olive oil or chili oil and toast each side to your liking in the hot pan.

3. Spread the toasts with a thick layer of the cream cheese and arrange the sliced cucumber on top, along with the radish and daikon, if using. Sprinkle generously with the seed mix, drizzle with more oil if desired, and top with flaky salt.

To make the Cashew/Sunflower Seed Cream Cheese:

1. In a medium bowl, combine the cashews and sunflower seeds with enough water to submerge them and soak overnight. (Alternatively, you can soak them in hot water for 1 hour.) Drain, rinse until the water is clear, and drain again thoroughly.

2. In a high-powered blender, combine the soaked cashews and sunflower seeds, almond milk, yogurt, yeast, vinegar, and salt and blend until completely smooth. Transfer to a sealed container and refrigerate until ready to use, up to 5 days.

To make the Super-Seed Mix:

1. In a large cast-iron skillet, combine the flaxseeds, sunflower seeds, chia seeds, sesame seeds, and hempseeds and toast over low heat, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Add the nutritional yeast and salt and remove the pan from the heat. Toss well to combine and store the mixture in a sealed jar in the fridge for up to 1 month.

Excerpted from JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly. Copyright © 2024 by Radhi Devlukia-Shetty. Photography copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.