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<\/a><\/p>\n I think we need different alternatives to avocado toast. I’ll be the first to admit that I enjoy eating avocado toast at\u00a0Plenty<\/a>\u00a0in Mumbai with their beet puree, avocado, goat cheese and radish concoction, and Pom och Flora here in Stockholm, because they jazz it up with chermoula (North African spicing agent) but the rest of them are downright boring, expensive and often with very little avocado, and not to mention pretty bad for the environment what with the amount of water they require to grow and how far they travel to reach us.<\/p>\n <\/a><\/p>\n I’ve been thinking about how to eat more sustainably lately, because we can all be a bit better. So for me living in Sweden, I could make a toast with beets and carrots, or even butternut squash because you can squirrel them up from the farmers market and they last for months. In fact, the longer you keep them, the higher the\u00a0carotenoid<\/a>\u00a0in them! Carotenoids are the pigmented antioxidants that convert into vitamin A\/retinol in the body, which is great for eye health. They require fat to do the work, so don’t skimp on the fat in this recipe.<\/p>\n <\/a><\/p>\n