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Avocado Toast with Roasted Tomato


by Beau Gustafson

2 tomatoes thinly sliced

½ purple onion sliced into rounds

1 large jalapeño sliced

1 head of garlic cut bottom off to expose garlic

2 tablespoons extra virgin olive oil

4 slices freshly baked bread from bakery

5 small ripe avocados

½ lemon juiced

Few sprigs of cilantro

Preheat oven to 425F. Arrange tomato slices, onion round slices, and jalapeño slices on a baking sheet and coat lightly with olive oil. Pour a little olive oil in the cut end of the garlic head and place down on the baking sheet. Salt the vegetables lightly, put them in the oven and cook for 18-20 min. While the vegetables are cooking, take the seeds out of the avocados. Scoop out the avocado and mash together in a bowl; add lemon juice and salt to taste. Then put 4 slices of bread either in the toaster or on a baking sheet in the oven; cook 5 min each side. With an oven mitt, squeeze out the cooked garlic from the head, then arrange the tomato, onion, jalapeño, and garlic on the avocado toast and garnish with cilantro and pepper to taste.

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Cultivator’s Calendar May 26th. What surfaced in my Qigong play this morning was not the simplicity of the movement but the grand complexity of union with the Tao the simple movement in Qigong brings forth. We are all so enamored with flashy movement and feats of flexibility, agility and strength that we miss entirely the mystical presence we are everywhere connected to. We are all so thirsty for this connection yet we keep drinking from poisoned wells thinking it is better than nothing. Today make a change, take a drink from the big well always filled with water, slow down reorder those pesky habits to allow for stillness. #taichichuan
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