Avocado Broccoli Sprout Sandwich + Basil Nut Cheese

Components:
Spelt Bread (or other high quality sprouted bread)
Pine Nut Herb Cheese
Broccoli Sprouts
1/2 Avacado
Spinach
Celtic Sea Salt
Fresh Ground Pepper

Basil Nut Cheese:
3 Tablespoons Pine Nuts
3 Tablespoons Macadamia nuts or Cashews
3 Tablespoons Walnuts
1 tsp. Coconut Oil
1 tsp. Organic Butter (Flexitarian Option)
Juice of 1 Lemon
1/3 C. Fresh Parsley
1 tsp. Dried Basil Leaves (or several fresh basil leaves)
7 Dashes Bragg's Liquid Aminos
Dash of Tamari or Namu Shoyu Soy Sauce

Mix all of the above cheese ingredients in a food processor or vitamix until smooth (or chunky if thats what you prefer). Scoop the cheese into a seperate container and reserve.

I would mix all the nuts, lemon juice, oils soy sauce/liquid aminos until creamy, then add the parsley and basil and pulse until just incorperated. This will make a beautiful cheese.

Cheese Recipe Adapted from "The Raw Food Detox Diet by Natalia Rose." 

Layer the Sandwich:
Toast the spelt bread and smear on the basil nut cheese. If you choose to add coconut oil and a bit of butter it will melt a little more but tastes absolutely fabulous! Now layer on a heaping stack of broccoli sprouts and organic spinach (Costco sells organic spinach cheaper then regular at most stores!). Slice half an avacado vertically into thin slices and peel off the outer skin, spread then over the top of the spinach and sprinkle it with celtic sea salt and fresh ground black pepper.

This is my all time favorite open-faced vegan/flexitarian sandwich! The first time I made it I shared it with my family and they went berzerk over it!!!