Bart's Recipes
Halve the avocado, remove the pit and scoop the flesh from the skin with a spoon. On a cutting board, slice the avocado into even, small cubes and set aside. Toast the pumpkin seeds briefly in a dry frying pan until they begin to pop. Allow the seeds to cool completely.
Scoop the organic cottage cheese into a large mixing bowl. Sprinkle a generous pinch of turmeric over the cheese and stir thoroughly until the mixture is evenly colored. Gently fold in the avocado cubes, taking care to keep them intact.
Divide the cheese mixture equally among serving bowls. Scatter the cooled pumpkin seeds on top for extra texture. Finally, season to taste by sprinkling a pinch of Celtic sea salt over the top.
Serve immediately. This dish can be eaten right away as a protein-rich lunch, or it can be covered and refrigerated for later.
