Adeline Waugh’s new cookbook, Vibrant & Pure, celebrates her taste for simple whole foods prepared as a feast for the eyes, as well as the palate.

Photography: Adeline Waugh

Ingredients

• 2 slices bread of your choice
• 6 tbsp cream cheese
• 3 tsp honey
• 1 tsp beet juice
• 1⁄2  tsp rosewater
• 1⁄2  tsp ground turmeric
• 1⁄2  tsp ground cinnamon
• 1⁄4 tsp spirulina

Toppings (optional)

• Pistachio coconut rose dukkah
• 1⁄4  tsp bee pollen
• 1⁄4  tsp edible gold flakes
• 1⁄4  tsp naturally dyed sprinkles

Directions

1. In a toaster, toast the bread to your preference.

2. In a small bowl, combine 2 tablespoons of the cream cheese and 1 teaspoon of the honey.

3. Add the beet juice and rosewater, and mix with a spoon until fully blended and pink in colour.

4. In a second small bowl, combine 2 more tablespoons of cream cheese and another teaspoon of honey with the turmeric and cinnamon, and mix with a spoon until fully blended and yellow in colour.

5. In a third small bowl, combine the remaining 2 tablespoons of cream cheese and 1 teaspoon of honey with the spirulina, and mix with a spoon until fully blended and light bluish-green in colour.

6. Put a dollop of each colour on each piece of toast, then blend them using even knife strokes to make a pattern, then garnish with the dukkah, bee pollen, gold flakes, and sprinkles, if desired.

Makes 2 servings.

Find more bright and brilliant Adeline Waugh recipes in Vibrant & Pure (Random House Canada, $30).