The Smoking Pot

Avocado Smash on Toast

Avocado, a quintessential fruit of the Ancient Maya, originated in Guatemala and southern Mexico, and Rudolph Hass helped popularize it in the U.S. when he began cultivating his namesake avocado nearly 90 years ago in California. Whether as guacamole or a chunky smash, avocados are naturally delicious, and adding Toasted Coconut Oil (see the PRØHBTD recipe here) makes it that much more delectable.


Large Bowl
Chopping Knife
Large Spoon
Measuring Spoons
Toaster or Oven


1 Ripe Avocado
Juice from One Lime
1 Small Red Onion
1 Small Tomato
1/2 Tablespoon of Salt
1/4 Teaspoon of Cayenne Pepper
1 Teaspoon of Toasted Coconut Oil
Multigrain Bread
1/2 Small Jalapeno (Optional)
Black Pepper to Taste

Chop the onion, and dice the tomato and optional jalapeno. Cut the avocado in half, place it in the large bowl and mash it with the back of the spoon. Add the lime juice, mix together, and then add the chopped onion, diced tomato, salt, cayenne pepper and (if desired) the diced jalapeno. Mix everything together, and then add the Toasted Coconut Oil and black pepper

Toast the multigrain bread in an oven or toaster. Once ready, use the spoon to put the avocado mash on the toast. As desired, top with additional salt, a dash of cayenne and/or a little lime zest.


Music courtesy of Goombay Life World Music© All rights reserved.

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