Fall Sourdough Toast

1: For the carrots, slice in half then blanch for 2 minutes.

2: Drain water then add butter and coconut palm sugar until melted and combined.

3: Over low heat, add the carrots back in while you prepare the toast.

4: Grill toast in olive oil for 90 seconds per side on a preheated pan over medium heat.

5: Top with half a cup of the pumpkin spice yogurt.

6: Meanwhile, add arugula with olive oil, salt, pepper, and squeeze of half a small lemon, then mix to combine.

7: Add the arugula to the toast, then the carrots and crushed pistachios.

8: Finish with honey or enjoy as-is.