Just when raw foods seemed to be slowly slipping out of the spotlight, every one and their mom started talking about this new place called Wild Living Foods in DTLA. After seeing trusted foodie friends rave aplenty about this joint, we decided to make the 127 hour journey from the west side to the east side of Los Angeles to pay a visit. Thankfully, my peeps were right, it was worth it!  

If you were a fan of Planet Raw in Santa Monica (one of my all time faves, now closed), it’s got similarly inspired, killer raw food with a colorful and eclectic ambience. AND they were bumpin’ Kanye West when we walked in, so it hit all of our sensory checkmarks.

The lovely humans at Wild hooked us up with the recipe for their decadent take on an Angeleno staple, avocado toast. This is perfect for people with gluten allergies as you can make your own fresh, raw bread without any of the crazy laundry list of ingredients that store-bought gluten-free breads have.

Note: This requires overnight preparation. A dehydrator and food processor are recommended.



1 quart Almond Pulp

¾ cup Flax Seeds

½ cup Zucchini

½ cup Tomato

½ cup Bell Pepper

½ cup Water

⅛ cup Lemon Juice

1 clove Garlic

1½ teaspoon Pink Salt

1½ teaspoon Nutritional Yeast

¼ cup Olive Oil


1 | Combine all ingredients in a large bowl until a dough forms.

2 | Using an offset spatula, evenly spread onto Teflex lined dehydrator sheet until ¼ inch thick. Overall, the spread should be 9″ by 7.5”.

3 | Using a knife or dough cutter, gently create indents in the bread so that they are in six 3”x2½” pieces. You don’t need to cut all the way through, an indent in the dough will do just fine. This will separate the slices when they are dehydrating and you will be able to break them apart easily once the bread is finished.  

4 | Stick the bread in the dehydrator overnight at 120 degrees Fahrenheit.



4 ounces Dried Brazil Nuts

8 tablespoons Nutritional Yeast

4 tablespoons Lemon Juice

¾ teaspoon Turmeric Powder

2 tablespoons Olive Oil

1½ teaspoon Tamari

¼ teaspoon Salt

1 tablespoon Apple Cider Vinegar


1 | Process all ingredients in a food processor until they are a crumble consistency.



3 Avocados

Drizzle of Olive Oil

Pinch of Salt

Pinch of Pepper


1 | Scoop out the avocados (sans pits) into a bowl.  

2 | Using a fork, mash the avocados with oil, salt, and pepper to taste.

3 | Distribute avocado mash evenly across the slices of toast. Garnish with slices of tomato, brazil nut cheese and carrots.

*Serves 3.

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