Serves 4


1 tbsp. coconut sugar

3 medium peaches

2 tbsp. sunflower seeds, toasted (substitute any nuts and seed mixture)

1 tbsp. apple cider vinegar

1 tsp mustard

3 tbsp. olive oil

1 bunch arugula

Salt and pepper to taste


Preheat oven to 350F. Place sliced peaches on a baking sheet lined with parchment paper, sprinkle with coconut sugar and bake until tender (approx. 5 minutes). In a small bowl, add the vinegar, mustard, olive oil and seasoned with salt and pepper. Place sunflower seeds on a baking tray and roast for 10 minutes or until golden brown. Just before serving, in a mixing bowl add the arugula and mix with the dressing. Plate the arugula, top with peach slices and sprinkle with toasted sunflower seeds. Enjoy!