1. In a frying pan, heat the coconut oil. Fry the broccoli and broccolini for 5 minutes and then add the kale and cook for another 2-4 minutes. Set aside
  2. To make the beet hummus, place everything into a mini food processor and blend until smooth and creamy. Then smear half into the side of each bowl.
  3. To make the poached eggs, bring a pot of water to the boil and add in about 1/4 cup white vinegar. Once bubbling, crack in 2 eggs and cook for 2 – 2.5 minutes. Remove using a slotted spoon and set aside
  4. To serve, place half the greens in each of the bowls and top with the radishes.
  5. In a small bowl, place the black and white sesame seeds and mix them together. Then dip the ends of the quarters of avocado into it and place each quarter in each bowl. Serve with a poached egg each, fermented vegetables and the cut up nori sheet.
  6. Season with salt and pepper and serve with a lemon wedge.