That which we call a sandwich….
I’m not sure if the general public would call this a sandwich, but for my intent & purposes it sure is. Who needs bread or other refined flours and general nutritional deficiencies when you’ve got a crunchy cabbage leaf?! And as a result, an amazing source of minerals (thiamin, calcium, iron, magnesium, phosphorus & potassium), fiber, and vitamins C, K & B6.
To complete the meal, add a heaping spoonful of hummus (recipe below), some shredded carrots & beets, and some spinach. Easy to prepare, delicious and nutritious eating, and a meal that makes you feel full without being weighed down!
Quick Hummus Recipe
1 c. cooked chickpeas*
1/2 c. water from cooking chickpeas
2 tsp. tahini
2 garlic cloves
juice of 1 lemon
pinch of salt, cumin, paprika & cayenne
Blend in your blender, food processor, etc. Add olive oil or sesame oil until it reaches your desired texture (hopefully you won’t have to add more than 1/4 cup, if that). Tastes extra delicious if you’ve got some fresh parsley on hand.
*I make a huge batch each week and use them throughout the week. Just soak a couple cups of them overnight so a couple inches of water is covering them. The next day, drain, rinse, and add in more water. Make sure there’s 2 inches of water above them. Bring them to a boil, then simmer until soft and buttery. I like to make hummus right away so I can use the cooking water. Otherwise, drain them and store in the fridge for about a week.