Yesterday I made a vegetable sandwich for friends who are visiting. It was one I’ve done many times over the years and it is always a big hit!. Give it a try using organic, fresh vegetables, “safe” wheat bread (if you’d like our suggestions for wheat that your body recognizes so it won’t cause havoc with your brain or gut just email and we’ll be happy to share them), cheeses that are natural and not processed to death or artificially colored (orange is not a nature made cheese!), then indulge–it is delicious!!

You’ll need:

One small bottle 8-12 oz. of good Italian dressing. Pour in a bowl with the following vegetables and marinate for at least 2-3 hours or overnight:

  • 3 or 4 medium carrots, grated
  • 3 or 4 medium cucumbers, sliced thin
  • 1 medium red onion, sliced thin
  • 4 or 5 small radishes

On two pieces of bread slice two different kinds of cheese. I use a sharp, white cheddar and a good provolone cheese. Toast in oven at 350 degrees until melted. Take each piece of toasted cheese bread to assemble your sandwich like this:

Place sliced tomatoes on one piece then top with a big scoop of the marinated vegetables. On the other piece of toasted bread put sliced avocados, a handful of mixed greens, any kind of sprouts (I like radish sprouts or bean sprouts), and a tablespoon of raw sunflower seeds.

Good luck putting the two sides together, hold on to it while you eat each and every delicious bite!!! It can be a bit messy but oh, so worth it. This will easily make 5 sandwiches. Left overs are great for the next day. Just be sure to only toast the amount of bread you want at a time.

Course Offerings on Altered Food, Supplementation, and Glycobiology
The Power of Intermittent Fasting
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