I’m calling this the mean green sandwich because it’s full of raw, good-for-you awesomesauce and they’re open face because I like to look my meal in the eye. Fortunately these don’t have any eyes because I have issues with that. The first thing I did was make a basil garlic spread using the following:
1 very large handful of basil leaves
5-6 peeled garlic cloves
1/4 cup of pumpkin pits
1/4 cup shelled hemp seeds
2 tbsp nutritional yeast
2 tsp Meyer lemon olive oil
2 tbsp veganaise
1/2 tsp flake red pepper
1/2 cup of water (you might not use all of it)
I blended all of that up, adding water as needed to form a spreadable texture. We spread it on sliced, toasted gluten-free bread and topped it with spinach and avocado.
I added a lot of extra flake red pepper because I’m just that kind of girl. This was a fast and delicious meal. The buttery avocado was a great contrast to the spicy basil and pesto. The nuttiness of the bread and hemp reminded me I was getting a heaping dose of omega fatty acids and protein to go with my antioxidants and iron. It would have been great in a nori wrap with sprouts too for a real raw meal! Maybe we’ll do that next time and until then, nom on!
This is Christie, signing off!