“Some people think the plant-based, whole-foods diet is extreme. Half a million people a year will have their chests opened up and a vein taken from their leg and sewn onto their coronary artery. Some people would call that extreme.”
-Dr. Caldwell Esselstyn
I hope everyone has been doing well and to those in Toronto- I hope you’ve been enjoying the spring weather thus far 🙂 It’s been a couple weeks since my last post as I’ve been very busy with some exciting news in my personal life! But enough about me! I’m here to bring you a beautifully vibrant sandwich that you can quickly whip up for lunch.
It has been a mostly warm April here in Toronto, and I simply can’t wait for summer. However, the last couple days have been very cold again and I’ve been yearning for the sunshine! Visions and dreams of patio adventures and canoe trips- so close I can taste it! So since the weather isn’t cooperating with my current sunny desires, I decided to bring the summer to my kitchen! I put together some wonderfully bright colours to make the ultimate, glorious, “summer-dreaming”, Post-Earth Day celebration sandwich 🙂
Here is what you need:
Ingredients: a couple slices of cucumber, a few slices of red pepper, 2 cherry tomatoes, 4 small pieces of green onion, 1/2 an avocado, a couple leaves of kale (tough stems removed), 1 medium sweet potato (spices of choice to season the potato), sweet potato hummus (store bought i.e. “Summer Fresh” or homemade), and then toasted bread of choice!
Prepare the roasted sweet potato: Preheat oven to 450F. Wash one medium sized sweet potato and peel if you prefer. Use a very sharp knife to cut into wedges length-wise. Soak in cold water for 45 mins. Then drain the water and put the wedges into a big bowl and toss with seasoning of choice (I used 1 teaspoon of each of the following: garlic powder, ground cumin, ground coriander, paprika, curry powder, and a pinch of cayenne powder). Then place in single file on a parchment paper lined baking sheet (do not over-crowd the baking sheet- use two sheets if necessary). Bake for about 25-30 mins and flip at the half way point (be careful not to burn!!). Let cool for 10-15 mins out of the oven. You will need about 3 wedges for the sandwich, let the rest cool and refrigerate in airtight container for your following day sandwich needs, or snack on the wedges!
Wash and prepare: 3 small slices of cucumber sliced lengthwise, 2 cherry tomatoes cut in half, 2 slices of red pepper, 1/2 an avocado, 4 pieces of green onion, 1 or 2 big leaves of kale torn into small pieces.
-Toast some really yummy fresh bread! I used toasted sprouted flax seed bread and it was extremely good!! Then be very liberal with some sweet potato hummus on both pieces of bread (you can make your own really simply in a blender, or if you are in a time crunch- the summer fresh brand works well).
-Last step: assemble!!! I put the items in order as follows: Bread, sweet potato hummus, sweet potato wedges, mashed avocado, green onion, cucumber, red pepper, cherry tomatoes, kale, hummus covered bread on top with hummus facing down.
And there you have it folks!!! Very simple and delightfully healthful. Getting all those beautiful, bright colours into your body gives you a massive, natural, energy boost that you can take with you into the rest of your day. It’s like Mother Nature knew what she was doing or something…… 🙂 Until next time!! Enjoy!!