I made the mistake of packing these sandwiches on a road trip. About an hour into the trip, it was time to dig around in the cooler. “I packed a lunch!” I exclaimed proudly. “It’s my famous all green sandwich!” This was greeted with silence from the BFF/driver. She was not amused. I realize looking back just how sad that might sound to a meat eater. We stopped at Taco John’s, and I can’t pretend I was disappointed. I’m not too good for mexi fries. I went to town on those things. That’s what you’re supposed to do on a road trip, it’s the perfect excuse for fast food! I associate road trips with milkshakes, fries and tummy aches, so this was a way to commemorate my childhood. But I did end up eating both of the green power sandwiches over the weekend when we reached our destination. They are crazy delicious, super flavorful, and I bet if I had just been persistent/confident in my sandwich art, my meatetarian friend would have loved them as well.
I know it’s not a recipe, so no sweat and tears went into the making of this sandwich, but it’s an excellent lunch idea, so here ya go. For some color, I juiced all things red and pink on the side.
I love Ezekiel’s sprouted bread, especially toasted. It’s healthier and easier to digest than refined flour. It’s also organic/GMO free and has no added sugar. I generally avoid processed wheat flour and gluten, but found that my body can handle this bread.
Lately I’ve been addicted to Bubbie’s kosher dill pickles. It’s the only kind I buy when I run out of my mom’s homemade pickles. They’re as authentically Eastern European as it gets – Bubbie doesn’t mess around. There’s no vinegar in these, but they’re loaded with salt, dill and garlic.
So! The sandwich. It’s toasted sprouted bread with lots of hummus, and then all things green: sliced cucumbers, dill pickles, avocado, and lettuce (or kale). Sprouts are great as well, but I used what I had. It’s a super stacked sandwich. The double decker mcCheesyburger (or whatever) has nothing on this.
Green tastes good, but I got tired of looking at it, so I made a pink juice. I used all things pinkish red in my kitchen: a beet, grapes, an apple, a plum, and a carrot. It was sweeter than the juices I usually make, but the beet balanced it with its earthiness.
My juicer has been very good to me so far in its young life. It’s the Omega J8006 Masticating Juicer, and I bet it would juice a bone if I threw it in. It has the lifespan of a cat! It came with a 15 year warranty – so you can’t go wrong with that. It’s in investment in health and deliciousness.
I got my parents hooked on sprouted bread recently. Mom was was amazed at how full and satiated she felt after eating it, but not in a bad (bloaty) way. I also made a vegan tofu scramble with a ton of veggies for my parents. They both mentioned how full and happy they were. My dad even said “I feel like I’ve had both a meal and dessert, I don’t need anything else” I took it as a compliment, but it’s more a testament to the power of nutrition. Food is fuel, and should be used to make us efficient, but satisfied. I’m thankful for the knowledge I’ve gained, and for my changing relationship with food over the years.