What do you do when the weather sucks? Host a wonderful Winterfest, filled with fresh food!
Right now I just can’t get over the holidays being over. So I’m eating cookies, and I think they have mold on them, and I don’t care. I’m eating peanut butter and drinking wine. All this after eating the Tomato, Avocado and Sprouts on Gluten Free Bread Sandwich that I am about to present you with. I don’t know where the 50/50 part of our m.o. plays out here, lets say it’s PHSD (post holiday stress disorder) and forget about it.
Anyway, we know it’s pretty cold back in our homeland about now. Especially for you NY’ers. Cleveland, Cincinnati, Pennsylvania. Sucka’s! Small violins playing loudly. We did our time in the snow and will surely do it again and love it.
Enough. Whats for Lunch today? I don’t want to bore you with a long story about how we came to this amazing lunch experience, so let’s cut straight to the chase. Here is our offering, a taste of summer in the dead of winter. This is a variation on our last “What’s for Lunch” post. We eat a lot of sprouts and avocados, and we push them hard for health, so lets present a sandwich this week. Even though it is not the season for tomato sandwiches, you can still make a good one now. You’ll just have to drop $11.50 at Whole Foods/sandwich for the fixin’s. Just playin’, we miss Whole Foods big time. The sandwich; homegrown, gluten free, fresh cut, whole food, super sprouted goodness. Vegan, lots of raw, gluten free, soy free, organic, local, incredible.
Built with: Avocados from the tree by the lakefront, tomatoes from the market, fresh baked gluten free bread, cashew mayo blended in the Vitamix, homegrown basil and lettuces, Real Salt sea salt, organic olive oil. If you don’t have a Vitamix, just get one. If you don’t have an avocado tree, too bad.
Future posts will include our gluten free baking experiences and recipes, so for now I’ll just say, we made the bread, and it’s good. Really good. Even on a broke-ass oven we made it good. Thanks Bob’s Red Mill for your gluten free flours, and thanks Salud Para Vida in San Pedro de Atitlan for hooking us up with lots of the necessary ingredients for the bread.
As far as the lettuces go, everything grows like crazy here for some reason. Rache planted some seeds and a couple of months later we ended up with a seriously nice lettuce mix and some homeland basil that is hard to find here. Our friend Lea calls it Real Basil.
On the subject of growing, you may know we grow our own sprouts. If you have an extra 10 minutes a day then you can too. Try this one , we live by it.
Tomatoes are hard to find in the winter but can definitely be had. Thats why it’s a special treat, right?
Cashew Mayo is crazy easy and a great light, raw, vegan option. Blend a cup of raw cashews, 1/2 cup of water, 1T olive oil, 2 t coconut vinegar. (We love this stuff.), 1 t lemon juice, a couple drops of coconut sweetener (hold up- you haven’t heard?) then some sea salt to taste in the Vitamix until creamy.
Avocados are always available. Dig in.
The rest is easy. You know how to make a sandwich, so have at it, and enjoy a little summer in your winter.
Let us know what you think.