I ate a kale sandwich yesterday, and it was delicious!
After four days of finding excuses to eat anything else for lunch I decided to try out Dr. Fuhrman’s “Aztec Stuffer” from his book Super Immunity. I was skeptical up to just before the first bite that greens in a pita could be tasty, but one bite made me a believer. It’s really good!
The recipe says it serves two people, but I think I’d feel more sated eating the full amount — it is just greens in a pita after all. Give it a try and let me know. I’m a really active person, so maybe I just need more food than the average bear. I could also mix in some beans, nuts, and other veggies too to make the sandwich heartier. Highly versatile, these greens, and Cancer HATES them!
Oh, and the recipe calls for collard greens, but I had kale on hand and went with that. You could swap in any green for this recipe: kale, swiss chard, spinach, even green cabbage.
- 2 cups very finely shredded collard greens
- 1/4 low-sodium salsa
- 1/4 cup raw almond butter
- 1/4 cup fresh cilantro, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
In a bowl, mix everything together. Serve stuffed into a whole-grain pita or wrap.
Easy as pie, and no cooking!