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Notes from the Coach

TEA SANDWICHES

  • May 16, 2018
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Here are two Euphebe-approved healthy tea sandwiches perfect for an afternoon tea spread or any other occasion. Swapping traditional white bread for sprouted whole grain Ezekiel bread is just the beginning of turning this British classic into a nutrient dense one. The cucumber version is light and refreshing and the roasted red pepper version is bright and flavorful.

CUCUMBER TEA SANDWICHES

Ingredients

  • 2 slices of Ezekiel Bread
  • ½ avocado
  • 1 tbsp hummus
  • ½ cucumber
  • Salt & pepper to taste

Directions

  1. Start by thinly slicing the cucumbers and leave them on a strainer with a bit of salt for about 10 minutes. Then let them sit on a tea towel for a few minutes. This removes the excess water to avoid soggy sandwiches.
  2. Lightly toast the slices of Ezekiel bread.
  3. Mash the avocado and then spread it on one slice of toasted bread and spread the hummus on the other slice. Gently layer the sliced cucumber (avoid overfilling) onto each slice, add a pinch more of salt and freshly ground pepper, and sandwich the slices together.
  4. Using a sharp knife, cut the sandwich into quarters.

ROASTED RED PEPPERS & PESTO TEA SANDWICHES

Ingredients:

  • 2 slices of Ezekiel Bread
  • Roasted red pepper
  • 3/4 cup pistachios, shelled and toasted
  • 3 cups basil leaves, blanched and shocked
  • 1/2 cup vegetable broth
  • 1 tbsp lemon juice
  • 2 tsp nutritional yeast
  • 2 garlic cloves, minced
  • 1 tsp olive oil
  • Sea salt and black pepper, to taste

Directions

  1. Start by thinly slicing the roasted red pepper. (If using store bought peppers, remove excess oil to avoid soggy sandwiches).
  2. To make the Pistachio Basil Pesto, combine the pistachios, basil leaves, vegetable broth, lemon juice, nutritional yeast, garlic, olive oil, salt and pepper in a blender and blend until combined.
  3. Lightly toast Ezekiel bread.
  4. Spread Euphebe’s Pistachio Pesto on each slice of toasted bread. Gently layer the sliced red peppers (avoid overfilling) onto each slice, add a pinch more of salt and freshly ground pepper, and sandwich the slices together.
  5. Using a sharp knife, cut the sandwich into quarters.

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