1 batch of eggplant bacon (recipe found on this site)
cashew-pine nut mayo (just 1/4 cup soaked cashews, 3 tbsp pine nuts, garlic, salt, lemon juice, water to blend, some olive oil). first chop the garlic WITH the salt. like, at the same time. it's a trick that ina garten taught me today, and it completely changes the taste of the garlic. like, not acidic anymore, but sweet and garlicky. it's changed my life, as of today. anyway, mix the chopped garlic/salt with everything else, drizzling olive oil in slowly so it emulsifies. yum.
1 batch of my sprouted wheat-caraway bread (recipe found on this site)
avocado, preferably local. (luckily it's santa barbara and we have avos right now)
tomato, preferably local (wishing for summer.)
lettuce, preferably from the backyard.
or anything else that you'd put on your sammich.
a few days before:
then dehhydrate them at 100.
then grind into flour.
then make the bread following the more detailed recipe i posted awhile ago.
the day before:
make the eggplant bacon. i let mine dehydrate for around 24 hours. it was crispy and yummy.
the day of:
soak some cashews and make the mayo.
while you're making the mayo, put the rye bread in the dehydrator to warm (unless you're a timing expert and can finish the bread with the bacon)
assemble your sammich.
grub without guilt, because the pigs are still out there rooting in the compost.
i used the eggplant bacon and wheat-caraway bread recipes from this site to make this delicious deli sandwich. it was freaking awesome. i ate 3.
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© 2009-2016 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!