On Monday we had a delicious arrangement of food at Gravity Body Academy. We had a spinach salad with carrots, onion, cranberries, steamed beets and blackberries, delicious! We also had veggie sandwiches that people had seconds ++ approved by students and kids! Plus mashed potatoes and gravy from The Vegan 8's new cookbook that are just absolutely amazing, everyone who tries them loves them. We also had some turmeric sauerkraut and fresh fruit in the morning. It was a great day, the students did wonderfully, gave and received big changes, the energy and vibes were very zen. The feedback on the food, priceless. Get the recipe for the sandwich below.
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Ingredients:
1 Large Hoagie Roll or Favorite Bread Sliced Lengthwise
Dijon Mustard - to taste
1 Avocado - Mashed
S&P - To taste
Handful of Spinach
1 Tomato - Sliced
1/2 Cucumber - Sliced Thin
1/2 Cup Sliced Red/Purple Cabbage
Favorite dressing, I used my tahini lime dressing
You can add: Bell Peppers, Jalapenos, Onion, Sweet Potatoes, Veggie burgers, vegan cheese, etc.
Peaceful Preparation:
1 Large Hoagie Roll or Favorite Bread Sliced Lengthwise
Dijon Mustard - to taste
1 Avocado - Mashed
S&P - To taste
Handful of Spinach
1 Tomato - Sliced
1/2 Cucumber - Sliced Thin
1/2 Cup Sliced Red/Purple Cabbage
Favorite dressing, I used my tahini lime dressing
You can add: Bell Peppers, Jalapenos, Onion, Sweet Potatoes, Veggie burgers, vegan cheese, etc.
Peaceful Preparation:
- Slice the bread, leave as is or toast if preferred.
- Spread the dijon mustard on the base.
- Smash the avocado, spread on each side, sprinkle with S&P.
- Add a handful of spinach to the base, top with the rest adding dressing on top, press it shut and eat it whole or slice in half or thirds. Enjoy! Modify as you desire!
Shoutout to Justin Pilcher, Chef Lori and Jerome Puetz for lunch Wednesday, it was so delicious, everyone loved it, many had seconds ++ and loved the mixture of pasta with the flavor of the sauce. I'm so grateful, thank you!
