This sandwich is an East meets West spin on a Reuben, a delicatessen classic.  The cabbage is sautéed with tempered seasonings, a common style of cooking vegetables in India. Go easy on the salt as the veggie strips come seasoned with salt.  If you want some heat, add some green chili or cayenne to the mix.  I chose Benevolent Bacon from Sweet Earth Foods for this sandwich.  The flavor of these strips is very strong and intense on its own, but nestled in the sandwich there is nice balance.  Tempeh `bacon' strips are great too, especially if you are gluten-free.  The 'Russian' dressing comes out beautifully with cashews.  Any leftover makes a great salad dressing (add some water to thin it out), or a perfect sauce over steamed or roasted veggies or add to any sandwich.

Prep time: 40 minutes
Cooking time: 50 minutes
Serves: 4
​
Ingredients
1 tsp. olive oil
1 tsp. black mustard seed
1 tsp. cumin seed
½ cup yellow onion, finely slivered 
4 cups green cabbage, shredded
¼ tsp. turmeric powder
1 Tbsp. lemon juice
12 medium spinach leaves, de-stemmed
6 Benevolent Bacon strips or seasoned tempeh strips
1-2 tsp. salt, to taste
4 slices of sprouted grain bread or 4 whole wheat 7-8" pita halves, or bread of choice.

Instructions

1. In a medium sauce pan or wok, heat olive oil on medium heat.
2. Add mustard seeds and cumin seeds.
3. As the seeds begin to release fragrance, push them gently side to side with a wooden spatula.  Keep a watch on these seeds so they don't burn.
4. When the aroma gets strong and the mustard seeds begin to pop, add onions and stir.
5. Add a dash of salt and stir.
6. Cook for about 10 minutes, until the onions begin to soften.
7. Add cabbage and stir the mixture.
8. Add turmeric, salt and lemon juice and mix well.
9. Cook for 15 minutes, stirring occasionally, until cabbage is soft to the bite, but not mushy.
10. Prepare the vegan bacon or tempeh strips:  Place in toaster oven for 10-12 minutes; 5-6 minutes for each side.
11. Prepare the spinach:  Wilt in a steamer for 3 minutes.
12. Prepare the bread:  Toast the bread lightly or heat the pitas, or your bread of choice.
13. When the mixture and additional items are done, prepare the sandwiches.
14. Place ¼ cup of the cabbage mixture on each bread slice or in each pita half.
15. Layer with 2 vegan bacon or tempeh strips divided into 4 smaller strips, and 3 spinach leaves each.
16. Serve with the sauce on the side or spread on the bread.
17. Warm or room temperature is best.

Ingredients: ​Cashew Russian Dressing
½ cup raw cashews
2 tsp. tomato paste
½ tsp. garlic powder
1 tsp. lemon juice
½-1 tsp. salt, to taste
black pepper, 3 turns of a grind
½ cup water

Instructions

1. Soak cashews in cool water for 30 minutes.
2. After soaking, blend cashews with ½ cup of water and all ingredients, until smooth.
3. Serve in small condiment bowls for each sandwich or spread directly on the bread.

​

Copyright © 2016 Green Beat Life, LLC.  ​All rights reserved.

Work with me! Would you like to achieve your dietary and wellness goals? Click here to schedule a free consultation or email info@greenbeatlife.com​​

While I love the concept of a power or energy bar, the more I've discovered about the ingredients in the store bought versions, the less I've bought them.  I never really found one I liked....either too sweet, too oily or there is some foreign ingredient that I look up, only to find it to be unhealthy and/or hard on the system.  And this principle so applies to these bars - even though something is all natural, organic, high in protein and fiber, as per the trending labeling goes, it doesn't mean it's healthy or, I'll add, easy to digest.  

Making your own energy bars with some whole and natural ingredients is easy.  These are oil free and the sweetness comes from the brown rice syrup, peanut butter, vanilla and dried fruit.  I've added some crushed cacao nibs which balances the sweetness nicely, and adds nutrients like magnesium, supporting brain, heart and digestive health.  Extra bonus, cacao is known as a mood elevator! These are great for traveling or taking with you on a long, busy day out.

Prep time: 20 minutes
Cooking time: 10 - 15 minutes
Cooling time:  30 minutes
Serves:  8 - 16
​
​Ingredients
1 ½  cups rolled oats
1 ½ cup puffed brown rice
½ cup almonds, roughly chopped
½ cup pistachios, roughly chopped
¾ cup dates, diced small
¾ cup brown rice syrup
1 Tbsp. peanut butter, unsweetened
2 tsp. vanilla
1 ½  Tbsp, crushed cacao nibs.
pinch of sea salt

Instructions

1. Preheat oven to 350.
2. Prepare a shallow 8x8 oven tray (a small rectangular will work too) or cookie sheet with parchment paper.
3. Crush the cacao nibs in a mortar and pestle, or a mock version of one, by placing nibs in a deep bowl and crushing with a flat bottomed can or cup.
4. Combine oats, puffed rice, nuts, dates, cacao and salt in a deep mixing bowl.
5. Place brown rice syrup, peanut butter and vanilla in a small pan, bring to a boil, whisking constantly.
6. Combine all ingredients in the bowl and mix well with a wooden spatula.  Once it cools, mixing with your hands may be easiest.  The mixture will be very sticky.
7. Press the mixture firmly and evenly into the tray with a wet hand (to avoid sticking to your hand.)
8. Bake for 10 - 15 minutes.  
9. Allow to cool for 10-15 minutes.
10. Cut into 16 squares or 8 rectangles.  
11. Allow to cool again for 15 minutes.

   Copyright © 2016 Green Beat Life, LLC.  ​All rights reserved.

​Work with me! Would you like to achieve your dietary and wellness goals? Click here to schedule a free consultation or email info@greenbeatlife.com