I’m finding this whole raw-foods notion really interesting and I’m wanting to experiment in all my free time (ha. as if that ever really happens!). Last night, after my workout I spent the evening in the kitchen. I’m the queen of multi-tasking, so while cooking dinner I began preparing today’s lunch. I made my own (raw) “bread” (only 2 real ingredients!), began marinating the mushrooms, and prepared the spread. All that was left to do in the morning was slap the ingredients together!
I was pleasantly surprised at how delicious my lunch was. The bread was soft (think thick tortilla-like consistency), the spread was full of flavor and complimented the mushrooms really well. This is definitely going to start being a regular addition to my weekly menus :)
Bread Ingredients
• 1/4c Almond Flour (or ground almonds)
• 1/2 egg white
• Garlic powder + herbs of choice
• Sprinkle of s&p
Instructions
Preheat oven to 350degrees. Mix ingredients together until thoroughly combined. Pour onto greased (or lined) baking sheet, cover with wax paper and roll out until very thin. It’s important to really press this as flat as possible. Bake for 12-15 minutes, until edges start to brown. Careful not to burn!
*Alternatively, to make it completely raw, I’d imagine this would work just fine in a dehydrator. I don’t actually have one, yet, so I can’t vouch for how long you’d need to leave it in there…
This is completely guilt-free– gluten-free, grain-free, and full of healthy fats. I actually really like the taste of it. I had some edges left over which i used like pita bread and dipped into hummus. Yum! I don’t see any need to go back to regular bread.
For the spread, I used the leftover Creamy Garlic-Soy Dressing from dinner the last night.
For the mushrooms, I put some sliced portabello mushrooms in a small bowl with equal parts of tamari and olive oil and let marinate overnight.
You can add any fresh veggies you’d like. I used spinach, arugula, tomato, and avocado slices.
I couldn’t forego my typical protein + salad for lunch, so I just made it smaller… but of course kept the same amount of protein :)
