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Name: Brain Power Pita Pockets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt to taste; 1 c Low-fat or nonfat plain; 1 ts Fresh Lemon Juice; 1 Garlic minced; 2 tb Tahini

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INGREDIENTS

Salt to taste
1 c Low-fat or nonfat plain
1 ts Fresh Lemon Juice
1 Garlic ; minced
2 tb Tahini

Servings

INSTRUCTIONS

MMMMM------------------------PITA POCKETS----------------------------- 4 lg Whole wheat pita breads 8 oz Soft tofu Well-drained and cubed 4 Ripe plum tomatoes; diced 1 c Fresh spinach leaves Torn into bite-size pieces 1 c Sprouts; (alfalfa, Sunflower or mung bean) 1 lg Ripe avocado; halved, -pitted, Peeled and cut into thin -wedges 4 SERVINGS LACTO Packed with antioxidants (sesame seed paste, tomatoes, spinach, avocado), B vitamins (whole wheat pitas, spinach) and protein (yogurt, tofu), these pitas will give your brain a midday boost. Sauce: In a small bowl, mix all sauce ingredients until blended. Slice an edge from each pita bread and carefully open pockets. In medium bowl, combine tofu, tomatoes and lettuce. Add 1/4 cup of sauce and toss gently to mix. Spoon the mixture into each pocket. Divide sprouts and avocado among the sandwiches. Drizzle each with 1 tablespoon of tahini sauce. Serve right away. PER PITA: 385 CAL.; 19G PROT.; 15G TOTAL FAT (2G SAT. FAT); 51G CARB.; 1MG CHOL.; 390MG SOD.; 15G FIBER. By Kathleen on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 94

NOTES

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Brain Power Pita Pockets

Salt to taste
1 c Low-fat or nonfat plain
1 ts Fresh Lemon Juice
1 Garlic minced
2 tb Tahini

MMMMM------------------------PITA POCKETS-----------------------------      4 lg Whole wheat pita breads      8 oz Soft tofu           Well-drained and cubed      4    Ripe plum tomatoes; diced      1 c  Fresh spinach leaves           Torn into bite-size pieces      1 c  Sprouts; (alfalfa,           Sunflower or mung bean)      1 lg Ripe avocado; halved,           -pitted,           Peeled and cut into thin           -wedges   4 SERVINGS LACTO    Packed with antioxidants (sesame seed paste, tomatoes, spinach,  avocado), B vitamins (whole wheat pitas, spinach) and protein  (yogurt, tofu), these pitas will give your brain a midday boost.    Sauce: In a small bowl, mix all sauce ingredients until blended.    Slice an edge from each pita bread and carefully open pockets. In  medium bowl, combine tofu, tomatoes and lettuce. Add 1/4 cup of sauce  and toss gently to mix. Spoon the mixture into each pocket. Divide  sprouts and avocado among the sandwiches. Drizzle each with 1  tablespoon of tahini sauce. Serve right away.    PER PITA: 385 CAL.; 19G PROT.; 15G TOTAL FAT (2G SAT. FAT); 51G  CARB.; 1MG CHOL.; 390MG SOD.; 15G FIBER.        By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.    Recipe by: Vegetarian Times Magazine, May 1998, page 94

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 4 servings

Calories: 46
Calories from Fat: 36 (78%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 47.5mg		2 %
Potassium 36.4mg		1 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.3g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 46

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