Reprinted from The Prevent and Reverse Heart Disease Cookbook by arrangement with Avery Books, a member of
Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Ann Crile Esselstyn and Jane Esselstyn. 2014.
Caldwell Esselstyn, MD, htp://www.dresselstyn.com
The layer of kale and mustard together in this sandwich is delicious, when you use a great mustard. We love True Natural Sweet and Spicy Creamy White Mustard, available at htp://truenaturaltaste.com
Source: Food Revolution Network Cookbook
If making Our Hummus: In a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper to taste, salt (if using), and 2 Tablespoons water, and process until uniformly smooth. Refrigerate until ready to use.
Spread the toasted bread generously with hummus.
Sprinkle the green onion, cilantro and kale evenly over the hummus.
Slice the cucumber into 8 rounds and spread each round with a thin layer of mustard.
Place the cucumber rounds, mustard-side down, on top of the cilantro-kale layer, and press down, if necessary, so they stay in place.
Sprinkle the open-face sandwich generously with lemon pepper, cut in half or quarters, if desired, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 4 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 20.4mg||1 %|
|Potassium 287.7mg||8 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.9g|
|Protein 1.8g||3 %|
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Calories per serving: 34
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