Healthy Whole Wheat Sandwich

Ingredients for bread slices:

• 2 cups of wheat berries to sprout
• 2 cups total of sunflower and pumpkin seeds, mixed in any proportion you like
• 1 Tbs. of dulse flakes or kelp granules
• ½ cup red onion, finely chopped
• 1 tsp. Celtic sea salt
• 2 tsp. fresh dill

Ingredients for the soft “cheese”:

• 1 cup almond pulp, left over from making almond milk
• 2 cloves garlic, chopped
• ¾ cup cilantro, chopped
• 1 Tbs. fresh dill
• ½ tsp. Celtic sea salt
• juice of 1 lemon
• 2 Tbsp. extra-virgin olive oil
• 3 Tbs. water

Ingredients for the toppings:

• Tomatoes
• Leaf lettuce
• Red onions
• Fresh herbs
• Sprouts
• Raw sauerkraut

Directions:

1. Start by soaking and sprouting the wheat berries until the grain produces 2-3 mm sprouts.
2. Place the sprouted wheat in a food processor and pulse to create a homogenous mixture, using the spatula to scrape the sides as needed.
3. Add seeds, kelp or dulse, and continue to blend until well mixed.
4. Transfer the mixture to a bowl and mix in the onions, dill and salt.
5. Place onto parchment covered dehydrator sheets, forming 6 pieces of bread with the help of the spatula, and dehydrate at 105 F for about  13-15 hours, flipping the slices midway directly onto mesh trays.
6. For the “cheese” spread, combine all the soft cheese ingredients in a food processor, and process with an S-shaped blade, scraping the sides with a spatula, until well blended.
7. To make a sandwich, spread the cheese onto 2 pieces of bread, top one of them with lettuce leaf, tomato, onion slices, herbs, sprouts or sauerkraut. Place the 2^nd piece of bread on top. Serve with love.

Preparation time: 1 hour plus sprouting, dehydrating and assembling time. Makes 3 sandwiches.