Sauerkraut, tahin & spinach sandwich
This sandwich is one of those I like to prepare in days where I have to spend many hours in some place where there is no restaurant for me to eat.
I used a German bread that had been offered to me by a friend. A pickle that I left to ferment for a month and that I prepared with a cabbage from my garden, salt, coriander seeds and ginger. I found that to combine, tahin, or sesame seeds’ paste would be ideal, since the fat slows down the absorption of the sugars from the bread. And to increase the life and color of this snack I decided to put some leaves of wild spinach.
I think it took me less than 5 minutes to prepare it … so if it’s about time, you have no more excuse for having an unhealthy sandwich on your lunch bag. 🙂
| Prep Time | 5 min |
| Servings |
sandwich
|
- 2 slices german bread
- 1 tbsp homemade sauerkraut
- 1/2 spoon tahin
- 8 leaves wild spinach you can use any other green leaf veggie
Ingredients
|
|
- Start by pread the tahin in the bread.
- Then spread the sauerkraut and finish with the previously washed leaves of spinach.
- Close the sandwich and eat it with loads of pleasure! 🙂
I served this snack with a salad of arugula, olives and capuchin flowers.
Olives are also a fermented food, which like sauerkraut, are loaded with bacteria very similar to those found in our intestines. So when we consume it, we are strengthening our intestines and our immune system.
Because of its beneficial properties, the consumption of this type of food should be done on a daily basis. It is for this reason that many people advocate the consumption of foods such as cheese, kefir, or yogurts, also fermented. However, I am more likely to consume plant based fermented products, such as olives or sauerkraut, since all dairy products, although fermented, are strong promoters of mucus accumulation in our body and, in general, exacerbate respiratory problems such as sinusitis, bronchitis or asthma.
In a future article, I'll share the sauerkraut recipe ... you'll see it's pretty simple! 🙂
