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Ingredients
For the Pesto:
1 bulb garlic
2 cups watercress
1 cup basil leaves
1/2 cup walnuts
4 tablespoons unsweetened soy, hemp or almond milk
For the Sandwich:
4 100% whole grain pitas
1 tomato, sliced
1/2 cup thinly sliced red onion
2 cups arugula
2 cups spinach
1 avocado, pit removed, sliced
Instructions:
Slice bottom edge including root off garlic bulb. Roast garlic for 25 minutes at 350 degrees F or until soft. Cut open cloves and squeeze out soft cooked garlic. Combine the roasted garlic with the other pesto ingredients in a high-powered blender until smooth.
Spread pesto on whole grain pitas. Stuff pita with the remaining sandwich ingredients.
My Notes:
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Per Serving:
Calories 280
Protein 9 g
Carbohydrates 30 g
Sugars 2 g
Total Fat 16.1 g
Saturated Fat 1.7 g
Cholesterol 0 mg
Sodium 144 mg
Fiber 7.9 g
Beta-Carotene 3054 ug
Vitamin C 25 mg
Calcium 125 mg
Iron 2.9 mg
Folate 100 ug
Magnesium 69 mg
Potassium 583 mg
Zinc 1.1 mg
Selenium 2.2 ug
