These lovely pastel pinwheels are packed with super salmon and cool cucumber. It’s from the Pita Pocket chapter in Stealth Health.
These whirlies are excellent choices for freezing as well. Rolling these up like little pinwheels gives a different look from a plain old stuffed pita.
Salmon Cucumber Sandwich with Green Dream
Makes 4 pinwheels
2 gluten-free pitas, split open
½ cup/120 ml Green Dream
½ cup/75 g English cucumber, very thinly sliced on mandolin
6 ounces/170 g boneless cooked salmon or smoked salmon, sliced wafer-thin
For each pita, spread Green Dream to cover the inside. Leaving a ½-inch/1.3-cm border all around the edges, place cucumber slices over Green Dream, then lay several wafer-thin layers of salmon over the cucumbers.
Crimp the lower pita edge and then roll tightly forward like you’re rolling up a magazine. Let the pinwheeled pita rest on the seam while you repeat rolling the remaining pitas. Cut in half on the diagonal to make 4 pinwheels, or cut into even pieces for smaller pinwheels.
Green Dream: Green Cashew Aioli
Makes about 1 cup/240 ml
This dip is a double-happiness dream of garlic, which wards off bacterial bugs (as well as vampires), and raw foods that help the body stay full of alkaline electrons, so little batteries stay super-charged. They don’t need to know all that (except maybe the vampire part), but you can feel good about delivering a dream as green as this.
1/2 cup/150 g raw cashews
1/4 cup/60 ml water
2 cups/80 g basil leaves
1/2 cup/15 g roughly chopped spinach leaves
1 cup/40 g fresh cilantro leaves (optional)
1/4 cup/10 g fresh mint leaves (optional)
3 tablespoons/45 ml lemon juice
1 tablespoon/17 g white miso paste
1 small clove fresh garlic, pressed
1/2 teaspoon sea salt, to taste
Puree all ingredients until smooth. Add water to thin, if needed.