Today’s lunchbox is a lesson in (im)patience:
- Raw bread sandwich with raw sliced peppers and sauteed sliced portobellos
- Carrot sticks and sliced pepeprs
- White beans (cooked in the rice cooker) with lemon juice and a sprinkle of sea salt
- Green juice: carrots, zucchini, ginger, kale stems, basil, cilantro, parsley (yes I had herbs needing to be used up)
I made a double batch of a raw bread idea/attempt (a mashup of Faye’s Onion Bread method and Gena’s Raw Zucchini Wrap recipe) last week, which you saw in several lunchboxes. What you did not see is that while it was dehydrating, I got impatient, so after 12 hours I pulled a large piece out of the dehydrator and wanted to make a wrap.
It looks pretty, doesn’t it?
By lunchtime the bread had softened up to an less dehydrated state. I also remembered that I usually pack raw bread and sandwich fillings separately, but clearly I had forgotten that when I had the bright idea to make this wrap. Fortunately the raw bread was nicely seasoned, so while I could not pick up the wrap and it had an odd texture, it was still fine to eat.
General Disclosures & Disclaimers