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Rainbow Veggie Sandwich Recipe (Vegan, GF, SF)

One ingredient, healing sandwich bread??! That's right, guys! The only "bread" I ever use is either straight-up potato slices or straight-up sweet potato slices. Potato bread is SO easy to make, has a ton of nutritional benefits and healing properties, and is completely devoid of the nasty stuff that's in the bread most of us grew up eating our peanut butter and jelly sandwiches on.

Wheat, barley, and rye are ingredients you'll find in most every bread on the market. Even in their organic, non-GMO forms, these grains directly feed pathogens. This includes Epstein-Barr Virus, strep, and other pathogens that are at the root of chronic health problems like autoimmune disorders, acne, fibromyalgia, and so much more. This is information that I have learned from Anthony William (Medical Medium).

Even bread products that claim to be healthier still typically have eggs (another pathogen-feeding food), preservatives, thickening agents, vinegar (a major gut and liver irritant), and other harmful ingredients.

This sandwich is a much healthier alternative that is extremely conducive to a healing protocol. It is very filling and easy to digest. And it covers a full spectrum of healing properties with all of its colorful ingredients!

What you'll need:


  • 1 sweet potato, cut into slices (about 1/2 inch thick)

  • 1 cucumber, sliced

  • 2 medium tomatoes, sliced

  • 1/2 onion, sliced

  • 1 cup carrot shreds

  • 1/2 cup purple cabbage, chopped

  • 8 leaves green leafy lettuce

  • 1 avocado, sliced

  • 4-8 tablespoons parsley cheese spread


  • 1 cup raw cashews (for a creamier spread, soak cashews overnight)

  • Handful of grape tomatoes

  • Juice of 1 small lemon

  • 1 clove garlic

  • A few sprigs of fresh parsley

  • Sprinkle of pink Himalayan salt


  • Preheat oven to 400 degrees Fahrenheit

  • Spread sweet potato slices onto baking sheet lined with parchment paper. For crunchier "bread", you can coat each sweet potato slice with a little bit of coconut oil. Bake your slices for 20-30 minutes

  • While the "bread" is baking, blend all of the spread ingredients together. Add water as needed

  • When the sweet potato slices are done baking, spread the desired amount of parsley cheese spread onto each slice, assemble your sandwiches, and enjoy!

* makes ~ 4 sandwiches

** I used grape tomatoes in the photo (because I was out of regular tomatoes), but this recipe works much better with full tomato slices


  • For those of you who are at the stage of healing where you are limiting or omitting overt fat, you can reduce or omit the avocado and substitute zucchini for cashews in the spread

  • This recipe can be modified to be fully raw by preparing the sweet potatoes in a dehydrator rather than in the oven

  • If you aren't crazy about sweet potatoes or the combo of veggies and sweetness, you can by all means substitute regular potato (I would suggest the russet variety) for sweet potato

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