Avocado-Almond Sandwiches

When I was in Portland last month, GSG reader Debbie made all this fabulous food for the road. Which was a good thing, since we did 3 lectures in 24 hours, sometimes with a 2-hour drive, so we had no downtime. (Now she's setting me up with some speaking engagements in Hawaii for September. Anybody have a place that would like to host, on any of the three major islands? Speak up now before we commit to some others, okay?)

When we got home, Kristin and I craved those sandwiches Debbie made. They were mashed avocado, with chopped Smokehouse Almonds, on Dave's Killer 21-Grain Bread from Costco.

When I got home, we came up with this healthy, sprouted version of "Smokehouse Almonds." I googled the ingredients and made lots of substitutions. I added lemon juice, kelp, and garlic powder to the mashed avocado for the sandwich filling. You can eat the almonds any way you want–you're not limited to chopping them for this recipe.

I made the sandwiches for my kids for dinner tonight and they loved them.

Smokehouse Almonds

Directions

• 1/4 cup coconut oil
• 2 tbsp chili powder
• 1 tbsp nama shoyu
• 2 tsp Original Crystal Himalayan Salt
• 2 tsp garlic powder
• 1/2 tsp basil
• 1/2 tsp onion powder
• 1/4 tsp cayenne
• 7-8 cups sprouted, dehydrated almonds (soak truly-raw almonds overnight, drain and dry in dehydrator until crunchy)

Mix all ingredients except almonds in a small bowl. Add nuts; stir to coat. Arrange on dehydrator sheets and dry at 105 degrees until crunchy.

Read next: Sprouting 101: How to Sprout Grains, Nuts, and Seeds at Home