This SUPER SANDWICH recipe was designed by Chef Don Ramsey, using ingredients from his NUTRIENT RICHNESS chart that he designed based on information from the World's Healthiest Foods website.


  • 2 slices Réver sprouted wheat sandwich bread
  • 1 bunch organic baby spinach
  • 1/2 cup sliced criminis (or portabellas), sauteéd, baked or grilled
  • 1/2 leaf organic romaine lettuce, shredded
  • 1/4 cup organic red bell peppers, thinly sliced
  • 1/4 cup of your favorite organic sprouts
  • 1/2 sliced avocado
  • 1 roasted beet, thinly sliced
  • 2 tbsp chopped fresh parsley
  • 2 tbsp red lentil hummus (see recipe below)
  • 2 tbsp sunflower seed butter or sunflower seed tahini (see recipe below)


  1. Lightly toast the Rêver sprouted wheat sandwich bread, and spread the red lentil hummus on one slice, and the sunflower seed butter (or tahini) on the other slice. This will act as a "glue" to hold the other ingredients together.
  2. Build your SUPER SANDWICH by layering all the other ingredients between the slices of your Rêver sprouted wheat sandwich bread.
  3. Slice your SUPER SANDWICH diagonally and serve with fresh blackberries or strawberries on the side (for a delicious, nutritious and low-carb treat).
  4. If you wish to add cheese, I would suggest that you choose from the three healthiest cheeses in the world: Feta cheese, goats cheese, or provolone cheese. Flavor wise, goats cheese is the best choice for this SUPER SANDWICH (but only if you like goats cheese).
  5. If you prefer mayo to the other spreads, I would like to suggest that you make your own (see recipe below).

Red Lentil Hummus


Red Lentil Hummus - it's smooth, it's creamy, a bit lemony and a whole lot delicious! Make your own hummus at home, takes no time at all! For a spicy version, add wasabi powder, Chinese hot mustard powder, chili sauce, or crushed red chilis.


  • 2 cups water
  • 1 cup dried red lentils
  • 2 garlic cloves
  • 2 tbsp tahini paste
  • 4 tbsp olive oil
  • juice from 1 lemon
  • 2 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp freshly ground black pepper


  1. Bring water to boil then add the lentils and reduce heat to low. Simmer until all the liquid has been absorbed by the lentils, about 10 to 15 minutes.

  2. Place lentils and the rest of the ingredients in the bowl of a food processor and pulse until smooth. Scrape down the sides of the bowl if needed.

  3. Spoon the hummus into a bowl and sprinkle with some more smoked paprika if desired and serve.

Sunflower Seed Butter/Tahini


I'd been reading about the excellent nutrition in sunflower seeds: It has the highest nutrition of any seeds/nuts, according to The World's Healthiest Foods (WHF) website. And I recalled a picnic lunch with a friend who'd brought a jar of sunflower seed butter to spread on our baguettes. So I wandered into a local health food store and looked around.

There was sunflower seed butter, but it was pricey. Very! The ingredients were nothing but sunflower seeds, oil and salt. I put the jar back on the shelf and thought, I can make this myself.

So I headed for my local healthfoods market, where sunflower seeds are plentiful and inexpensive. You can get them in their shiny black shells, or shelled; roasted or raw. I chose shelled, raw seeds. At home, I pulled out my trusty Blentec blender and got to work. The butter took almost no time to produce. It’s worth making small batches, because it's really tastiest fresh. And while this spread usually winds up on bread as a snack, you can dilute it, add seasonings and make a tahini.


For sunflower seed butter

  • 1 cup shelled, roasted sunflower seeds
  • 1 tablespoon vegetable oil (not olive oil unless it's very light-tasting)
  • Pinch of salt (start by adding only a pinch, then add more to taste)

For sunflower seed tahini

  • 1 cup shelled, roasted sunflower seeds
  • 1 tablespoon vegetable oil (not olive oil unless it's very light-tasting)
  • Pinch of salt (start by adding only a pinch, then add more to taste)
  • 1/2 cup sunflower seed butter
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup water
  • 1 small, mashed garlic clove
  • Salt to taste


Blend all of the ingredients until smooth. That's it!

Homemade Spanish Mayonnaise (Mayonesa)


Mayonnaise refers to the Spanish city of Mahón on the island of Menorca. "Real" mayonesa (Spanish for mayonnaise) is, however, always made with olive oil and is, of course, Spanish, not French. If the flavor of olive oil is too strong for you, try a neutral oil such as safflower or canola, or a "light" olive oil.

This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to emulsify, you can start adding the oil a bit faster. In all, it’ll be a few minutes of whisking for a beautiful light-yellow mayo that's worth every moment.


  • 1 large egg yolk, at room temperature
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon himalayan pink crystal salt, freshly ground
  • 1 teaspoon cold water
  • ¾ cup extra virgin olive oil (I recommend Corto 100% extra virgin olive oil)


  1. In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.
Terry Ramsey