I probably eat an 80% raw diet, however I still don’t want to give up my wholegrain bread. I love having sandwiches at work, and often don’t have time to eat a satisfying raw lunch. I like to experiment with different fillings and here is a recipe for a tasty spread that will keep well for a week in the fridge.
Ingredients:
1 cup blended almonds
Tablespoon olive oil
Tablespoon cashew butter
Diced raw green unripe mango
Six diced sun-dried tomatoes
Sprinkle of cayenne pepper
Sprinkle of fresh ground pepper
Mix all the ingredients together until it forms a paste. Leave it overnight in a cool place for flavours to blend and keep refrigerated. I quite like it with a chopped fresh red pepper in a seeded bread sandwich 
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