Summer Pita Pockets


4 Joseph’s mini oat bran/flax pita pockets

16 Heirloom tomatoes, halved

4 radishes, thinly sliced

1 English cucumber grated and squeezed of water

1 large carrot, grated and squeezed of water

¼ cup pea shoots, broccoli sprouts or alfalfa sprouts

1 yellow or orange pepper, sliced into thin strips

½ cup Hummus, variety of your choice

4 oz. 75% reduced fat sharp cheddar cheese, sliced into 8-½ ounce portions

1/8 tsp sea salt

Pinch fresh ground pepper


1. Pop each pita pocket into toaster to warm.

2. Season sliced radishes and tomatoes with salt and pepper.

3. Halve 4 warmed pita pockets. You will have 8 total pockets.

4. Place 1 Tbsp sprouts in bottom followed by 1 Tbsp hummus and ½ oz of cheese in each pita half. Continue to top each pocket with 2 halved heirloom tomatoes, 1Tbsp each shredded cucumber and carrot, 1 thinly sliced radish, and ¼ sliced yellow pepper.

Yield: 4 Servings