Alkaline tuna sandwich

 (makes two sandwiches)

4 slices of sprouted grain bread

1 can wild caught albacore tuna in water

1 carrot, shredded

5-7 large basil leaves, chopped

1 tbsp tarragon leaves, chopped

1 tsp ground flax seed

1 tbsp Italian seasoning

Sea salt and fresh ground pepper

1 ½ tbsp Olive oil

1 tsp Hemp oil

Raw spinach

“Eden” brand stone ground mustard with apple cider vinegar (optional) 

1. Drain oil from tuna.  Using a fork mix the tuna, carrot, basil, tarragon, flaxseed, Italian seasoning, olive oil and hemp oil together in a medium bowl.  Add sea salt and fresh ground pepper to taste.   
2. Place 1-2 tbsp goat cheese on top of two slices sprouted grain bread.  Toast all four slices of bread lightly in a toaster over, until bread is soft and warm.  Using a knife, spread the goat cheese evenly. 
3. Assemble the tuna, spinach, and mustard onto the sprouted grain bread, with the goat cheese as the top slice.