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You can use your imagination to create quite a variety of sandwiches. Serve wholegrain (wholewheat) bread or crispbread, lightly spread with butter, then perhaps just a touch of vegetable extract such as Herbaforce or a yeast extract. A variety of fillings can be used, such as curds or cottage cheese mixed with chives or some other culinary herb. If you like garlic, chop some finely or mince it and spread it on the buttered bread. Garlic, chives and watercress go very well together in a tomato sandwich and so does finely chopped onion in place of the garlic. Grated carrot and a little horseradish is also a tasty combination. There is almost no end to the variety of sandwiches that can be prepared according to your taste and preferences. Herbs mixed with soft cheese and a little cream can be spread on bread or eaten with potatoes boiled in their skins. In the spring, radishes are a welcome addition to the sandwich menu, but they should be used sparingly because they are quite strong and too many can overstimulate or even irritate the liver. The resulting upset would be contrary to the objective of a health diet. Small cucumbers, thinly sliced, are delicious in a sandwich, and even white cabbage, also finely sliced, tastes surprisingly good.

*940/28/1*

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