2. Cut each pita bread round in half crosswise; open into pockets. Combine the watercress, cherry tomatoes, and walnuts; stuff the pockets with half of the mixture. Spoon the bean mixture into pockets; top with the remaining watercress mixture.
Substitutions: Extra-virgin olive oil may replace the walnut oil. Arugula may replace the watercress. Pecans may replace the walnuts, and white balsamic vinegar may replace the lemon juice.
Tip: Toast the walnuts in a toaster oven at 350 F for about 5 minutes or until fragrant.
From Chef MD's Big Book of Culinary Medicine: A Food Lover's Road Map to Losing Weight, Preventing Disease, and Getting Really Healthy by John La Puma, M.D. and Rebecca Powell Marx (Crown Publishers, 2008). Copyright 2008 by John La Puma, M.D. and Rebecca Powell Marx.
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