WellesleyWeston Magazine

FALL 2016

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/713244

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Page 191 of 211

he says. "So while we don't make anything fancy for their lunches, we make sure we pick healthy products." That means they always use whole wheat bread, jelly made from scratch by Lisa, pita bread, and cucumbers. And hummus. Lots of hummus. And no, not homemade. "Realistically, I'm going to buy hummus," says Sewall. "I don't have an abundance of tahini sitting around in the house. But we make sure it's chemical-free and that when we make sandwiches, we buy good lunchmeats and use soy-based mayo, not regular." Hummus is at the top of Klein's product list, too. As is healthier- than-average bread. "I always get Ezekiel bread with sprouted wheat at Trader Joe's and turn it into a sandwich with soy butter and jelly." On chillier days, she puts warm Amy's organic lentil or bean soup in a thermos and packs that with rice. And if regular ol' peanut butter and jelly and carrot sticks get bor- ing for Jeremy's kids ("And they do," he says. "They'll definitely com- plain."), he opts for tuna salad from a can, but spiced up with sprouted wheat germ, sweet pickles, and soy mayo. 190 W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 6 The Sewall family Makes 2 sandwiches LISA SEWALL'S TUNA SALAD Sewall uses the tuna that's packed in water, but you can use what you prefer. This can also work with canned salmon (although it can be a stretch to get kids to eat canned salmon). The wheat germ and soy mayo make it a little healthier than traditional tuna salad, and the pickle relish adds a nice crunch and acid to the richness of the fish. You don't always have to serve this with bread. Sewall sometimes serves it on its own with vegetables on the side. Whole wheat or pita bread are better alter- natives to white bread. 1 5-oz. can chunk white albacore tuna in water 2 Tbsp. Nayonaise (or another soy-based mayo) 1 Tbsp. wheat germ 1 Tbsp. sweet relish n Open can and drain liquids. n Mix all ingredients in a bowl. n Keep cold until ready to serve. food & wine "make lunches from scratch"

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