Eating a lunch full of fresh vegetables gives you enough energy to tackle the afternoon without stopping. This pita pocket recipe fromThe Eat-Clean Diet® Cookbook 2 is packed with vegetables and nutrients. To prevent the bread from getting soggy, assemble your pita right before you eat it. Remember to refrigerate your deli sprouts, as they spoil quickly.

*Note: Yogurt Cheese and Zesty Hummus must be made ahead of time.


• 1 whole wheat pita, about 6 inches in diameter                                                                                     

• 2 Tbsp / 30 ml Zesty Hummus
• 2 Tbsp / 30 ml Yogurt Cheese
• ¼ cup / 60 ml shredded or grated carrot
• ¼ cup / 60 ml sliced mushrooms
• ¼ cup / 60 ml sliced radishes
• ¼ cup / 60 ml deli sprouts (such as clover, lentil, radish or fenugreek)
• 1 Tbsp / 15 ml unsalted sunflower seeds


  1. Cut pita in half. Divide hummus between two pita halves and spread on inside of each. Repeat with Yogurt Cheese.
  2. Divide veggies between two pita halves and stuff inside each. Sprinkle sunflower seeds inside each pita half. Serve immediately, or wrap up and take to go!

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