INGREDIENTS 1 pound Brussels sprouts 2 tablespoons olive oil 1 tablespoon white wine or champagne vinegar 1 tablespoon maple syrup 4 cups chard, stems removed and chopped into fine pieces, leaves cut into bite-sized pieces 2 generous pinches of sea salt ½ cup Marcona almonds or regular almonds that have been blanched and skins removed [...]
Anytime I can use kumquats I will! This is a delightful addition to a lovely, hearty green salad. I use whatever greens I have, and even add any leftover roasted Brussels sprouts. The vinaigrette really makes this salad sing. INGREDIENTS 12 cups mixed hearty greens - kale, chard, etc. - cut into bite-sized pieces 1 [...]
The leaves and stems of the chard are almost two different vegetables in terms of texture and taste. Here they are served together with narrow slivers of parsnip dressed with oil, seasoned with garlic and chilies. This is a clean dish, and goes well with more complicated creamy dishes. It can also be served at [...]
Beets are extremely supportive of the liver-cleansing pathway. Enjoy this yummy salad that is great to serve to guests. INGREDIENTS 4 beets 2 teaspoons olive oil sea salt and pepper to taste ¼ cup fresh orange juice 1½ teaspoons finely grated orange zest 1½ teaspoons brown rice syrup (or sweetener of choice) 1½ teaspoons balsamic [...]
This is a simple warm and rich-flavored soup that can be a whole meal in itself. Served with hot crusty bread and butter. I add kale with the chard for extra texture, flavor and nutrition. If you don’t want to use cheese, a nice alternative is Brewer’s yeast. Sprinkle in about 1/4 cup instead of [...]
Serves 4 Caramelized onions add a sweet note to the chard and capers, and kalamata olives add a salty bite in this simple dish. We now know that Swiss chard is one of the healthiest vegetables, rich in folate, vitamins A, K, and C, magnesium, potassium, iron, and fiber. Store chard in a perforated plastic [...]
Serves 6 - 8 There is no chicken meat in this soup, only chicken stock. You can use vegetable stock instead if you like. You can also substitute kale for the chard; just remember that kale requires longer cooking times. In this recipe, the Lacinato kale would work better than the Red Russian. 2 bunches [...]
Serves 4 - 6 2 tablespoons sesame oil 2 teaspoons ginger, grated 2 - 3 cloves garlic, sliced 1 red chili pepper, de-seeded and sliced 1 tablespoon each: crushed cumin seeds, crushed cardamom seeds and crushed coriander. 1 bunch chard or kale, de-stemmed and torn into bite-sized pieces (if using chard, cut the stems into [...]
Serves 6 Simmer in a covered sauce pan for 10 minutes: 8 oz. tempeh, cut in half 1 cup vegetable stock 1 tablespoon tamari 1/4 teaspoon garlic powder Drain, reserving the liquid for sauce. Dice the tempeh small. Add to the tempeh liquid: 1/2 cup vegetable stock 2 Tablespoons tamari 1 tablespoon arrowroot Mix well. [...]
Serves 6-8 a few leaves of kale, julienned and chopped a few leaves of chard, julienned and chopped 1 bunch of lettuce, washed and dried, then torn into bite-sized pieces 1/2 cup grated carrot 1/2 cup grated beets 1/4 cup grated daikon (optional) 1 medium avocado, cut into thin slices 2 teaspoons sesame seeds 1 [...]
