Easy Raw Swiss Chard Wraps
I often hear people talk about how difficult raw food is to make. Pish posh I say! One of my favorite lunches or dinners is quick and simple to put together, pretty easy on the wallet and also very tasty. All you need are some fresh veggies and in my case, a really good topping. Here is a quick version that I threw together tonight.
Pull out your favorite veggies, dice them up, throw them on some swiss chard leaves top with sauce. You can just pick them up off the plate and eat! I made a tasty raw food recipe for a Lime Cayenne Cream for these.
- 5 leaves Chard
- 1 cucumber, sliced
- 1 avocado, diced
- 1 carrot, sliced
- 1 tomato, diced
- 1 cup sprouts
- 1/2 cup jicama, chopped
- Place chard leaves on the plate and layer the rest of the ingredients.
- Top with Lime Cayenne Cream
Lime Cayenne Sauce
- 1/2 cup cashews, soaked overnight, drained and rinsed
- 3 tablespoons water
- 3 tablespoons water
- 1 tablespoon agave or raw honey
- 1/2 lime, juice from
- 1/4 teaspoon cayenne pepper
- Himalayan salt and pepper to taste
- Place all ingredients in high speed blender. Blend until smooth.
Carol wrote on October 19, 2013
I love this cream, I put some recipes I made on FB. Love sharing raw recipes!
annie wrote on April 11, 2011
thanks for your enthusiasm and keeping us all in the loop
cant wait to try it, can tell will be super delish
cate stillman wrote on April 6, 2011
can I borrow this (and hyperlink you) for my upcoming yogidetox May cleanse?
Let me know.
Stacy L wrote on April 4, 2011
Pish posh! 🙂 I will never understand how people think it can be hard to peel a banana or bite into an apple. Not too long ago, a hunk of bread, a hunk of cheese and an apple was a meal, LOL! I’ve also watched my family stand over a pot in the kitchen stirring, basting, turning, and simmering and then scrubbing the pans – that’s hard!
Looking forward to trying the lime sauce. I just made the mock sour cream sauce for the Rawchos – think I can easily convert the leftover sour cream into the lime sauce? I have to look at the recipes together, but it definitely seems like a good way to use up the rest of the sour cream!
(p.s. The Rawchos recipe rawks!)
Susan wrote on April 4, 2011
Perfect timing for this – just yesterday I picked up 2 bunches of rainbow chard — and thanks to this fabulous idea – I had the BEST lunch today !
Really good – really REALLY good!
muriel wrote on April 4, 2011
Thanks for the idea. I love raw swiss chard and now I will introduce myself to this wonder sauce recipe. I will let you know how it is. Thanks…such beautiful colors.
Laura-Jane wrote on April 3, 2011
Absolutely beautiful! You have inspired me to buy chard 🙂
Susan wrote on April 11, 2012
I store it in the refrigerator. It lasts at least a few weeks. Cheers!