Raw Food Chard Roll
Swiss Chard is one of the super-stars of the greens world. Packed with vitamin K, vitamin A and vitamin C, it is also a great source of magnesium, potassium, iron, vitamin E, and fiber! You will also find a good source of copper, calcium, vitamin B2, and B6. Don’t forget the protein, B1, zinc, folate, biotin, niacin and pantothenic acid! Seriously. We need to eat this veggie!
These raw food recipe for wraps are so easy to throw together, have great flavor and are super healthy. There are lots of veggies plus a tasty creamy avocado sauce that uses no nuts. The addition of jicama adds a great crunch and a beautiful touch of sweetness to balance the chard. Even your kids are going to love these. One more raw food recipe that requires no dehydrator!
Swiss Chard Veggie Rolls
MAKES 4 ROLLS
- 4 large chard leaves, rinsed and dry
- 2 avocados
- 1 teaspoon lemon juice
- 1/4 teaspoon chipotle spice
- Himalyan Sea Salt and pepper to taste
- 2 cups jicama, chopped
- 1 cup carrots, chopped
- 1 cup tomatoes, chopped
- 1/2 cup chopped sweet onion (optional)
- Place avocados, lemon juice, chipotle, salt and pepper in food processor.
- Process until creamy and transfer to large bowl.
- In food processor, chop (each separately) by pulsing, the jicama, carrot, onion. Add to bowl with avocado mixture.
- Hand chop the tomato. Stir into avocado mixture.
- Lay the chard leaf flat. Spoon filling into one end of the leaf. Roll.
*Chef’s note: you will want to remove the center stem from the chard leaf.
Cathy wrote on October 9, 2010
ahhhhh, googled and found it. I have never seen it around in Australia. Is there anything you would substitute it with?
Susan wrote on October 9, 2010
Apparently there is an Aussie version called baby boab tubers? I would check it out. You could try the Asian markets. Google says that you could possibly find jicama there.
Cathy wrote on October 9, 2010
This looks fabulous. I am another Aussie who doesn’t know what jicama is – can you let us know please.
weezie wrote on October 8, 2010
Susan –
What kind of camera do you use? Your pictures are always amazing : )
Susan wrote on October 9, 2010
I use a Nikon D300S.
Dot D. wrote on October 8, 2010
I LOVE Swiss Chard. Thanks for this recipe!
Jackie wrote on October 7, 2010
I’ve tried chard in my green smoothies, but never with a wrap…will have to make this soon (don’t have any chipotle spice at the moment).
janine wrote on October 7, 2010
yummy….these look delicious…guess what I am off to make…..jicama…..what is this like I live in australia and have not seen them around….what is it similar to…thanx
Shana wrote on October 7, 2010
These look awesome, I will definitely be eating these next week!!
Lynette Cruz wrote on October 7, 2010
COngrats to the winners!!
Ellen wrote on October 7, 2010
Yes, the chard leaves make a nice wrap as they are naturally more tender than some of the greens, such as collard leaves or red cabbage leaves. Nice!