This was actually the first time I have ever tried raw Swiss Chard and Rutabaga… and I have to say, I loved it! This recipe is my take on a vegetarian wrap, made with a simple and easy cashew cream.
– 1 cup Cashews
– 2 tablespoons Almond Milk
– 1 Tablespoon juice from a lemon
– 1/2 teaspoon salt
Method for Cashew Cream:
Bring a pot of water to a boil, then add Cashews to a glass or heat proof bowl and pour the boiling water on top. Put the lid on and let sit for about 30 minutes.
Drain the Cashews and transfer to a food processor, add the remaining ingredients and process until smooth. Add more almond milk if you would like a thinner consistency.
Swiss Chard Wraps:
– 1 bunch Swiss Chard
– 1/2 cup Quinoa (Already cooked)
– 1/2 Cup Lentils (already cooked)
-1/4 cup cherry tomatoes (optional)
– 2 cloves of Garlic (chopped)
– 1 Rutabaga (peeled and chopped)
– 1/4 cup Pumpkin Seeds
– 1/4 cup Goat Cheese crumbles
– Coconut Oil
Saute Rutabaga, Pumpkin Seeds and Garlic together in a pan with Coconut Oil for 5-7 minutes. Once cooked, add Rutabaga mix to Quina, Lentils and tomatoes in a bowl and mix together. Take your Swiss Chard leaves and cut off the stems, carefully cutting the leafy part away from the stem. Add mixture to each leafs center then top with goat cheese and finally the cashew cream. Wrap leaves up and secure with a toothpick.
NOTE: I usually have Quinoa and Lentils ready to eat but if you have to cook them, it’s very simple. Quinoa is cooked just like rice 1 part Quinoa to 2 parts water, and boil. You can also use a rice cooker. Lentils also just boil on the stove top until tender.
Take a BIG bite into this healthy dinner and enjoy! Healthy food IS easy and delicious!