Two Raw Salads served with Chard Leaves and Rice

We enjoyed this concept two dinners in a row…

1) I made this salad and let it chill for a couple of hours before dinner so the flavors would meddle and soften…

  • Zucchini, match sticked (I used my mandolin)
  • Carrot, peeled with a peeler
  • Celery, finely diced
  • Green Onion, finely chopped
  • Parsley, finely chopped
  • Raw Pine Nuts
  • Raw Sunflower Seeds
  • Miso
  • Lemon Juice
  • Nutritional Yeast
  • Spike Seasoning
  • Olive Oil
  • Water
  • Black Sesame Seeds
  • Chard Stems, finely chopped

I didn’t measure any of the ingredients out just kept adding them until I liked the taste.

Raw Salad (all ingredients minus the chard stems)

We ate lettuce wraps using chard leaves as the wrap.  Josh cooked some soaked brown rice adding lentils (not soaked) to the mix.  He cooked the rice in a skillet adding water as needed over a somewhat high heat, stirring often.  This method kept the rice a bit chewy and we both prefer the texture.

Dinner : )


2) Here is the next salad I made again a few hours before dinner so it would marinate…

  • Chard Stem, chopped
  • Zucchini, match sticked
  • Carrots, diced small
  • Celery, diced small
  • Green Onion, chopped small
  • Raw Almonds, chopped small
  • Parsley, finely chopped
  • 1 C Raw Cashews, soaked
  • ~4 T Nutritional Yeast
  • ~3 t Miso
  • ~1 t dill powder
  • Salt, to taste
  • Spike Seasoning, to taste
  • 1 Clove Garlic, small clove!
  • Small Bunch Fresh Cilantro
  • 1-2 t Fresh Lime
  • Water, to thin to desired consistency

I blended all the sauce ingredients creating a smooth sauce and mixed it into the prepared veggie ingredients.  It had a nice green color and was super creamy from the cashews.

Josh cooked some soaked wild rice using the skillet method with some lentils (not soaked).  Again the rice texture was nice and chewy.

We had the chard leaves as the wrap again…

Dinner : )

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