This almond filling is packed with flavour and can also be used as a dipping sauce or dressing.
6 Chard leaves </br> 2 Tbsp. olive oil</br> 2 Tbsp. cider vinegar
Mix the olive oil and vinegar in a large bowl. Add the chard leaves and ‘massage’ by hand each leaf. Let marinate for a few minutes to soften.
1 cup raw almond butter</br> 2 tomatoes</br> ¼ cup tamari</br> 1 Tbsp. sesame oil</br> 1 Tbsp. lemon juice</br> 1 Tbsp. sweetener of choice</br> 1 tsp. white miso</br> piece of ginger</br> 2 Tbsp. of chopped Macadamia nuts</br>
For the filling, place all ingredients except the macadamias in a blender. Blend until smooth and creamy. Transfer to a small bowl. Add the macadamias and fold through. Cover and set aside.
Mango</br> Carrot</br> Cucumber</br> Red bell pepper</br> Fresh cilantro and mint leaves
Cut the mango into strips. Julienne the carrots, cucumber and bell pepper.</br> Lay out the chard leaves place a small amount of the vegetables and mango at the top of the bottom part of the leaf. Add 1 tablespoon of the almond filling. roll the bottom part of the leaf over the filling. Roll it up tightly. </br> Repeat the process until all the leaves are filled.
May 24, 2016