Swiss Chard Summer Rolls

Recipes from Joanne Gerrard Young, master raw food chef, holistic nutritionist, and health educator behind The Healing Cuisine

1 bunch of Swiss chard

1 red pepper (best cut by hand)

1 large carrot

¼ red cabbage

¼ white cabbage (cabbages can also be julienned on the turning slicer with the flat blade)

2 green onions chopped

8 fresh basil leaves chopped

A handful of cilantro chopped

A handful of mint leaves chopped

subheading: Sweet & Spicy Almond Sauce:

½ cup of almond butter

2 Tbsp coconut aminos (coconut seasoning)

1 tsp coconut sugar

2 Tbsp fresh water

A squeeze of lime juice

A pinch red pepper flakes

⅛ tsp grated ginger

1 small clove pressed garlic

A few fresh cilantro leaves for garnish

A pinch of salt

Remove the bottom part of the stems of the Swiss chard leaves, wash the leaves gently, and pat dry with a kitchen towel. Julienne carrots, red pepper, and finely slice the cabbages.

Take the Swiss chard leaves one at a time and, starting from the bottom where you have removed the stem, place the julienned carrot, red pepper, and red and white cabbage. Top each leaf with a pinch of each herb and green onion.

Begin to roll the leaf from the bottom and try to tuck the end into the other side and continue to roll. Place on a plate and continue with remaining leaves.

When finished, dip each roll in Sweet & Spicy Almond Sauce.

subheading: Sweet & Spicy Almond Sauce:

In a small- to medium-sized bowl whisk coconut aminos, coconut sugar, water, and lime juice together.

Add ginger, garlic, and red pepper flakes and whisk again.

Add ½ cup almond butter and combine well.

Divide the dipping sauce into individual dipping ramekins and garnish each one with a fresh cilantro leaf.

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