Got Rainbow Chard?

R A I N B O W    C H A R D

I have been getting rainbow chard from my produce box subscription so I have to come up with a variety of how I prepare them, especially to lure my kids... and this is how I roll...















Rainbow Chard Rolls - paleo or vegan options, topped with tomato sauce

Rainbow Chard Smoothies

2 cups of chopped rainbow chard, loose
1 cup of coconut water
4-5 ice cubes
1 banana
1 avocado or 1 mango
Chia seed - optional
This time I don't have mango, so I tried avocado. Avocado is creamier and less sweet. I tried mango, it's a sweeter than... and has a tropical twist in it. I like them both.



Sautéed Rainbow Chard with garlic, shallot, and toasted raw cashews

Noodle Soup with Rainbow Chard
With typical Asian rice noodle soup dishes, we usually put flash boiled greens like ong choy (water spinach), Chinese broccoli (which taste very close to rainbow chard), baby bok choy, pak choi (Chinese flowering cabbage), etc... Rainbow chard works well with this.

Cleaning-out Refrigerator Soup with Rainbow Chard

Strawberry Milkshake Fudge Ice-cream [paleo, primal, vegan, raw, dairy-free]

I was looking for healthy Valentine's treat and came across this recipe of wallflower girl. It's so delish!
I have only a few heart baking cups. But if you have heart-shaped ice cube tray (like original recipe), you can make a lot of hearts and it would be nice for valentine's.... but i would say, this is good treat any occasions. It was a hit, even my husband who does not care much for strawberries.

Ingredients
8-10 large strawberries, hulled

6-8 Tablespoon raw maple syrup or sweetener of choice, adjust it depending on the taste of your strawberries. This time I put only 5 Tbsp, and it's fine and my strawberries not even very sweet since it's not in season yet. I like less sweet. You can taste the mix at the end and adjust it. [Warning!!! It's yum and adicted, not even when frozen!]

1 Tablespoon vanilla extract
8 Tablespoon melted coconut oil, if you don't like strong smell, opt for expeller-cold pressed instead of extra virgin.
1 cup raw cashew meal
2 Tablespoon raw coconut flour

Instructions
- In a high powered blender, create  a strawberries to puree.
- Mix in the maple syrup and vanilla extract.
- Pour in the melted coconut oil and cashew meal and blend until a smooth like milkshake mixture.
- Add the coconut flour and blend again until the mixture blend thoroughly.
- Taste and adjust sweetness, if desired.
- Spoon the mixture into an  ice-cube trays, silicone baking cups or molds, or chocolate molds.
- Let it set in the freezer until it become hardened.
- Pop out of the molds and enjoy!

Adapted from: http://wallflowergirl.co.uk/strawberry-milkshake-fudge/

Kiwi Vinaigrette - Paleo/Primal/Vegan/Raw

4 kiwi fruit, peeled and coarsely chopped

2 Tablespoon coconut oil (I used expeller-pressed, instead of extra virgin coconut oil so its aroma doesn't overpower the kiwi's) or avocado oil or extra virgin olive oil (but I do not like the smell of kiwi and olive oil together; however, it's good if you want to keep it in a fridge since coconut oil becomes solid. Though I kept mine and it became solid. I warm it to the room temperature before serving)

2 Tablespoon lemon juice

1/2 Tablespoon (or to taste) raw honey - optional if you do not like very tangy or your kiwi is not sweet enough for you. i didn't put this in mine.

a pinch of sea salt (Celtic sea salt or Himalayan pink salt if you eat Raw)

Combine all the ingredients in a blender until smooth. Pour into a serving container and serve over salad.

It also works very well with mixed fruit salad. I had some leftover and I tried to dip it with apples. It was yummm...

Enjoy
piyuthai

Adapted recipe from http://www.justapinch.com/recipes/sauce-spread/dressing/kiwi-vinaigrette.html