-
1
Wash and break Chard leaves into smaller pieces.
-
2
You can use your hands or pile the leaves on top on each other and cut through them with a knife making strips about 1 inch wide.
-
3
Place in sauce pan, cover with water and boil for a minimum of 4 minutes to remove the Oxalic Acid (longer if you want the leaves to be more tender).
-
4
While the Chard is cooking, ground the sesame seeds in a coffee grinder or your Vita Mix, making a soft powder consistency.
-
5
*Make extra is you like and store in a glass container in the fridge to use for a few days not much longer as the oils in the sesame seeds will go rancid.
-
6
When the Chard is cooked, drain the water off and discard.
-
7
Place Swiss Chard in a dish.
-
8
Sprinkle the sesame seed powder lavishly on top.
-
9
Pour at least 1 tablespoon (per person) of Barleans High Lignan Flax Oil on top.
-
10
Put more flax oil as desired, or if making a large dish.
-
11
You could use olive oil in this recipe, but the flavors will change dramatically.
-
12
Barleans High Lignan Flax Oil is what makes this combo sing.
-
13
Sprinkle Tamari or Celtic Sea Salt on to taste.
-
14
Be careful with the Tarmari as it is strong and can take over.
-
15
I personally like it with salt best, buy many of my clients love the Tarmai.
-
16
Smush the mixture slightly from the top with a spoon or fork as you see a yummy sauce melt together.
-
17
No need to stir it.
-
18
It is best to keep the sauce on top.
-
19
Dont stop here.
-
20
You can make this same topping for many of your veggie dishes.
-
21
It is oh so easy, and makes a delicious, rich and healthy sauce instantly.
-
22
This recipe is a good example of mixing raw and cooked together.
-
23
The oil and seeds are raw, and the Swiss Chard is cooked, which is a great way to Make Every Bite Count.
