Hi,
This Seasonal Sunday, I’m celebrating one of the most underrated greens, Swiss Chard. With its colorful stems and earthy flavor, Swiss Chard is a beautiful reminder of how nourishing real, whole foods can be.
It’s full of iron, magnesium and antioxidants that support your energy and vitality, especially as the seasons shift. I like to use the stems in salads, as they have a subtle red beet–radish flavor that adds a little depth and texture to every bite.
You can also sauté the leaves lightly with garlic, toss them into soups or wrap them around grains and veggies for a stunning plant-based roll.
Its deep green leaves and jewel-toned stems don’t just look good, they feel good, too.
If you’d like my Split Pea & Swiss Chard Soup recipe, a cozy, plant-based favorite perfect for this season, let me know and I’ll happily share it with you.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
