Rainbow Swiss Chard

January 27, 2017

I sometimes buy vegetables purely to marvel at their beauty… I mean just LOOK at this rainbow-coloured swiss chard! It’s as if Mother Nature herself took her out her paintbrush and paints and individually coloured each magnificent stem! 🎨🌱

I’m relatively late to the swiss chard party to be honest… Before culinary school, I’d admire this leafy green vegetable from afar – curious to know what could be done with it, but hesitant to spend money on such a beautiful, almost-too-fancy-for-me ingredient. But since those days, I’ve learnt so many ways to play with this vegetable, it’s so versatile PLUS Swiss chard offers such a unique source of phytonutrients called ‘betalains’ 💫

Why should you care?

Because different coloured betalains pigments found in swiss chard stems provide incredibly potent antioxidant, anti-inflammatory and detoxification support in our bodies 👊🏻 one of those detoxification processes involves an antioxidant called ‘glutathione’ AKA: the ‘mother of all antioxidants’ 🙏🏻

In other words, the next time you see this rainbow coloured vegetable at your local, I urge you to pick it up and take it home, cook it up and enjoy every bite (your internal organs sure will!). A few suggestions of how to enjoy swiss chard include:

  • Thinly chopping the leaves and stems and tossing raw into your salad
  • If you have thyroid issues, boil leaves and stems it for 2-3 minutes before draining and adding into a stir fry
  • Saute leaves and stems in virgin coconut or extra virgin olive oil + a variety of dried herbs or spices. A good immune-boosting combination = garlic powder + turmeric + cracked black pepper + cumin + basil
  • Thinly slice leaves and stems then add into quiches, omelettes, soups and savoury muffin mixtures
  • Use raw, or blanch the leaves to use in place of nori sheets and make vegetable sushi

Bon appetit! 👌🏻

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