I made this for a friend last week and it got rave reviews. Try it and let me know what you think.
6-8 chard leaves
1 ½ cups taco sauce (recipe below)
1 cup wild rice, Spanish Style, (recipe below)
¾ cup black beans
¼ cup fresco queso, (Mexican fresh cheese) could use a little fresh mozzarella
In a pot of boiling water, blanch the chard leaves for 1 ½ minutes and remove from pot.
Lay flat and cool for a few minutes. In a bowl, mix the rice and beans together and put a couple of spoonfuls on each leaf. Top with a slice of Avocado. Carefully roll up the chard leaves to form a little package. Put a few spoonfuls of the taco sauce on the bottom of a baking dish. Place the stuffed chard on top of the sauce. Top with the rest of the taco sauce. Bake at a 350 degree oven for 20 minutes. Top with the cheese.
Options: Add ¾ cup cooked corn, add a little flaked fish or chicken in each package. Serve this with a green salad and you will have an 80% alkaline 20% acidic meal which is what you aim for.
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