Rainbow Chard Slaw

A salad for fellow mayo-haters. My friend found this recipe on epicurious and since then, I've been eating it like it's my job.
Rainbow Chard is just coming into the markets now, in early spring
This salad is very, very good, the dressing is unusual, and it's sturdy enough that I can pack up my lunch salads for the entire week. Eating it requires a lot of chewing, which, for me, is part of the reward of eating. I bought all the extra weird special ingredients, and they're delicious.
Parentheses are the original author's, brackets are mine



Ingredients:

• 3 cups shredded or finely chopped Swiss chard
• 1 cup shredded purple cabbage
• 1/4 cup shredded carrot
• 1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting) [not me--don't bother]
• 1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor) 
• 1 tablespoon apple cider vinegar
• 1 tablespoon Vegenaise (optional) [no! skip!]
• 1/2 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
• 1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt (optional)
• 1 to 2 teaspoons xylitol or 1 packet stevia
• 1/4 cup raw hemp seeds
• 1/2 cup dried, unsweetened blueberries

1. Combine chard, cabbage, carrot, and nuts in a large bowl.
2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
3. Toss with salad mix.
4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
5. Top with hemp seeds and dried blueberries.

--Renee

From Epicurious, from a cookbook called The Omni Diet by Tana Amen

Salsa Walnut Lettuce Wrap

If I was on a deserted island with only one food choice - THIS would be it!!  This is one of my favorite foods for Lunches, and I love the fact that I can eat as many as I want and still feel great and healthy afterword! I hope you Enjoy!!
                                                                   ~ Becky Nielsen

Ingredients:

2 C Walnuts 

1 Tbsp. Ground Cumin

1 ½ tsp. Chili Powder

1 ½ tsp. Ground Coriander

 Pinch of Cayenne Pepper

 2 tbsp.Tamari

6 large Romaine Lettuce leaves OR Collard Green leaves

Salsa or Pico De Gallo (Preferably Homemade) 

Process walnuts in food processor until coarsely ground. (I often chop up with a knife as well).
Combine walnuts in medium bowl with the other spices (cumin, chili powder, coriander, cayenne).
Stir in tamari. set aside. 

Place trimmed leaf down on cutting board. Spoon about ¼ cup walnut mixture in middle of leaf; top with desired salsa. Roll up leaf (burrito-style if preferred). Eat and Enjoy! And then Eat some more ;)