Rainbow Swiss Chard

Rainbow Swiss chard is so beautiful, with its gem-like colored stems and its rich nutrient density, and it’s available freshly picked from Roots Organic Farm right now. A part of the beet and spinach family, Swiss chard comes in white and rainbow varietals. High in magnesium, iron, potassium, and vitamins A, C, and K, this powerhouse vegetable is loaded with antioxidants and vitamins and minerals. Antioxidants help combat the cell damage caused by free radicals, decreasing our chances of developing certain chronic diseases. Swiss chard is also an excellent source of flavonoids (naturally beneficial plant compounds) such as quercetin, kaempferol, rutin, and vitexin. These flavonoids have many health benefits. Quercetin is an anti-inflammatory, helps reduce the risk of heart disease, has neuroprotective properties, and helps with diabetes by improving insulin resistance. Kaempferol is an incredible anti-inflammatory compound that has anticancer properties. Rutin is another anti-inflammatory antioxidant that benefits our cardiovascular health, combats cancer, is anti-diabetic, is great for skin and eye health, and helps prevent neurodegenerative disorders. Vitexin is yet another flavonoid in Swiss chard and is known for its ability to lower blood pressure, reduce inflammation, and block the formation of blood clots. As you can see, this dark green leafy vegetable is not just pretty on the outside but offers insane health benefits. 

Coconut Curry Laksa with Swiss Chard 

Yield: 4 Servings

Curry Paste

2 teaspoons coriander seeds 
½ teaspoon cumin seeds 
½ teaspoon fennel seeds 
1 inch piece fresh turmeric root, peeled 
1 inch piece fresh ginger root, peeled 
1 each green chili 
½ teaspoon ground cayenne
1 stalk lemongrass, smashed and roughly chopped 
4 garlic cloves, peeled 
2 tablespoons raw cashews, soaked for 30 minutes, rinsed and drained 
½ cup cilantro leaves 
2 teaspoons freshly squeezed lime juice 

Curry Laksa

1 tablespoon coconut oil curry paste from above 
2 cups brown mushrooms, cleaned and sliced 
1 cup large carrots, peeled and thinly sliced 
½ cup red bell pepper, thinly sliced 
½ cup broccoli, cut into small florets 
3 cups vegetable broth 
1 – 14 ounce can full fat coconut milk 
8 ounces dried brown rice noodles
2 cups rainbow Swiss chard, roughly chopped 
1 tablespoon coconut sugar, optional
1 cup bean sprouts 
¼ cup cilantro leaves
¼ cup mint leaves 
1 lime, quartered 

Directions:

1. In a small sauté pan over medium heat, toast the coriander, cumin, and fennel seeds until fragrant, about 2 minutes, tossing so as not to burn. Add to a spice grinder and grind to a coarse texture. 

2. Add the toasted spices, turmeric root, ginger root, chili, cayenne, lemongrass, garlic, cashews, cilantro, and lime juice to the bowl of a food processor. Blend until a paste forms, about 1 minute. Reserve. 

3. In a large stockpot over medium heat, add the coconut oil. Once hot, add in the curry paste and stir-fry for 3 minutes. 

4. Add the mushrooms to the pan and cook, stirring frequently, for another 2 minutes. 

5. Add in the carrots, bell pepper, broccoli, broth, and coconut milk. Increase the heat to high and bring to a boil. Reduce the heat to medium low, add in the rice noodles and simmer for 10 minutes. 

6. Add in the Swiss chard and stir to wilt. Taste and adjust the seasonings, adding the coconut sugar if desired. 

7. To serve, ladle into bowls and serve with the sprouts, cilantro, mint and fresh lime.