I learned this simple recipe in a Parisian kitchen from a friend named Jacques. Apparently, it has been passed down for generations and once you make it you’ll see why. You will need:

• 1 bunch of Swiss chard
• 2 cloves of garlic, chopped or pressed (with a garlic press)
• 1 medium sized tomato, chopped
• olive oil
• sea salt
• 1 lemon for juice
• 1 deep pot or pan with a lid

Wash the chard thoroughly (often there will be dirt stuck to it so make sure you give it a good scrub). Cut each stalk long ways down the middle, then chop the stalk and leaves into inch pieces (The leafy parts will be longer than the stalk parts but it will all be nice bite sized pieces once cooked). Heat 1-2 tablespoons of olive oil in the pot. Add the garlic and cook until translucent – do not let the garlic turn brown because it will become bitter! Add the tomato and cook for a minute or two. Add the chard and salt to taste. Stir then cover with the lid. Keep over medium heat for a few minutes. The steam will cook and shrink the chard. You’ll know it’s ready to eat once the leaves are floppy like cooked spinach. Stir it again to coat the chard with the tomatoes evenly. THE FINISHING TOUCH: This makes the dish so don’t skip this part! Serve it hot with the juice of a lemon slice squeezed over each portion. It’s so delicious you won’t believe you’re eating green vegetables!

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My husband came up with this recipe when we were experimenting with completely alkaline meals. This also just happens to be totally satisfying and delicious! You will need:

• 1 jicama
• 1 cucumber
• 1 bunch parsley
• 1-2 ripe avocados , mashed
• 1-2 tbsp olive or flaxseed oil
• 1 tbsp veganaise or mayonnaise
• 2 tbsp tahini
• 2 lemons for juice
• sea salt

Peel and chop jicama and cucumber into bite size cubes. Wash and chop parsley by hand or using an herb chopper. Mix all ingredients in a salad bowl along with the mashed avocado, oils, tahini, lemon juice and salt to taste. ATTN: This salad is not an exact science. Use your good sense when mixing. It should be creamy and delicious! You can also add any other vegetables or beans you think might taste good: chick peas, tomato, or even seeds like sesame or pumpkin. Enjoy! And if you don’t eat it all, this salad will save in the refrigerator for a day or two, just give it a stir and you’re good to go.

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