contributed by hollan hamid
2 carrots
2 radishes
2 celery stalks
2 apples - 1 fuji, 1 granny smith
1 large avocado, diced
1/2 red onion
1/4 t green pepper
1 c organic alfalfa sprouts
1 c raw almond meal left over from almond milk (see ‘almond milk’ recipe)
1 T agave or local, raw honey
1 bunch swiss/rainbow chard
Chop all ingredients fine and lightly toss, then wrap in chard leaf bite-sized pieces and serve.
First prize recipe at the Vegetarian Society Luncheon