Serves 4 

I made this for a friend last week and it got rave reviews. Try it and let me know what you think. 

Stuffed Chard

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 

1 Avocado

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.