Alkaline Recipe #105: Alkaline Chicory and Chard Vegetable Platter

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This highly alkaline and delicious chicory and chard vegetable platter contains an unusual combination of ingredients, which give this flavoursome vegetable dish an interesting twist.

This crunchy and tasty dish also contains other delicious and healthy ingredients like shallots, garlic, rucola and grapefruit, which is one of the few alkalising fruits.

All of the vegetables used here are highly nutritious and particularly the greens in here are high in Vitamin A, K and C and rich in dietary fiber, minerals and protein.

I hope you enjoy this healthy, alkaline and flavoursome vegetable platter as much as I do!

Chicory and Chard Vegetable Platter

Serves 4

Ingredients

1 chicory
About 800g chard
About 700g pink grapefruit
1 garlic clove
1 shallot
About 60g rucola
About 4 tbsp virgin olive oil
Freshly ground pepper
Himalayan Crystal Salt or celtic sea salt
Freshly ground nutmeg
Freshly squeezed juice from 1/2 lemon
1 tbsp ground lemon peel from an organic lemon

Instructions

Wash the chard and take off the leaves from the stalks. Wash the chicory, cut into quarters lengthways and cut out the stalk. Cut the chicory into small pieces. Peel the grapefruits, remove the white skin and cut out the fruit filets.

Peel the shallot and garlic clove and cut into fine pieces. Wash the rucola, drain it, cut off any thick stalks and cut any large leaves into two.

Heat the olive oil in a large saucepan. Gently fry the shallot and garlic. Add the chard to the saucepan and put the lid on, so that the leaves can shrink.

Add the chicory and spices and stir from time to time. Add the rucola, grapefruits filets, lemon peel and lemon juice. Season to taste.

Enjoy!

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Alkaline Chicory and Chard Vegetable Platter
Serves 4
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Ingredients
  1. 1 chicory
  2. About 800g chard
  3. About 700g pink grapefruit
  4. 1 garlic clove
  5. 1 shallot
  6. About 60g rucola
  7. About 4 tbsp virgin olive oil
  8. Freshly ground pepper
  9. Himalayan Crystal Salt or celtic sea salt
  10. Freshly ground nutmeg
  11. Freshly squeezed juice from 1/2 lemon
  12. 1 tbsp ground lemon peel from an organic lemon
Instructions
  1. Wash the chard and take off the leaves from the stalks. Wash the chicory, cut into quarters lengthways and cut out the stalk. Cut the chicory into small pieces. Peel the grapefruits, remove the white skin and cut out the fruit filets.
  2. Peel the shallot and garlic clove and cut into fine pieces. Wash the rucola, drain it, cut off any thick stalks and cut any large leaves into two.
  3. Heat the olive oil in a large saucepan. Gently fry the shallot and garlic. Add the chard to the saucepan and put the lid on, so that the leaves can shrink.
  4. Add the chicory and spices and stir from time to time. Add the rucola, grapefruits filets, lemon peel and lemon juice. Season to taste.
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