Serves 6
Prep time
45 Minutes
Cook Time
50 minutes
Here’s a luscious, nutrient dense dish that will please taste buds, while deeply nourishing your family and friends. What’s better than that? Using minimal cookware, this is a one-pot meal!
The award-winning cookware system featured in this recipe, the Always Pan by Our Place , is a multi-functional, non-toxic, non-stick, beautiful pan designed to replace a 16-piece-set.
The flavors in this dish meld together to give you one delicious bite after another—the rich and earthy lamb, the bite from the lemon, depth from the garlic, warmness from the exotic spices, and freshness of the herbs.
Ingredients
Wraps with Lamb and Quinoa Stuffing
- 18 extra-large swiss chard leaves
- ¾ pound grass-fed ground lamb
- ½ cup quinoa, uncooked
- 2 tablespoons pine nuts
- 3 fresh garlic cloves, minced
- ½ cup yellow onion, grated
- ½ cup fresh parsley, finely chopped
- ⅓ cup fresh cilantro, finely chopped
- ¼ cup fresh mint, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground white pepper
- ½ teaspoon Himalayan pink salt
- ¾ teaspoon whole Szechuan peppercorns, ground (optional)
Lemon Sauce
- 1 tablespoon avocado oil
- ½ cup white onion, finely chopped
- 3 celery sticks, finely chopped into ¾ cup
- 1 cup green onions, white and green parts finely sliced
- 3 large garlic clove, sliced
- ¼ cup fresh lemon juice
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- 1 cup water, boiled
- ⅓ cup coconut cream
- ¼ teaspoon Himalayan pink salt
- ½ teaspoon freshly ground pepper
Preparation
1
Prepare the lamb stuffing: In a large bowl, add ground lamb, quinoa (uncooked), pine nuts, garlic, onion, parsley, cilantro, mint, cumin, allspice, cinnamon, white pepper, and salt.
2
In a mortar and pestle or coffee grinder, grind the Szechuan peppers and add to the bowl. Using your hands, mix all ingredients until fully incorporated. Set in the refrigerator for 30 minutes.
3
Prepare the greens: Add 2 inches of boiling water to a shallow pan or heat-proof dish and soak the greens (you can do 3 at a time) for 30 seconds. Carefully remove the leaves and transfer to a dry towel. Once the leaves are dry, carefully trim about 2 inches of the thick middle stem off each leaf.
4
To stuff: Lay each chard leaf flat, place a serving spoon of lamb in the center of the leaf, tuck the sides and roll as tightly as you can. Continue with the remaining leaves.
5
Prepare the sauce (which will be your steaming liquid): Heat the pot on medium heat, add avocado oil, then add onions, celery, and green onions. Cook undisturbed for 2 minutes, stir, and cook, until veggies turn clear, about 6 minutes (be careful not to burn). Add garlic and continue to cook for 2 additional minutes. Remove from heat. Add lemon juice, turmeric, cumin, and boiling water. Add the steamer basket on top and transfer to the stove to cook on low. Cover and cook for 30 minutes.
6
After 30 minutes, remove the steamer basket and set aside. Turn heat to high and add the coconut cream, salt, and pepper, cooking until the sauce has reduced and thickened, about 10 minutes.
7
Serve wraps with the sauce on top.
.
Swiss chard greens are sturdy leaves that are great for stuffing with your favorite veggies and meat. Similar to grape leaves, they are easy to find in any grocery store (look in the produce department) and are simple to work with, once the stem is removed.
Swiss chard has a low glycemic index and is an excellent source of vitamins and minerals including A, C, E, K, calcium, iron, magnesium, copper, zinc, phosphorus, potassium, and more.
Prepare the lamb stuffing.
In a large bowl, add ground lamb, quinoa (uncooked), pine nuts, garlic, onion, parsley, cilantro, mint, cumin, allspice, cinnamon, white pepper, and salt. In a mortar and pestle or coffee grinder, grind the Szechuan peppers and add to the bowl.
Using your hands, mix all ingredients until fully incorporated. Set in the refrigerator for 30 minutes.
Prepare the greens: Add 2 inches of boiling water to a shallow pan or heat-proof dish and soak the greens (you can do 3 at a time) for 30 seconds. Carefully remove the leaves and transfer to a dry towel.
Once the leaves are dry, carefully trim about 2 inches of the thick middle stem off each leaf.
To stuff: Lay each chard leaf flat, place a serving spoon of lamb in the center of the leaf:
Grass-fed, pastured lamb is rich in protein, along with vitamin B12 and iron. Lamb is especially helpful for maintaining healthy blood cells and may be good for individuals with anemia. When shopping for lamb, find a local farmer or butcher who can stand behind the quality of the meat.
Quinoa, an ancient seed, is a great source of protein, fiber, iron, copper, and B vitamins. During the Reset, quinoa is limited to ½ cup per day.
Tuck the sides and roll as tightly as you can.
Continue with the remaining leaves, then transfer to a steamer basket.
Prepare the sauce (which will be your steaming liquid)
Heat the pot on medium heat, add avocado oil, then add onions, celery, and green onions.
Cook undisturbed for 2 minutes, stir, and cook, until veggies turn clear, about 6 minutes (be careful not to burn). Add garlic and continue to cook for 2 additional minutes.
Remove from heat. Add lemon juice, turmeric, cumin, and boiling water. Add the steamer basket on top and transfer to the stove to cook on low. Cover and cook for 30 minutes.
After 30 minutes, remove the steamer basket and set aside. Turn heat to high and add the coconut cream, salt, and pepper, cooking until the sauce has reduced and thickened, about 10 minutes.
Serve wraps with the sauce on top.
Best when fresh. Any leftovers will keep in the refrigerator up to 4 days.
Nutritional Analysis Per Serving: Calories: 364, Fat: 20.9g, Saturated Fat: 9g, Cholesterol: 41mg, Fiber:5.5g, Protein: 15.8g, Carbohydrates: 29.5g, Sodium: 350mg, Sugars: 11g
