1.5 cup cooked sprouted Sushi rice, cooled (preferably cooked in bone broth)
¼ c tamari or Amino Acids
1 teaspoon Ground Ginger
2 tablespoons Lemon juice
2 teaspoons dried Dillweed
½ cup chopped fresh Parsley
1 clove garlic, chopped
¼ cup shredded carrots
8 Chard leaves, lightly steamed. Allow to steam for no longer than 3 minutes and then place in ice cold water so stop cooking.
Mix rice and all ingredients but chard.
Layout chard leaves cutting down the rib of the chard to make “two” wraps.
Scoop approximately 1/4c or enough to fit in center of leave, wrapping the chard like a package.
Place each chard in a slightly greased (coconut oil) pan or parchment paper lined, and refrigerate for 30 minutes before serving squeezing extra lemon juice on top.