Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
328
Calories
6g
Protein
16g
Fat
46g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
| Salad | not in our table | 0 |
| Hemp Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups shredded or finely chopped Swiss chard
- 1 cup shredded purple cabbage
- 1/4 cup shredded carrot
- 1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)
- 1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Vegenaise (optional)
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
- 1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt (optional)
- 1 to 2 teaspoons xylitol or 1 packet stevia
- 1/4 cup raw hemp seeds
- 1/2 cup dried, unsweetened blueberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes