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Stuffed Swiss Chard Leaves with a cucumber yogurt sauce

Prep Time: 20 minutes
Cooking Time: 20 minutes
Brought to you by the Chefs at Cancer Treatment Centers of America
(Filled with lentils, pumpkin seeds & millet) Gluten and Wheat Free
Yields 2-3 servings can be served hot or cold

Ingredients for the stuffing
1 cup cooked millet
1 cup cooked brown lentils
1 Tbsp olive oil
¼ cup of pumpkin seeds
½ cup of sweet raisins
¼ cup chopped green onion
¼ cup small diced red pepper
½ tsp chopped garlic
¼ tsp ground cumin
½ tsp coriander
½ tsp curry powder
¼ tsp fresh chopped ginger
½ cup vegetable broth
¼ cup chopped parsley
Sea salt and pepper to taste
4- 5 large swiss chard leaves


Heat sauté’ pan with olive oil, sauté red pepper, green onions and garlic, lightly,
add pumpkin seeds, raisins, and seasonings, add in the vegetable or chicken broth and stir until raisins are plump, and then add millet and lentils, stirring mixture, taste and season with salt and pepper
Lay out swiss chard leaf (outer side down), scoop mixture in the center, fold sides and roll
(Like a cabbage roll). Place in a sprayed oiled pan cover with foil and bake at 350 for 20 mins. Remove from pan and place on plate, ladle sauce over garnish with chopped cilantro and lemon circles
Calories 2 each per serving (9 oz size) 264
Protein 6 g
Total Fat 4 g
Saturated Fat 1 g

Yogurt & Cucumber Sauce

½ cup organic plain fat free yogurt
¼ cup of sour cream
1 whole peeled cucumber
½ tsp garlic
½ tsp dill
½ tsp lemon pepper
Place all in a blender and mix


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