INGREDIENTS
3 Tablespoons
blanched almonds
1 large bunch
chard
1 small handful
flat leaf parsley
1 large
garlic clove
1 Tablespoon
lemon juice
2 Tablespoons
olive oil
1/4 tsp
pink himalayan salt
1 pinch
red pepper flakes
2 larges
sweet potatoes
1 Tablespoons
water