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Chard is a member of the beet family. The green leaves are broad and crinkly. And their celery-like stalks come in a variety of colors like red, orange and fuchsia. Chard is a great source of fiber and packs with lots of vitamins and nutrients. Chard is a good source of vitamins A, C, and K as well as minerals such as iron, magnesium and potassium. It is recommended that you use a bit of dietary fat when eating your chard to help absorb the vitamins, so add a bit of olive oil when you prepare it.…

We are makeup of many living cells in our human body; thus, it is very important to eat a well balanced diet with lots of fruit and vegetables. The more varieties then the better your body will thanks you later. I like to eat kale, spinach, dandelion and rainbow chard in my salad or make my green juice with these leafy greens. They are packed with so much healthy nutrients and these leafy greens are also CANCER FIGHTING vegetables.…


  • Toss penne pasta with olive oil, lemon juice, garlic and cooked chard
  • Include rainbow chard in your morning omelet or frittatas.
  • Use chard in place of spinach when preparing vegetarian lasagna.
  • Cooked & sautéed chard in sesame oil and soy sauce.
Dr. Jacqueline Nguyen

Dr. Jacqueline Nguyen

Dr. Jacqueline Nguyen is a distinguished Clinical Pharmacist who graduated from the University of Southern California School of Pharmacy (USC) in May 1998. From working as a pharmacist for over a decade, she has learned that a successful clinical pharmacist needs to have certain essential attributes: attention to detail, genuine care for patients, the ability to understand a patient’s desires, the experience and continuing education to care for a patient’s overall health and an uncompromising commitment to stay abreast with cutting-edge medical treatments and alternative natural treatments to help patients.