Ingredients: 2 large or 4 medium Swiss Chard Leaves 1 cup steamed and cooled cauliflower rice 4 thin strips of sliced cucumber 2 ounces of smoked salmon , or shrimp , or crab 1 tsp white vinegar 1 tbsp Brags Soy Aminos Pickled ginger Hot sauce Method: Blanch Swish Chard Leaves for 2 minutes. Remove from water and place in ice water bath to stop cooking process. Remove from water and place on clean tea towel or paper towel and remove excess water. Pat dry. In a small bowl, combine steamed cauliflower rice, vinegar and brags aminos, mix well. If using 2 large leaves - divide cauliflower mixture into 2 - if using 4 divide into 4 portions. Place leaf on clean tea towel, spread cauliflower rice in middle of leaf spreading towards the ends, press it down. Along edge of the leaf closest to your body place 1 ounce of choice of seafood, cucumber, a little pickled ginger and a dash of hot sauce. Roll up as tight as you can - once rolled you can wrap tight in paper towel, cling wrap, or even clean tea towel. Place in fridge to set and chill before slicing. Repeat with second leaf ect. Use additional hot sauce and pickled ginger for garnish. Recipe uses 2 cups of select veggies and 2 ounces of protein.