In the March 2007 posting, I listed several green vegetables: asparagus, avocado, bok choy, collards, dill, kale, snow peas, and green soybeans (edamame). What I did not emphasize was that chlorophyll (See Glossary), the green pigment found in most plants, is what makes green veggies so healthful. Chlorophyll is a molecule that traps the sunlight and nourishes plants. Its structure is similar to the hemoglobin in human blood.

What many of us may not realize is that chlorophyll is purported to have great healing powers. In fact, I keep a bottle of liquid chlorophyll in my ‘frig as part of my “first aid kit.” According to www.purlife.com, chlorophyll can do the following:
1. Detoxify the liver
2. Eliminate body odor
3. Clean the digestive tract
4. Prevent liver cancer
5. Treat anemia
6. Eliminate mold from body
Check out the website for more information on chlorophyll. In the meantime, check out the recipes below for “getting your greens.”

Green Eggs & Jam

(Ever since reading Dr. Seuss’ Green Eggs & Ham I have wanted to make a recipe using onion jam. My friend Ofrah gave me a great recipe, so now I can post it. The “jam” recipe is below the eggs.)

Utensils: Fry pan, cutting board, sharp knife, whisk, bowl (for eggs and jam)
Pre. Time: About 10 minutes for both dishes combined.
Cooking Time: About 10 minutes combined for both dishes, because you can start cooking the jam while making the eggs.

Ingredients for Green Eggs

small pat of butter
2-3 free range eggs
1/4 cup milk or non-dairy milk
3/4 c. cooked spinach (I used organic, frozen chopped spinach)
one garlic clove
Salt & Pepper to taste (optional)

Directions
1. Melt butter in a 10-12″ fry pan. Cook minced garlic briefly.
2. Add eggs beaten with milk or milk substitute.
3. Add cooked spinach (well drained) to egg mixture. Add salt & pepper if using.
4. Pour egg/spinach mixture into pan. Cover with a pan and cook on low flame until egg is cooked through.
5. Fold over gently and serve with sprouts. (I tossed a few pomegranate seeds on the eggs for color.)

Serves two, unless you are really hungry. Then you may eat the whole thing!

Note: The finished product is a cross between an omelette and a crustless quiche, so feel free to add mushrooms, cheese, onions, peppers, etc.

Ofrah’s Onion “Jam”

(The texture of this dish is more like a spread, because it is not made with pectin, as most jellies and jams are. But it’s close enough and taste great on toasts when served with the green eggs. I think Dr. Seuss would be pleased.)

Ingredients for “Jam”

one large (red) onion, chopped finely
one Tbl. mild oil (I used macadamia)
1/4 c. red wine
1/2 T. date sugar or brown sugar*
one Tbl. balsamic vinegar
* I used date granules

Directions

1. Saute onion in oil ’til brown, but not burned. (I generally setam saute in water, but this is not my recipe.)
2. Add wine, sweetener, and vinegar and cook on low flame until onion is soft begins to “jell,” about 7-10 minutes.
3. Serve warm or chilled in an attractive dish.
Note: I did not chop the onion finely enough, so I put them in my blender and buzzed the cooked onions and flavorings a few seconds.

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Greens & Chick Peas
(This is one of the greens & beans dishes I mentioned in last month’s Peak to Pique. I bought this dish at a health food store and decided to make my own version. I just found out that when used with Indian spices it is called chana masala.)

Utensils: Two pots
Prep. Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

2 cups cooked chick peas (garbanzo beans)
one cup chopped, cooked greens (kale, chard, spinach, or collards)
juice of one half lemon
spices to taste, such as curry or garlic

Directions

1. Cook drained chick peas in water until warm.
2. Cook greens in water until soft. (Dark leafy greens often taste bitter when steamed. Cooking in a small amount of water may reduce their nutrients a bit, but atleast you will eat them because they taste better this way.) Drain well, saving cooking water for your plants when it is cooled.
3. Combine beans and greens, add juice of 1/2 lemon, and spices to your taste. I like curry powder or garlic salt. Can be served warm or cold as a side dish.

Tempeh & Kale

(This is a photo of kale in Whole Foods produce section. You will also see the photo in the P.I.C. section of Products & Services with more information on incredible kale. I used the dark “dinosaur kale” for the dish below. Feel free to use other greens such as collards, chard, spinach, or mustard greens, chopped. Picture of the dish follows the recipe.)

Utensils: Fry pan or grill, pot, knife and cutting board
Prep. Time: 10 minutes
Cooking Time: About 15 minutes

Ingredients

1/2 package tempeh (Fermented Soy bean cake – See Glossary), cut into triangles.
3-4 leaves of kale (or other green of your choice)
1 -2 T. olive oil or toasted sesame oil
sesame seeds
Bragg’s aminos or soy sauce

Directions

1. Chop kale and cook in a small amount of water for about 10 minutes. Drain well.
2. While kale is cooking, place tempeh in a non-stick fry pan or in a grill. (I use a Forman Grill.) Cook until pieces are brown. Remove and toss with Bragg’s Aminos or low sodium, natural soy sauce.
3. Combine cooked kale and grilled tempeh pieces. Toss with olive oil and sesame seeds and serve warm. (serves 2 as a main dish; 4 as a side dish.)
Note: I often cut the tempeh in half through its thickness to reduce grilling time. I then grill the split halves and save the other thick half for another dish.)

P.S. Since March 17th is St. Patrick’s Day, you may want to serve one of these “green” dishes on that day to honor the “Wearin’ & Eatin’ of the Green.”

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