March 16, 2006

Tomorrow is St. Patrick’s Day, the Wearin’ O’ the Green. In addition to wearing green, why not eat green? Green vegetables, that is. Helen Nearing, author of several books about back to the earth, claimed that greens, not grains, are the staff of life. So for today’s blog entry, I invite you to prepare some of these green foods. Please note that my recipes are generally simple and provide a wide range of choices and amounts, depending or your needs and taste buds. There is no wrong amount!


One ripe avocado
Garlic & Lemon juice
Salt & Pepper
1/2-1 c. organic* salsa

1. Peel, scoop and mash avocado with a fork
2. Add (crushed) garlic and lemon juice to taste
3. Optional to taste
4. Add to avocado and mix well.

Chill & serve with natural tortilla chips, blue corn chips, or baked corn chips and with raw veggies, such as peppers, celery and raw okra (an unusually good taste when raw—no slime!!!)

*Tomatoes are heavily sprayed, so I recommend organic salsa

Pasta Verde

Cook one package of your favorite pasta according to directions. Drain and toss with parsley pesto.

Parsley Pesto

Two cups fresh parsley
1/2 cup virgin olive oil
Salt, pepper, & whole garlic to taste

1. Wash parsley, trim stems and place in blender.
2. Add trimmed parsley to blender.
3. Pour in olive oil and add spices.

Puree all ingredients to a smooth paste, adding extra oil if too thick to pour.Feel free to add walnuts, pine nuts, or pistachios and to use the traditional basil along with, or in place of, the parsley. Parsley is high in chlorophyll, which not only freshens the breath but acts as a healing agent, since chlorophyll is to plants what hemoglobin is to our blood.

Sesame Green Beans

12 oz. Green beans
2-3 Tbl. Sesame dressing
1- 2 Tbl. Sesame seeds

1. Wash, drain, and trim stems. Place in steamer and steam 5-7 minutes, until tender-crispy.
2. Toss steamed beans in a bowl with 2-3 Tbl. of your favorite dressing or the one below
3. Sprinkle on sesame seeds right before serving.

Sesame Dressing
1/2 cup sesame oil (regular or toasted)
2-3 Tbl. Plum vinegar or vinegar of your choice
Dash of tamari soy sauce or Bragg’s Aminos (Unfermented soy condiment)
Dash of ginger sauce, if available

Whisk all ingredients in a small bowl and when green beans are cooked, toss beans with 2-3 tablespoons of the dressing, sprinkle on sesame seeds, and serve. Makes about one cup. Refrigerate remaining dressing for tossed green salad.


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