Posts Tagged ‘Greens for nutrition’

March Winds & Snow: Spring on the Way?

Friday, March 1st, 2019

The last few days have seen heavy winds in our area, a prelude perhaps to “March Comes in like a Lion….?”
And then this morning, our car was covered with snow. So don’t put away your boots and mittens!


Here is a photo I took in Lancaster on a windy day and it is part of my “Laundry Lines from Lancaster County” chapter from my book: For the Love of Clotheslines, available on Amazon for $18.00.



The caption reads: High Line Between Bare Trees: Lancaster County, PA


I am hoping that this month will see the completion of Cherie Goren’s memoir, A Time to Keep, that my colleague Krista and I are helping her republish with the Go Fund Me! campaign. I hosted a poetry/short story event at the senior center and while there were only seven of us, I enjoyed hearing other people’s poems and short stories. I read an excerpt from Cherie’s book, because she could not come and borrowed a new poetry book I hope to review soon.


With spring only one month away, I am hoping we soon have balmier weather as we did in Florida when we were there in mid-February. We went to the Miami Zoo, which is more like a large tract of land with trees and no cages. The animals were in their own large areas with a moat around each area so that guests could not get to the animals and vice versa. Each animal area explained if the animal was endangered or not. Here I am feeding the giraffes. The one I fed had a huge black tongue that came out like a whip!



While in Florida, we stayed at a very small motel. The manager showed us where the laundry room was in the backyard area of the motel, and wouldn’t you know it, there was a clothesline!  How lucky can I get— feeding the giraffe and finding a clothesline in my “backyard.”


March (15th) is St. Patrick’s Day, where green is the predominant color, a great introduction to spring and having the trees leafing again and flowers come up to beautify Mother Earth. I hope to have a new recipe that emphasizes greens, greens, greens!



Couldn’t resist one more laundry photo taken on the same windy day as the one above, also in my book:


The caption reads: Sky Blue High Lines: Lancaster County, PA


P.S. March will be the 13th anniversary of my posting on Menupause!

Recipe for Greens & Beans (Kale with Garbanzo Beans)

Wednesday, March 15th, 2017

ALERT: Just noticed yesterday that my Twitter handle, which I changed to Menupause, did not work when I clicked on Twitter icon, so type in Menupause on Twitter, please. Will contact my web guru for help.

NOTE: Yesterday I posted a longish article on the nutritional benefits of leafy greens and beans. I decided to post the recipe today because of the length of the article yesterday.
(Link to yesterday’s article:

I garnished this recipe with sprouted pea shoots.

Utensils: Saucepan, sauté pan, strainer, cutting board & knife, serving platter
Prep. Time: 15  minutes with precooked beans*
Cooking Time: 15-20 minutes
Categories: Vegan, Gluten Free, No Added Sugar


2-3 cups chopped or torn organic kale
1/2 – 1 cup cooked garbanzo beans
1 Tbl. ghee or macadamia oil or sesame oil
1/2 leek, washed well & sliced (mostly white or light green part)
one garlic clove, peeled & minced
sliver of fresh ginger (optional)
salt & pepper to taste or herbs of your choice (I used curry spices. See Directions.)
Pea Shoots, parselty, or cilanto, etc. for garnish (optional)


  1. *If using canned garbanzos, please buy from Eden or other natural foods company that uses no BPA to line their cans. If using dried, soak over night and cook the next day until tender, as much as 45 minutes, ahead of greens, or until tender. (I actually sprouted mine. See special directions below.+)
  2. Place water in saucepan to boil, about 2 cups. Wash and chop or tear the kale into bite-sized pieces and add to water. (Feel free to use other greens of choice. Spinach wilts to almost nothing, so generally I don’t use spinach. Try collards or chard or an Asian green such as bok choi.) Cook in enough water to cover for about 7 minutes. (This helps remove the bitter taste. I  cool the water to use on our houseplants.)
  3. In a small sauté pan melt ghee or add oil of choice. On low heat, add sliced leek, garlic and ginger slice, if using. Then add curry powder, stirring it into the oil, garlic, and ginger, unless ginger is in your curry powder. Add cooked garbanzos and heat for 2-3 minutes. Option: Feel free to use sesame oil (with a dash of soy sauce) for an Asian flavor or olive oil with Italian herbs for an Italian flavor.
  4. By now the greens are wilted enough to remove with tongs or pour off water into a measuring cup and save for plants. Stir into the flavored beans and serve warm.  (Optional: Garnish with sprouts of your choice or parsley or cilantro.) Servings: As a side dish, this will serve 2-4, depending on whether you used the larger amounts in the Ingredients list or the smaller amounts. Feel free to use more greens than beans and vice-versa.

    +Sprouted Garbanzos: Soak beans overnight and drain next day. Place in a colander so they erceive enough air between rinsing. (Growing them in jars turns them mushy.) Rinse  2-3 times daily until little “tails” appear. Cook in water until tender, about 20 minutes. Sprouted garbanzos will digest easier, take less time to cook, and increase in nutrients as a result of sprouting. Refrigerate  any not used and add to salads or other dishes where a protein boost is desired.                     Here are my sprouted chickpeas, uncooked.
    I used whole seeds that make up a curry powder. The ingredients vary in powdered form, depending on the brand you buy, but I make my own mixture from cumin, fennel, and cardamom seeds, plus turmeric powder plus the ginger and garlic noted above. I use this curry mix for my kitchari, so it’s already mixed. (Kitchari is an India stew. Here is a link to one of my kitchari recipes:  Another version will appear soon from Dr. John Douillard’s latest book, Eat Wheat.)