THINK SPRING! March 2017

I took this photo a couple of years ago when we were visiting our children in California. That’s where I am headed now so I am post-dating this to appear when I am on my way back. Hopefully, I will have an early spring in California and come back to slightly milder weather here, although we have had only one real snowstorm, so I cannot complain.

The first date in March that I feel is important is International Women’s Day on March 8th. Here is an excerpt from that might guide you in how you want to celebrate:

International Women’s Day (IWD), originally called International Working Women’s Day, is celebrated on March 8 every year. In different regions the focus of the celebrations ranges from general celebration of respect, appreciation and love towards women for their economic, political and social achievements. An effective Women’s Day was the 1975 Icelandic women’s strike which paved the way for the first female president in the world.

In some regions, the day lost its political flavor and became simply an occasion for people to express their love for women in a way somewhat similar to a mixture of Mother’s Day and Valentine’s Day. In other regions however, the political and human rights theme designated by the United Nations runs strong political and social awareness of the struggles of women worldwide are brought out and examined in a hopeful manner. Some people celebrate the day by wearing purple ribbons.

So find something purple to wear that day and celebrate the 100th anniversary and ALL women!

Every year about this time I put an article about sprouts on my site. This year I have a slightly different article in that I interviewed a young woman named Kara who owns a microgreens farm called Bloom Microgreens very close to where my older daughter lives in San Luis Obispo. I interviewed Kara on my last trip to California and this seems like an appropriate time to post it in the next few days.

These two photos are from a demo I did on sprouting a couple of years ago.
When I post Bloom article, I plan to include some photos of Kara’s outdoor greenhouse farm.                                There are also recipes on her website you will be able to access. I found her mini-farm fascinating, compared it to the indoor sprouting operation I co-owned in the 1980s.

Since St. Patrick’s Day is also in March, I hope to have some recipes that include sprouts, as well as one that emphasizes adding more greens, both raw and cooked, to your recipes.  Here’s a picture of a salad using home-grown sprouts in a jar. Simple, economical, and ecological.






Finally, March is my 11th anniversary for posting on Menupause. I would love to receive more comments as to what else you might want to read about. I still have the desire to write on my blog-turned-website and hope you are still enjoying it. Happy Anniversary Menupause!



I posted this Daily Om before I left for California. I am writing this from California with the help and advice of my daughter-in-law Maura. She suggests that I post all new content on my Home Page and also in my categories. Thus, every time you log into, new articles will be featured chronologically. If you subscribe you are getting a ping each time I post, but if you are new to my website, you will see all te new posts each time you log in.

This will go into effect when I return to PA on March 1st. Updates as I develop this new way of posting. 

St. Patrick’s Day Stir Fry

On St. Patrick’s Day I wear green, not because I am Irish, but because I love this holiday. It comes three days before Spring, my second favorite season (Fall is first) and it highlights the color green, which is perfect for the renewal of spring flowers and budding trees. It’s also a great day to celebrate with the Irish people and on this day, even I feel Irish!

I also Googled the importance of leafy greens, since they are part of my St. Pat’s Day recipe below, and here are excerpts from an excellent article by Laura Dolson in

The author writes about how her nutrition professor in college noted that our ancient ancestors consumed as much as six pounds of leaves per day. Filled with phytonutrients (See Glossary for full explanation: plant derived essential nutrients), green leafy veggies are one of the most concentrated sources of nutrients: iron, calcium, potassium and magnesium as well as vitamins B, C, E, and especially K (one cup of most cooked greens=9 times the minimum requirement of fat soluble vitamin K). There are also many phytonutrients to protect our cells from damage, including those of the eye.

These greens (kale, chard, collards, watercress,etc.) are almost carb-free, although some do contain oxalate acid, which may bind some % of the calcium in these greens that the body cannot utilize. (Check out oxalates on the Internet for more info. There is some mixed evidence about the effects of oxalates and I haven’t done enough research to make any major suggestions….yet!)

For St. Patrick’s Day I made a stir fry using kale and cabbage, but feel free to use whichever greens you like. By the picture, I realize I needed to use more kale to show up better in the photo. A lot of the leaves are somewhat hidden. Also, I used cauliflower instead of broccoli, and broccoli would have been a better St. Pat’s choice, since it is a green veggie.

Utensils: Cutting board & knife, wok or saute pan or fry pan
Prep. Time: About 10 minutes with pre-cooked beans
Cooking Time: About 10 minutes
Categories: Vegan, no sugar added, GF


1/2-1 tbl. sesame or olive oil
1/4 cup sliced onion
1/4 inch sliver of ginger, minced
one carrot, scrubbed and sliced (I used a purple carrot)
2-3 cauliflowerettes, sliced thinly (or broccoli)
1/4-1/2 grated green cabbage
1-2 cups loosely packed kale leaves
3-4 slices of fennel bulb (optional)
one cup bean sprouts or beansprout (cellophane) noodles
1/2-1 cup cooked aduki beans or beans of your choice
soup stock or water
tamari (GF soy sauce) and cayenne pepper to taste

Directions (I like my veggies crunchy. Feel free to cook longer if you like them softer.)

1. Place the sliced onion, garlic, and ginger in pan with 1/2 Tbl. olive oil and salute for 2 – 3 minutes on med. high flame.
2. Add sliced carrot, cabbage, and kale and a little of the liquid and cook on medium flame for about 3-5 minutes.
3. Add fennel slices, if using, and cooked aduki beans and cook another 2-3 minutes, adding more liquid if needed.
4. Finally, add bean sprouts, shut off heat and stir in tamari and cayenne to taste. Eat immediately.
(If using the soaked bean thread noodles, you will have to cook them for a couple of minutes before shutting off the flame as you do with the beansprouts.)

Yield: Serves 2-4, depending on whether this is a main dish or side dish. Instead of beans, you can use another source of protein such as tofu or tempeh or a cooked meat source, if you eat meat.

I lined up the veggies in order of longer-to-cook to quick-cooking. Top row are: garlic, ginger, onions, and carrots, which need to be cooked first. Second row are: cauliflower (or broccoli), cabbage, and kale, which are cooked next. And in the last row are the bean sprouts and cooked beans, which are added at the end with the spices.

P.S. Last year at this time I reviewed a cookbook by Nava Atlas called Wild About Greens. Here is the link to the book review and sample recipe.

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