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Heartwings Love Notes 871 - Think Green for Spring Menus

Heartwings says: "The right foods grow in the spring to help us balance the body as we need to do to prepare for summer."

It's time to think balance for the Equinox. Green vegetables bring cleansing and help eliminate winter accumulation we inherit from the cold months. The following recipe will help to do that. It makes for good health to connect with each season by serving the seasonal fruits and vegetables. This recipe uses Dandelion greens, available in the spring and later in your yard all summer, though not good while blossoming, and either Asparagus or any leafy green such as kale, collards, curly endive, Swiss chard or spinach. A food processor helps.

Dandelion greens are rich in vitamins and minerals, and this is a good way to get loved ones to eat them. Many markets carry the cultivated sort, which are less time consuming to prepare than the ones from your yard. While dandelion greens can be eaten any time of year, they are especially good in the spring or the fall. They are extraordinarily nutritious and deserve an honored place at any table. On the other hand, unless your younger children are most unusual, they might not eat them—but you never know.

Spring Greens for Good Health

Ingredients:

2 to 3 cups of Dandelion greens, well washed, tough lower stems removed

2 to 3 cups Asparagus spears chopped, tough ends removed

or Leafy Greens (kale, collards, curly endive, Swiss chard or spinach)

2 to 3 Tablespoons olive Oil to taste

2 to 3 Garlic cloves to taste

Salt and Pepper to taste

Method: Lightly steam each vegetable separately until still a bit crisp. Drain well. Save cooking water to use in a soup or to drink. Add olive oil and garlic to taste to greens, and blend well in food processor. If you don’t have one, rough-chop or scissor greens by hand. Slice or chop desired number of garlic cloves into pan and sauté lightly. Add both chopped greens and mingle them gently in the pan. Or add food processed greens, oil and garlic mixture. Stir and sauté to let garlic cook, over moderate heat, then serve to 2 to 4.

May you have a healthy spring and enjoy good health in every season.

PS Let me know how your recipe comes out and how you like it! I so enjoy hearing from readers. You make my day with your emails. And do take a look at my new book Up to my Neck in Lemons on Amazon. Or you can order an autographed copy from me for $15. Postage paid. Write to P.O. Box 171, North Grafton, MA 01536.

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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