Macrobiotic Steamed GREENS

Serves 3 to 4

Green leafy vegetables are loaded with calcium and other minerals and vitamins. Enjoy them at every meal. Serve them hot as a side dish or as a room-temperature salad with the TAHINI MISO DRESSING.

(Recipe from Embracing Menopause Naturally by Gabriele Kushi)

1 bunch of kale or other green leafy vegetable

1/2-cup spring water

Pinch of sea salt

Preparation: Wash the kale and slice into 1.5 -inch-long pieces, or cook them whole and cut after they are done. Add 1 inch of water and a pinch of sea salt in a medium-sized pot, before placing the steamer. Add the greens, cover the pot, and boil for 3 to 5 minutes or until greens are tender.

Variation: Choose a different green daily, like collard, mustard greens, turnip greens, Bok Choy, watercress, dandelion leaves, turnip leaves, or Chinese cabbage. For added taste, sauté your greens in a small amount of light sesame or olive oil.

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Embracing Menopause Naturally by Gabriele Kushi is for women of all ages. Enjoy stories, scientific research, herbal remedies and many tasty recipes to nurture yourself. To order your book click below.