When you can’t eat green vegetables


Today I got a good reminder about how limited my vegetable repertoire really is.  My husband came home from the hospital after his open-heart surgery almost three weeks ago. Because he is now taking a blood thinner, for the next week or so he can’t eat any green vegetables.  (The Vitamin K in green vegetables promotes blood clotting.)

That means no roasted broccoli. No steamed green beans, spring green peas, collards, mustard or turnip greens. No baby bok choy, cabbage, lettuce, cucumber, asparagus, kale, fresh lima beans (OK, we never eat lima beans.) No sugar snap peas, green bell peppers  — not even Brussels sprouts.  No basil, no parsley. No arugula for salads and eggs. No sneaking frozen spinach into soup for extra nutrition. No celery in gumbo. No artichokes in scrambled eggs.  No iceberg  or romaine lettuce or arugula for salads. No hot green peppers that I often use for seasoning, since I don’t use salt.

IMG_1543That pretty much exhausts my regular rotation of vegetables.  And now I’m seriously thinking: What vegetables are we going to eat? I’m out of ideas and I haven’t even started. My husband suggested I make two vegetables a night, so the rest of us won’t be deprived of green vegetables.

Uh-huh. Like I have time for that. Probably not going to happen most nights. So instead I’m going to look at this as an opportunity to try some new things. Let’s get started.

Tomatoes, yellow and red.  Peppers yellow, red and orange. Cauliflower.  Beets, red and golden (something I’ve never liked, but I’m going to try roasting them.)  Rutabaga, turnips, carrots, potatoes, sweet potatoes.  (Hmmm. I see lots of starchy vegetables on this list.) Onions. Garlic. Mushrooms.

I’m sure there are others.  And I’ll find them. I wouldn’t call this fun, but I’ll definitely let you know if I find something interesting. And let me know if you know of something I should try. Share a recipe.  Let’s see what happens.

6 responses to “When you can’t eat green vegetables”

  1. Heather says:

    Parsnips! Roasted in the oven (do it at the same time as your beets, and cut them into slices and mix them with carrots, a little olive oil, pepper and the salt substitute of your choice). 425 for 20-30 minutes. They’re sweet, like carrots, a little more woody but great flavor. You can add herbs if he can have them – dill, parsley. Balsamic vinegar is killer too. And it’s summer, so if you like them, don’t forget squash/zucchini.

  2. Kelly Solon Rauckhorst says:

    Many great ideas for cauliflower from Disney Night Light “That’s Fresh” shorts with Helen Cavallo

  3. Ann Olson says:

    Yellow squash with lots of sliced onion, S&P, sauteed in the tiniest bit of oil and chicken broth (a great replacement for oil). Chopped mint added at the end. Yummmm. (You can do the same with zucchini when green comes back into vogue.)

    • admin says:

      Ann, I have actually tried this (I mixed yellow squash and zucchini) and it was not the biggest hit in our house…but I never tried the mint, so I’m going to give it another shot. Thanks!

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