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Scarlet Quinoa

This recipe is adapted from Lorna Sass, Recipes From An Ecological Kitchen.
The beets make turn this dish into a magnificent magenta color! When mixed with the greens it is a delight to behold and to eat.

4 cups just cooked quinoa
1 cup grated raw beets
1/2 cup tightly packed minced fresh parsley or cilantro
1/3 cup finely chopped scallions
3-5 tablespoons fruity olive oil
1/2 cup freshly squeezed lemon juice
sea salt to taste

1. To cook the quinoa: place 2 cups of quinoa and 4 cups of water in pot and bring to a boil. Bring heat to low and simmer for 25 minutes. While fluffing up the just cooked quinoa, stir in the beets until all of the grain turns scarlet.
2. Stir in the parsley, scallion greens, olive oil, lemon juice and salt. Add more olive oil and lemon juice as needed.
3. Serve warm or refrigerate until shortly before needed and bring to room temperature. Add some lemon juice to perk up the flavors.

Oden (Asian Root Vegetable) Stew

Excerpted from The Angelica Home Kitchen Cookbook

This oden stew is traditional of Japanese country cooking, and is generally a five-root stew. You can play with it and add the root vegetables you have on hand. This stew is healing, it purifies and nourishes. Angelica Kitchen is a wonderful vegetarian restaurant in the East Village--worth a visit next time you are in New York. In the meantime though, the The Angelica Home Kitchen is a good second best to the restaurant. This is one of the best vegetarian cookbooks I own. Most every recipe I have made is delicious!

Yield: 4-6 servings
Cooking time: 1 hour

2 teaspoons olive oil
2 cups diced onions (1 large)
Approximately 6 oz. of each of the following 5 ingredients:
1 cup burdock, scrubbed and cut into 1-inch pieces
1 cup carrots, scrubbed and cut into 1-inch pieces
1 cup rutabagas, scrubbed and cut into 1-inch pieces
1 cup parsnips, scrubbed and cut into 1-inch pieces
4 to 6 dry shiitake mushrooms
1 (3 -inch) piece kombu
5 slices ginger, each the size of a quarter
1/2 cup tamari
2 tablespoons mirin
1/4 cup kuzu
1 tablespoon toasted sesame oil
2 tablespoons sliced scallions for garnish

In a heavy 3-quart saucepan, sauté the onions and burdock in the olive oil over medium heat for 10 minutes.
Add 6 cups of water and bring to a boil over high heat. Add the carrots, daikon, rutabagas, parsnips, shiitake mushrooms, kombu, ginger, mirin, and tamari.
Lower the flame and simmer covered for 30 to 40 minutes or until the vegetables are tender. Remove the ginger and discard.
Remove the kombu and shiitake mushrooms, slice into bite size pieces, and return to the pot.
Dissolve the kuzu in 1/4 cup cold water; stir into the stew and simmer for 1 to 2 minutes longer.
Stir in sesame oil. (Do not cook toasted sesame oil, just add as a last minute addition.)

• Optional: Serve with soba noodles or rice, accompanied by baked tofu, kimchee, and scallion garnish.

Miso Vegetable Soup

4 leeks, about an inch in diameter, trimmed, halved lengthwise, rinsed and sliced thinly
1-2 teaspoon extra-virgin olive oil
1 strip of wakame (3-4 inches long)
2 medium sweet potatoes, peeled, sliced into very thin half moons
6 shiitake mushroom caps, thinly sliced
10 ounces extra firm tofu, cut into 1/2-inch cubes
1 teaspoon freshly grated ginger
1/2 teaspoon sea salt
Enough water to just cover the vegetables
Sweet brown rice miso paste (approximately 1 teaspoon per bowl)

Garnish: crumbled wakame sea vegetable, shredded kale, gomasio

1. In a soup pot, heat the olive oil over medium heat. Add the leeks and sea salt and sauté, stirring frequently until they soften, about 5 minutes. Add shiitake mushrooms and sauté for 2 more minutes.

2. Add sweet potatoes and just enough water to cover the vegetables. Then immediately add the ginger and wakame strip and bring to a boil. (You can add more water for a thinner consistency.) Lower heat and simmer, covered for 30 minutes, or until sweet potatoes are soft.

3. Just before serving remove the strip of wakame and add tofu cubes. Let tofu simmer a few minutes until it has warmed up.

4. Place 1 teaspoon of miso in each bowl. Add some plain hot broth to each bowl to dissolve the miso. Then fill each bowl with vegetables, tofu, and more broth.
Garnish with wakame, and kale. (Optional garnish: gomasio sesame seed shake.)

Roasted Butternut Squash & Onions

Excerpted from The Nourishment Cleanse Workbook, by Halé Sofia Schatz, heartofnourishment.com

Simple to make and delicious to taste.

1 medium butternut squash, peeled, and chopped into 2 - inch pieces
2 medium onions, quartered
2 tablespoons extra - virgin olive oil
2 teaspoons sea salt

Preheat oven to 400 degrees. Combine all of the ingredients in a large glass casserole dish and mix well. Cover tightly and bake for 45 minutes-1 1/2 hours. (If your oven is calibrated it will be closer to 1 hour cooking time.) The squash is done when you smell it’s sweetness filling up your kitchen and the squash and onions are slightly browned on their tips

Tahini Ginger Dressing

This dressing is creamy, hearty and delicious. It is great on salads and on cooked vegetables as well. Enjoy any time of the year! 

Tahini is a sesame seed paste available in most grocery stores. It’s used a great deal in Middle Eastern cooking and is a good source of protein, calcium, phosphorus, lecithin, magnesium, potassium, iron, vitamin E and vitamins B1, B2, B3, B5 and B15. Braggs Liquid Aminos is a gluten and sugar-free, non-fermented soy sauce. In the U.S., it can be bought at any Whole Foods or other health food store and many mainstream grocery stores as well. Shaws and Stop & Shop usually carry it in the Northeast US. 

Prep time: 10- 15 minutes (including clean-up)

Makes: Almost 2½ cups of dressing


1/2 cup tahini
1/3 - 1/2 cup Braggs
1/2 cup water
1 inch of fresh ginger root, grated
Juice of 11/2 to 2 lemons

1 cup extra virgin olive oil

Directions: For best consistency, blend all first ingredients well.  Then add in the olive oil down the side as you continue blending.





Beef and Root Vegetable Stew

Serves 4-6.

I used to make beef stew in a pressure cooker, but I’ve discovered the secret to tender beef in your stew is to cook the stew on a very, very low temperature for a very, very long time. Now I prefer a regular pot, or a slow cooker. This recipe is for a pot, but can be adapted to a slow cooker. Cooking with bones in winter-time is a traditional way to support your health at a foundational level.

3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
1-2 beef bones
• 2-3 tablespoons olive oil
• 2 medium-large onions, chopped (2 cups)
• 3-5 garlic cloves, minced
• 1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz or Barolo)
• 2 cups chicken broth or vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 2 tablespoons coriander
• 4 large carrots, peeled and sliced 1/4 inch thick
• 3 medium parsnips, sliced 1/4 inch thick
• 1 small rutabaga (yellow turnip) cut in large chunks
• 1/4 cup minced fresh parsley leaves
• 2 tsp. salt
• ground black pepper to taste


1. Heat 2 tablespoons oil over medium-high heat in a large soup kettle; add meat and 1 teaspoon of salt to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.

2. Add onions to pot; sauté at high heat 3 min. Reduce heat and occasionally stir for 10-15 minutes, until slightly caramelized.

3. Stir in wine, scraping up any browned bits that may have stuck to pan. Simmer for 10 minutes.

4. Add garlic; continue to sauté for about 30 seconds longer.

5. Add beef, then beef bones. Then add all other ingredients except parsley. Cover ingredients 3/4 of way with water. Cover, and bring to a boil, then immediately reduce heat to a simmer and cook for 2-3 hours, until beef is very tender.

6. Garnish with parsley before serving.

Coconut Curry Fish Stew

I have made this for people of all ages, even those that don’t normally like fish stew and it has gotten the best of reviews. If you don’t have lemongrass just use a bit of fresh lemon zest. It will still be delicious.

2 tablespoons coconut oil
2 onions, diced
3 inches fresh ginger root, minced
1/4 - 1/2 jalapeño pepper, seeds and ribs removed, minced
3 garlic cloves
3 tablespoons curry powder
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1 tablespoon sea salt
1/2 teaspoon ground black pepper
2 quarts (8 cups) vegetable or chicken broth
1 can full fat coconut milk
3 1/2 cups of fresh chopped tomatoes, or 1 can (28 ounces) crushed tomatoes
2 cups butternut squash or sweet potatoes, peeled and cut into 1 inch chunks                  
3 sticks dried lemongrass (substitute 1 tsp. lemon zest)
1 tsp. lime zest
2 pounds of your favorite white fish (cod, haddock, tilapia, halibut)
1/2 cup fresh cilantro optional, plus more for garnish

In Summer substitute 1 small red bell pepper for butternut squash or sweet potato.

Garnish with cilantro and diced avocado.

• Heat oil in a saucepan.
• Add the onions and sauté about 5 minutes, until soft.
• Add the ginger, jalapeño, and garlic and sauté another few minutes.
• Add the spices, toss with the onion mixture, stirring for about 2 minutes.
• Add the stock, coconut milk, tomatoes, squash (or sweet potatoes or bell pepper), lemongrass, and lime zest and bring to a boil. Reduce heat and simmer about 25 minutes.
• Add the fish and cilantro, and cook for an additional 10 minutes. Garnish with lime zest, diced avocado, more cilantro, and serve.