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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. 

Roasted Rutabagas and Beets

Roasted Rutabagas and Beets, Roasted Rutabagas and Beets

Excerpted from The Nourishment Cleanse Workbook, by Halé Sofia Schatz

This recipe is for the more adventurous of palates. The combination of rutabagas, beets, and onions create a magnificent smokey, and slightly sweet taste.

1 large rutabaga (yellow turnip), cut into 2 - inch chunks
4 small beets with skins, cleaned and cut into chunks
4 medium onions, quartered
2 tablespoons extra- virgin olive oil
1 1/2 teaspoons sea salt
black pepper to taste

Preheat the oven to 400 degrees. Arrange the vegetables in a casserole dish. Drizzle with olive oil, sprinkle with sea salt and black pepper, and mix well. Cook for 45 - 60 minutes, stirring occasionally for even roasting.

Squash Potage Soup

Squash Potage Soup, Squash Potage Soup

(from the Angelica Home Kitchen Cookbook)

Everything I make from this cookbook is delicious, and so I pass on this simple and dependable squash soup recipe. It is a quintessential New England fall soup. I made a vegetable mushroom broth for the soup stock which gave it a real fullness.

2 tablespoon. olive oil
1 large onion
1 teaspoon salt, plus more to taste
1 tablespoon fresh ginger, peeled and minced
1 cinnamon stick
3 cloves fresh garlic, peeled and left whole
6 fresh sage leaves (to yield 1 tsp. minced)
1/2 cup apple cider or more to taste
3 pounds winter squash, (butternut, buttercup, or hokkaido work well) peeled, seeded, and chopped (to yield about 2 quarts)
1/2 cup carrots, peeled and sliced
4 cups water or vegetable stock

Warm oil in heavy -bottomed 3 quart pot. Add onions along with 1 teaspoon of salt. Stir occasionally, and cover on and off for 10 minutes so some moisture develops.
Add ginger, cinnamon, garlic, and sage. Cook for 5 more minutes.
Stir in apple cider and bring to a boil.
Add the squash, carrots, and 4 cups of water or vegetable broth. Bring to a boil, then lower heat, cover, and simmer for 20 minutes, or until the squash is soft and falling apart.
Remove cinnamon stick and puree with a handheld mixer until the mixture is creamy.
Add additional cider and salt and some freshly ground black pepper to taste.

Kitchari; Mung Beans and Rice with Spicy Tomatoes

Kitchari; Mung Beans and Rice with Spicy Tomatoes

By Debra Madison, Vegetarian Cooking for Everyone

Get the recipe through this link.

Kitchari is akin to mac n’ cheese in the sense that it is traditional Indian comfort food. Don’t be fooled by the modest nature of the ingredients--mung beans and rice. Mixed with the right spices, this recipe creates a complex mix of spice, warmth and yum. People love it! It calls for ghee, which is clarified butter. Ghee is a traditional Ayurvedic food that has been used in India for thousands of years for both cooking and medicinal purposes. It is easy to make, lactose friendly, rich in vitamins, promotes a healthy digestive tract, and when made from grass fed cows can promote weight loss. You can also buy ghee pre-made at an Indian grocery store or any health food store.