September 27 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.
Directions
• 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.
September 4 
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.
September 4 
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.
September 4 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.
September 4 This is adapted from a recipe by Leslie Cerier, author of "Going Wild in the Kitchen". I often turn to Leslie's cookbooks and website for kitchen inspiration!
This fun and festive soup beautifully blends warming winter spices with tomatoes and coconut milk, evoking also the sweetness of summer. I have often used canned tomatoes in this recipe. While not totally fresh, canning is a great way to have the tastes of summer during a New England winter.
Yields 6-8 servings
2 1/2 cups of water
1 cup of red lentils
1 cup coarsely chopped onions
1 cinnamon stick
2 tablespoons grated ginger
1 teaspoon seeded, coarsely chopped cayenne pepper, optional
2 cloves garlic, finely minced
3-inch piece dulse or 1 tablespoon dulse flakes, optional
2 cups bite-sized cauliflower florets
3 1/2 cups coarsely chopped plum tomatoes, or canned tomatoes in the off season
13.5-ounce can coconut milk
2 cups butternut squash, or sweet potatoes, peeled, cut into 1 inch cubes
1 teaspoon sea salt, or to taste
1 cup coarsely chopped cilantro leaves, for garnish
1. Bring the water, lentils, onions, squash, cinnamon, ginger, garlic, cayenne pepper and dulse (if using), to a boil in a 6-quart stockpot. Reduce the heat to medium-low and simmer covered for 15-20 minutes or until the lentils soften and begin to melt and turn yellow.
2. Add the cauliflower, tomatoes, and coconut milk to the pot and continue to simmer for 25-30 minutes or until the cauliflower is soft.
3. Add the salt, and adjust the seasonings, if desired.
4. Ladle the soup into hot bowls. Serve plain or garnished with cilantro.
September 4 Roasted Chick Peas
These are a great after school snack on a fall or winter day. Even kids who don’t normally eat chick peas might surprise you and gobble them up.
2 cups cooked chick peas (If canned drain and rinse. I use Eden Brand*)
2-3 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon mild paprika
1/4 teaspoon garlic powder
*Eden Brand uses BPA free cans. They cook their beans with kombu which makes them easier to digest so I think it is the best choice for canned beans.
Directions:
1. Preheat the oven to 425 degrees F.
2. Place chickpeas on a paper towel and pat dry completely. Remove any loose skins.
3. Place in a bowl and coat with olive oil and spices. Arrange in a pyrex pan. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15-20 minutes more or until slightly browned and crispy. Let cool and eat!
September 4 Oden Asian Root Vegetable Stew
from the 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.
