Note: this piece first appeared in the November 2005 issue of Clark Wellness ForkBytes.
This pretty soup is fun and perfect for fall. You can use carrots in place of some of the parsnips if you’d like. Use organic frozen green peas if you can’t find fresh.
Prep time: 10 minutes
Cooking time: 25 minutes
Makes 4 to 6 servings
4 cups water
6 parsnips, chopped
1 large yellow onion, chopped
1/2 teaspoon nutmeg
1 cup green peas
sea salt to taste
Combine the water, parsnips, onion, and nutmeg in a soup pot and bring to a boil. Cover the pot, reduce the heat, and simmer on medium heat until the parsnips are soft (about 20 minutes).
Cool briefly, then purée the soup in a blender (in batches if necessary) until very creamy and return to pot.
Add the green peas and season with salt. Simmer another 5 minutes or until heated through. Serve and enjoy!
Note: this piece first appeared as the November 2005 ClarkWellness.net Recipe of the Month.
Serves 2 to 3
The unusual combination of thyme and cinnamon lends an interesting and tasty twist to this colorful dish. You’ll find aduki beans (also called adzuki beans, red dragon beans, or red wonder) in natural food stores. Cooking the aduki beans with kombu, a seaweed available dried in the macrobiotic/Asian section of natural food stores, helps stave off digestive distress from the beans. Leafy greens add flavor, nutrition, and a beautiful touch of color.
3/4 cup dry aduki beans
water for soaking
1 3-inch piece of kombu seaweed
2–3 cups water
1 winter squash (butternut, acorn, delicata, etc.), peeled and cut into pieces
small handful chopped greens, such as arugula or kale, plus more for garnish (optional)
1/2 teaspoon dried thyme leaves
1 teaspoon ground cinnamon
Sea salt
Sort and rinse the aduki beans, then soak them in water overnight. Drain and rinse. Add beans to a medium-sized soup pot along with the water and kombu. Bring to a boil; skim off foam if necessary. Reduce heat, cover, and simmer 25–30 minutes.
Add the squash to the pot and boil another 15–20 minutes or until squash and beans are just tender. Stir in greens, if using, and season with thyme, cinnamon, and sea salt. Garnish individual servings with extra chopped greens, if desired.
See step-by-step photos of this dish!
Aduki Squash Stew
Note: this piece first appeared in the October 2005 issue of Clark Wellness ForkBytes.
The roots of any plant are its anchor and foundation; they are the essential parts that support and nourish the plant. Root vegetables lend us these properties when we eat them, making us feel more physically and mentally grounded and rooted, increasing our stability, stamina, and endurance. Roots are rich in nutritious complex carbohydrates, providing a steady source of energy to the body. Since they absorb, assimilate, and supply the plant with vital nutrients, roots likewise increase absorption and assimilation in our digestive tracts.
Long roots like carrots, parsnips, burdock, and daikon radish are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots, such as turnips, radishes, beets, and rutabagas, are nourishing to the stomach, spleen, pancreas, and reproductive organs and can help regulate blood sugar, moods, and alleviate cravings.
Root vegetables are wonderfully nourishing and delicious, especially in the autumn. Their hardiness makes them great choices in cooler weather, and they’re substantial enough to be the basis for a meal. Prepare them by boiling and mashing, adding to soups, or oven-roasting. Enjoy!
Note: this piece first appeared as the October 2005 ClarkWellness.net Recipe of the Month.
Serves 6–8
Oven-roasted autumn vegetables are a delicious way to celebrate the fall harvest. This easy preparation method can be used for a combination of many veggies or for just one or two for a colorful and tasty side dish. This recipe makes a beautiful appetizer or snack, too!
1 butternut squash
1 pound carrots
2 to 3 parsnips
1 celeriac
1 rutabaga
1 turnip
2 tablespoons extra-virgin olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
sea salt and freshly ground black pepper to taste
Preheat oven to 400°F.
Prepare vegetables by washing, peeling if desired (celeriac must be peeled), and cutting into bite-sized pieces, and place in a large baking dish in one to two layers. Pour oil over vegetables and sprinkle herbs, salt, and pepper. Combine.
Cover and bake 30 minutes, then remove cover, stir, and bake uncovered an additional 20 to 30 minutes until vegetables are tender and delicious.
