Serves 3-4

2 tablespoons/ 30 ml Olive Oil
1 cup/ 250 ml Organically Grown Chopped Onions
1-3 cloves garlic, chopped
1 cup/ 250 ml Quartered Mushrooms
1 quart/ liter Vegetable Stock (or water)

In large, heavy-bottomed pot, heat the olive oil. Saute in the warm oil the onions, garlic, and mushrooms. When onions are soft, add vegetable stock or water and bring to a boil.

Then add at least four of these organically grown vegetables, cubed, unpeeled:

1 cup / 250 ml Sweet Potato
1 cup / 250 ml Carrots
1 cup / 250 ml Turnip
1 cup / 250 ml Winter Squash
1 cup / 250 ml Potato
1 cup / 250 ml Parsnip
1 cup / 250 ml Burdock/gobo

Also add:

1/2 cup / 125 ml dried Wakame Seaweed, cut small

Simmer for 45 minutes, adding more water or broth if needed.

While stew simmers, mix together in a large measuring cup or bowl:

2 tablespoons / 30 ml Miso
2 teaspoons / 10 ml Tamari
1/3 cup / 80 ml Tahini
2 tablespoons / 30 ml Peanut or Almond Butter
1 tablespoon / 15 ml Cronewort Vinegar

Just before serving, ladle enough hot broth into the measuring cup or bowl to make a mixture thin enough to pour into the stew. Add this mix and:

1 cake Tofu, cubed

to your stewpot. Continue to cook on very low heat for 5 minutes. Serve hot, with whole grain bread or brown rice. This recipe contains 13 calcium-rich foods all in one pot.

MoonDragon's Nutritional Therapy Index

MoonDragon's Health Index Page

MoonDragon's ObGyn Information & Discussion Index by Subject Order

MoonDragon's ObGyn Information & Discussion Index by Alphabetical Order

This information obtained from Susan S. Weed's Wise Woman Ways - Menopausal Years.